Note: The wall at the three compartment sink has been relaced.
The facility looks good. The owner must monitor and record all cold holding equipment at least twice a day (AM/PM)/ The owner was observed washing hands and understands employee health and no bare hand contact with ready to eat foods. The permit was issued.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The containers used to cool the chicken, beef and sausage are too large and are not arranged for proper heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Store food items in smaller containers.
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12/22/2015 | Routine | |
There were no violations observed during this inspection. The owner has been asked to resurface some shelves and to replace lights prior to the next inspection. The emergency response action plan was reviewed and signed during the inspection. Employee health, no bare hand contact with ready to eat foods, and hand washing as also discussed. Thank You.
No violation noted during this evaluation. | 08/18/2015 | Routine | |
The permit was issued. Employee health, hand washing, cleaning frequency, cooling techniques and no bare hand contact with ready to eats foods was discussed during the inspection.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cloths and foil are used as table liners.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk in freezer is not holding properly.
Correction: All TCS foods were relocated or discarded on site. This equipment will not be used to store TCS food until it can b repaired.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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03/04/2015 | Routine | |
The repair service corrected the prep unit's cold holding issue.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (repeated violation)
Observation: The menu does not include both a disclosure and reminder for the 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.
- Temperature Measuring Devices; Ambient Air and Water (repeated violation)
Observation: There were no ambient air temperature measuring devices (degrees F) located in the refrigeration units.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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07/02/2014 | Follow-up | |
Discussed observations with the CFM.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: The prep unit was cold holding at improper temperatures. The ambient air temperature was 47 degrees F. The food inside the unit was: Shrimp 47 F, Chicken 47 F, Beef 68 F, Shredded cheese 60 F. The CFM voluntarily took corrective actions.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard food dependent on time/temperature of TCS foods.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (repeated violation)
Observation: The menu does not include both a disclosure and reminder for the 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.
- Temperature Measuring Devices; Ambient Air and Water
Observation: There were no ambient air temperature measuring devices (degrees F) located in the refrigeration units.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Critical: Pests - Controlling Pests* (corrected on site)
Observation: Observed live cockroaches in the bar area. A pest control service was obtained.
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.
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06/26/2014 | Routine | |
Discussed observations with the PIC. Discussed cooling methods with both the PIC and the employees.
- Critical: Cooling* (corrected on site)
Observation: Foods in the walk-in refrigerator which were prepared on 03/26/2014 were noted not being adequately cooled to prevent the growth of harmful bacteria. Observed the following food items: Chicken at 50 F, Pork at 45 F. The Person-In-Charge (PIC) voluntarily discarded the food 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.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (repeated violation)
Observation: The menu includes a consumer advisory which has the reminder statement, however, fails to include a disclosure (i.e. an asterisk by the item) referencing the consumer to the disclosure statement..
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.
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03/27/2014 | Risk Factor | |
Discussed with the PIC the following: (1) Cooling methods, (2) Hand washing practices, (3) Monitor the walk-in freezer to ensure the unit is working properly (some ice build-up noted).
- Critical: Hands - When to Wash*
Observation: Food employee failed to wash their hands after changing tasks and before engaging in food preparation.
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.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: The menu includes the disclosure statement, however, it fails to include the reminder ( i.e. asterisk) next to the food item referencing the consumer to the disclosure footnote.
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.
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12/10/2013 | Risk Factor | |
This was a follow-up inspection for the inspection conducted on 10/24/2013.
All previously cited violations have been addressed and/or corrected.
NOTE: 1. The refrigerator which was not maintaining proper cold holding temperatures was discarded. 2. A new upright freezer has been installed. 3. The mechanical dish machine was serviced on 10/29/2013. The wash/rinse temperatures were 142 degrees F, 20 psi, and 75 ppm Chlorine.
The facility was organized.
No violation noted during this evaluation. | 10/31/2013 | Other | |
Discussed observations with the Person-In-Charge (PIC).
- Food - Miscellaneous Sources of Contamination
Observation: Food was observed being stored with work boots and soiled equipment. Soiled aprons observed being stored with clean food containers on a storage shelf.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: The food in the reach-in cooler # 2 was cold holding at improper temperatures. The unit's ambient air temperature was at 50 degrees F, hot dogs 46 degrees F, spinach 51 degrees F. The PIC voluntarily discarded the TCS foods and relocated the non-TCS foods to a working unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: The chlorine sanitizing solution used was not at an acceptable concentration in the mechanical dish machine. The PIC implemented manual wash/rinse/sanitize methods as needed.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility was storing unnecessary items to the operation or maintenance of the establishment.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The facility was 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaning chemicals and insecticides were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Personal Care Items - Storage
Observation: Personal medication observed being stored with food and open container of rice.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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10/24/2013 | Routine | |
Discussed observations with the CFM.
- Critical: Cooling* (corrected on site)
Observation: Cooked pork prepared on 06/09/2013 was at 50 degrees F in the walk-in cooler and noted not being adequately cooled to prevent the growth of harmful bacteria. The CFM voluntarily discarded the food.
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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition. The food containers had old labels attached or were missing labels.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in freezer was observed in a state of disrepair. The walk-in freezer was observed with ice accumulating on the back wall of the unit under the evaporator.
Correction: Repair the walk-in freezer 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 walk-in freezer, 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 (corrected on site)
Observation: Clean tableware being stored near the service line was observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Clean cooking pans and food containers 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in the walk-in cooler was not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities in Good Repair
Observation: The wall behind the storage shelves near the warewashing area was not maintained in good repair. The wall had portions of it detaching and sections missing)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/10/2013 | Routine | |
Discussed observations with the CFM. The facility was not preparing food during this inspection.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees were working in the food service establishment without having a valid food service card.
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.
- Equipment, Clothes Washers and Dryers, Storage Cabinents, Contamination Prevention (corrected on site)
Observation: Food containers were observed stored under and next to an unshielded drain line ( hand sink's drain line).
Correction: Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The salad refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Kitchenware and Tableware (corrected on site)
Observation: Unwrapped forks were not stored with the handles up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Observed clean single service items and food containers being stored in soiled storage containers.
Correction: Store items in clean storage containers to prevent contamination of clean items. Clean and sanitize the storage containers.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The hand sink located near the ware washing area had a soiled food container soaking in the basin preventing access by employees for handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food container preventing its use.
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02/26/2013 | Routine | |
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