Foods are purchased every morning for that day's menu. Reviewed with the person-in-charge the following: Proper wash, rinse, sanitize method for the dishes, proper storage of in-use wiping cloths, no bare hand contact on ready to eat foods (glove use), and hair restraint requirements. Permit renewal issued
No violation noted during this evaluation. | 03/11/2016 | Routine | |
Reviewed the daily refrigeration temperature log requirement. A chlorine test kit was purchased during this inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the stand-up refrigeration compartment.
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.
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10/21/2015 | Routine | |
Reviewed food manager's certification and employee food handler's card status, proper cooling methods, and daily menu. Permit renewal issued
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The Whirlpool refrigerator and the counter mounted refrigerator storing the milk were not maintaining a cold-holding temperature <= 41 F.
Correction: The Whirlpool refrigerator's thermostat was adjusted to a lower cold-holding setting, and the small refrigerator was thawed of the frozen condensation impeding proper air circulation.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: A new digital probe thermometer was obtained.
- Light Bulbs Protective Shielding
Observation: The kitchen's fluorescent kitchen lights were not shielded, coated, or otherwise shatter-resistent due to missing or damaged light fixture shields.
Correction: Shield or replace light fixtures with a shield, or coated or shatter-resistent fluorescent light.
- Hand Drying Provision (corrected on site)
Observation: No continuous towel system that supplies the user with a clean towel has been provided.
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
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen due to inoperable or missing fluorescent lights.
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
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04/17/2015 | Routine | |
CFM will continue to add more bulbs to the light fixtures above the food prep area.
No violation noted during this evaluation. | 03/31/2014 | Follow-up | |
Discussed repeat violations with CFM. Discussed sanitizing methods at 3 compartment sinks. Follow-up inspection required.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the front milk unit.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: prep areas/ tables in the back area, including shelves.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food prep area. Only a few of the light fixtures have working bulbs.
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
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03/12/2014 | Routine | |
CFM has good knowledge of food safety. Discussed food handler cards and employee health policy. Discussed cooking methods. No hot holding is done. Repair for leaky faucet (at 3 compartment sink) is on order.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the white reach-in and low boy.
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.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment of the mop sink is soiled. Mop sink approved to be used as a hand sink.
Correction: Clean the sink compartment(s) or drainboards: 1) before use
- Tableware - Soiled and Clean Tableware
Observation: Storage of soiled utensils was adjacent to clean utensils in the 2 stainless containers on the bench. Utensil handles to be stored "up" so "mouth part" is not subject to contamination.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen. Replace all burnt out bulbs in the kitchen ceiling. Bulb to be replaced in white reach-in.
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
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Clear out area under mop sink and storage cabinets.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/12/2013 | Routine | |
Manager extended prep area to inside building and it is maintained clean and organized. Has access to hand washing and 3 compartment sink. Discussed menu items and processes. Left information on employee health and the schedule for food handlers cards. Manager has good knowledge of food safety and will take CFM test in March 2013.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Manager to sign up for March CFM class.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card. Left schedule with PIC.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
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02/04/2013 | Routine | |
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