Hot water does not exceed 70 degree. Owner will install a new water heater within the week.
During the inspection, employee health, hand washing, and no bare hand contact with ready to eat food for discussed. Permit issued.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
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 Contact Surfaces; Cleanability*
Observation: The food contact surface of the storage table and shelf is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the table to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
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01/14/2016 | Routine | |
Recertification information was given to the PIC. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. Thank you.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Ice scoop observed stored in sanitizer between use.
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 140°F and the container.
- 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.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment - Cutting Surfaces
Observation: The cutting board is 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.
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02/12/2015 | Routine | |
Discussed observations with the CFM. Discussed the use of duct tape on the floor covering.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Custard was cold holding at improper temperatures in the Electro freezer # 1. The Custard was at 60 degrees F. The CFM voluntarily discarded the food product. The ambient air temperature inside the refrigeration unit was 60 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The Electro freezer # 1 was observed in a state of disrepair. The lower refrigeration unit would not turn on and the ambient air temperature inside the unit was at 60 degrees F.
Correction: Repair the Electro freezer # 1 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 mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/07/2014 | Routine | |
Discussed the following with the CFM: 1. Date marking policy of RTE foods. 2. The cleaning schedule of the ice cream chest freezer. 3. The storage options for single-use/service items.
No violation noted during this evaluation. | 01/06/2014 | Risk Factor | |
Discussed observations with the CFM. Provided FHC class information.
- 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.
- 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: The display chest freezer and the toppings prep unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/08/2013 | Routine | |
Discussed observations with PIC.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the Traulsen 2-door refrigeration unit was damaged and duct taped together.
Correction: Repair or replace the Traulsen 2-door refrigeration unit's door gasket in accordance with the manufacturer's specifications.
- 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 debris: Ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/08/2013 | Routine | |
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