One employee cannot be CFM for multiple establishments.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: no employee health policy records
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion
Correction: no employee health policy records.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the towel lined container is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Remove to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residue.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under fryers 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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02/05/2016 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils were observed stored uncovered.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/04/2015 | Routine | |
Observations discussed with the owner.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef and tomatoes cold holding at improper temperatures.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cloth towels lining counter is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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03/31/2015 | Routine | |
Observation discussed and corrected during inspection.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/03/2014 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement for hamburgers.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Beverage Tubing, Separation
Observation: A cold plate cooling device with beverage tubing was installed in an ice bin at the. There was direct contact this equipment and stored ice intended for consumption.
Correction: Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/28/2014 | Routine | |
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in hood is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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11/18/2013 | Routine | |
- Light Bulbs Protective Shielding
Observation: Light bulb in over grill not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/19/2013 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the freezer floor was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of freezer floor at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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02/19/2013 | Routine | |
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