| No violation noted during this evaluation. | 03/14/2016 | Complaint | |
There were no violations observed during this inspection. The manager is a CFM and the employees are well trained. During the inspection, hand washing was observed and employee heath was reviewed. Thank You.
No violation noted during this evaluation. | 01/06/2016 | Risk Factor | |
No violations observed. The facility looks good. Discussed employee health, hand washing, and no bare hand contact with ready to eat food. Thank You
No violation noted during this evaluation. | 06/18/2015 | Training | |
Employee health and the 2013 Food Code was discussed.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: The bar hand sink leaks.
Correction: Repair the faucet.
- Floors, Walls, and Celings - Cleanability
Observation: Wall in the dish machine is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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01/27/2015 | Routine | |
No violations observed. Good managerial control observed and kitchen maintained clean and organized. Good safe food practices observed. Discussed reheating and cooling methods. Reviewed food handler cards and discussed employee health policy. Good food temperature monitoring observed - temp logs maintained. Issued Permit.
No violation noted during this evaluation. | 09/23/2014 | Routine | |
Discussed observations with the CFM.
- Critical: Cooling* (corrected on site)
Observation: Cooked pasta which was cooked and cooled on 06/09/2014 had a temperature of 47 degrees F and noted not being adequately cooled to prevent the growth of harmful bacteria. The CFM 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.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI. The CFM voluntarily placed a service call and initiated manual ware washing/rinse/sanitizing process.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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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06/10/2014 | Risk Factor | |
- 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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The hand breaded chicken tenders were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The temperature range was 152 - 158 F on the plated chicken pieces.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Utensils,kitchen knives and plastic bottles were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The commode in the women's rest-room leaks water onto the floor when the commode is flushed.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizing solution concentration at the bar's three compartment sink was greater than or equal to 200 ppm.
Correction: Monitor the sanitizing solutions concentration and ensure it is within the acceptable range dependent on the sanitizer used. Utilize only a sanitizing solution that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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03/11/2014 | Routine | |
Provided information to the CFM for food handlers classes. Discussed the following with the CFM: (1) The cleaning schedule of the ventilation system.
- Critical: Demonstration of Knowledge*
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Soiled chef knife observed being stored in the "clean" storage rack on the cook line.
Correction: Clean and sanitize these surfaces for food contact.
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12/10/2013 | Risk Factor | |
Discussed the following with the CFM: Backflow prevention devices, cleaning schedule of equipment, cross contamination. The RTE foods on the salad bar had temperatures ranging from 34-38 degrees F.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermostat read 140 degrees F. The CFM voluntarily called in a service request during this inspection, all operations in the mechanical dish machine area were suspended. The CFM stated that the dishes would be scheduled to be re-wash/rinsed/sanitized. Single use articles were in place and the 3-compartment sink will be set up 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.
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09/30/2013 | Risk Factor | |
Discussed observations with the CFM.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the salad bar reach-in cooler was not accurate. The temperature measuring device read 70 degrees F. The actual temperature when checked was at 39 degrees F.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine was not operational.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the following equipment: Pantry pizza prep unit, meat refrigeration unit and the grill pizza prep unit
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Slicers, inside of the ice machine, tableware (service plates and bowls.).
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Knives.
Correction: Clean and sanitize these surfaces for food contact.
- Light Bulbs Protective Shielding
Observation: Light bulb in beverage & salad prep area was not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the bar 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
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (repeated violation)
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
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06/17/2013 | Routine | |
Discussed observations with the CFM. Since the last inspection the following items have been addressed: The mechanical dish machine has a new booster heater installed on the unit. The wash temperature was at 164 F and the rinse temperature was at 186 F. The unnecessary equipment has been removed from the facility. Door gaskets have also been ordered for some of the units.
- Critical: Demonstration of Knowledge*
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.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts were observed soiled.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/18/2013 | Routine | |
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