Observed food handler cards, employee health policy, and temperature charts. Approved for permit.
- Utensils - In-Use; Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between.
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.
- Temperature Measuring Devices
Observation: The temperature measuring device in the walk in refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Door sweep observed needed at the side entrance door.
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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01/05/2016 | Routine | |
All previous violations addressed. Approved for permit.
No violation noted during this evaluation. | 05/04/2015 | Follow-up | |
Observed employee health policy, food handler cards, and food temperature charts. Sanitizer levels and island refrigeration unit temperatures need compliance before permit will be approved.
- Utensils - In-Use; Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between.
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: Observed same wiping cloth used to clean the table top surfaces and chair bottom surfaces.
Correction: Designate separate wiping cloths for each individual task.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Strawberries, raspberries, and blackberries observed cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Outer Openings; Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed front door to facility propped open with can of Syrup topping.
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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04/23/2015 | Routine | |
Observed restrooms well maintained. Observed food handler cards, employee health policy, and temperature charts. Provided CFM class schedule for 2015.
- Equipment - Good Repair and Proper Adjustment
Observation: Exit interior door handle for the walk in refrigerator was observed damaged.
Correction: Repair the door handle 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 door handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level of the mop sink basin is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Cut connected hose to maintain stored above flood rim level or store hose above flood rim level to prevent contamination of water supply.
- Critical: Sanitizer; Criteria/Chemicals for food contact*
Observation: QAC being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010.
Correction: Utilize only QAC that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Maintain levels at approximately 200 ppm.
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12/01/2014 | Routine | |
All other previous violations addressed.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC Sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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06/11/2014 | Follow-up | |
All food employees need copies of food handler cards on site for observation. Provided new employee health policy.
- Utensils - In-Use; Between-Use Storage
Observation: Improper scoops observed in various topping storage containers.
Correction: Maintain a scoop utensil with proper handle.
- Utensils - In-Use; Between-Use Storage
Observation: Observed scoops with handles improperly stored in food product.
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: Adulterated - Discarding Unsafe; Adulterated; or Contaminated Food* (corrected on site)
Observation: Mold growth is observed on strawberries in the True Refrigerator and on the raspberries on self serve station.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Grill cover on the True Refrigerator is observed in disrepair.
Correction: Tightly secure the cover 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 properly secure the cover, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC Sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory near the mop sink.
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
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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05/28/2014 | Routine | |
Facility is well maintained and clean. Provided employee health policy and temperature charts. Approved for permit.
- Food Storage; Prohibited Areas
Observation: Food was stored under other sources of contamination. Observed business food items stored below personal food items.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed. Business food items should be stored separately from personal food items.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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: shelving units in the back holding dry goods and syrup flavors.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: True Refrigerator is not maintained in good repair. Observed bottom grill covering unattached to refrigeration unit.
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: The floor of the walk in refrigerator is noted in need of cleaning. Observed spilled yogurt mix on the floor.
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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11/06/2013 | Routine | |
All previously noted violations corrected.
Facility recommended for change of owner.
Letter of Authorization provided for business license.
No violation noted during this evaluation. | 12/27/2012 | Pre-Opening | |
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