The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized.
No violation noted during this evaluation. | 12/14/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS observed facility clean and organized. EHS discussed with CFM the cleaning and sanitization procedure for CIP equipment. EHS provided CFM with and discussed the following handouts: sample menu containing a full disclosure and reminder statement, consumer advisory information sheet and parasite destruction/farm raised letter requirements (as future reference) since cold smoked salmon has not been offered within the last 90 calendar days. CFM agreed to update both menus with a complete consumer advisory disclosure and reminder no later than Monday, July 20, 2015.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of both the menus with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:
1) All cold smoked salmon menu items on the wedding and business package menus are missing the disclosure asterisk,
2) Entire wedding pacakge menu missing the full disclosure and reminder statement on at least one page of the menu,
3) Business package menu is missing the full disclosure statement.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked 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. CFM AGREED TO FIX BOTH MENUS WITHIN 30 CALENDAR DAYS. BOTH THE WEDDING AND BUSINESS PACKAGE MENUS HAVE ALL MENU ITEMS ASTERISKED EXCEPT THE COLD SMOKED SALMON.
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06/18/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
There are no violations observed during the inspection.
Thank you.
No violation noted during this evaluation. | 11/21/2014 | Risk Factor | |
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: all prepped food was tightly wrapped.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: blue cheese mix (47F), hummus (46F) in 2dr reach-in cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Emptied out of PHF and maintenance called.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH, test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3dr reach-in cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in spray bottle used to clean prep table with a concentration of over 200 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Demonstrated how to make sanitizing solution.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Handsink by 3-vat and at Server station.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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01/08/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Encourage your staff to discard leftovers after events as the items are not reheated to serve at other functions. A few dishes of pasta, rice, etc. were observed and were all discarded during the inspection.
Please contact me if you have any questions. Thank you.
NOTES:
Dishmachine: CMA 44H, thermolabel verified
*Time reflects inspection only.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Personal food and beverages were observed in both refrigerators in the kitchen.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. For personal items being stored in refrigerator units, it's suggested that they be moved to a seperate, lower shelf.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulking around warewashing area.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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08/06/2013 | Routine | |
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