Spoke on monitoring temperatures and sanitizer solutions.
- Temperature Measuring Devices; Food (corrected on site) (repeated violation)
Observation: The food temperature measuring device (degrees F) is not available.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ 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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03/18/2016 | Routine | |
They obtained a business license, they paid for the health permit. I issued the permit and spoke on obtaining and maintaining food handlers cards and ServSafe Certified Managers certificate.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: Food service employees 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 (repeated violation)
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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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11/19/2015 | Follow-up | |
Operating illegally without a Health Dept. Permit, City Business license or a ServSafe Managers Certificate. Employees also operating without food handlers cards. I discussed new policy of temperature monitoring.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Food service employees 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
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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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11/16/2015 | Routine | |
Violations corrected.
No violation noted during this evaluation. | 05/18/2015 | Follow-up | |
Follow up for Food Handlers Cards required. I issued an employee health policy. Spoke on sanitizing and proper cooking temps.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Condiments labeled for refrigeration were not being cold held.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
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.
- Temperature Measuring Devices; Food
Observation: No thermometer for temping foods.
Correction: Provide a temperature measuring device that is accurate within +/- 1 degree Celsius in the intended range of use.
- Physical Facilities in Good Repair
Observation: Light unit overhead in kitchen does not have a cover
Correction: Sheild all lights in the kitchen.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Cleaning solution in spray botle not labeled.
Correction: Maintain labels on all chemical products.
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04/30/2015 | Routine | |
Discussed all violations with the new Certified Food Manager. The new 2013 Food Code requirements were discussed. The permit was issued. Thank You.
- Sponges, Use Limitation (corrected on site)
Observation: Sponges are being used to wipe down food contact surfaces.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The certified food manager 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 (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door has many gaps opening to the outside
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Maintenance Tools - Storing Maintenance Tools
Observation: A vacuum cleaner is stored in the kitchen.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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09/02/2014 | Routine | |
There was no prep at the time of this inspection. During the inspection, workers were repairing the front door and there was evidence of customers coming in through the kitchen. This practice is prohibited. The front opening was made available during the inspection. Food grade containers should be used to store open bags of food product, such as sugar. Please note also, any work done in the kitchen must be approved by the Health Department. The new Code will also require the following: a sign or placard stating the last inspection is available for review, a digital food thermometer, and allergen training for staff. Thank You.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cheese and ham in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: Unclean equipment is stored in the hand washing sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove all equipment.
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12/12/2013 | Risk Factor | |
The CFM is Carlton G. Bell - 03/14/16. The facility is within the standards of the 2009 food code. Permit issued. Thank You.
No violation noted during this evaluation. | 08/14/2013 | Pre-Opening | |
The following must be completed prior to obtaining an annual permit: a complete application with fee, a CFM, food handler cards for all other employees, proper refrigeration to maintain food at 41 degrees or below, clean and durable equipment, clean light shields, back door that is sealed to prevent pests entrance, food thermometer, intact wall material in women's rest room. Until the above items are corrected, the facility will not be able obtain a permit for the Change of Ownership.
No violation noted during this evaluation. | 08/13/2013 | Pre-Opening | |
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