| No violation noted during this evaluation. | 05/18/2015 | Follow-up | |
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Employees were working in the food service establishment without having a valid food handler's card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food handler's card. A food service employee shall have a valid food handler's card while working in a food establishment.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Build-up of refrigerant condensation at the base of the 3-door prep unit's food storage compartment.
Correction: The water build-up was removed and the refrigeration technician cleared the unit's condensation drain line.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Raw chicken, raw shrimp, and raw oysters were cold holding at improper temperatures due to the 3-door prep unit not maintaining a cold-holding temperature < 41 F.
Correction: Foods placed on ice and the refrigeration technician notified. The refrigeration technician added coolant and cleared the drain line within 2 hours of being called. I received verbal verification via phone call from the manager-in-charge that the unit is cold holding the foods below 41 F.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is chlorine no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A chlorine test kit was provided so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Cracked or missing kitchen ceiling light shields.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Outer Openings; Protected (repeated violation)
Observation: Rear outer door threshold plate not affixed to the concrete floor providing a gap at the base of the door.
Correction: Affix the threshold plate to the concrete floor in order to seal the base of the outer door.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen due to inoperable ceiling lights.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
05/07/2015 | Routine | |
Spoke on monitoring dented cans, kitchen and cooler repairs, date marking and cleaning of cutting boards. Overall, the food looks good.
- Critical: Employee Health*
Observation: Certified food manager certification, not posted.
Correction: Please have and post certificate for on duty food manager.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Cooler unit cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Adulterated - Discarding Unsafe; Adulterated; or Contaminated Food*
Observation: Cans of product had dents around the seals.
Correction: Discard any food cans that have dents around the seals.
- Equipment Openings, Closures and Deflectors
Observation: Chest freezer door completely broken, seal is damaged with insulation hanging out.
Correction: Provide a watertight joint around the food storage area to prevent drip, condensation, or dust contamination of the food contact area.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device for the coolers.
Correction: Obtain cooler thermometers so employees can properly monitor the temperature of food items in the establishment.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
|
11/24/2014 | Routine | |
Kitchen maintained clean and organized at time of inspection. Discussed cooling methods used. Left food handler class schedule. Left info on upcoming changes to the code.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Warewashing Machines, Manufacturers' Operating Instructions (corrected on site)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Water for the wash was at 97F not at the required 120F. CFM turned water heater temperature up.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Light Bulbs Protective Shielding
Observation: Light bulb above the prep table (in front of stove) not shielded, coated, or otherwise shatter-resistent. Shield is broken - half of shield missing.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Lighting, Intensity
Observation: No working light inside 2 door sliding glass unit.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
|
06/24/2014 | Routine | |
Discussed observations with the PIC. Discussed the light shields and their maintenance.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food preparation, after entering the kitchen from the outside door. The PIC spoke with the employees during this inspection.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Food in the pantry box prep unit was cold holding at improper temperatures. The ambient air temperature was 50 degrees F. The crab meat was at 54 degrees F. The diced tomatoes were at 53 degrees F. The PIC placed a service call for the unit. PIC voluntarily discarded or relocated foods to a working unit dependent on the TCS foods.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard the food dependent on TCS foods and time, temperature. Maintain time/temperature control for safety foods at 41 degrees F or below to prevent harmful bacteria growth.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Storage of soiled napkins being stored on clean plates and clean utensils being stored in soiled container. The PIC voluntarily removed the items from the storage shelf.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
|
01/27/2014 | Routine | |
CFM has good knowledge of food safety and good managerial control observed. Discussed employee health and left schedule for food handler class. Discussed methods for reheating and cooling. Discussed method for process of fresh mozzarella. Kitchen maintained clean and organized at time of inspection.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Consumer advisory to be adjusted on the menu to identify what foods (raw egg in the Caesar salad) may be consumed undercooked.
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
|
07/30/2013 | Routine | |
Reviewed food handler cards and employee health policy. Discussed 2 step cooling method. Temperature logs being maintained. Discussed shell fish tags. Kitchen maintained clean and organized at time of inspection. good managerial control observed..
- Critical: Cooling* (corrected on site)
Observation: Cooked pasta from 12/4, noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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12/05/2012 | Routine | |
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