The manager has registered for a Certified Food Manager course. During the inspection, cooling techniques were discussed. Employees have been trained in employee health. Hand washing and glove use was also observed. Documentation for the use of Time as a Public Health Control for lettuce and tomatoes was reviewed with the manager as well. Thank You.
- Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
Observation: 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners stored improperly at hand sink.
Correction: Relocate cleaners to an area that will not potentially cause a chemical hazard.
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03/18/2016 | Risk Factor | |
The current manager's CFM has expired. The manager will inform the inspector once he has registered for the next class. The manager will also fax all employee food handler cards by Oct.8, 2015. During the inspection the employees were observed to be knowledgeable and good food safety practices were observed. Employee health, hand washing, and no bare hand contact with ready to eat foods was also discussed. Thank You
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: Food service employees 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
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.
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09/24/2015 | Risk Factor | |
There were no violations observed during this inspection. The manager and staff are well trained. Employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. Thank You.
No violation noted during this evaluation. | 03/06/2015 | Routine | |
Discussed the following with the CFM
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Food service employees were working in the food service establishment without having a valid food service card. The CFM stated a schedule would be made today for employees to obtain a valid FHC within the next two weeks. Information for classes was provided.
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.
- Jewelry - Prohibition (corrected on site) (repeated violation)
Observation: Employee(s) wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The hand sink's drain lines were leaking water onto the floor near the walk-in coolers.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Critical: Pests - Controlling Pests*
Observation: Flies were observed throughout the facility.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/30/2014 | Routine | |
Noted improvement since previous inspection. Observed good food safety practices during this inspection. Discussed observations and inspecting food containers for damages with the CFM.
No violation noted during this evaluation. | 03/26/2014 | Risk Factor | |
Noted good hand washing practices during this inspection. Discussed observations with the CFM.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following utensils were observed soiled to sight and touch: (1) The cutting boards. (2) Food containers which were stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- 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 storage shelves in the walk-in cooler # 1.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Clean tableware and food containers were found stacked while 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.
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10/28/2013 | Routine | |
This was an opening inspection. All items on the pre-opening inspection have been addressed/corrected. There was hot water available. No food was in the establishment during this inspection.
No violation noted during this evaluation. | 06/19/2013 | Pre-Opening | |
| No violation noted during this evaluation. | 06/12/2013 | Pre-Opening | |
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