No violations observed. Kitchen maintained clean and organized. Good managerial control observed. Food handler cards on file and left 2016 schedule with CFM. Discussed cooling and reheating methods. Reviewed temperature monitoring charts.
No violation noted during this evaluation. | 01/21/2016 | Risk Factor | |
Facility maintained clean and organized. CFM has good food safety knowledge. Safe food practices observed. New floor tile placed throughout kitchen/prep area and FRP added to kitchen walls. Reviewed food handler cards and discussed employee health. Discussed date marking, product rotation and menu items that are cooked from raw. Discussed reheating methods used for hot holding items. Left emergency guidelines with CFM.
No violation noted during this evaluation. | 09/30/2015 | Routine | |
CFM waiting on fridge repair tech for one (1) unit. Using ice in the unit as a temporary solution.
Discussed time-line on lighting and repairs needed to the walls and floors.
Issued June Permit.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted inside 3 of the cold holding units.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the main kitchen 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
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is not maintained in good repair: Walls and floor throughout the kitchen. CFM said they have a contractor looking at repairs.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/18/2015 | Follow-up | |
Due to extreme heat and the temperature inside the kitchen four (4 ) of the facility's cold holding units were unable to maintain TCS foods at < 41F. CFM called repair tech and moved/ discarded TCS foods. CFM volunteered to only serve drinks to the public until the situation could be resolved. Placed small cup of water in each unit for better monitoring. No TCS foods being stored in units until they can maintain food at < 41F.
Manager called at 6/17/15 and confirmed temperature of units. One (1) unit was still out of temp and waiting for repair technician.
Will follow up on 6/18/15.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding*
Observation: TCS food cold holding at improper temperatures in 4 units. Food dicarded and moved. Units not to be used until they can mainatin food at <41F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted inside 3 of the cold holding units.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the main kitchen 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
- Physical Facilities in Good Repair
Observation: The following is not maintained in good repair: Walls and floor throughout the kitchen. CFM said they have a contractor looking at repairs.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/16/2015 | Routine | |
Discussed the following with the PIC: Employee health policy for employees, violations observed, food handler cards, cooking, cooling, preparation and date marking of food.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: A food service employee was working in the food service establishment without having a valid food service card. Left 2015 schedule with CFM.
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: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (a wrap) with their bare hands. Discussed importance of washing hands and using a barrier when handling ready to eat foods.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen and front area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen area. Bulbs are "out" and need to be replaced.
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 - Storage of Toxic Containers* (corrected on site)
Observation: Spray can of "Raid" being stored under the rack by the drive through window.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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01/13/2015 | Routine | |
Good employee food safety practices demonstrated during this inspection. Permit issued.
- Temperature Measuring Devices; Food
Observation: The food temperature measuring device (degrees F) located in the coke display case is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerated display case.
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.
- Floors, Walls, and Celings - Cleanability
Observation: Broken floor tiles and the kitchen floor painted surface is worn. The kitchen wall surface is peeling and chipping.
Correction: Replace the broken floor tiles, resurface the kitchen floor, and replace the damaged kitchen wall panels.
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07/07/2014 | Routine | |
A clean and well-organized kitchen. Good employee food safety practices in place & demonstrated during this inspection.
No violation noted during this evaluation. | 01/13/2014 | Risk Factor | |
Discussed using daily refrigeration temperature logs. Good employee food safety handling and preparation practices demonstrated during this inspection. Permit renewal issued.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Containers of chicken salad and tuna were maintaining improper cold holding temperatures after being stored in the refrigerator > 4 hours.
Correction: Maintain cold holding temperatures below 41 F for all foods that require time/temperature control for safety.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (repeated violation)
Observation: There is no consumer advisory posted on the breakfast or catering menu for animal foods offered undercooked.
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.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The display case and stand-up cooler are not maintaining refrigeration temperatures below 41 F.
Correction: (Time/temperature controlled foods for safety stored between 42 - 70 F for more than 6 hours will be voluntarily discarded). The display case thermostat was adjusted during this inspection. The stand up cooler's coils will be cleaned. If that doesn't solve the problem then a licensed refrigeration technician will repair the unit.
- Physical Facilities in Good Repair (repeated violation)
Observation: The concrete kitchen floor has a worn sealant and is not easily cleanable.
Correction: Reseal the concrete kitchen floor so it provides a surface that is durable, nonabsorbent, easily cleanable, and smooth.
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07/08/2013 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Soups removed from commercial bags and placed in the steam well for hot holding were not reheated > 135 F within the first 2 hours.
Correction: Reheat commercially packaged soups for hot holding to >= 135 F within the first 2 hours. Reheat leftovers to >+ 165 F within the first 2 hours of hot holding.
- Physical Facilities in Good Repair (repeated violation)
Observation: Concrete kitchen floor sealant in disrepair.
Correction: Resurface the floor to provide a smooth, durable, nonabsorbent, and easily cleanable surface.
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02/25/2013 | Routine | |
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