| No violation noted during this evaluation. | 10/26/2015 | Follow-up | |
Reviewed the required daily refrigeration temperature logs.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Some of the employees do not possess a valid food handler's card.
Correction: All restaurant employees are to obtain a valid food handler's card before the follow-up inspection takes place.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding*
Observation: Sashimi sauce and boiled eggs were cold-holding in food prep unit #1.
Correction: (Foods voluntarily discarded and the refrigeration technician was notified) Maintain a cold-holding temperature of <= 41 F foods that require time/temperature control for safety.
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10/08/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/29/2015 | Follow-up | |
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food handler's 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: Food - (TCS) Potentially Hazardous Food: Cold Holding*
Observation: Raw ground beef and cooked sausage link being stored in the 2-door refrigerator located adjacent to the dishwashing machine were cold holding at improper temperatures.
Correction: (Refrigeration technician was notified) The foods were relocated to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/25/2015 | Risk Factor | |
Permit renewal issued.
- Physical Facilities in Good Repair (repeated violation)
Observation: The kitchen floor's concrete sealant is not maintained in good repair (worn and/or missing).
Correction: Apply a concrete sealant to the kitchen floor that provides a smooth, nonabsorbent, durable, easily cleanable, and slip-resistant surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/28/2014 | Follow-up | |
Reminders: Only use the Spic & Span All Purpose cleaner for non-food contact surfaces. Post a notice informing customers that the latest health inspection is available for review upon request.
- Food - Miscellaneous Sources of Contamination
Observation: Non-potable water observed pooling in the hot-side Lo Boy make unit's refrigeration compartment.
Correction: Repair the unit so the refrigerant condensate properly drains in accordance with local plumbing codes.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: The balsamic butter and crab dip being held in the cold-side Lo Boy make unit were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: The cold-side Lo Boy refrigeration make unit is not maintaining a cold-holding temperature below 41 degrees Fahrenheit (F).
Correction: (refrigeration technician notified) Maintain an adequate refrigeration temperature that will maintain the cold-holding food temperatures <= 41 F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: kitchen wire racks, ventilation hood filters, and the plastic dry goods shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory in the dishwashing room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing room.
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 in Good Repair
Observation: The kitchen floor's concrete sealant is not maintained in good repair (worn and/or missing).
Correction: Apply a concrete sealant to the kitchen floor that provides a smooth, nonabsorbent, durable, easily cleanable, and slip-resistant surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen floor located under the cookline equipment was 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.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: The mop was 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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10/21/2014 | Routine | |
Discussed violations with CFM. Discussed over stacking of fridge units and better organization throughout kitchen. Kitchen manager showed good food safety knowledge. Dessert unit will be monitored to ensure correct ambient air temperature.
- Cloths - Wiping Cloths; Use Limitation
Observation: Observed wiping cloths in various places throughout the kitchen, inside prep table, on shelves and on floor near dish machine. Discussed keeping all clean cloths in one area and in use cloths need to be stored in sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: TCS foods not cold holding at proper temperatures. CFM discarded TCS food and will have unit repaired so it can safely hold food at 41 F or less.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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: Outside all fridge units, storage bins, prep tables and shelves throughout kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The hand sink in the dish machine room/ area is blocked by the mop bucket, 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 mop bucket preventing its use.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment: Observed large planks of wood on top of back fridge units, cooking pans on the floor under back prep table and personal items on prep table.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Mops observed being stored wet on the floor beside the back hand sink.
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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08/04/2014 | Routine | |
Recommend random food temperature checks on delivered foods kept under temperature control for safety.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Chlorine sanitizing solution for the bar's mechanical warewashing machine was not at an acceptable concentration. (tested at < 10 ppm)
Correction: The wash cycle appears to be operating properly, so manually sanitize the equipment and utensils run through the machine until the sanitizing feed has been repaired. To minimize workload you can move to all single service utensils.
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02/06/2014 | Risk Factor | |
Permit renewal issued.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Kitchen personnel are drinking from uncovered containers in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- 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)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: The Time/Temperature Controlled for Safety (TCS) foods being stored in the make unit's dispensing compartments located opposite the stove and grill were cold holding at improper temperatures.
Correction: Keep the unit's lids closed when not dispensing TCS foods from these containers in order to aid in blocking the stove and grills radiating heat from affecting the cold holding temperatures of the stored foods. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (The oil & garlic mix was voluntarily discarded). Any TCS foods stored in the temperature danger zone (41 F - 135 F) will be voluntarily discarded after 6 hours if the food temperature remains between 42 - 70 F during this time period. Any TCS foods being held in the temperature danger zone (41 F - 135 F) will be voluntarily discarded after 4 hours if the food temperature exceeds 70 F during this time period.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the kitchen's warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the bar's mechanical warewashing machine, the drinking glass and utensil's food contact surfaces are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: (Chemical sanitizer technician notified during this inspection) Restore the chlorine sanitizer concentration feed to 50 ppm. Until the unit is capable of producing 50 ppm chlorine sanitizer during the rinse cycle, manually sanitize the glasses and utensils in the bar's 3-compartment sink after being washed in the bar's warehwashing machine. Or clean and sanitize the bar glasses and utensils in the kitchen's warewashing machine.
- Physical Facilities in Good Repair
Observation: The kitchen floor's painted surface is worn and in need of resurfacing.
Correction: Resurface the kitchen floor to provide a durable, smooth, nonabsorbent, and easily cleanable surface.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: A commercially produced household brand of quaternary ammonium sanitizer that has not been approved for use on food contact surfaces is being used to sanitize food contact surfaces of the cutting boards and stainless steel counter tops.
Correction: Discontinue the use of commercially produced household brand chemical sanitizers that have not been approved for use in food establishments. Use either chlorine bleach + water, or quaternary ammonium + water solutions at the correct concentration level when sanitizing food contact surfaces.
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10/31/2013 | Routine | |
Reviewed food handler cards. Lighting had been increased in main kitchen area. Temperature charts being maintained for all cold holding units. Discussed method for using "time as a control" for TCS foods - until 3 dr prep unit can be repaired. CFM to post Certified Manager's certificate.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: TCS food (soft cheese, various dips, salami) cold holding at improper temperatures. CFM will discard any TCS food that was located in this unit > 4 hrs.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: 3 dr prep unit was holing at 55F. TCS can be stored (until repairs are made) if time is used as a control.
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.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand sink in the dish machine area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand sink in the dish machine 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
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05/02/2013 | Routine | |
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