The purpose of today's visit was to complete a reinspection of the food establishment. The coolers were serviced and were holding temperature at 41F or below at the time of the inspection. A time log is maintained for the milk carafes. An equipment and food temperature log will be used place to monitor temperatures. Please email the logs to the Health Department once a week on Mondays.
No violation noted during this evaluation. | 08/03/2015 | Follow-up | |
Note to Manager:
(1) Please email a copy of the service report for the coolers to the Health Department within 3 days.
(2) Please maintain an equipment temperature log and food cold holding temperature log. Email the logs to the Health Department once a week on Mondays.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2DR MCCALL COOLER- SLICED TOMATO AT 47F, CHEDDAR CHEESE AT 52F
Correction: 3DR PREP COOLER- SAUSAGE AT 48F, SLICED TOMATO AT 48FALFALFA SPROUTS AT 61F, CHEDDAR CHEESE AT 59F.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food items for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: MILK CARAFES
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. PROVIDED TIME MARK.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR MCCALL COOLER AT 45F
Correction: 3DR PREP COOLER AT 52F.
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07/31/2015 | Routine | |
Observed good sanitation and handwashing by staff.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 3DR PREP COOLER (1) SLICED TOMATO AT 44F (2) SAUSAGE AT 47F (3) CREAM CHEESE AT 47F (4) SHREDDED CHICKEN AT 47F (5) TOMATO AT 47F
Correction: ROOM TEMPERATURE (6) BUTTER AT 70F.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: (1) MILK IN CARAFES (2) BUTTER
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. STARTED A LOG.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR PREP COOLER AT 46F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
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01/28/2015 | Routine | |
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives stored in standing water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) milk 47F in silver king 2dr cooler, 2) sliced tomatoes 44F, alfafa sprouts 53F, cream cheese 45F, chicken salad 44F all at 3dr preptop cooler order line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. milk was placed in a different cooler and potentially hazardous food items in silver king were discarded and will not be used until repaired. All items on top at 3dr preptop cooler order line were changed out and refilled (items were discarded) and cooler was found to be overstuffed and some items were taken and the cooler air temperature was able to get down to 41F
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): milk, half&half, cream in carafes
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. CFM created time as public health control log for carafes
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Silver king 2dr cooler
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. CFM discarded sandwiches inside and put milk back in a different cooler (stored same day 2hrs before)
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed food employee wiping down knives and cutting board at 3dr preptop cooler (order line) with no sanitizer and items are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. food employee and CFM brought knives back to 3-vat sink, created sanitizer buckets, got new knives and recleaned cutting board with sanitizer.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the cashier area being used to clean towels
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb in the walkin cooler is not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area designated for employees to eat, drink, and use tobacco is not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Dressing Rooms and Lockers to be Used for Clothing Changes
Observation: Employees are not using the dressing rooms or lockers provided.
Correction: Instruct employees to use the designated dressing rooms to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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02/06/2014 | Routine | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a routine inspection. Complainant had allegedly observed roach on dining room table (booth area) during their visit on 2/4/14. EHS spoke to CFM in charge and was not aware of the complaint. There were no other complaints made and/or known to the facility. Pest control is done once a month and is serviced more if any employees observe any pest activity. Copies of pest control were given to EHS. EHS observed no pest activity during inspection and in the seating area. Based on today's observations, complaint is not confirmed.
No violation noted during this evaluation. | 02/06/2014 | Complaint | |
The purpose of this visit was to conduct a complaint inspection. Fire Department had notified Health Department about an electrical fire in the facility and that there was significant amount of smoke. Facility had voluntarily closed before EHS arrival. The PIC had stated the fire was from the motor from the bagel oven which was located in the seating area. Bagels and other exposed food were discarded. Facility was instructed to wash, rinse, sanitize all food contact surfaces. Although smoke smell was present, EHS did not observe any other health hazards. Facility is given permission to resume operations once all food contact surfaces are washed, rinsed, and sanitized.
No violation noted during this evaluation. | 01/06/2014 | Complaint | |
- Handwashing / Where to Wash
Observation: A food employees was observed cleaning their hands in a food preparation sink and the 3-vat sink
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils in standing water on 3dr preptop sandwich line.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk 45F, milk 46F in silver king 2dr cooler-CFM put milk in different cooler. american cheese 46F, cheddar cheese 50F, cream cheese 46F, provolone cheese 51F in 3dr preptop cooler-CFM replaced all potentially hazardous food items at 3dr preptop sandwich line and reduced portions.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: ham in 3dr preptop sandwich line cooler. CFM discarded item.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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03/01/2013 | Routine | |
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