The faucet at the first sink is not firmly attached. During the inspection, all violations were discussed. Employee health, hand washing, and no bare hand contact was discussed with the person in charge. A meeting was arranged with the manager to discuss the flow of food in the facility. Information for food handler cards and food manager certification was given to the person in charge. Thank You
- Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
Observation: A food service employee was 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.
- Critical: Food Protection Manager Certification (corrected on site)
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The PIC 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.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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03/14/2016 | Routine | |
All violations were discussed during the inspection. Please post the Certified Food Manager Certification, as well as, a sign that indicates the last inspection is available for review. During the inspection employee health, hand washing, and no bare hand contact with ready to eat foods was reviewed. The Turbo Fryer is no longer operational. The Fire Marshall will be contact to determine the appropriate use of the fryer and the skillet observed in the kitchen. Thank You.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one digital food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Floors, Walls, and Celings - Cleanability
Observation: Ceiling tiles in the men's rest room and in the kitchen are not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light shields are in poor condition and are in need of replacement.
Correction: Replace light shields.
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04/30/2015 | Routine | |
The kitchen was not preparing or serving food during this inspection. Discussed the following with the Person-In-Charge: (1) The date marking and discarding policy of commercial and prepared Ready-To-Eat foods. (2) The burned out light in the reach-in refrigerator.
No violation noted during this evaluation. | 03/27/2014 | Risk Factor | |
Discussed the following with the person-in-charge: 1. Date marking policy of RTE foods.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. There were no food handler cards or certified food manager certificate available for review.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaning chemicals were not properly stored to prevent the contamination of food or food containers.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/30/2013 | Risk Factor | |
Discussed observations with the manager. Provided information for FHC and CFM classes.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The commercially processed ready-to-eat (RTE) deli meats in the refrigeration unit was not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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 Measuring Devices; Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the Whirlpool reach-in refrigerator was not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The beverage refrigeration unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Plumbing System Maintained in Good Repair*
Observation: One of the commodes in the women's rest-room was leaking onto the floor. The manager had posted a sign "Out-of-Order".
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Physical Facilities in Good Repair
Observation: The ceiling tiles in the kitchen were water damaged and not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/01/2013 | Routine | |
Discussed observations with the manager. The manager has scheduled a plumber to repair the men's rest-room hand sink (broken porcelain).
- Equipment - Good Repair and Proper Adjustment
Observation: The ice machine was observed in a state of disrepair and damaged.The ice machine was not operational and the interior portion on the lid was detaching from the unit. Masking tape was attached to a portion of the interior lid. The manager placed a service call for repairs.
Correction: Repair the ice machine 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning products are not properly stored to prevent the contamination of food, or single service items.
Correction: Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/11/2012 | Routine | |
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