Reviewed temperature logs and food handler cards. Discussed employee health policy. Good hand washing observed and gloves were worn to handle ready to eat foods. Left emergency guidelines plan with owner.
No violation noted during this evaluation. | 11/23/2015 | Risk Factor | |
Corrections have been made from previous inspection. Issued July permit.
CFM has ordered tiles for the floor to replace broken tiles.
- Physical Facilities in Good Repair (repeated violation)
Observation: Sections of kitchen floor (near fryer and under Sundae machine) are not maintained in good repair. Tiles missing and water stagnent in these areas. Bad odor coming from floor area around Sundae machine. Floors need to be cleaned thoroughly.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/27/2015 | Follow-up | |
Discussed repeat violations with CFM / Owner. Will follow-up with reinspection.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee handled, hot dog bun, hot dog (from the grill) and cheese. Discussed this practice with CFM - gloves or utensils must be used to handle RTE foods.
Utensils were missing from the condiment containers - CFM added tongs to each container.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Inside sundae, soft serve and all reach-in and prep units. Vent above chemicals in the back storage area was observed covered in a black substance. Floor drain under the compartment sink and ice machine soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Sections of kitchen floor (near fryer and under Sundae machine) are not maintained in good repair. Tiles missing and water stagnent in these areas. Bad odor coming from floor area around Sundae machine. Floors need to be cleaned thoroughly.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/13/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Inside cold holding units, under lid of prep unit, outside of all equipment and fryers..
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted over the prep table - all 4 ceiling light bulbs were out.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following noted in need of cleaning: floor drain under 3 compartment sink and vent above shake machine.
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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02/09/2015 | Routine | |
Permit renewal issued.
No violation noted during this evaluation. | 07/25/2014 | Follow-up | |
Correct these repeat violations before the July 25, 2014 follow-up inspection takes place.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: One of the sandwich make unit's caster wheels is in disrepair.
Correction: Replace the broken caster wheel.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: heat lamp shields, exterior tops of the equipment, kitchen trash containers, refrigerator compartments for the condiment refrigerator and sandwich make unit..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing ceramic floor tiles near the fryers.
Correction: Replace the missing floor tiles.
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07/21/2014 | Follow-up | |
correct all cited violations before the follow-up inspection takes place.
- Critical: Demonstration of Knowledge*
Observation: A records check revealed that 1 employee ontained the food handler's card through an unapproved on-line course, and a second employee did not possess a valid food handler's card.
Correction: Employees who are not Certified Food Managers are required by city ordinance to possess a valid food handler's card from an approved source.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Commercially packaged chili was not reheated to > 135 F before being placed on the hot holding steam unit.
Correction: The hot hold steam unit is designed for hot holding, not reheating of foods. Reheat the commercially packaged chili > 135 F before placing it on the hot hold steam unit. Reused chili must be reheated > 165 f before being held hot > 135 F.
- Equipment - Good Repair and Proper Adjustment
Observation: One of the sandwich make unit's caster wheels is in disrepair.
Correction: Replace the broken caster wheel.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation build-up observed in the sandwich make unit's refrigeration compartment.
Correction: Repair the sandwich make unit.
- 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: heat lamp shields, exterior tops of the equipment, kitchen trash containers, refrigerator compartments for the condiment refrigerator and sandwich make unit..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing ceramic floor tiles near the fryers.
Correction: Replace the missing floor tiles.
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07/08/2014 | Routine | |
Store wiping cloth buckets off the floor. Post a notice informing customers that the latest health department inspection is available for review upon request. Reviewed food handler card status.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The front station's handsink hot water mixing valve leaks when activated.
Correction: Repair the plumbing leak in compliance with the local plumbing codes.
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03/05/2014 | Routine | |
Permit renewal issued.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing ceramic floor tiles adjacent to the fryers.
Correction: Replace the missing floor tiles.
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08/30/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: The sliced tomatoes being stored in the sandwich make unit were cold holding at an improper temperature (44 F)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The hot water mixing valve for the handsink located at the front of the kitchen is in disrepair.
Correction: Repair the handsink's hot water mixing valve so it produces hot water.
- Equipment - Good Repair and Proper Adjustment
Observation: The sandwich make unit is not maintaining cold-holding of foods below 41 F.
Correction: Repair the sandwich make unit so the internal cold-holding temperature of the stored foods maintains <= 41 F.
- Equipment - Good Repair and Proper Adjustment
Observation: The wheels on the serving cart are in disrepair.
Correction: Replace the broken serving card wheels.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The tomato slicer's blade and blade guard were not properly cleaned and sanitized within 4 hours after use.
Correction: Thoroughly clean and sanitize food contact surfaces used to prepare ready-to eat foods within 4 hours after use.
- 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: exterior surfaces of the trash containers, lower shelf of the tomato slicing preparation table, bottom compartment platforms of the Beverage Air refrigeration and freezer, and the serving cart.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Missing ceramic floor tiles adjacent to the fryers.
Correction: Replace the missing floor tiles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor located under and behind the fryers was 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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08/28/2013 | Routine | |
Good employee food safety practices demonstrated during this inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Minor leak detected in the pvc pipe located under the 3-compartment sink.
Correction: Repair the leak.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The ventilation hood filters and french fry dump station's heat lamp shielding needs cleaning.
Correction: Keep non-food contact surfaces clean.
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03/11/2013 | Routine | |
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