Refrigerator observed cold holding at <38'F and in good working order. Approved for permit.
No violation noted during this evaluation. | 10/02/2015 | Follow-up | |
Work order observed for Dodson Pest Control. Reach in Refrigerator is still not observed maintaining proper temperatures. Discussed with CFM the importance of not storing PHF/TCS foods in unit until it is maintained at <38'F. Observed only ambient air recordings for temperature charts. Reviewed significance of food temperatures for charts. Not approved for permit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: M3 Turbo Air refrigerator (right side by dry storage) was observed in a state of disrepair and damaged. Unit is observed not maintaining proper cold holding temperatures.
Correction: Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/28/2015 | Follow-up | |
Observed new cleaning schedule. Handsink (furthest left) in the dining area is observed in proper working order. Maintain temperature charts and cooling chart records on site for future inspections. Informed CFM to not store PHF/TCS foods in M3 Turbo Refrigerator (right) until unit is able to maintain proper cold holding temperatures. Wasabi was voluntarily discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw beef product stored over bagels and beside vegetables in the Whirlpool freezer (window side).
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding refrigeration units in the facility.
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: M3 Turbo Air refrigerator (right side by dry storage) was observed in a state of disrepair and damaged. Unit is observed not maintaining proper cold holding temperatures.
Correction: Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean single use utensils were not observed stored with the food-contact surface facing downward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided a the hand washing stations in the dining area.
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
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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08/24/2015 | Routine | |
Did not observe food handler cards, employee health policy, temperature charts, or cooling charts. Facility is in need of a managed daily cleaning schedule. Maintain on site for future recording keeping for Health Department to observe. CFM certificate is not observed displayed in public view.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed ice scoop handle in ice product in bin.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods 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.
- Food Labels (repeated violation)
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Equipment - Good Repair and Proper Adjustment
Observation: Furthest left handsink in the dining room was observed in a state of disrepair and damaged.
Correction: Repair the handsink 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 handsink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: toaster oven in the dining room, metal scoop utensil used for fryer operations, and water supply system on the left door of reach in refrigerator in the dining room..
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris: all interior and exterior surfaces of cooking equipment, prep tables, catch trays for flat top (contained large amounts of leftover grease and meat debris), reach in refrigerator in the dining room, and several basins of each 3 compartment sink (soiled utensils, equipment, food debris).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at any of the hand washing lavatories in the kitchen.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at any of the hand washing lavatories in the kitchen or dining area.
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
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Observed ant activity on the dry storage shelf in the room where the refrigerators are located.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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05/07/2015 | Routine | |
Informed CFM new wood floor board installed in the mop sink room is in need of painting. All previous violations addressed. Approved for permit.
No violation noted during this evaluation. | 09/18/2014 | Follow-up | |
Discussed the need for pump bottles for soap at handsinks. Need labels of WASH, RINSE, AND SANITIZE for 3 compartment sink. Cooling charts are not being maintained. Provided food handler class schedule and employee health policy. Not approved for permit.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Vegetables (onion) observed not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Thawing (corrected on site)
Observation: Improper methods used to thaw ground beef.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed ice scoop handle down in ice product.
Correction: Maintain ice scoop handle up out of ice product or store in a clean container on top of the ice unit.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean serving utensils were not observed stored with the food-contact surface facing downward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Lighting, Intensity (repeated violation)
Observation: Lightbulb observed out below hood system.
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 in Good Repair
Observation: Mop sink room is not maintained in good repair. Observed damaged floor in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: QAC Sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed sanitizer levels too high.
Correction: Utilize only QAC Sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
- Conformance with Approved Procedures
Observation: Temperature logs and cooling charts are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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09/04/2014 | Routine | |
All previous violations have been addressed. Provided cooking charts, food temperature charts, and CFM class schedule for re-cert. Approved for permit.
- 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: stainless steel equipment/appliances, floors and walls behind the cooklines.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/09/2013 | Follow-up | |
Soup was removed from the refrigeration unit during the inspection. Hamburger and hotdogs, based upon temperature measurements at the time of inspection and the unavailability of CFM, were in the early stages of proper cooling.
- Critical: Cooling*
Observation: Broth soup was noted not being adequately cooled to prevent the growth of harmful bacteria. Soup was observed in the refrigerator at 170F.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods 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.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- 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: stainless steel equipment/appliances..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Observed light bulb out under the hood system.
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. Repair/Replace damaged light bulb.
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10/01/2013 | Routine | |
Food are primarily coming from another permitted kitchen and being served immediately. Form 1B given to PIC.
No violation noted during this evaluation. | 04/09/2013 | Risk Factor | |
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