Certified Food Manager (CFM) schedule provided to Facility Director. Designate an area for storing employee drinks in the freezer. Clean inside of microwave and the table fan stored on the counter top (corrected during inspection). Health permit to be issued only after permit fee and application is received, and after facility provides a current CFM certification to the Health Inspector.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The facility does not have a Certified Food Manager (CFM).
Correction: The permit holder shall provide a certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Ceiling tiles in the kitchen prep area are made of materials that do not have an easily cleanable, smooth, and non-absorbent surface.
Correction: Replace ceiling tiles in the food prep area so they are easily cleanable, smooth, and non-absorbent.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of a chemical is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/02/2016 | Routine | |
Permit displayed. Facility organized and clean. Spoke with the Person in Charge (PIC) regarding the following: 1) Written employee health policy 2) Washing, rinsing, and sanitizing "Clean in Place (CIP)" equipment 3) Leaving hose of mop sink unscrewed to the faucet when not in use 4) No Certified Food Manager (CFM) - CFM schedule provided.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the can opener's non food contact surfaces.
Correction: Maintain non food-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination (cases of product sitting on the floor).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling tiles in the kitchen prep area are made of materials that do not have a non-absorbent surface.
Correction: Replace ceiling tiles in the food prep area so they are easily cleanable.
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11/02/2015 | Routine | |
HEALTH PERMIT RENEWED
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: Stove drawer, microwave, and the interior bottom of the reach in refrigerator.
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 (Cases of product sitting on the floor).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Light Bulbs Protective Shielding
Observation: One kitchen light fixture is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
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07/02/2015 | Routine | |
Recommend getting scoops with handles for dispensing dry products/rice. Recommend writing date on foods as they are delivered. Gave CFM info regarding how to set up a 3 Compartment Sink and sign.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
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.
- 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: Oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the dish drying rack was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the dish drying rack to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment - Cooking and Baking Equipment
Observation: The cavity/outside of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities in Good Repair
Observation: Light in dry storage area observed not functioning.
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: Kitchen cabinets, drawers, floor, and storage room with utility sink 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
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01/28/2015 | Routine | |
Replace blue dishwasher with a storage bin that is smooth, durable, and easily cleanable.
- Critical: Hands - When to Wash* (corrected on site)
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 (corrected on site)
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
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The drawer knobs and the dry storage shelving was observed in a state of disrepair and damaged.
Correction: Repair the shelving and the knobs to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following are in need of cleaning: inside drawers, front of cabinets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/05/2014 | Routine | |
Kitchen is very neat and organized!
No violation noted during this evaluation. | 05/12/2014 | Routine | |
Seperate dented canned goods from the useable stock and return for credit.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) yogurt in the refrigerator, the food should have been discarded months 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: 1.Very large condensation leak in the freezer.
2. Rusty enamelware pot, damaged plastic bowls, rusty stove interior and drip pans.
Correction: 1. Discard contaminated foods in freezer. Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
2.Remove all damaged food equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: cabinets, drawers, microwave oven, stove/oven, can opener, oven mitts, freezer,.....
Correction: Clean and sanitize these surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Spray bottle of cleaner not properly labeled in cabinet.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/27/2014 | Routine | |
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities in Good Repair
Observation: Several places of wall in kitchen have paint chipped/peeling
Correction: Repair/Replace to maintain surfaces as smooth ,durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall above counter and at end of 3 compartment sink need cleaning
Correction: clean
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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08/28/2013 | Routine | |
Permit inpsection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: chicken pasta salad (44-45*) 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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall at below 3 compartment sink needs cleaning
Correction: Clean
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03/25/2013 | Routine | |
Replace light in utility room.
- Person in Charge (corrected on site)
Observation: Employees observed using quat test strips to test chlorine solution.
Correction: Ensure employees use correct test strips to monitor sanitizer solutions.
- Fingernails - Maintenance
Observation: Food employee with chipped nail polish observed handling food.
Correction: Ensure all employees who wear nail polish wear gloves while handling food.
- Equipment - Good Repair and Proper Adjustment
Observation: Drawer to the left of the oven was observed in a state of disrepair and damaged.
Correction: Repair or replace the drawer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: food thermometer attached to the front of the imperial freezer.
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: oven mitts.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities in Good Repair
Observation: Some coving and flooring in the utility closet is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
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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02/03/2012 | Routine | |
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