Please remember that a Certified Food Manager must be present at the Facility during All Hours of Operation or risk closure.
Please remember to always keep side door closed to prevent insects from entering kitchen area. Thank you.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: KNIVES ALONG KNIFE MAGNET STRIP OBSERVED SOILED AND UNWASHED.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM RE-WASHED KNIVES AND KNIFE RACK.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED PRIOR TO INSPECTION CONCLUSION.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUAT solution was measured at 400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. OBSERVED QUAT SOLUTION AT 3VAT SINK ABOVE APPROVED LEVELS. CFM IS NOT VERIFYING ACCEPTABLE LEVELS WITH TEST STRIPS.
Correction: Maintain the concentration of QUAT solution at 200ppm. Verify concentration using the appropriate test kit. SOLUTION RE-MADE TO ACCEPTABLE LEVELS.
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09/04/2015 | Routine | |
CFMs seem to be very knowledgeable about food safety, Thank you.
Note: Per CFM, all food items received every morning and discarded at end of the day, no foods kept overnight.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: OBSERVED NO THERMOMETER IN THE TRUE 1DR PREP COOLER AND 1DR DISPLAY COOLER
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. CFM PROVIDED THERMOMETERS PER UNIT.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 3Vat sink with a concentration of 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM ADDED QUAT TABLET TO SOLUTION.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3Vat sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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07/21/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board along True 1dr prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Outer Openings, Protected / Screen Requirements
Observation: Small opening at the bottom side entrance door to the kitchen.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead mouse was found on the premises.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors along the walls and shelving in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/03/2013 | Routine | |
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