All temperatures taken internally.
No violation noted during this evaluation. | 07/09/2015 | Routine | |
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site)
Observation: An employee went from handling soiled dishes to handling clean dishes without washing her 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks and 3-compartment sink need to be sealed to the wall.
Correction: Seal to the wall.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelves corroded throughout.
Correction: Seal or replace.
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03/05/2015 | Routine | |
All food temperatures taken were internal.
- Equipment - Fixed Equipment, Spacing or Sealing (corrected on site) (repeated violation)
Observation: The handsink by the three compartment sink is not sealed to adjoining equipment or walls.The dish machine drainboards are not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Space the drainboards to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Spray sink hose metal coil at dishmachine rusting and top part has rusted away
>>Large can opener attached to prep table blade is worn
>>Hand held can opener in drawer rusting
>>A few metal storage racks rusting
>>Butter baster metal starting to corrode and space between metal and wood can trap food.
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the by the three compartment sink in kitchen.
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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09/09/2014 | Routine | |
This is a risk factor inspection to see facility and equipment issues, see last routine inspection
Note: Dish machine rinse temperature is too high. Stop use and use 3 vat until repaired.
Multiple lights out in kitchen, restore to operational.
No violation noted during this evaluation. | 10/10/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted
- Food Contact Surfaces - Cleanability*
Observation: Basting brush bristles cracked
Correction: Replace
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulk damaged handsink right of oven
Correction: Reseal/caulk
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: Dish machine sanitizer temperature measured at 170 per thermometer
Correction: Raise temperature to be between 180-194 per data plate
- Non-Food Contact Surfaces
Observation: Racks in walk in dirty
Correction: Clean
- Plumbing System Maintained in Good Repair
Observation: 2 compartment sink faucet leaking
Correction: Repair
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04/09/2013 | Routine | |
All temperatures are internal unless otherwise noted. The facility is installing a new Walk In Refrigerator and Freezer. They are using a trailer for cold storage. This facility is very clean and sanitary. The food service staff has excellent hand washing and glove exchange practices.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted over the steam line.
Correction: In the event of a re-model or change of ownership the lighting in the food prep area must be upgraded to include at least 50 ft candles of light in the food prep area.
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12/12/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment
Observation: The shelf at the dishmachine storing the dish wash chemiclas is rusted.
Correction: Resurface or replace.
- Lighting, Intensity
Observation: Lighting is less than 50 ft candles over the steam line and grill area.
Correction: In the event of a change of ownership or a remodel, lighting in the steam line and grill area will have to be upgraded to 50 ft candles.
- Physical Facilities in Good Repair
Observation: The exterior of the walk in refrigerator door has chipped/damaged paint.
Correction: Repaint.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling vent outside of the managers office is dirty.
Correction: Clean.
- Mops - Drying Mops
Observation: A mop not being used was not hung up to air dry.
Correction: Mops that are not in use must be freely hung so they are allowed to air dry.
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09/20/2012 | Routine | |
All temperatures are internal unless otherwise noted. This facility is very well maintained and sanitary. The Certified Food Manager is very knowledgeable in food prep, handling, storage, and safety. She ensures her employee's are trained properly and follow all procedures to ensure food safety.
- Physical Facilities in Good Repair (repeated violation)
Observation: The tile at the threshold between the walk in refrigerator and walk in freezer is damaged.
Correction: Repair.
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06/13/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food processor bowl was cracked and in poor repair.
Correction: Replace.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink in the staff rest room is separating from the wall.
Correction: Repair.
- Equipment - Good Repair and Proper Adjustment
Observation: The utensil drawer at the wood top table was in poor repair.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: The following areas were in poor repair.
>> Floor tile at Walk in Freezer threshold was damaged.
>> The wall was peeling around the handsink in the staff rest-room.
Correction: Repair.
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03/09/2012 | Routine | |
All food temperatures are internal.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The staff restroom hand sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces need cleaning:
- can opener
- ice machine (corrected)
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- limescale on the floor under the 3 compartment sink
- limescale on the floor under the steamer
- limescale on the floor under the ice machine
Correction: clean.
|
11/21/2011 | Routine | |
All food temperatures are internal.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted under the hood.
Correction: In the event of a change in ownership or remodel provide at least 50 foot candles of light under the hood.
- Physical Facilities in Good Repair
Observation: The following phyiscal structures are in poor repair:
- base tile cracked under the campbells soup cans in the dry store room
- wall tile at the dish machine is cracked.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
-floor under 3 vat sink
- floor under the steamer
Correction: Clean.
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08/12/2011 | Routine | |
menus call for fried egg offered every week .Asked CFM about it . Told it was a frozen product that comes into facility from SYSCO . Went to freezer to observe ( since I have not seen a fried egg patty ) and they did not have anymore .
Observed invoices from SYSCO on CFM desk . Asked to see them . Fried egg patty (PAPETTI's ) listed on invoice of 144 in a case
- Equipment - Good Repair and Proper Adjustment
Observation: oven mitt torn
Correction: replace damaged oven mitt
- Lighting, Intensity
Observation: lighting insufficent in the cookline ( under vent hood ) and in the preparation and steamline areas
Correction: in the event of a change of owner or remodel upgrade lighitng to be equal to 50 footcandles under the vent hood and in areas of preparation and steamline
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor drain screen under 2 compartment sink dirty
scale present under dish machine/ booster heater
Correction: clean
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04/20/2011 | Routine | |
2011 permit issued post in public view. Reviewed emergency hazards and employee health. CFM's certificate expires March 31, 2011
- Cooling Methods
Observation: Oatmeal in the walk in cooler was cooling in the walk in with a plastic wrap covering the container.
Correction: Remove covers and wrappings during the cooling process to allow a quicker removal of heat from the product.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 198ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures need cleaning:
- floor under the dish machine (Limescale)
- floor under the 3 vat sink (Limescale)
- floor under the ice machine (Limescale)
Correction: Clean.
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01/27/2011 | Routine | |
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The dish shelf near the microwave dirty
Correction: Clean and maintain
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following are in need of cleaning
>>the floor drain under 2 compartment sink
>>floor under the ice machine
>>floor under the dish machine
Correction: Clean and maintain
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10/13/2010 | Routine | |
all food temperatures are internal.
- Bearings and Gear Boxes, Leakproof (repeated violation)
Observation: Grease is leaking from the mixer.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The interior of the ice machine needs cleaning.
Correction: Clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities in Good Repair (repeated violation)
Observation: There are holes in the wall behind the dish machine.
Correction: Fill holes so that the wall is smooth, durable, easily cleanable, and non-absorbent.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are in need of cleaning:
- floor is scaled under the 3 compartment sink and the dish machine
- the wall under the 3 compartment sink.
Correction: Clean.
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07/12/2010 | Routine | |
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