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Food Inspections


Inspected by: Evan Biles
Inspection Date: 02/07/2018
Inpection Notes

Violation of Code: [511-6-1.03(2)(m)] No proof that employees had been trained in a verifiable manner on their responsibility to report to the person in charge information about their health as it relates to diseases most transmissible through food. COS: CFSM given employee reporting agreement listing the "big 6" illness and 5 main symptoms. Corrected On-Site. New Violation. 2-2D Violation of Code: [511-6-1.07(3)(a)] Soap not available at rear handsink. All handsinks must be stocked with handwashing cleanser at all times to allow for appropriate handwashing. COS: Handwashing cleanser supplied to sink. Corrected On-Site. New Violation. 4-1A Violation of Code: [511-6-1.04(4)(c)] In Reach in Cooler raw foods of different cook temperature all comingled. Raw chicken kept in unit beside raw beef and raw ground beef. Ready to eat foods such as fish oil and pickled vegetables stored on bottom shelf, underneath the raw foods. Also, raw beef kept above vegetables in sandwich unit. Raw and ready to eat foods must be segregated according to their minimum internal cooking temperature. Higher internal cooking temperatures must be stored lower than foods with lower internal cooking temperatures, in order to prevent cross-contamination. COS: CFSM educated on proper storage order. Distributed poster. CFSM was then able to rearrange foods in both units according to the regulations. Corrected On-Site. New Violation. 4-1A Violation of Code: [511-6-1.04(4)(j)] Half and half container was found submerged in ice inside of ice machine. Uncleaned equipment or utensils may not come into contact with food. COS: CFSM removed half and half. Ice surrounding the container disposed of. Corrected On-Site. New Violation. 4-2B Violation of Code: [511-6-1.05(6)(l)] Hot water sanitizing dish machine recorded at a maximum of 152F after 4 cycles. For sanitizing dish machines using hot water, temperatures must reach 165F at utensil surfaces. COS: Equipment and utensils to be manually washed in 3 compartment sink. CFSM will call maintenance to adjust the dish machine. Corrected On-Site. New Violation. 11A Violation of Code: [511-6-1.04(6)(e)] Raw chicken breast out while prepping in the morning were not used for cooking and got placed back into reach in cooler. Not using any additional methods other than the cooler itself, the chicken breast would not have reached 41F within the requirements. Foods should be cooled using methods effective to reach the cooling temps within the required time frame. Methods that could be used include ice baths, shallow pans, or rapid cooling equipment. COS: Chicken breast container was placed in an ice bath, causing the temperatures to drop in accordance with the requirements. Corrected On-Site. New Violation.

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