All violations corrected. Great job. Facility manager was out on leave during the failed previous inspection. This facility is back up to quality now. No violations. Permit issued.
No violation noted during this evaluation. | 03/29/2016 | Follow-up | |
Noted Servsafe expires in a few months. Overall cleanliness is low. Spoke on the facility being a highly susceptible population. They are not monitoring bleach concentrations, can opener blade dull and leaving metal fragments, no hand towels at hand wash station. Temperatures not being monitored for over a month on anything. They are not date labeling food. Bottle labeled "water", full of glass cleaner on the counter with children's food prep and baby bottles. Inadequate lighting in food prep and storage areas. Coolers did not have thermometers in them. Follow up required.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Obervation and Correction "The person in charge does not show proficiency of required information through passing a test that is part of an accredited program (2-102.20) or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- 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.
- Sanitizing Solutions, Testing Devices
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: @EQUIPMENT@
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the restroom.
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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area
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
- Critical: Toxics - Identifying Toxic Containers*
Observation: Original containers of @Hazardous product@ does not have a legible manufacturer label They had bottle labeled water, that was full of chemicals, on the prep counter with baby food and open baby bottles.
Correction: Provide manufacturer's label on containers of @Hazardous product@ that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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03/21/2016 | Routine | |
No violations.
No violation noted during this evaluation. | 01/12/2016 | Routine | |
No Violations. Facility is clean and well kept. Employees are knowledgeable.
No violation noted during this evaluation. | 08/07/2015 | Routine | |
Kitchen is clean and well kept. Employees well trained and present good food safety knowledge. No violations. Permit Issued.
No violation noted during this evaluation. | 03/12/2015 | Routine | |
The CFM will Re-certify in March. The kitchen waster is below 100 degrees F. The facility is clean and well organized. The new Food Code regulations were discussed. Thank You.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizer to 50-100 PPM.
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02/10/2014 | Risk Factor | |
Note: Obtaining a current food Manager is a must. The next class is September 10th and September 12th. Please come to the Health Department to register as soon as possible. Thank You.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions. Information was given while on site.
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08/19/2013 | Routine | |
All violations were discussed and or corrected during the inspection. Cooling techniques were demonstrated and discussed. Employee health, hand washing and no bare hand contact with ready to eat foods was discussed. Thank You. .
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Thawing hamburger, unprotected, observed stored on the refrigertor shelf along with ready to eat foods.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Baked turkey noted not being adequately cooled to prevent the growth of harmful bacteria. Tukey measured 112 degrees after 6 hours.
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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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02/11/2013 | Risk Factor | |
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