There were no violations observed during this inspection. The owner must post her certification and a sign indicating the last health inspection is available for review. The owner must also obtain a digital thermometer. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat food was discussed. Permit issued. Thank You,
No violation noted during this evaluation. | 11/02/2015 | Routine | |
Discussed employee health with the manager. While on site good hand washing and no bare hand contact with ready to eat food was observed. The CFM must post her certificate, as well as a sign that indicates the last inspection is available for review upon request. Thank You.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the knives and cutting boards used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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04/24/2015 | Routine | |
Reviewed the following with the person-in-charge: replacing the current metal stem probe thermometer with a thin probe thermometer, posting the current food manager's certificate and health department permit in public view, posting a notice informing customers that the latest health inspection is available for review upon request, and the proper method for cooling the meatballs for overnight cold-holding storage. A clean and well-organized kitchen. Good employee food safety practices with regards to handling and storage practices. Permit renewal issued.
- Hair Restraints - Effectiveness (corrected on site)
Observation: An employee was observed not wearing a hair restraint while preparing a customer's sub sandwich.
Correction: Employees with hair on their head need to wear a proper hair restraint when preparing or handling food.
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10/20/2014 | Routine | |
Discussed the following with the CFM: The jewelry policy.
- Equipment - Cutting Surfaces
Observation: The hand held cutting board was 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.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Clean food containers and lids were being stored in a soiled container.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
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06/24/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The following utensils and equipment were observed soiled to sight and touch: The knives which were not in-use on the cutting boards
Correction: the meat slicer.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment (the two door reach-in freezer) used for storage of packaged food items was observed with visible accumulations of debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing sink located on the service line.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/25/2014 | Risk Factor | |
Observed good manual dish wash/rinse/sanitize/air drying practices during this inspection. Discussed observations with the CFM and the facility's policy on new employees obtaining a valid Food Handlers Cards. Discussed the facility's cleaning schedule and reviewed the cleaning schedule records.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The hand washing sink near the prep line was blocked. The basin had a partially filled pitcher and food wrappers/debris in it.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the above mentioned items preventing its use.
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10/21/2013 | Risk Factor | |
- Critical: Eating; Drinking; or Using Tobacco*
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces, utensils or single service items.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The Firehouse Sub reach-in refrigeration unit was observed in a state of disrepair and damaged.The unit's door handle was taped together.
Correction: Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Linens - Storage of Soiled Linens
Observation: Soiled aprons were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
Correction: Store soiled aprons, soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: 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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07/23/2013 | Routine | |
Discussed observations with PIC.
- Jewelry - Prohibition
Observation: Employee was wearing jewelry on their arms (bracelet) 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.
- Thawing
Observation: Improper methods used to thaw food. Observed food (meat) being thawed in a container on the counter at room temperature. The container was filled partially with water in which half of the product was submerged in the water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: The Firehouse reach-in cooler's door handle was observed in a state of disrepair and damaged (handle was broken).
Correction: Repair the Firehouse reach-in cooler door handle 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean single-service tableware were observed stored with the food-contact surface facing upward in the service tray for consumers.
Correction: Store single-service tableware or articles covered, inverted or in the original protective package to protect from contamination until used.
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03/26/2013 | Routine | |
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