Monitor timers for hot holding items and time labels for cheese and all other food at prep line.
REMINDER: Monitor employees for hand washing.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer sink with a concentration of 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Note: Made new solution. Please change the solution every 4 hours.
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08/11/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/10/2015 | Complaint | |
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed that the sliced cheese at prep line was not labeled with time.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. Note: Discarded.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: milk tube for the milk dispenser.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Plumbing / Maintained in Good Repair
Observation: Cold water faucet in women's room left hand sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following items are damaged:
1) Floor tile near orange juice machine.
2) Cove molding and floor tile across walk-in freezer is damaged.
3) Metal surface outside the walk-in freezer is damanger creating a gap that could harbour pest.
4) Observed that the floor drain cover in the water heater area was uncovered and is not maintained in good repair.
5) Observed that the vent on the men's room door is damaged.
6) Faucet at the hand sink at cookline is loose.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace, fix the tiles.
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02/10/2015 | Routine | |
GREAT JOB!
No violation noted during this evaluation. | 12/10/2014 | Risk Factor | |
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. CFM did not know what sanitizer was being used in 3 compartment sink.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing sink located in the establishment is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the @Physical structure@ is not maintained in good repair. HAND WASH SINK FAUCET LOOSE AND HAS NO COLD WATER COMING OUT.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/06/2014 | Routine | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. CFM did not know what sanitizer was being used in 3 compartment sink.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The only handwashing facility located in the establishment is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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12/23/2013 | Risk Factor | |
The purpose of this visit is a routine inspection. Please correct all non-critical violations by next regularly scheduled inspection which will be in approximately 6 months. Thank you.
Quaternary ammonium tested at 300ppm (approved, per manufacturer label).
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: The caulking at the mop sink and the caulking at the handsink both near the three vat sink are missing/and or corroded.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Repair or replace caulking at the above identified areas by next inspection
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the in the upper dry storage area and the basement level dry storage area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Provide light shields at the above identified areas by next inspection
- Physical Facilities Good Repair
Observation: Observed that the following areas are not maintained in good repair: Cracked/chipped floor tiles in basement, Missing cove moulding in several spaces in basement, Exposed drywall in several placed in basement, Buckled drywall/holes in dry wall in several places in basement.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the above identified areas by next inspection.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Per manager, several Happy meal boxes and toys stored in basement and are no longer used.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. Remove above identified items by next inspection.
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09/05/2013 | Routine | |
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