Discussed the need to take more frequent temperatures and the proper use of the thermometer. Reminded owner that date must be recorded when the temperatures are logged. Discussed use of hair restraints, employee health, hand washing, and no bare hand contact with ready to eat foods. The owner must post the permit, along with the three year CFM certificate. The owner must also indicate that the last inspection is available for review. The walls and the pipes have been repaired since the last inspection. Thank You.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/26/2016 | Routine | |
Wall material has not been repaired at the agitating sink. Owner will have this area repaired by Nov. 17, 2015. Thank You.
No violation noted during this evaluation. | 10/20/2015 | Follow-up | |
The ceiling has been repaired. The repairman has also sealed the floor in the chicken prep area. Owner delivered a copy of the work order. Employees must still obtain current food handler cards.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
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.
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10/02/2015 | Follow-up | |
The permit was issued with the understanding that corrections to the establishment's structure be made within the next 45 days (November 17, 2015). The ceiling leaks, the wall at the agitating sink, and the floor in the fryer are all have to be repaired/replaced. If the above items are not repaired, the health permit will be null and will be taken from the establishment. A follow-up will b conducted in the next 10 days, in which all other food related violations will have to be corrected. All violations were discussed with the manager. Information for the next recertification class was also given to the manager. Thank You
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Chicken on the hot line has potential to be contaminated by the leaking ceiling.
Correction: Chicken was relocated until the ceiling could be repaired.
- Critical: Cooling (corrected on site)
Observation: Succotash (84 degrees) noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
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10/01/2015 | Routine | |
During the inspection, employes health, hand washing and no barehanded contact was discussed.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: all employees do not have food handlers cards
Correction:
- Critical: Person in Charge Present, demonstrates knowledge
Observation: manager is not locate cfm certificate and cannot tells you when it expitres.
Correction:
- Cooling Methods
Observation: cooling technique is not proper ,use shallow container for cooling
Correction:
- Ventilation Hood Systems, Adequacy
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling.
Correction: Clean the tiles and the vents.
- Rinsing Procedures
Observation: The three compartment sink is not being used to wash, rinse and sanitize.
Correction: Utilize the three compartment sink to wash, rinse and sanitize. Adding sanitizer to the wash water is prohibited.
- Critical: Plumbing Approved Materials*
Observation: A make shift system has been installed as a backflow device and to eliminate splash at the three compartment sink.
Correction: This must be removed and proper equipment must be established to eliminate back flow and splash.
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06/19/2015 | Routine | |
Employee health, no bare hand contact with ready to eat foods and hand washing was discussed. Thank You
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: TCS items in the reach in cooler cold holding at improper temperatures.
Correction: Relocate/discard food to a refrigeration unit.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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03/18/2015 | Routine | |
Good employee food safety practices demonstrated during this inspection. Permit renewal issued.
- Physical Facilities in Good Repair
Observation: A portion of the floor located next to the fryers is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizing solution in the dishwashing basin was too low.
Correction: Maintain the chlorine sanitizing concentration level between 50 - 100 ppm.
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09/16/2014 | Routine | |
Discussed observations with the CFM. Discussed the following items with the CFM: (1) The damaged floor tiles on the cook line and the paint peeling on the wall behind the storage shelves in the service area. Discussed the roof condition.
No violation noted during this evaluation. | 07/29/2014 | Risk Factor | |
Discussed the following with the CFM: 1. Cooling methods and record keeping. 2. Wet stacking vs air drying of dishes. The following items are under current corrective action by the management: The repair of the kitchen's hand sink's valve stem and the missing ceiling tile issue located in the service line area.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled chemical container noted on chemical storage shelves. The CFM voluntarily discarded the container.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/20/2014 | Risk Factor | |
| No violation noted during this evaluation. | 12/19/2013 | Risk Factor | |
Good personal hygiene practices noted. Discussed observations with the CFM and also discussed backflow prevention devices.
No violation noted during this evaluation. | 09/26/2013 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: (1) The fryer on the cook line was leaking oil onto the floor.
Correction: Repair the above mentioned 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/14/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Food in the sandwich unit was cold holding at improper temperatures. Fish fillets were at 57 degrees F, chicken livers were at 57 degrees F. The ambient air temperature of the unit was at 50 degrees F. The CFM voluntarily relocated the food to a working unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Fried chicken hot holding at improper temperatures. The temperatures of the chicken ranged from 120 - 132 degrees F. The CFM voluntarily reheated the food.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The prepared ready-to-eat (RTE) chicken salad in the refrigeration unit was not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: (1) Observed water pooling on the bottom of the sandwich unit and the unit had an ambient air temperature of 50 degrees F. (2) The fryer on the cook line was leaking oil onto the floor. (3) Observed water pooling on the floor of the walk-in cooler.
Correction: Repair the above mentioned 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: Exhaust hood filters and storage shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed single service/use items being stored in a manner which were unprotected from splash or other contamination. The single service/use items were noted soiled.
Correction: Store Single Service in the original protective package to protect from contamination until used.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the service line area.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility 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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07/23/2013 | Routine | |
Discussed observations with CFM.
- Employee Health
Observation: Employer had no written employee health policy in place.
Correction: Ensure employees or a person who applies for a job, as a food employee report to the person in charge the information specified under 2-201.11. Ensure compliance with exclusions and restrictions that are specified under 2-201.12 if necessary.
- Critical: Cooling*
Observation: Covered containers of chicken salad (prepared in-house) located in the walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria. The chicken salad was prepared on 4/20/2013 with a temperature of 44 degrees F.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature 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: Cooling*
Observation: Covered containers of cooked BBQ located in the walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria. The cooked BBQ was prepared on 4/22/2013. The containers of cooked BBQ had a temperature range of 44-48 degrees F. The CFM voluntarily discarded the inadequately cooled foods.
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) chicken salad in the refrigeration unit was 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 was no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a the appropriate test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The two door prep unit was observed in a state of disrepair and damaged. The inside of the unit was observed with water pooling on the bottom of the unit.
Correction: Repair the two door prep unit 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 two door prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The three compartment sink's drain line leaks water onto floor.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Critical: Pests - Controlling Pests*
Observation: Observed fruit flies present near the walk-in cooler door.
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.Inspect premises on routine basis for the evidence of pests.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/23/2013 | Routine | |
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