- Critical: PHF(TCS) Received Cold at 41°F or below (corrected on site)
Observation: The following refrigerated food item(s) is received at inadequate temperatures: BEAN SPROUTS @ #6 - 45F & BEAN SPROUTS ON COUNTER IN TUB WITH ICE 46F-48F. CFM SAID THEY WERE DELIVERED ABOUT 3 HOURS AGO.
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received. DISCARDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: UNIT # 5 HAS NO THEREMOMETER.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wash cloth bucket with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CORRECTED. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
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02/29/2016 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed no handwashing by foodservice employees engaged in multiple foodhandling tasks.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. As discussed
Correction: Single-use gloves were worn during multi-tasked food preparation. Food service worker observed multitasking touching raw sliced raw beef, & then touching refrigerator handles, utensils, receipts from waitresses then finally , touched plates and styrofoam & plastic cups & plates for customers and with same gloved hands.
- 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: beef 49F & tendons 50F @ #1 - beef 52F & beef 56F @ #2 - bean sprouts 44F& noodles 44F @ #5
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED PHF & RECENTLY PUT IN ITEMS, TO OTHER WORKING UNITS.CFM CONTACTED REPAIR SERVICE. MONITORING RECOMMENDED.
- 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: REFRIGERATION UNITS 1 - 43F, 2 - 46F, & 5 - 42F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not store any potentially hazardous food in the incorrectly functioning refrigeration unit/s until after it/they has/ve been fixed. AS DISCUSSED AND AGREED ONCE REPAIRED
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS & WALLS in the KITCHEN ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. MUCH IMPROVEMENT VISABLE FROM LAST INSPECTION BUT,AS DISCUSSED, CLEANING A SMALL SECTION AT A TIME EACH DAY WOULD BE ADVISABLE TO PREVENT FUTURE ISSUES.
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07/27/2015 | Routine | |
AN INVESTIGATION WAS DONE. Some of the complaint items were confirmed out of compliance (good retail practices). Corrections are recommended
No violation noted during this evaluation. | 02/24/2015 | Complaint | |
- Critical: Backflow Prevention, Device / When Required (corrected on site)
Observation: Observed the lack of an approved backflow prevention device on the water supply system. Food prep. sink has a hose laying in bottom without the use of a back flow preventer.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.THANK YOU. REMOVED DURING INSPECTION.
- Cleaning Frequency for Physical Facilities
Observation: Observed that walk-in freezer door & the floors kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Please follow instructions of cleaning products.
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02/10/2015 | Routine | |
The purpose of today's visit is conduct a risk factor assessment inspection.
EHS provided CFM with employee health policy hand outs.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.--Discarded
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12/24/2014 | Risk Factor | |
**This was a preopenning inspection. A follow up inspection will be conducted on December 17, 2014 to ensure handwashing sink in the kitchen has been un blocked and accumulation of grease and dirt on the floor cleaned. Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected as specified. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water Heater Vanguard 6E739, BTU 199,000, RECOVERY 182 GPH OF120F WATER AT 80f RISE
- Equipment / Good Repair / Components / Gaskets
Observation: 3Dr Beverage Air reach in the kitchen is missing gaskets and has a broken door.
Correction: Replace/repair gasket and the doorwithin 10 days.
- Handwashing Sink/Accessible at All Times
Observation: Handwashing sink in the kitchen permanently blocked by a prep table.
Correction: Remove prep table that is blocking the handwashing sink within 24 hours.Handwashing sink must be accessible at all times.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the 1). floors behind refrigeration units, under the 3 compartment sink, hall way to the back door have accumulation of dirt and grease and are in need of cleaning.
2). the walls around kitchen handwashing are stained and are in need of cleaning
3). tiles in the womens bathroom are dirty and in need of cleaning.
Correction: Clean all the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/16/2014 | Pre-Opening | |
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