Observed food handler cards, employee health policy, and temperature charts. Facility is no longer needing/using Time as Public Health Control for central prep unit on cookline. Turkey product observed out of temperature was voluntarily discarded. Observed registration for CFM class to acquire additional certified food manager for facilityObserved restrooms well maintained and clean. Approved for permit! Permit provided.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Vegetables not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Turkey products in main prep unit holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) Tzahsiki sauce (7/28/2015) in the refrigerator, the food should have been discarded 6 days ago.
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.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) turkey (7/15/2015) in the refrigerator, the food should have been discarded 19 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Food Contact Surfaces; Cleanability*
Observation: The shelving unit above the 3 compartment sink is observed not smooth, contains cracks, chips, or pits and can not be easily cleaned due to severe chipping and rusting of the metal.
Correction: Repair or replace the shelving equipment 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 buildup of food debris.
- Refuse - Covering Receptacles (corrected on site)
Observation: Outside refuse container was observed with side door ajar.
Correction: Cover and keep all doors of waste containers closed when not in continuous use.
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08/03/2015 | Routine | |
All previous violations addressed. Observed cooling charts. Approved for permit!
No violation noted during this evaluation. | 11/19/2014 | Follow-up | |
CFM stated door gasket for Pepsi unit is on order. Observed temperature charts, employee health policy, and food handler cards. Informed CFM to not store PHF/TCS foods in prep unit in disrepair.Time as a public health system needs to be observed. All other violations addressed. Did not observed cooling charts. Not approved for permit.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Food items in the mobile prep unit for the cookline for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Cookline prep unit was observed in a state of disrepair and damaged. Unit observed not maintaining required cold holding temperatures.
Correction: Repair the prep unit 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the Reach in Pepsi unit is damaged.
Correction: Repair or replace the Pepsi reach in refrigerator door gasket in accordance with the manufacturer's specifications.
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11/12/2014 | Follow-up | |
Observed some vaild employee health policies and some food handler cards. All PHF/TCS foods observed in prep unit out of compliance with time/temp requirements were voluntarily discarded. Not approved for permit,.
- Critical: Demonstration of 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.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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.
- Critical: Time as a Public Health Control*
Observation: Food items in the mobile prep unit for the cookline for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: Shelf for storing chemicals to the left of the Reach in Pepsi refrigerator observed not smooth, durable, or easily cleanable. Observed with severe rust.
Correction: Replace shelf with a shelving unit that is smooth, durable, and easily cleanable.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the Reach in Pepsi unit is damaged.
Correction: Repair or replace the Pepsi reach in refrigerator door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Cookline prep unit was observed in a state of disrepair and damaged. Unit observed not maintaining required cold holding temperatures.
Correction: Repair the prep unit 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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11/04/2014 | Routine | |
Discussed the chili beside the cooked fries needing either a time as a public health control or hot holding >135'F. Discussed keeping the prep unit cover above the food products secure to maintain unit/food temperatures. Observed one stainless steel equipment in need of removal in the outside storage area. Did not observe food handler cards or employee health policy. PHF/TCS foods voluntarily discarded from prep unit. CFM certification observed expired.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Improper scoop observed in sugar bin.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Thawing (corrected on site)
Observation: Improper methods used to thaw french fries.
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: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: PHF/TCS foods observed cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the "prepped on" date (6/6/2014) on the prepared ready-to-eat (RTE) Ham slices in the refrigerator, the food should have been discarded 5 days ago.
Correction: Food was voluntariliy discarded.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the "prepped on" date (5/31/2014) on the prepared ready-to-eat (RTE) Turkey slices in the refrigerator, the food should have been discarded 11 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded 7 days from the prep date. 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.
- Food Contact Surfaces; Cleanability*
Observation: The nonfood contact surface of the shelving unit used for chemical storage next to the Pepsi Refrigerator is not smooth, contains cracks, chips, or pits and can not be easily cleaned due to severe rusting.
Correction: Repair or replace the shelving unit 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 buildup of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskey observed damaged on the reach in pepsi refrigeration unit.
Correction: Repair or replace the reach in refrigerator door gasket in accordance with the manufacturer's specifications.
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06/17/2014 | Routine | |
Observed well stocked and clean restroom facilities. Observed temperature charts, employee health policy, and food handler cards, and time as a public health concern. Provided new employee health policy.
- Hair Restraints - Effectiveness (repeated violation)
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.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist within the outdoor storage area including: several wooden stage decks and one piece of kitchen equipment.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Mops - Drying Mops
Observation: Mops and brooms 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.
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01/06/2014 | Routine | |
Observed Employee Health Policy, Food Handler's Cards, and Time as a Public Health Control documentation. All structural damages are currently being addressed. Observed new tile shipment for new floors. CRM stated the owner is going to address the harborage conditions in the outdoor storage area. The ventilation hood system has been thoroughly cleaned and well maintained. The Tilt Skillet is not in operation, owner is purchasing a Type II Hood System for the equipment. All other violations from the previous inspection have been addressed. Approved for Permit. Authorized to operate.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: Observed ready-to-eat (RTE) processed food in the refrigeration unit that was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed a missing vent in the ceiling in the dining area.
Correction: Obtain a vent for the missing vent area in the ceiling.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors were observed in poor repair in various areas throughout the establishment.
Correction: Repair or replace the damaged floor areas to maintain an easily cleanable surface.
- Physical Facilities in Good Repair (repeated violation)
Observation: The walk in refrigerator was observed with holes in the wall and ceiling.
Correction: Repair the holes to maintain walk in refrigerator in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk in refrigerator shelving unit and prep area shelving unit are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the cleanability.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist behind the building in the miscellaneous storage area including: propane tanks, wood staging equipment, warming cabinet, food/prep table, broken glass, and trash.
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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07/29/2013 | Follow-up | |
Provided temperature charts, time as a public health control documentation, food handler's card schedule, and employee health policy documentation. Also, the Tilt Skillet in the back prep area was observed without an adequate ventilation system above.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. Employee could not answer EHS questions regarding hot or cold holding temperatures, or cooking temperatures.CFM could not answer EHS questions regarding appropriate ppm levels for sanitizing concentrations.
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.
- Person in Charge
Observation: Duties of the PIC: The PIC shall demonstrate Active Managerial Control, through discussion by the EHS and observation that the systems or controls area actually being implemented. Failure of PIC to ensure employees are complying with the duties listed in 2-103.11.
Correction: The PIC shall demonstrate Active Managerial Control, through knowledge of food safety controls, demonstration of the knowledge and interaction with employees as to compliance with food safety practices.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Hair Restraints - Effectiveness (repeated violation)
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.
- Critical: Food - Compliance with Food Law*
Observation: The establishment is not keeping accurate temperature logs.
Correction: Maintain accurate temperature logs on a daily basis.
- Thawing
Observation: Improper methods used to thaw french fries.
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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: Observed ready-to-eat (RTE) processed food in the refrigeration unit that was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: Observed ready-to-eat commercially processed food in the freezer that was not properly dated for disposition after opening.
Correction: Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
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.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping down onto the linkages.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment - Food Equipment, Certification and Classification
Observation: The following items are intended for household uses and are not approved for use in a commercial food establishment: Microwave and toaster oven.
Correction: Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
- Sanitizing Solutions, Testing Devices
Observation: There are test strips located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils - Good Repair and Calibration
Observation: The 3 compartment sink was observed in a state of repair and condition preventing the equipment to be used as designed. The equipment does not hold water in the section designed for sanitizer.
Correction: Repair or replace the 3 compartment sink to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: slicer
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Bread and single use items were found stored less than 6'' from the floor behind the main counter..
Correction: Store bread and single use items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair
Observation: Observed a missing vent in the ceiling in the dining area.
Correction: Obtain a vent for the missing vent area in the ceiling.
- Physical Facilities in Good Repair
Observation: The floors were observed in poor repair in various areas throughout the establishment.
Correction: Repair or replace the damaged floor areas to maintain an easily cleanable surface.
- Physical Facilities in Good Repair
Observation: The walk in refrigerator was observed with holes in the wall and ceiling.
Correction: Repair the holes to maintain walk in refrigerator in good repair.
- Physical Facilities in Good Repair
Observation: Walk in refrigerator shelving unit and prep area shelving unit are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the cleanability.
- Critical: Pests - Controlling Pests*
Observation: Harborage conditions exist behind the building in the miscellaneous storage area including: propane tanks, wood staging equipment, warming cabinet, food/prep table, broken glass, and trash.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The area behind the Pepsi unit 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of QAC are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of QAC must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/09/2013 | Routine | |
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