Discussed the following with the CFM: (1) Replacing the damaged door and door gaskets on the refrigeration units. (2) Implementing a more detailed cleaning schedule to include the cleaning of the exterior of equipment, wall behind the dish machine, floors and the inside of the ice machine. (3) Ensure all items are date marked with the actual date and not just a day sticker. (4) Do not wet stack clean dishes. (5) Ensure the beverage nozzle is placed into a holder/holster and not hanging into the hand sink basin in the bar area.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the RIF on the cook line.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that RTE foods were not protected from biological cross contamination because it was not in packages, covered containers, or wrapped. Noted soiled plastic lid and plate with lettuce and other food debris directly over uncovered RTE foods in the sub make unit.
Correction: Prevent biological cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods were observed cold holding at improper temperatures in the pizza make unit. The unit's ambient air temperature was at 57 degrees F. The food in the unit were as follows: Cut spinach 51 F, Shredded cheese 53 F, Diced ham 48 F. The CFM voluntarily placed a service call for repair of the unit.
Correction: Relocate the food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/26/2015 | Risk Factor | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed garlic knots on speed racks unwrapped and the rope handle from the inverted ice storage tub being stored on top of the speed rack was touching the garlic knots on the first tier of the speed rack. The CFM voluntarily discarded the food product.
Correction: Prevent cross contamination by storing food protected either in packages, covered containers, or wrappings.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices located in several of the refrigeration units.
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.
- Sanitizing Solutions, Testing Devices
Observation: There was no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution of the mechanical dish machine.
Correction: Obtain a Chlorine 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: The WIF and the pizza make unit doors were observed in a state of disrepair and would not close properly.
Correction: Repair the above mentioned equipment 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to several of the refrigeration units were in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven was observed to be heavily soiled
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Observed clean utensils being stored in a soiled container on the cook line and wait station areas.
Correction: Maintain separation of soiled and clean tableware/containers to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The facility was noted in need of cleaning.
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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03/30/2015 | Routine | |
Wooden cutting board scheduled to be returned due to seams. Service call has been placed for the dish machine temperature gauge. Bar dish machine operating properly wash/sanitize 156/186. Corrective action initiated during the inspection. Very good job. Health Permit renewal issued.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the wooden paddles contains cracks, chips, or pits that can not be easily cleaned.
Correction: Repair or replace the paddles 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several of the cold holding units.
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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container missing top lid.
Correction: Cover all waste containers when not in continuous use. Contact waste management company for a lid and/or new dumpster.
- Refuse - Cleaning Receptacles
Observation: Grease collection unit has accumulation of grease on the outside and top surfaces and food debris on top of the grate.
Correction: Keep unit free of grease and only discard grease into the unit.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Bar
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Several light bulbs not functioning under the exhaust hood system and pizza oven and several areas have floor tiles in disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of HAZARDOUS PRODUCTs are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/21/2014 | Routine | |
A work order will be submitted for the cook-line refrigeration unit. Overall good temperature control observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Containers of heat treated vegetables in the cook-line top refrigeration drawer observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria (product was discarded by the person in charge).
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11/07/2013 | Routine | |
Good temperature control observed. Good date labeling observed.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts above the back food preparation area observed in need of cleaning.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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07/11/2013 | Routine | |
Good temperature control observed. Dish-machine checked for proper concentration using the provided test strips. Quaternary ammonium sanitizer wiping buckets checked for proper concentration using the provided test strips. Health Permit Issued.
No violation noted during this evaluation. | 03/27/2013 | Routine | |
Provide chlorine test strips for the dishmachine. A repair order will be submitted for the refrigeration unit. Good cold holding practices observed in all other units. Great job with date marking.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Container(s) of roasted peppers, cooked ground meat, shrimp, scallops in the delfield make unit observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria (all product out of temperature was discarded by the person in charge).
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01/09/2013 | Routine | |
Violations discussed for correction. Permit renewal pending upon completion of application process.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths buckets were stored direclty on the floor.
Correction: Store wiping cloths buckets at least 6 inches off the floor and away from food, equipment and uteneils.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Vegetable pizza was left in room temperature with no proper "using time as public health control" record.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat and chlorine test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: walk in freezer floor noted in need of cleaning.
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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03/12/2012 | Routine | |
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