Please remember to update Time Clocks accordingly for food items held with Time as Public Health Control at prep station and sanitizing buckets.
No violation noted during this evaluation. | 11/24/2015 | Routine | |
Visited site in response to a complaint alleging ants and insects at facility. Discussed with CFM, CFM aware of complaint. CFM has already scheduled fo Pest Control service to be performed tonight. Pest Control services are regularly performed once a month. Per CFM, complaint was concentrated in Soda vending area. Observed area clean with normal soda spillage from machine onto countertop which is cleaned multiple times throughout day. Observed no ants at area during time of inspection, and per CFM, no insects have been observed in area today. Conducted walk-through entire kitchen, dishwashing area, and dry storage of facility. Observed perimeter of floors and counter tops clean and no evidence of insects at food preparation areas. EHS observed occasional flies in customer dining area, cashier area, and by ice machine. Observed several fruit flies underneath 3vat sink. Currently, there is no Air Curtain above back door to prevent flies as this door is only open during delivery days for only a few minutes. Flies and fruit flies are to be noted during Pest Control Service tonight in addition to ant complaint.
CFM is to fax/email copy of Service Invoice performed today and for month of July to Health Department.
At this time, the complaint is confirmed and corrective actions have been taken prior to Investigation.
No violation noted during this evaluation. | 08/06/2015 | Complaint | |
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): OBSERVED RAW SHELL EGGS LEFT ON COUNTERTOP NEXT TO LIQUID EGGS ON ICE AT ROOM TEMPERATURE. UPON DISCUSSION WITH CFM, EGGS ARE KEPT OUT IN ROOM TEMPERATURE THEN RETURNED TO WIC AFTER 2 HOURS. NO TIME CLOCK AVAILABLE FOR RAW SHELL EGGS.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. FOODS MUST BE DISCARDED AFTER MAXIMUM OF 4 HOURS IF LEFT AT ROOM TEMPERATURE. PLEASE ATTAIN TIME CLOCK FOR RAW SHELL EGGS TO KEEP TRACK OF TIME. CFM WILL TEMPORARILY USE SAME CLOCK AS LIQUID EGGS TO KEEP TRACK OF TIME.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the FRONT COUNTER BY COFFEE being used TO DUMP COFFEE AND RINSE COFFEE POT.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. EHS EXPLAINED PROPER PROCEDURES. COFFEE POT PLACED IN 3VAT SINK.
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05/12/2015 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Filet-o-Fish (121F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. FILET-O-FISH WAS DISCARDED.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Beverage-Air display refrigerator - Manufacturing plastic on the back of the refrigerator
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. REMOVED THE PLASTIC FROM BACK OF THE BEVERAGE-AIR REFRIGERATOR.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the mop sink less than 1 inch.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. TO MAINTAIN THE AIR GAP, THE PIPE WAS CUT TO MEET THE STANDARD.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the back handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND SOAP WAS PROVIDED
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12/04/2014 | Routine | |
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: Observed the following food not properly labeled using time as a public health control: 1) Tomatoes.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1) Beverage Air reachin cooler
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
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06/20/2014 | Routine | |
| No violation noted during this evaluation. | 12/16/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Facility Data Sheet
Hot water heater: AO Smith BTR-120 which uses 120,000 BTU's to produce 116 GPH of 120F water at an 80F rise.
Dishmachine: N/A
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Milk (BARDC#2--45-46F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air Reachin Display Cooler #2 (45F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. FAX A COPY OF THE WORK REPAIR INVOICE TO THE HEALTH DEPARTMENT UPON RECIEPT.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Mop sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
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06/14/2013 | Routine | |
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