Good job on food temperature control.
No violation noted during this evaluation. | 01/21/2016 | Risk Factor | |
A review of the current employee food handler card status, and required daily refrigeration temperature logs was conducted. Good employee food safety practices demonstrated during this inspection. Permit renewal issued.
- Food Packaged and Unpackaged, Food Separation, Packaging, Segregation
Observation: Uncovered containers of food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Containers of food are being stored on inverted soda crates.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: The exterior of the chest freezer is rusting.
Correction: Maintain equipment in good repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (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: exterior tops of the refrigerators and freezers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Permit Holder - Responsibilities
Observation: The permit is not post in a location that is conspicuous to consumers.
Correction: Post the permit in a conspicuous location to consumers
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09/10/2015 | Routine | |
| No violation noted during this evaluation. | 03/16/2015 | Follow-up | |
- Critical: Person in Charge Present, demonstrates knowledge
Observation: 2 employees who prepare and/or plate the food do not a have valid food handler card.
Correction: These employees will obtain their food handler's card from the approved on-line food handler's course. Maintain valid food handler cards for the kitchen employees.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in preparing the shredded cabbage with his bare hands, and after engaging in any activity which may have contaminated 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.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning his hands in one of the 3-compartment sink basins for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Two 24 count cartons of raw eggs in the shell were sitting out at room temperature on the preparation shelf located in front of the stir fry line in between food preparation tasks.
Correction: In between use of the raw eggs, relocate them to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food Contact Surfaces; Cleanability* (corrected on site)
Observation: Plastic food jug was converted into a rice scoop.
Correction: Only use approved dispensing equipment such as tongs and food scoops.
- 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: All kitchen equipment and kitchen shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized after being washed with detergent: stainless steel pots and pans.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: The kitchen handsink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tray of raw chicken preventing its use by covering the sink basin.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the kitchen handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/03/2015 | Routine | |
Reminded the kitchen staff not to like the shelves with cardboard. good kitchen employee food safety practices demonstrated during this inspection. Permit renewal issued.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Two (2) of the employees who handle and/or prepare food do not possess a valid food handler card.
Correction: The owner will ensure the employees obtain their food handler card from the approved on-line food handler's course.
- Food Contact Surfaces; Cleanability*
Observation: Plastic jug cut into a rice scoop.
Correction: Use approved food dispensing utensils.
- Food Contact Surfaces; Cleanability*
Observation: Holes punched into plastic container lids.
Correction: Obtain approved seasoning shakers.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the GE stand-up refrigerator.
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.
- Light Bulbs Protective Shielding
Observation: The ceiling fluorescent light rods located in the storeroom were not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace the ceiling lights with a coated or shatter-resistent fluorescent light.
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09/04/2014 | Routine | |
CFM had prep unit repaired and TCS food was holding food at < 41F.
CFM had sealed gaps in the back door but recommended using a more permanent material.
No violation noted during this evaluation. | 05/08/2014 | Follow-up | |
CFM will monitor prep unit and repair if needed. Facility has added storage space to its facility. The building next door is now being used for 1 reach-in freezer and dry storage. No plumbing in this space and tile floor was put down to replace the carpet. Discussed cooling methods with CFM and importance of good hand washing. Left updated information to the code with the CFM.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: TCS food in the prep unit was holding > 41F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The only handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.Discussed with CFM.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Outer Openings; Protected
Observation: Outer opening (back wall/ door) of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
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05/06/2014 | Routine | |
Good job with food safety practices!
No violation noted during this evaluation. | 01/24/2014 | Risk Factor | |
Permit renewal issued.
No violation noted during this evaluation. | 08/30/2013 | Risk Factor | |
Reviewed food handler cards. Discussed employee health policy. Discussed facility's procedure of prepping raw vegetables.Discussed storage of oil and garlic mixture.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Bowl/ scoop being used for raw chicken touching the raw shrimp. CFM put different scoop in the raw shrimp, chicken and beef.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the vents above the cook line. CFM cleans vents on weekly rotation. Hoods had last been cleaned Jan '13
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
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04/15/2013 | Routine | |
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