Good food safety practices demonstrated by the kitchen personnel.
No violation noted during this evaluation. | 03/14/2016 | Routine | |
Reviewed the daily refrigeration temperature log requirement, and proper chemical storage. Permit renewal issued
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refrigeration compartment.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Single-Service and Single-Use Articles
Observation: Supplies were found not stored in a clean, dry location, 6'' off the floor.
Correction: Store supplies off the floor to prevent contamination while in storage.
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11/09/2015 | Routine | |
Unpasteurized raw eggs in the shell are being cooked scrambled in the microwave oven. The kitchen employee was reminded to cook the scrambled eggs to an internal food temperature of at least 165 F for a minimum of 15 seconds, and then to let the cooked eggs sit for at least 2 minutes before serving them to the children.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Daycare supplies and equipment are not being stored in the supply room in an orderly manner on approved shelving.
Correction: Store supplies and equipment on approved shelving in an orderly manner.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen walls, 3-compartment sink, and kitchen cupboards 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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07/20/2015 | Routine | |
Reviewed: cleaning schedule, handwashing practices, and food handler card status. Permit renewal issued.
- Jewelry - Prohibition
Observation: Employees 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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerator compartment.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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11/20/2014 | Routine | |
Discussed violations with CFM. Discussed the set up of the sanitizer at the 3 compartment sink. Left information on upcoming changes to the food code. CFM has good knowledge of food safety.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Inside reach-in fridge.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: Food residue build up inside sink basin - discussed only using hand sink for hand washing.
Correction: Discontinue to use the automated handwash station for @LOCATION@. This station must be used in accordance with the manufacturers operating procedures.
- Lighting, Intensity
Observation: Light bulbs (3) burnt out in kitchen over head light fixture.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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03/17/2014 | Routine | |
During the inspection, employee health, hand washing, and no bare contact with ready to at foods was discussed. Thank You.
No violation noted during this evaluation. | 10/22/2013 | Risk Factor | |
CFM will monitor unit to ensure food is held at < 41F.
- Premises - Maintaining Premises; Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Kitchen counters had toys, books etc. CFM will clear area to allow only food prep in this area.
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.
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05/23/2013 | Follow-up | |
Left current FHC schedule. Will re-inspect to ensure fridge is holding proper temperature..
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: TCS cold holding at improper temperatures in the reach-in. Turned down the front dial.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Kitchen counters had toys, books etc. CFM will clear area to allow only food prep in this area.
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.
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05/22/2013 | Routine | |
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