Facility clean and organized. Facility is maintaining temperature logs. Employee interested in doing CFM class was handed class schedule for 2016.
No violation noted during this evaluation. | 12/11/2015 | Routine | |
Walk in 39F, tuna- 39F , milk 41F. Recommended for Permit.
No violation noted during this evaluation. | 08/24/2015 | Follow-up | |
Food item out of temperature was voluntarily discarded (Tuna). Follow up on 08/24/2015 to check cold holding (walk in) and food temperatures in the cold holding.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures Tuna 47F (walk in cold holding at 43F)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/20/2015 | Follow-up | |
CFM present during inspection. Food handlers working with expired food handlers cards. CFM informed to register food handlers for next food handlers class. Foods that were out of temperature were voluntary discarded. Adjust thermostat for cold holding to maintain food below 41F. Maintain temperature logs at closer intervals to monitor food temperatures. Handed CFM a copy of temperature log. Not recommended for Permit renewal .
- Critical: Demonstration of Knowledge*
Observation: Food service employees was working in the food service establishment without having a valid food service cards.
Correction: Food service employees shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Several items of food cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard all food items out of temperature.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Meatballs hot holding at improper temperature (121F).
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The food contact surface in dry storage area (storage racks) can not be easily cleaned (cardboard surface.).
Correction: Food contact surfaceshould be cleanable surface,free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Nonfood Contact Surfaces
Observation: The cutting/slicer support was in disrepair (damaged).
Correction: Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Pipes under the hand washing sink was uncapped and walls had openings.
Correction: Cap pipes and close out openings in the wall..
- Light Bulbs Protective Shielding
Observation: Light bulb in coca cola refrigerater was not completely shielded.
Correction: Shield light bulb with a coated or shatter-resistent bulb.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment (Pesticides).
Correction: Remove unnecessary poisonous or toxic materials.Ensure pesticide application is conducted by a Certified pesticide applicator.
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08/10/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Milk Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/18/2015 | Routine | |
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the food storage containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the food containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Cutting Board.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
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01/14/2015 | Routine | |
| No violation noted during this evaluation. | 09/18/2014 | Routine | |
Need Food Handler cards. CDI. Post CFM Certificates.
- Critical: Hands - When to Wash* (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 which may have contaminated his/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.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cut lettuce in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single Service were observed stored unprotected under hand sink.
Correction: Store Single Service in the original protective package to protect from contamination until used.
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05/09/2014 | Routine | |
Turkey just placed on prep unit. Temperature charts now being kept every four hours. Prep unit inspected and maintenance checked condenser unit. Covers kept on prep unit in between rush periods.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
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01/06/2014 | Follow-up | |
Light covering in microwave dislodged. CDI. Manager to call maintenance for prep unit. Will adjust temperature. Tomatoes and pastrami replaced. Recommend increasing temperatures checks to every four hours. Close prep top in between rush periods.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Tomatoes and pastrami Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single Service were observed stored unprotected under the sink.
Correction: Store Single Service in the original protective package to protect from contamination until used.
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01/03/2014 | Routine | |
| No violation noted during this evaluation. | 10/04/2013 | Follow-up | |
Prep unit has been open for service. This attributed to the elevated temperatures of 42 degrees. When unit was closed, temperatures returned to correct temperatures. Temperatures documented.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no working temperature measuring device located in the Reach-in.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the prep serving line was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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10/02/2013 | Routine | |
Fridge and bread unit in back room not being used. Remove unused equipment. Manager to fax Food Handler Cards. One expired. Keep Food Handler Cards on file.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
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06/04/2013 | Routine | |
Sanitizer corrected to 200 PPM. Oven is inoperable and being stored in back storage area. Fix or remove equipment to prevent a possible pest harborage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single Service were observed stored unprotected under the handsink.
Correction: Store Single Service in the original protective package to protect from contamination until used.
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02/15/2013 | Routine | |
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