Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding cold holding temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Half and Half cold holding at improper temperatures of 44°F in the customer self service area.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/21/2016 | Risk Factor | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding employee health, cleaning frequency, pest control, and pest management. Health department permit issued
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- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk creamer at coffee table cold holding at improper temperatures (46 F).
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.
- Pests - Controlling Pests*
Observation: Harborage conditions for flies exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped flies were found in the control device.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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07/09/2015 | Routine | |
Labeling system is great in the dry storage area. Permit Expires May 31, 2015. Hours of Operation: 5am-9pm M-TH, 5am-9:30pm F, 5:30am-9:30pm SAT, 5:30am-8:30pm SUN.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed three used & soiled knives stored in a metal storage shelf.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic storage containers were found 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.
- Physical Facilities in Good Repair
Observation: Re-seal counter to wall behind the coffee machines/coffee grinder on back counter.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor area under bar is 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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01/23/2015 | Routine | |
Permit issued.
- 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:Under cup mats and the clean utensil holders.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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05/20/2014 | Routine | |
Gasket to the True refrigerator is in poor repair. Certified Food Manager is awaiting results from recertification class.
No violation noted during this evaluation. | 12/11/2013 | Risk Factor | |
Check sanitizer frequently. Permit renewal issued.
- 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: bottom shelf of True refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/25/2013 | Routine | |
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