CFM will email EHS temperature logs. Observed CFM and FHC certifications.
- 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, changing gloves 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, changing gloves 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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (tongs/spatulas)
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.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Improper use of dry wiping cloths.
Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly used.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- 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.
- Food - Miscellaneous Sources of Contamination
Observation: There is no splash guard between the mop sink and prep tables/wing bowl table.
Correction: Protect food from miscellaneous sources of contamination, by installing a splash guard to protect food contact surfaces/prep surfaces.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and hot dogs cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring devices were not properly located in the warmest parts of units.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Temperature Measuring Devices
Observation: Temperature measuring devices were not observed in all units.
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: 2 Dr. RIR Make unit was observed unable to hold 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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination or replace food thermometer and maintain in a clean and sanitized condition.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of multiple pieces of equipment had accumulations of grime and debris: shelves in cabinets, bottom of keg RIR, rack by fryers, sides of several pieces of equipment and hard to reach places.
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 (corrected on site)
Observation: Soap was not provided at all handwashing locations.
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 (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the bar 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
- Physical Facilities in Good Repair
Observation: Observed some areas of facility are not maintained in good repair, and do not allow for cleanability or durability.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Areas noted in need of cleaning throughout facility (walls were observed with debris/dust/splash from food)..
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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06/18/2015 | Routine | |
Permit, business license and Manager's certificate posted. Food handler's cards observed. Frequent handwashing observed. No follow-up.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Hamburger patties, sliced turkey and sliced tomatoes were cold holding at improper temperatures of 46°F
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food items removed and held in adequate refrigeration.
- Food Labels
Observation: Foods not properly labelled throughout the kitchen.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Cooling, Heating, and Holding Capacities
Observation: The two door lowboy refrigerator was overstocked and is not sufficient in capacity to meet the food storage demands of the establishment. The ambient temperature of said unit was observed to be 46 degrees Fahrenheit. Food in unit was removed and held in another unit
Correction: Provide additional cold holding units necessary to maintain food items at 41 degrees Fahrenheit. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Heavy grease accumulation was observed on the grease refuse container outside the facility.
Correction: The refuse container storage area and grounds are to be maintained clean and sanitary.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Mice droppings observed on the equipment storage shelf in the office.
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.
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08/13/2014 | Routine | |
Operator repairing ventilation hood filters to adequately fit the hood. Extermination contract and invoices observed at the time of inspection
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The ready-to-eat ice (intended for customer consumption and observed in patron's glasses) is unsound or adulterated. Water in direct contact with mildew growth (pink and brown in color, slimey in texture) on the inner surfaces of the ice chute and white colored, inner plastic panel of the ice machine in the kitchen. Said ice discarded. Unit was removed from active use, wash rinsed and sanitized at the time of the inspection.
Correction: Ensure food is safe and unadulterated.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Heavy accumulation of old, amber colored grease, rash and litter were observed adjacent to the refuse container outside the facility. Strong offensive odor cause by said harborage.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Critical: Pests - Controlling Pests*
Observation: Openings allowing the free movement of pests observed in the following areas: gap measuring approximately 0.5"-1" in diameter around the pipes extending down from unknown space in the ceiling above the reach-down freezer chests in the kitchen
Correction: ceiling tiles displaced creating openings measuring approximately 0.5" in diameter above the three door reach-in refrigerator in the kitchen; ceiling tile displaced creating an opening measuring approximately 1" in diameter in the equipment storage room
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Accumulation of mice droppings observed in the compressor compartment of the reach-in freezer chest near the stove in the kitchen
Correction: in the storage cabinet above the bags of pasta in the bar area
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Heavy accumulation of dead house flies was found in the control device stored above the reach-down freezer chests in the kitchen.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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05/08/2014 | Routine | |
All priority violations addressed and corrected on site. Kitchen well organized. Excellent glove usage, but ensure that hands are washed between glove changes. New Form 1-B issued and New Food Code changes given. Recommended for permit renewal. Permit issued.
- Critical: Cooling* (corrected on site)
Observation: Macaroni & cheese and pulled pork noted not being adequately cooled to prevent the growth of harmful bacteria. PIC stated that a new cook closed the night before and he will review cooling procedure with him. Ice machine in facility for proper ice bath, which is the method used by PIC. PIC discarded foods.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F 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.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (corrected on site)
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food. No advisory posted on menu. PIC corrected and put a temporary advisory on wall menu and will add to new paper menus when he orders more in about a month. He states he typically cooks everything well done anyway.
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: large fryer baskets.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the bar area is broken, preventing access by employees for easy handwashing. Pipe noticed leaking and PIC has called in for repairs, waiting on part.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in kitchen near fryer not sealed properly, coving falling off wall.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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02/06/2014 | Routine | |
Hood exhaust system is scheduled to be cleaned this week discussed with owner about filters. Food Permit given to owner. Met with and interviewed owner and left copy of inspection report with him.
No violation noted during this evaluation. | 04/16/2013 | Routine | |
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