Permit displayed. Certified food manager (CFM) present. Spoke with CFM regarding the following: 1) Written employee health policy (FDA Form 1B provided) 2) Inverting single service items to prevent contamination 3) Do not store food in shopping bags
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced chicken (45 F) and diced tomatoes (45 F) cold holding at improper temperatures in the 3 door reach in refrigerator (sandwich make unit).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils - Durability (corrected on site)
Observation: Multiple broken and cracked plastic food storage pans and plastic food storage pan lids.
Correction: Remove these items from the facility and replace with approved pans and lids as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The 3 door sandwich make reach in refrigerator is not able to maintain an ambient air temperature of 41 F or below.
Correction: Repair the 3 door sandwich make reach in refrigerator to keep the ambient air temperature of the unit to 41 F or below. Place lids on food storage containers on the top to keep the unit from losing cool air. If unable to keep ambient air temperature at 41 F or below, move all food to a unit that is capable of maintaining an ambient air temperature of 41 F or below.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Several cutting boards are 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non food contact surfaces: Exterior and interior surfaces of refrigerators and freezers, cutting boards, entire sandwich assembly line, all prep tables, can opener, stainless steel storage shelves, soda dispensing nozzles' adjacent surfaces and everything stored on and underneath the shelves.....
Correction: Maintain non food contact surfaces of equipment clean.
- Prohibitions - Single Service (corrected on site) (repeated violation)
Observation: Single-service or single-use items found stored on the floor in the front and the back of the kitchen.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site) (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sink.sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the reach in Victory refrigerator and reach in Victory freezers in the back of the kitchen.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
- Dressing Areas and Lockers - Designation (corrected on site) (repeated violation)
Observation: Personal belongings observed stored in the food prep area.
Correction: Provide and use a separate storage area for employee belongings.
- Physical Facilities in Good Repair (repeated violation)
Observation: Facility is not maintained in good repair: 1) Floor in smoothie prep area in disrepair 2) 1 light shield borken in back of the kitchen 3) Toilet tank lid in men's restroom is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All kitchen walls, floors, and ceilings 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* (corrected on site)
Observation: Containers of chemical cleaners are not properly stored to prevent the contamination of equipment and utensils.
Correction: Containers of chemical cleaners must be located in an area that is not above or next to food, equipment, utensils, linens or single service items.
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12/30/2015 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity 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.
- Hair Restraints - Effectiveness
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Portioned fish cold holding at improper temperatures on top of sandwich make unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not overload insert pans.
- Equipment - Good Repair and Proper Adjustment
Observation: Several plastic containers and lids, was observed in a state of disrepair and damaged.
Correction: Remove/replace the plastic containers and lids.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Several cutting boards are 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments and drainboards of the 3 compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Refrigerators and freezers, cutting boards, entire sandwich assembly line, ice bucket, rolling rack and cover, all prep tables, can opener, scale, ticket printer, bulk storage bins, chip rack, and everything underneath the box of soy powder,...........
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash sink at the smoothie make station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sink.
Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back of 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
- Dressing Areas and Lockers - Designation
Observation: Personal belongings observed stored in the food prep area.
Correction: Provide and use a separate storage area for employee belongings.
- Physical Facilities in Good Repair (repeated violation)
Observation: Facility is not maintained in good repair: 1) Floor in smoothie prep area in disrepair 2) 1 light out in back kitchen 3) Toilet tank lid in men's restroom is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All kitchen walls, floors, pipes, baseboards, and exhaust hood 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.
- Pests - Controlling Pests*
Observation: Fruit flies present in the kitchen.
Correction: Have licensed pest control operator service facility in combination with approved sanitation measures.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment
Correction: Raid.
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08/24/2015 | Routine | |
Supervisor will be signing up for CFM class soon.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Yogurt and mango puree were 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) in the refrigeration unit is 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The smoothie prep unit is not functioning properly and the built in thermometer on the 3 RIF in the back was observed broken.
Correction: Repair the above 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed cutting boards throughout facility that are heavily scratched and stained. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside of the ice machine was observed with a build up of grime..
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside and outside of smoothie make unit, make units in the back, in the cabinets under the smoothie blender area, all of the reach in refrigerators outside and inside has accumulations of grime and debris or soiled and in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored under the handwashing sink on the floor near the chip rack.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the by chip shelf.
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
- Physical Facilities in Good Repair
Observation: Areas observed throughout the facility that are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The entire facility is noted in need of deep 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops 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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04/15/2015 | Routine | |
Hours of Operations: 7 am - 9 pm
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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 - Cutting Surfaces
Observation: The cutting boards along the food prep area and the large white individual cutting board are 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the middle of the three compartment sink is leaking and has come detached.
Correction: Plumbing systems and components shall be maintained in good repair. Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the first handwashing sink in the back prep 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Electrical outlets on the ends of the long combined prep unit noted in need of cleaning. Observed dust built up on the back of the front deli case that is currently not in use.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Establishment is in need of overall deep clean.
Correction: Clean during periods when the least amount of food is exposed such as after closing.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the designated area or lockers provided for their personal items.
Correction: Employees should use designated employee storage or lockers provided for personal items.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottle was observed sitting on a food prep area.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/16/2014 | Routine | |
Permit issued.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture at the smoothie station is not coved. .
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
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07/24/2014 | Follow-up | |
Do not store any food in the under counter reach in refrigerators at prep area. Maintain all foods at 41 degrees or below in the make unit. Under counter reach in refrigerators and food in top of make unit still unable to maintain food at less than 41 degrees. NO EMPLOYEE TRAINING POLICY. PROVIDE AND DOCUMENT FOOD SAFETY TRAINING TO ALL FOOD WORKERS IN THE ESTABLISHMENT.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Hair Restraints - Effectiveness
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in multiple make units cold holding at improper temperatures.
turkey- 50
tomato-44
pesto- 47
feta spread- 49
salsa- 50
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Multiple cold holding units unable to maintain all foods at <41 degrees.
Correction: Repair the cold holding units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:interior of refrigerators, freezers, shelving, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture at the smoothie station is not coved. .
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair (repeated violation)
Observation: Tile near the floor on the wall at front hand sink is broken and floor at smoothie staion is erroded and no longer smooth, durable and eaily cleaniable. Mixer stand on the left side is damaged and peeling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the faclility 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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07/15/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in multiple make units cold holding at improper temperatures.
turkey- 50
tomato-44
pesto- 47
feta spread- 49
salsa- 50
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink near 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Multiple cold holding units unable to maintain all foods at <41 degrees.
Correction: Repair the cold holding units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine
Correction: Clean and sanitize these surfaces for food contact.
- 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:interior of refrigerators, freezers, shelving, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utenisls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Handwashing stations are being used as dump stations.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall at front hand sink is broken
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the faclility 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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07/01/2014 | Routine | |
Do not hold foods over night in the top portion of make units until they are repaired. During working hours, do not overfill top pans and take temperatures throughout the day to verify they are being kept cold and <41 degrees.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees have open drink containers in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Cover employee drinks with a lid and a straw and provide them with a designated area where food and utensils will not be contaminated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the top portion of make units improperly cold holding. Blueberries- 45, rasberries- 44, bannanas- 45, salsa- 49, tzaziki- 43
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Metal lids used to cover rear make units over night are damaged and not tight fitting, make units all have water build up, and top containers of all make units are not capable of holding foods at 41 or below. Victory make unit to the far left is not maintaining temperatures <41.
Correction: Repair the lids and the make units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the cold holding units are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken tile and missing coving next to hand sink at smoothie prep station.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under all prep staions, 3 compartment sink, reach in refrigerators, ice machine, etc. 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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05/05/2014 | Routine | |
Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken (41F-48F) and sliced tomatoes(48F) in make unit for cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Small make unit in the back does not appear to be working properly and is not maintaining temperature <41F. Temperature noted at 45F-47F.
Correction: Repair the small make unit in the back 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 make unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Observed a hole in the front floor that has not been sealed and also a tile to the left of the front of the handwashing sink is missing.
Correction: Hole and missing tile should be filled, sealed, made smooth and non-absorbent. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/27/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tilapia on large make in back of kitchen 49-51* cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in front of smoothie make table is severly damaged
Correction: Repair/Replace to maintain structures as smooth ,durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall at the end and below the 3 compartment sink needs cleaning
Correction: Clean
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03/26/2013 | Routine | |
- Hair Restraints - Effectiveness
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 - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chicken hot holding at improper temperatures. 104*
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following observed cold holding at improper temperatures
-tomato in end small make table 45-46*
-sliced ham in make table top 53*
Correction: Move Potentially hazardous food to unit capable of holding at <=41*
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make tables toward lobby door in kitchen are 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.
- Physical Facilities in Good Repair
Observation: The following observed in poor repair:
-floor damaged in front smoothie making area
-floor stained under equipment in back
Correction: Repair/Replace to maintain structure as smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following are in need of cleaning:
-wall at front counter
-wall beside back door
Correction: Clean
- Critical: Toxics - Storage of Toxic Containers*
Observation: Spray bottle of store bought bleach cleaner stored on make table cutting board.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/14/2012 | Routine | |
Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe, 1434 Sam's Dr. 101, Chesapeake, VA 23320 »