The purpose of this visit was to conduct a risk factor inspection.
No violation noted during this evaluation. | 12/09/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS observed the CFM photo card for one manager. EHS provided manager with and discussed the following handouts: time as a public health control (as future option) and cooling log, sign and methods.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a full range food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
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02/09/2015 | Routine | |
- Warewash Equipment / Cleaning Frequency
Observation: The drain pipes under the 3-compartment sink were noted to be soiled and in need of cleaning.
Correction: Clean the pipes under the 3-compartment sink frequently to prevent insect infestation and dirt build-up.
- Plumbing / Maintained in Good Repair
Observation: The hot water handle at the back hand washing sink is in need of repair. This handle can no longer be used to turn the hot water on at the sink.
Correction: Repair or replace the hot water handle at the front area hand washing sink so that the sink can be used for proper hand washing.
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07/14/2014 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Beans, rfice, and green sauce.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in freezer. The light bulb has burned out.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Replace the burned out bulb.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas under the hood system.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor drain located under the 3-compartment sink in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/04/2014 | Routine | |
| No violation noted during this evaluation. | 08/05/2013 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance:flour, batter mix
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The external surfaces of old and unused equipment had accumulations dust and debris in the dry storage area.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Old and unused toasters and other equipment noted in storage areas
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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01/10/2013 | Routine | |
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