Observed food handler cards, employee health policy, and temperature charts. Did not observe any violations during the time of inspection. Approved for permit.
No violation noted during this evaluation. | 01/04/2016 | Routine | |
Observed food handler cards. Did not observe health policy or temperature charts. Provided temperature charts, health policy, and application. Approved for permit renewal.
No violation noted during this evaluation. | 04/29/2015 | Follow-up | |
Observed equipment in need of cleaning in the prep sink. Maintain areas to preclude the attraction of pests. Professional sticker indicating hood cleaning services not observed. Unable to observe health policy, temperature charts, and food handler cards. CFM certificate needs to be displayed in public view.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed shelled eggs stored on the top shelf of inside unit.
Correction: Separate types of raw animal foods from each other such as beef, eggs, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the reach in refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing Cleanser; Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory located on the side.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors beneath cookline equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/01/2015 | Routine | |
Maintenance personnel is currently handling the rodent presence issue. CFM certificate in need of transference to Norfolk certificate. Observed test strips and digital thermometer. Provided employee health policy and CFM class schedule 2015. Discussed special food handler class and extracurricular presentation. CFM will email presentation topics, times, and duration to EHS.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerators.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Pests - Controlling Pests*
Observation: Observed evidence of rodent prescence on drip pan of oven (droppings and fur reminants).
Correction: Contact pest control services company to eradicate rodent presence.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under cooking equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/07/2014 | Routine | |
No foods available for temperature monitoring in refrigeration units. Observed SDS documentation. Did not observe food handler cards, health policy, or temperature charts. CFM certificate is due to expire on 7/26/2013. Provided CFM class schedule.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the stainless steel wall behind the fryer equipment had accumulations of grime and debris. The drain catcher below the prep sink observed in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory at the cookline handsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory at the cookline handsink and the prep area handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/17/2014 | Routine | |
Maintain daily monitoring of sanitizer concentration in 3 compartment sink set up. Label Sanitizer bottle. ServeSafe certification observed expired. Provided CFM class schedule, new employee health policy, and effective changes to 2013 FDA Food Code Book.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The melted butter in the reach in refrigerator was observed with mold growth.
Correction: Ensure food is safe and unadulterated.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods (melted butter) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: According to the "prepped on" date on the prepared ready-to-eat (RTE) food in the refrigerator, the following foods were not discarded within 7 days:
Tomato paste (2/13/2014)
Butter Cream Frosting (2/13/2014)
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain bleach and QAC test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach sanitizer in spray bottle were observed >400 ppm.
Correction: Maintain bleach sanitizer levels between 50-100 ppm.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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03/10/2014 | Routine | |
Maintain ServeSafe/CFM certification copy on site and display in public view. Observed temperature chart system and MSDS. Provided CFM class schedule, cooling charts, employee health policy, and temperature charts. Approved for Permit.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding units (Refrigerator and Freezer).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind the cook line noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/30/2013 | Routine | |
Chemical products were stored near food contact equipment. Corrected on site.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
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04/24/2013 | Routine | |
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