Store clean and organized. Employees practiced good hand washing practices during the inspection. Recommend for permit renewal today. Handed CFM permit today.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single Service (coffee stirrers) were observed stored unprotected at the coffee maker..
Correction: Single Service items needs to be in the original protective package to protect from contamination until used.
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03/24/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Potentially hazardous foods observed 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.
- Temperature Measuring Devices
Observation: Cold holding units in need of thermometers.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The first sandwhich unit was observed unable to keep proper cold holding temperatures.
Correction: Repair the above 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory by door.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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10/13/2015 | Routine | |
Sanitizer test strips were observed expired, manager stated she would purchase new ones. Recommended for permit renewal. Permit issued.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too weak. Sanitizer observed at 0ppm, corrected to 150ppm.
Correction: Obtain a new quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls around triple sink 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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03/26/2015 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: The person in charge should obtain a certified food service manager's card.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Plastic utensils and single service containers were found stored under the handwash sink in the front customer service area.
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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10/17/2014 | Follow-up | |
Permit, business license and conspicuously displayed to the public. Manager's certificate needed. Schedule provided. Food handler's cards observed. Frequent handwashing observed. Facility is well maintained and clean.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: The person in charge should obtain a certified food service manager's card.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Condiments stored under the handwash sink in the front customer service area, where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food; Hot Holding*
Observation: Cooked meatballs hot holding at improper temperatures of 113°F on the steam table in the front customer service area. The temperature of the water was 136°F, but the water level was too low to provide proper hot holding.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plastic utensils and single service containers were found stored under the handwash sink in the front customer service area.
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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09/16/2014 | Routine | |
Certified food manager and food handler certificates observed. Permit conspicuously displayed. Thermometer provided by operator.
- Critical: Hands - When to Wash*
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. Food worker changes gloves without first washing his 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.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the ice chute for the soda fountain was observed with pink and black colored, slimy textured, mildew and is not properly maintained.
Correction: Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Chlorine sanitizer is used in the facility. Only the test kit for quaternary ammonia was provided.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Approximately 15 mice excreta observed on the bottom surface of the storage cabinet under the soda fountain in the customer self-service area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests - Controlling Pests*
Observation: One hole measuring approximately 5" in diameter, leading to unknown space in the wall behind the storage cabinet under the soda fountain in the customer self-service area.;Close and seal all entryway's and holes that allow for the free movement of pests.
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03/14/2014 | Routine | |
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Outlet cover on a wall juncture is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in cooler , coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the kitchen
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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10/23/2013 | Routine | |
Met with and interviewed owner and left copy of inspection report with her.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic pan inserts that were washed were found put away and still wet. Front counter under cutting boards was found still wet from last night's cleaning.
Correction: Ensure pans are allowed to properly air dry prior to being put away. Allow front counter and cutting boards to be allowed to air dry over night before placing cutting boards back in place.
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12/12/2012 | Routine | |
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