Recommended for HD permit.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a digital metal stemmed thermometer.
Correction: Obtain at least one digital food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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03/08/2016 | Routine | |
Spoke to CFM on site in regards to inspection. No violations present. Recommend renewal of Health Dept. Permit. Permit issued.
No violation noted during this evaluation. | 08/27/2015 | Routine | |
Recommended for permit renewal. Left invoice to be mailed in with payment and left recertification information.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall between soup table and prep unit 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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02/05/2015 | Routine | |
No violations observed. Left new food handler information and spoke with CFM about recertification.
No violation noted during this evaluation. | 12/15/2014 | Routine | |
Temperature logs maintained, facility well organized.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Chicken and dumplings hot holding at improper temperatures, hotwell was turned off, after turning back on and waiting about 30 mins a temperature of 142°F was observed. PIC going to reheat to 165°F before serving. .
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle observed stored on rack with bread and single use items, thus not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous materials must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/20/2014 | Routine | |
Temperature logs well maintained. Proper handwashing and glove use observed. Recommended for permit renewal. Permit issued.
- Equipment - Cutting Surfaces
Observation: The Kitchen Aid cutting board was observed scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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01/15/2014 | Routine | |
Proper handwashing techniques observed. Temperature logs maintained. Facility clean and well organized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside top of microwave had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/11/2013 | Routine | |
PIC does not currently have a food managers certification but is signed up for May class. Current CFM works in mornings. Facility neat and well organized.
- 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 - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Strawberry and cream cheese cake roll cold holding at improper temperatures. Made early afternoon, so PIC moved to refrigeration unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken salad and tuna salad 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.
- Equipment and Utensils - Durability
Observation: The microwave is not designed and constructed to be durable. Obtain a commercial microwave.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the spice rack and unused bottom rack of pizza oven had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Celings - Cleanability
Observation: One ceiling in dish area is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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04/17/2013 | Routine | |
Recommended for permit. New Owner. Permit fee of $40.00 needs to be paid.
No violation noted during this evaluation. | 01/29/2013 | Routine | |
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