- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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08/06/2015 | Risk Factor | |
Discussed employee health policy and general food safety principles with the manager.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the coolers.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: chicken cutting board.
Correction: Clean and sanitize these surfaces for food contact.
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06/17/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Handwashing facility noted being used for storage, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove theitems preventing its use.
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12/16/2013 | Routine | |
All alleged violations were discussed with the CFM in addition to the proper glove usage and food how to protect food from contamination. The cooling process was reviewed with the CFM and food workers. Please transfer all potentially hazardous food from the reaching cooler which is not holding prooper temperature to another proper functioning refrigerator. Repair refrigerator and contact the Health Department after repairs.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with soiled equipment or utensils. Food employees handling RTE food with soiled gloves, using bowls to dispense food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk and sliced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: The 3 door refrigerator is not holding prpoer temperares.
Correction: Provide additional refrigerator necessary to maintain food items at 41 °F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Backflow Prevention Device, Design Standard
Observation: The mop sink vaccum breaker is under pressure. The backflow or backsiphonage prevention device installed on the mop sink faucet is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
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10/20/2011 | Routine | |
Permit re-instated. This facility is permitted to serve food to the public. The plumbing problem was corrected (documentation provided) and the facility was cleaned up. Please continue monitory the plumbing system.
No violation noted during this evaluation. | 10/17/2011 | Follow-up | |
Permit suspended. This facility is not permitted to serve food to the public. Please contact the Health Department for a follow up inspection after the plumbing problem be solve and the food facility be clean up.
- Imminent Health Hazard - Ceasing Operations & Reporting
Observation: Sewage backup (grease trap) observed in the kitchen.The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
Correction: Discontinue operations and notify the Health Department that an imminent health hazard may exist in your establishment due to an emergency
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10/17/2011 | Routine | |
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