CFM schedule provided for one employee that will need recertification in September 2016.
No violation noted during this evaluation. | 01/08/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/13/2015 | Follow-up | |
2016 CFM schedule left for one employee that expires next September.
- 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).
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.
- Critical: Cooling* (corrected on site)
Observation: Chicken salad noted not being adequately cooled to prevent the growth of harmful bacteria.
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: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Avocado cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) parmesan peppercorn and pesto aioli 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.
- Physical Facilities in Good Repair
Observation: Ceiling in kitchen is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair ceiling tiles exposing insulation.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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10/16/2015 | Routine | |
Permit issued to owner.
- Thawing (corrected on site)
Observation: Improper methods used to thaw ROP fish.
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
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07/22/2015 | Routine | |
Maintain temp logs and date marking all the time. Majority is in compliance but be consistent.
No violation noted during this evaluation. | 04/15/2015 | Routine | |
Food is being kept in cooler that is not holding temp for 3 hours while cafe is open and then returned to a cooler that is cold holding <41F. Management was informed that this is a dangerous practice, but temperatures do not violate regulations. Repairs were called in during inspection.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Cut fruit, hummus cold holding at improper temperatures
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: 2 door lowboy and 1 door glass cooler was observed in a state of disrepair and damaged.
Correction: Repair the 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
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01/20/2015 | Routine | |
Discussion about cooling methods revealed needed adjustments in procedure
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sliced roast beef 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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08/11/2014 | Routine | |
2013 Food Code changes and Federal Form 1-B
No violation noted during this evaluation. | 04/15/2014 | Routine | |
Excellent date marking, organization, and cleanliness. Recommended for permit renewal.
No violation noted during this evaluation. | 09/03/2013 | Routine | |
Provided PIC with employee health Federal Form 1-B
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: baking traps on rack.
Correction: Clean and sanitize these surfaces for food contact.
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04/15/2013 | Routine | |
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