During the inspection, employee health, no bare hand contact with ready to eat foods, and hand washing was discussed. Cooling techniques were reviewed as well. The emergency response plan was read and signed by the supervisor. Permit will be mailed. Thank You.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
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10/14/2015 | Routine | |
During the inspection, all violations were discussed and corrected. Employee health, proper hand washing, and no bare hand contact with ready to eat foods were discussed as well. Thank You.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with lettuce and tomatoes on the line.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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04/15/2015 | Routine | |
During the inspection all violations were discussed and or corrected. Good managerial control was observed and the 2013 Food Code requirements were also reviewed. Permit issued. Thank You.
- Critical: Cooling* (corrected on site)
Observation: Beans and meat sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Lettuce and turkey cold holding at improper temperatures
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.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The walk in unit is not holding properly.
Correction: Repair/replace the unit 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. All TCS foods were discarded and a work order was submitted.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermostat read 160 F. To Correct:
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.
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10/01/2014 | Routine | |
Observed good thawing techniques being used. Discussed the following with the CFM: 1. The discarding policy of food products with expired "Use-By" dates, 2. the ice build-up in the walk-in freezer, 3. pest control services.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Observed water leaking from the piping of the warewashing sprayer unit.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Floors, Walls, and Celings - Cleanability
Observation: Ceiling and walls in the warewashing and prep areas were not smooth and easily cleanable. Noted paint was peeling in these areas.
Correction: Repair or replace ceiling and walls to make them smooth and easily cleanable.
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06/23/2014 | Routine | |
Discussed the cleaning schedule of the floor drains and the monitoring of the temperatures of the mechanical dish machine.
- Wall and Ceiling Coverings and Coatings
Observation: Noted paint peeling from the ceiling in the ware washing/ prep areas. The ceiling is no longer considered to be easily cleanable.
Correction: Attach ceiling covering or repair the ceiling so it is easily cleanable.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Dead or trapped cockroaches were found on the premises and in control devices. Per the PIC, a CPO service has been contacted and retained.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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03/19/2014 | Routine | |
Discussed the following with the CFM: (1) The paint was noted peeling on the ceiling in the mechanical dish machine area. (2) The hole in the drain board of the mechanical dish machine which was leaking water onto the floor.
No violation noted during this evaluation. | 12/18/2013 | Risk Factor | |
Discussed the following with the CFM: 1. The mechanical dish machine had a wash temp of 160 degrees F and a final rinse of 174 degrees F. The CFM stated that a work order had been placed and a service call made. A part was on order for the booster pump. The CFM had already implemented manual sanitizing procedures prior to this inspection. 2. Discussed the storage of the sanitizing buckets. 3. Discussed the food containers and their storage in the walk-in freezer.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled chemical containers were noted being stored under the prep table.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/30/2013 | Risk Factor | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The walk-in freezer's floor.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Dead or trapped cockroaches were found in the control devices.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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06/18/2013 | Routine | |
Discussed observations with CFM. The facility is undergoing renovations.
- Equipment - Good Repair and Proper Adjustment
Observation: The exterior of the ice machine was observed in a state of repair and condition that prevents necessary easy cleaning.
Correction: Repair the above mentioned 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice machine and the booster heater unit on mechanical dish machine were observed in a state of disrepair. Both of the above mentioned units had water lines which were observed leaking onto the floor.
Correction: Repair the above mentioned 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180 º F. The thermostat gauge read 168 ºF. The booster heater was reset during this inspection and the mechanical dish machine reached acceptable temperatures.
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.
- Personal Care Items - Storage (corrected on site)
Observation: A bottle of hand lotion was stored in such a way that it could contaminate clean utensils and knives in the clean utensil drawer on the prep line.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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03/19/2013 | Routine | |
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