Recommend for permit renewal today.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/02/2015 | Follow-up | |
CFM present and in the process of getting certification transferred to NDPH. Facility has intentions of replacing flooring. Will get back with the CFM on required procedure. Handed CFM class schedule for food handlers class and temperature charts.
- Critical: Demonstration of Knowledge*
Observation: Several food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Food Storage Containers; Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor (dry storage area and walk in freezer).
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: Some items of ready-to-eat (RTE) food 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.
- Can Openers
Observation: The can opener blade had accumulation of debris and rust..
Correction: Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
- Equipment and Utensils, Air-Drying Required
Observation: Utensils were found stacked 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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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11/23/2015 | Routine | |
CFM has registered for the certified food managers class at the NPHD November 3rd and 5th 2015.
No violation noted during this evaluation. | 09/16/2015 | Follow-up | |
CFM present during inspection. I did Servesafe three years ago. It was explained to him that NDPH takes only three year of the five years for servesafe. Recommended that CFM do a recertification class or Food managers class to have a valid certification. All other food handlers had valid service cards. Facility's Permit expires in November and CFM was reminded of that. Also recomended discarding utensils that are no longer in use and relocating equipment no longer in use, this will enable easy cleaning and better organization. He was handed information For CFM classes.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Certification has expired.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate.
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09/09/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) leftovers 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.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) squash in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 92 degrees F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the shelving 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Delfield Unit and shelving had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Hood filters, gaskets on Trauselen, spray nozzle on 3-vat sink, piping under 2-vat sink, and walk-in floor (ice) are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Original containers of Sanitizer does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of Sanitizer that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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02/03/2015 | Routine | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the 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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Physical Facilities in Good Repair
Observation: Delfield Unit, and Condenser on Walk-in Freezer is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/29/2014 | Routine | |
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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07/28/2014 | Routine | |
Sanitizer bottle missing cover. CDI. Damaged utensils. CDI. Oven is out of order. Maintenance was present and fixed unit. CDI. Rec for permit renewal.
- Food Storage Containers; Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach and Victory test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 116 Degrees F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) stored along the utensil storage unit 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 Howard Unit is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Original containers of Sanitizer does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of Sanitizer that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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01/15/2014 | Routine | |
Post CFM Certificate. CDI. Dishwasher is designed to use chlorine, but is currently using QAC. Excess equipment being stored in the storeroom. Remove if not using.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the floors had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted under the hood system.
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
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07/10/2013 | Routine | |
Follow-up for hood system inspection. City has approved it. System has automatic fan that activates when temperature reaches 85 F. Dishwasher is operational. Data plate states minimum temp as 130 F/ 130 F. Called Ecolab. They will send a new sticker stating 120 F/ 120 F. Walk-in still in progress. Equipment in back is to be sold. Recommend for permit.
No violation noted during this evaluation. | 04/11/2013 | Follow-up | |
Need to inspect hood system when installed as well as walk-in cooler.
No violation noted during this evaluation. | 01/23/2013 | Routine | |
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