There were no violations observed during this inspection. The kitchen is clean and well organized. The old equipment has been removed. . The walk in doors and the walk in floor have been resurfaced. Wall damage was observed at the three compartment sink faucet area. Thank You.
No violation noted during this evaluation. | 03/22/2016 | Risk Factor | |
There were no priority violations observed. The floor in the walk in cooler is no longer smooth and cleanable. All unused equipment has been removed. The facility is clean and well organized. The staff are well trained. The manager read and signed the Emergency Response plan. No bare hand contact with ready to eat foods, hand washing, and employee health was discussed. The permit was issued. Thank You.
- Equipment - Good Repair and Proper Adjustment
Observation: The dish machine is leaking in two areas.
Correction: Repair/replace the dish machine 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.
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09/28/2015 | Routine | |
There were no priority violations observed during this inspection. Rusted shelves were noted to be in need of resurfacing. During the inspection, employee health, hand washing and no bare hand contact with ready to eat foods was discussed. Thank You.
No violation noted during this evaluation. | 03/04/2015 | Routine | |
Permit issued. Staff and manager are well trained. Cooling methods were discussed, along with, employee health, hand washing, and no bare hand contact with ready to eat foods. The 2013 Food Code requirements were also discussed. Thank You.
- Critical: Cooling* (corrected on site)
Observation: Carrots, Ham and Chili Mac noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods (corrected on site)
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.
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09/30/2014 | Routine | |
Note: Per the CFM the walk-in unit's replacement door has been ordered.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The mechanical dish machine was observed in a state of disrepair and/or damaged. Observed soiled water being expelled from the unit's main wash area onto the clean drainboard along with the clean dish trays. The drainboard was filled with a significant amount of soiled water underneath the clean food/dish trays. The CFM voluntarily discontinued use of the unit and implemented manual wash/rinse/sanitizing procedures. The CFM placed a work order to have the unit serviced.
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.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the high temperature sanitizing ware wash machine was not meeting the manufacturer's specifications. The minimum temperature was 160 F while the actual temperature was less than or equal to 158. The CFM voluntarily discontinued use of the mechanical dish machine and implemented manual wash/rinse/sanitizing procedures. The CFM placed a work order to have the unit serviced.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI. The CFM voluntarily discontinued use of the dish machine and implemented manual wash/rinse/sanitizing procedures. The CFM placed a work order to have the unit serviced.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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03/18/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets of the warming units on the service line were torn and/or damaged..
Correction: Repair or replace the warming unit's door gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and/or damaged: (1). The warmer unit located in the kitchen
Correction: the unit's door on the left side will not close. (2). The walk-in freezer and walk-in cooler's doors were damaged or in a state of disrepair exposing the insulation portion of the door panel. (3) The walk-in cooler's floor was rusty and no longer smooth or easily cleanable.
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12/11/2013 | Routine | |
The facility was clean and organized. Discussed observations with CFM and the following items: 1. Monitoring of milk well #2 and #3 for ambient air temperature. 2. Discussed accepted length of time dishes are immersed in sanitizing solution at the three compartment sink. NOTE: 1. Mechanical dish machine was taken off line (prior to inspection) by the CFM due to no detergent and the unit was leaking water onto the floor underneath the dirty sides' feed area. The CFM had implemented manual ware washing procedures. 2. The warmer unit # 1 (not in use during this inspection): the unit's door did not seal properly
No violation noted during this evaluation. | 09/03/2013 | Risk Factor | |
Discussed observations with CFM. The facility was clean and organized.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets of the Victory warmer in the kitchen were missing or damaged..
Correction: Repair or replace the Victory warmer's door gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler's floor and storage shelves were observed in a state of repair and condition that prevents easy cleaning. The Victory warmer's left door does not close securely to the unit.
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.
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05/09/2013 | Routine | |
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