There were no violations observed during this inspection. The facility is clean and staff are mostly all Certified Food Managers. There was good Active Managerial Control displayed during the inspection. There is an employee health policy in place and staff are using gloves and washing hands regularly. Thank you.
No violation noted during this evaluation. | 02/29/2016 | Risk Factor | |
Permit issued. There were no violations observed during the inspection. Cooling procedures were reviewed for cut melons. Employee health, hand washing, and no bare hand contact with ready to eat foods was also discussed during the inspection. The facility looks good. Thank You,
No violation noted during this evaluation. | 08/28/2015 | Routine | |
No violations were observed during the inspection. During the inspection, cooling techniques were discussed and it was suggested that the ceiling tiles be gradually be replaced. The floor has been patched and the drain has also been repaired. Employee health, hand washing, and no bare hand contact with ready to eat food was reviewed. Thank You.
No violation noted during this evaluation. | 03/06/2015 | Routine | |
The violation was discussed with the manager. The new 2013 Food Code requirements were also discussed. Permit issued. Thank You
- Critical: Plumbing System Maintained in Good Repair*
Observation: The pipe leading to the drain at the dish machine is in poor repair. Water drains onto the floor, in this case, and the floor around the sink is damaged.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment and the floor.
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08/29/2014 | Routine | |
NOTE: The following items are already under corrective action: (1) Fruit flies presence, (2) Burned out lights in the walk-in coolers. Discussed with the CFM: Providing hooks for apron(s) storage. Logs/records were being maintained.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Chopped cabbage in the walk-in cooler being stored for dinner preparation observed with spoiled pieces mixed in with the good pieces of cabbage in the container.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
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05/27/2014 | Routine | |
Discussed the following with the CFM: 1. The dented can policy, 2. The use of towels underneath items. Noted improvement since the previous inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The mechanical dish machine located in the Officer's dining service area was observed in a state of disrepair and/or damaged. The unit was leaking water onto the floor.
Correction: Repair the mechanical dish 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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02/26/2014 | Routine | |
Monitoring records for temperatures of cooking, hot holding and cold holding have been implemented. Calibration records for the thermometers are being maintained. The cooling methods have been modified to use shallow pans. The cooking temperatures of food products have been posted for the staff.
No violation noted during this evaluation. | 12/04/2013 | Follow-up | |
Discussed monitoring plans with the CFM for cooking, hot holding and cooling temperatures.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed cartons of spoiled tomatoes being stored with good food product in the walk-in unit # 6.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The fish was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Critical: Cooling* (corrected on site)
Observation: Improper cooling of RTE meats which were prepared at room temperatures ( > 6 hrs in the refrigeration unit
Correction: the meats were at 56 degrees F).
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Hamburgers were hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: The drain mechanism of the second basin of the three compartment sink was observed in a state of disrepair or damaged.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following were observed soiled to sight and touch: Food containers being stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation food residue, and/or other debris: The storage racks used to store the food trays.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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11/26/2013 | Routine | |
Discussed observations with the CFM. Observed good personal hygiene practices during this inspection.
No violation noted during this evaluation. | 08/28/2013 | Risk Factor | |
- 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 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.
- Gloves; Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use. Observed an employee wearing gloves on the prep line, disposed of trash by submerging gloved hand down into the trash container and returned to the prep line without changing gloves or washing hands.
Correction: Discard gloves once soiled.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Cardboard was being used as shelf liner in the walk-in # 2 and is not nonabsorbent.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: The test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions had expired on 02/28/2012 and was no longer accurate. The PIC replaced the kit with a new one which expires on 10/15/2013..
Correction: Obtain the proper test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: (A) The inside of the following ice machines: Unit # 1: noted debris inside the unit, Unit # 2: noted the inside of the unit was soiled. (B) Observed soiled cooking pans and cutting board being stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Clean cooking pans 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.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. The following pests were observed in the prep and ware washing areas: Flies and fruit flies.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following items in the facility noted in need of cleaning: (1) The wall behind and above the three compartment sink, (2) The floor drains in the kitchen, (3) The air curtains in walk-in # 3 and walk-in # 1.
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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07/16/2013 | Routine | |
Discussed observations with CFM.
- Food Storage - Clean and Dry Location
Observation: Observed food stored on the floor, or, food stored less than 6" above the floor in the dry storage area.;Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: The covered deep dish containers of cooked grits in the walk-in cooler were noted not being adequately cooled to prevent the growth of harmful bacteria. The manager voluntarily discarded the product.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Covered deep dish containers of cooked potatoes ( 6" ) were observed in the walk-in cooler. The potatoes were 1.5 hrs. into the cooling process with a temperature of 100 degrees F. The CFM voluntarily divided the product into smaller portions and placed the containers in an ice bath for continued cooling and temperature monitoring.;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.
- Equipment - Good Repair and Proper Adjustment
Observation: The interior of the ice machine was observed in a state of repair and condition that prevents necessary easy cleaning. A section of the unit's interior bin was no longer smooth or easily cleanable.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: The inside of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Plumbing System Maintained in Good Repair*
Observation: A faucet was observed leaking near freezer # 4.
Correction: Properly repair the equipment.
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03/19/2013 | Routine | |
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