Reviewed with the kitchen manager the advantage of using stainless steel containers instead of the plastic containers for holding foods in the prep unit serving compartment, the different ways to date label the ready-to eat foods being stored under refrigeration longer than 24 hours, the dishwashing machine operator to monitor the wash temperature and to test the final rinse chlorine sanitizer concentration each day before using the machine to wash/sanitize kitchenware, obtain a digital probe thermometer, and to place on the shellfish harvest tag the date the last shellfish from the batch was used.
No violation noted during this evaluation. | 01/27/2016 | Risk Factor | |
Reviewed the current employee food handler card status, and the daily refrigeration temperature log requirement.
- Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
Observation: The employee operating the warewashing machine did not know how to use the chorine test kit that is used for testing the chlorine sanitizer concentration level in the final rinse cycle.
Correction: Train all employees how to use the chlorine test kit and test the warewashing machine's chlorine concentration level before each day's kitchen operations.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the walk-in refrigeration unit are 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.
- Cooling, Heating, and Holding Capacities
Observation: A container of sliced turkey was overstocked while cold-holding on the refrigeration prep unit.
Correction: Do not fill food containers past the fill line about 1 inch below the container's lip. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The long cutting board along the refrigerated prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: outer portion of the ice machine's lid, and the walk-in cooler's fan box.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected
Observation: A gap was observed at the base of the kitchen's screened door.
Correction: Seal the gap located at the base of the screened door.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the inoperable ceiling light located over the 3-compartment sink.
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
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10/19/2015 | Routine | |
Permit renewal issued.
No violation noted during this evaluation. | 06/17/2015 | Follow-up | |
Reviewed food delivery times and employee food handler card status.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: An open drinking container was stored over the sandwich prep refrigeration unit in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without a proper hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food Packaged and Unpackaged, Food Separation, Packaging, Segregation
Observation: Boxes of food piled into the reach-in freezer compartment due to missing shelf.
Correction: Need to store the frozen foods in an orderly manner.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled spice containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use on the food prep tables.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Whole raw beef shoulder observed being thawed at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Cooling Methods
Observation: Food containers for cooling food are arranged in an ice bath so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the ice bath 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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Cooked ground beef and cooked rice were cold holding at improper temperatures while stored in the walk-in cooler.
Correction: (The ground beef and rice were voluntarily discarded) Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach-in refrigeration compartment.
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.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in refrigeration cold-holding temperature is above 41 degrees Fahrenheit (F).
Correction: (Refrigeration technician notified) Maintain a refrigeration temperature sufficient to cold-hold the internal temperature of the stored foods <= 41 F.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device for monitoring internal food temperatures.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) are heavily scratched and scored. The food contact surfaces are no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, 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 the food pan fron the sink basin preventing its use.
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06/16/2015 | Routine | |
Permit renewal issued.
No violation noted during this evaluation. | 10/06/2014 | Routine | |
Kitchen maintained clean and organized at time of inspection. Discussed food handler cards and left current schedule. Discussed, reheating , cooling and hot holding methods. Left information on upcoming changes to the code.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The racks in the walk-in are soiled with debris and not easily cleanable.
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
Observation: There is no chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solution at the dish machine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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04/22/2014 | Routine | |
Note: All equipment that is no longer able to be cleaned must be discarded. During the inspection, employee health, no bare hand contact with ready to eat foods, and hand washing was discussed. Thank You.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Atrichoke dip, salmon dip, and the garlic & oil mixture, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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12/02/2013 | Risk Factor | |
CFM had good food safety knowledge. Will re check walk-in temp on 7/16/13. All employees to obtain food handler cards. Discussed cooling and reheating methods. Good date marking in place. Recommend monitoring dish machine.
7/16/13 : Re-inspected walk-in, temperature @ 34F / TCS foods at 36F
Check (for annual permit) was mailed to Health Dept.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Discussed prime rib that was left 'whole" in walk-in". Discussed soups on counter. Recommend ice wands and using ice in sink.
Correction: 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.
- 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. Called supplier and he recommended that the CFM replace with other chemical (Quat) that he had on site.
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.
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07/15/2013 | Routine | |
New CFM hired. Violations had been corrected (racks in walk-in will be replaced) and facility was clean and organized at time of re-inspection.
No violation noted during this evaluation. | 03/08/2013 | Follow-up | |
Violations discussed with CFM. Will conduct re-inspection.
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Dirty cloths observed stored on the cutting board. and on shelf.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: TCS food in prep unit cold holding at improper temperatures. CFM discarded and moved the TCS foods. Called repair tech and will not use unit until it can maintain TCS food at safe temperature.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth: Lid of flour bucket (plastic) is in disrepair, and racks in walk-in (peeling paint / food debris)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2 prep units
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit has no cover/ lid for the top of the unit so cold air is escaping and the food is not protected..
Correction: Repair the @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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following had accumulations of grime and debris. 1. all shelving and storage areas throughout the facility, 2. all cooking equipment, 3. outside and inside of all cold holding equipment, and 4. ceiling of walk-in.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Storage of soiled utensils adjacent to clean utensils in 3 stainless containers in the back room.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Physical Facilities in Good Repair
Observation: Fan cover missing on fan in walk-in.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors (under cook line, Dishmachine area, back prep area) and walls throughout the kitchen 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.
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02/28/2013 | Routine | |
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