- Critical: Person in Charge Present, demonstrates 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. Manager must have valid food handler cards for employees by 12/14/15.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: TCS foods in the tall reach in unit are not maintaining 41 degrees or below.
Correction: Discard/Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/30/2015 | Complaint | |
When asked, employees were able to answer food safety questions. During the inspection, management was instructed to ensure staff are "cleaning as they go" to reduce the presence of flies in the facility. Management also instructed to test and or change the sanitizing buckets at least every two hours. Thermometers were not present in all units. Employee health, hand washing and no bare hand contact was discussed. The Emergency response plan was also reviewed and signed. Thank you.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: Food service employees 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. Information was given to the manager during the inspection.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: TCS foods cold holding at improper temperatures in the grill cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/21/2015 | Risk Factor | |
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Bacon and breakfast burritos cold holding at improper temperatures in a reach in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. This unit must not be used until it is maintaining food at 41 or below.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in is not smooth and easily cleanabl in the mop sink area. Tiles are missing.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the @Location@
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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03/09/2015 | Routine | |
Reviewed time as a public health control for the condiments (sliced tomato and cheese). Reviewed jewelry restrictions on hands and wrist. Reviewed broken equipment on work order. Overall facility sanitation was satisfactory.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Burritos, sliced tomatoes in 4 door cooler, cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: TCS foods were observed cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cheese, lettuce and tomato at condiment station, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.Time log not being maintained and clocking device was broken.
Correction: Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. According to management food outside of the time limit was discarded. Management put in a work order to correct the time log clocking device.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the hamburger freezer is damaged.
Correction: Repair or replace the hamburger freezer door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Condiment time chart had broken clock dials.
Correction: Replace the chart with one that is in good repair.
- Mops - Drying Mops (corrected on site)
Observation: Mop not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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11/12/2014 | Routine | |
Discussed the following with the CFM: The policy for the storage of personal items.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after taking out the trash and before returning to the cook line. The CFM spoke with the employee and the employee washed their hands.
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.
- Jewelry - Prohibition
Observation: Employees wearing bracelets on their wrists.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The ground beef (hamburger) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. When monitored, the hamburger had an internal temperature of 146 degrees F. The CFM voluntarily discarded the food product.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and/or damaged: (1) The raw meat unit on the cook line was at 46 degrees F. The unit was empty except for 1 tray of bacon being used on the grill area. (2) The microwave door does not close properly on the unit near unit # 8. (3) Unit # 4's door does not close properly.
Correction: Repair the above mention equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Tableware - Soiled and Clean Tableware
Observation: Observed clean inverted food containers/trays being stored on a soiled surface (solid storage racks).
Correction: Maintain separation of soiled and clean items and tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware or food containers prior to use.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The hand sink located near the cook line was observed to be in a state of disrepair. The hot water faucet handle will not turn off the water unless the water is turned on and off using the valve on the water line underneath the sink.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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04/28/2014 | Routine | |
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the food containers were not smooth, contained cracks, chips, holes with jagged pieces, or pits and can not be easily cleaned.
Correction: Repair or replace the food containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: The soap dispenser in the women's rest-room was in a state of disrepair and/or damaged
Correction: Repair the soap dispenser to restore a state of condition that allows for proper operation.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following were observed soiled to sight and touch: Food containers stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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12/30/2013 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee reading a magazine with gloves on in the break area and then return to the cook/prep line without changing gloves or washing hands.
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.
- Temperature Measuring Devices; Ambient Air and Water (repeated violation)
Observation: The ambient (air) temperature measuring devices (degrees F) located in the refrigeration units were not accurate or missing.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Refrigeration unit # 4 was observed in a state of disrepair and damaged. The door on the unit was not closing properly and an air gap between the door seal and the unit was observed. The CFM stated the unit will not hold product.
Correction: Repair the refrigeration unit # 4 to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration unit # 4, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing sink near the fry station was blocked, preventing access by employees for easy handwashing. Observed the sink's basin being used to soak parts/food container of a blender.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the parts/food container of the blender preventing its use.
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10/01/2013 | Routine | |
Discussed observations with the CFM. Discussed the plumbing issues with the CFM which were already under corrective action (leaking faucets).
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the # 5 and # 6 refrigeration units.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket and lid gasket of the raw meat freezer was damaged and/or torn.
Correction: Repair or replace the raw meat freezer's gaskets in accordance with the manufacturer's specifications.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the kitchen was observed with food debris in the basin and drain of the sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food debris its use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals were not properly stored to prevent the contamination of food, or equipment in the back room.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/04/2013 | Routine | |
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