This visit was made to conduct a routine inspection. The following items need long term correction: Repair employee's rest-room.
Clean sheet trays and single service cups are stored on the floor.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Clean sheet trays and single service cups were found stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front handwashing lavatories used by food employees. EHS provided hand washing signage.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that employee's toliet in the employee's rest-room is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/30/2016 | Routine | |
This visit was made to conduct a risk assessment. Great holding temperatures observed.
Note - New "Big 6" Employee Health Poster given.
No violation noted during this evaluation. | 08/14/2015 | Risk Factor | |
This visit was made to conduct a risk assessment.
Good cooking and holding temperatures observed.
No violation noted during this evaluation. | 02/04/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Please remove, repair, or replace the broken refrigerators in the kitchen.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (2 refrigerator prep tops in kitchen not working).
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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09/25/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Gaskets on low-boy and ice machine internal mechanics have accumulation of debris/mold. Wash, rinse, and sanitize with a chlorine solution as soon as possible.
No violation noted during this evaluation. | 05/23/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Use AHD employee health poster to practice employee health knowledge.
*Repeat violations are subject to civil penalty*
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (raw brisket stored next to produce in reach-in fridge)
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. (light is burned out)
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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01/24/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Employees did not know all BIG 5 foodborne illnesses or all reportable symptoms. Employee Health material provided.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 70°F to 41°F within 4 hours: (not prechilling foods prepared from ambirnt temp before putting on prep line)
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at handwashing sink near 3 compartment sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas (bulb in dry storage burnt out)
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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09/26/2013 | Routine | |
Handed hand wash signages to CFM
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Old and unused equipments
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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05/21/2013 | Routine | |
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. front counter.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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01/16/2013 | Risk Factor | |
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