No violations were observed during this inspection. Employees and owner are very knowledgeable. Observed good cooling and hand washing. The facility owner continues to work on the roof and the lighting. The shelves have been resurfaced since the last inspection. Information was given for the next CFM class. Thank You
No violation noted during this evaluation. | 02/26/2016 | Risk Factor | |
There were violations observed. Currently, the owner is repairing the ceiling tiles. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat food was discussed. The facility is clean and organized. Employees are well trained. The owner signed the Emergency Response Action Plan. Permit issued. Thank You.
No violation noted during this evaluation. | 08/05/2015 | Routine | |
Employees are well trained. Good food safety practices were observed. The facility is clean and well organized. Thank You
No violation noted during this evaluation. | 03/20/2015 | Routine | |
Discussed the following with the PIC: (1) Observed good cooling methods being initiated., (2) Discussed the pest control service and monitoring practices, (3) Per the PIC, no raw or undercooked food items are offered.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Commercially processed, hot dogs, were not reheated to the proper temperature for hot holding. The hot dogs were at 79 degrees F. The employee voluntarily reheated the food product. The final temperature of the reheated hot dogs was 166 F.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. Rapidly reheat food for hot holding to 165°F or above within 2 hours.
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07/15/2014 | Risk Factor | |
Discussed observations with the CFM.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Hamburgers on the hot holding bar were hot holding at improper temperatures. The hamburgers were at 127 degrees F. The CFM voluntarily removed the food product and reheated it.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single Service utensils were observed stored unprotected and in a soiled container.
Correction: Store Single Service articles in the original protective package to protect from contamination until used.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Observed rodent droppings throughout the facility.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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04/16/2014 | Routine | |
Discussed the following with the CFM: 1. Observations. 2. The cleaning procedures of the cutting boards.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (repeated violation)
Observation: The menu does have the consumer advisory disclosure, but fails to include a reminder next to the menu items offered to be served undercooked ( ie. an asterisk next to the food item).
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Pests - Controlling Pests* (corrected on site)
Observation: Observed evidence of rodents in the back storage area. The CFM has notified a CPC service.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
When pests are found use methods to such as trapping devices or other means of pest control.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility was 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles, storage shelves and floor in the back area of the facility were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/14/2014 | Routine | |
Discussed observations with the PIC. Discussed the following with the PIC: The establishment's cleaning policy/procedure for the cutting boards.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: The menu did have a written consumer advisory (disclosure), however, it failed to provide a reminder next to the food item.
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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10/15/2013 | Risk Factor | |
Discussed observations with the CFM.
No violation noted during this evaluation. | 06/26/2013 | Risk Factor | |
Discussed observations with the CFM. NOTE: The facility has a C.P.O. which does monthly services. Renovations are occurring
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Observed covered, deep dish containers of BBQ, baked beans and grits. The manager voluntarily divided the food into smaller portions.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. The test kit that was present had been water damaged and was no longer accurate.
Correction: Obtain an appropriate test kit for the sanitizer used in the facility so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The exterior upper section of the ice machine was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
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.
- Physical Facilities in Good Repair
Observation: The coving in the rest-room was detaching from the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/26/2013 | Routine | |
Discussed observations with the CFM. Reviewed with the CFM the establishment's methods of reheating foods.
- Food - Miscellaneous Sources of Contamination
Observation: Missing wall panel in the back of the house was exposing insulation located above stored food items.
Correction: Protect food from miscellaneous sources of contamination. The insulation could potentially dislodge and fall onto the food items stored below.
- Equipment - Good Repair and Proper Adjustment
Observation: The large ice machine in the back of the house was observed in a state of disrepair: The exterior upper portion of the unit was corroding.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The dry goods storage shelves were observed in a state of repair and condition (chipped) that prevents easy cleaning.
Correction: Repair the dry goods storage shelves 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 dry goods storage shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Observed missing ceiling tiles in the kitchen and back storage room. A portion of the wall panel was missing in the back room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/05/2012 | Routine | |
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