Note: Facility still needs to provide proof of a Certified Food Manager's Certificate
Discussed the following with the owner: 1) Ensure all food product is covered unless in the process of cooling 2) Recommend moving large kitchen equipment to clean behind/under equipment 3) Recommend establishing a dented can section within the facility.
No violation noted during this evaluation. | 02/08/2016 | Risk Factor | |
Facility is in the process of cleaning
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (corrected on site)
Observation: Vent filters in the hood system are not being maintained in a clean condition. Observed dust buildup on the inner and outer rim of the second exhaust hood.
Correction: Maintain hood system vent filters in a clean condition.
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08/11/2015 | Routine | |
- Physical Facilities in Good Repair
Observation: Back-splash tiles above 3-compartment sink observed in need of repair.
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: Facility noted in need of minor 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.
- Mops - Drying Mops (corrected on site)
Observation: Observed mop being stored improperly.
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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04/16/2015 | Complaint | |
Person in Charge is scheduled to take CFM class in November. Employee health information was provided. Noted improvement since last inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat slicer, cutting board.
Correction: Clean and sanitize these surfaces for food contact.
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10/16/2014 | Follow-up | |
Discussed the following with the CFM: (1) PIC is scheduled to take CFM exam., (2) The storage space for items and equipment. (3) The cleaning schedule of the hood filters. (4) Employee health policy.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee(s) failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands. The PIC spoke with employee(s).
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container(s) stored in a manner that may contaminate food contact surfaces of serving tableware.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs were hot holding at improper temperatures. The meatballs were at 88 degrees F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat slicer, cutting board.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The outside of the the dry goods storage containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sinks located in the kitchen and the ware washing area were blocked, preventing access by employees for easy handwashing. Observed chemical containers in the basins of the sinks and items being stored in front of the basin (boxes, CO2 cylinders).
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the all items in the sinks basins and in front of the sinks preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors were 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 - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemical sanitizer were are not properly labeled.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer solution concentration was > 200 ppm.
Correction: Chlorine sanitizer solution should be at the proper concentration.
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09/23/2014 | Routine | |
Seal 3 compartment sink and hand sinks, replace acoustic absorbent tiles in the kitchen with washable acoustic tile, provide handwashing sign at back hand sink and post CFM certificate upon receipt in the view of the customer and provide a copy all prior to opening. No food at time of opening and refrigerators not turned on. Permit issued.
No violation noted during this evaluation. | 06/11/2014 | Risk Factor | |
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