The owner read and signed the emergency response plan. Employee health, hand washing and no bare hand contact with ready to eat food was discussed. The owner will also replace light bulbs and ceiling tiles throughout the facility. Thank You.
- Critical: Person in Charge Present, demonstrates knowledge
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 - Cooking and Baking Equipment
Observation: The food contact equipment surfaces of the cooking equipment at the line, and the microwave oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surfaces of the above items to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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11/03/2015 | Risk Factor | |
There were no priority violations observed during this inspection. One commode was observed to be out of order. The facility is clean and well organized. The 2013 Food code was reviewed also during this inspection. Thank you.
No violation noted during this evaluation. | 03/17/2015 | Routine | |
- Light Bulbs Protective Shielding (repeated violation)
Observation: The lights over the cook line were not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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08/20/2014 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods (turkey, etc) in the refrigeration unit was not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Cutting boards
Correction: Clean and sanitize these surfaces for food contact.
- Light Bulbs Protective Shielding
Observation: The lights over the cook line were not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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08/07/2014 | Routine | |
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Observed employee eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food
- Temperature Measuring Devices (corrected on site)
Observation: The thermometer in the prep unit was an oven thermometer with the range of 100 to 600 degrees F.
Correction: Provide a temperature measuring device in the refrigeration units which will accurately read the ambient temperature of the unit.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep line were heavily 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavities of the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were observed stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Observed personal clothing article, used glove, and an open bag of personal food stored on top of and next to a tray of clean utensils.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
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05/07/2014 | Routine | |
Discussed the following with the CFM: 1. Observations, 2. Cleaning process of the cutting boards, 3. The facility's date marking policy.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Fryer baskets and unit.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavities of the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the cavity, door seal of the microwave oven at least every 24 hours.
- Lighting, Intensity
Observation: Lights were noted burned out over the cook/prep areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Observed water leaks from the ceiling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/05/2014 | Routine | |
Discussed the following with the CFM: (1) The facility's date labeling policy, (2) Hand washing policy/practices of the facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw poultry was observed being stored over/above and next to cooked RTE foods in the walk-in refrigerator.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers (salt, sugar, etc.)
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 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 interior of the walk-in coolers' door, the single door reach-in freezer # 2
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Backflow Prevention Device, Design Standard
Observation: There was no backflow prevention device on the hose with the spray nozzle in the rear room next to the ware washing units.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
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12/11/2013 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw pork and chicken. Observed a container of raw chicken and a container of raw pork chops at room temperature in standing water in their respective containers.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Gravies were noted not being adequately cooled to prevent the growth of harmful bacteria. The brown gravy was at 97 F and the turkey gravy was at 100 degrees F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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10/01/2013 | Routine | |
| No violation noted during this evaluation. | 07/18/2013 | Follow-up | |
Discussed observations with the CFM.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: The evaporator in the walk-in cooler was leaking liquid onto the food container/shipping packages.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures in the walk-in cooler. The walk-in cooler had an ambient air temperature of 46 degrees F. Food inside the unit was at the following temperatures: Raw pork 48 F, raw fish 47 F, cooked chicken 47 F. The CFM voluntarily discarded the TSC foods and placed a service repair request during this inspection.
Correction: Relocate or 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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods (cooked chicken, etc) in the refrigeration unit was not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices; Ambient Air and Water (corrected on site)
Observation: The ambient air temperature measuring device (degrees F) located in the reach-in refrigerator was not accurate. The device read 58 F and when checked the unit was at 41 F.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler's second evaporator was observed in a state of disrepair and not operational.
Correction: Repair the walk-in cooler 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 walk-in cooler, 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 walk-in cooler was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. The one evaporator was observed with accumulation of ice on the filter coils.
Correction: Repair the walk-in cooler 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 walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed soiled bowls being stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided a the hand washing lavatory in the ware washing area.
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
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07/03/2013 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card. The manager is enrolled in the next available certified food service manager's course.
Correction: Obtain a valid certified food service manager's card.
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04/18/2013 | Follow-up | |
Discussed observations with PIC.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to posses a certified food service manager's card. The manager is enrolled in the next available certified food service manager's course.
Correction: Obtain a valid certified food service manager's card.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children in the food preparation, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after multitasking which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Miscellaneous Sources of Contamination
Observation: Observed employee preparing raw beef next to cooked food on the prep table.
Correction: Protect food from miscellaneous sources of contamination.
- Thawing
Observation: Improper methods used to thaw chicken. Observed chicken thawing at room temperature on the prep table.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: The meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture which did not have a backflow prevention device on it.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The 3-compartment sink's faucet was observed spraying water into the air.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Outer Openings; Protected
Observation: Outer opening of the food establishment was not protected against entry of insects and rodents. The screen door was torn.
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
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the kitchen.
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
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Observed open beverage containers stored on the prep table next to food product.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Mops - Drying Mops
Observation: Mop not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sterno were not properly stored to prevent the contamination of food containers.
Correction: Containers of sterno must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/04/2013 | Routine | |
This was a pre-opening inspection. The following items need to be addressed: Seal/paint the wooden floor of the walk-in storage. The equipment had thermometers in place, a food thermometer and sanitizer strips were available. The target opening date for the facility is March 9, 2013. Recommend for permit.
No violation noted during this evaluation. | 02/26/2013 | Pre-Opening | |
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