AMERICAN LEGION POST #216

Observed no CFSM certificate posted. PIC states previous food manager is no longer working at facility.

C/A: Obtain CFSM within 60-days; Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Email CFSM certificate to EHS within 60-days.

COS-3/5/26 Informal Complaint investigation: EHS observed current CFSM certificated posted along front food service area for Vanessa Berryhill.

Observed sliced tomato, sliced iceberg lettuce, and cooked mushrooms stored in refrigerator in main kitchen more than 24-hours without a date mark.

C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: Discarded.

Observed employee food stored on top of food for service in refrigerator in main kitchen.

C/A: Areas designated for employees to eat, drink, store food, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: Food stored properly.

Observed several prepackaged TCS food items (Sour cream - use by 12/2024, blue cheese- use by 1/2025) held beyond manufacture's use by date in coolers in main kitchen.

C/A: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

COS: Food discarded.

Observed several food items (raw fish, raw chicken, cheeses, etc.) improperly defrosting in stagnant water in 4-compartment sink in main kitchen.

C/A: Time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

Observed non-current CDPH inspection report posted along wall in main kitchen.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed box of single use articles stored directly on floor of main kitchen.

C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

Observed Servsafe Food Handlers certification posted along wall in main kitchen for Justin Poole; no food manger certification posted within facility.

C/A: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Facility must obtain CFSM within 60 days; certification must be emailed to EHS (business card provided).

Notice of Violation issued for 4th consecutive violation of food code 511-6-1.03(3)(a).

8/22/2024: PIC emailed and provided verification of payment for enrollment for ServSafe Class on 10/17/2024. Request for extension granted; PIC must email food manager certificate by 11/1/2024.

COS - Informal 11/8/2024: CFSM certificate observed for Stephanie McGeachy (Exp: 3/2029) on-site.

Observed ice in ice bin, sliced lemons, and sliced limes stored uncovered exposed to potential overhead contamination along bar area.

C/A: Unless cooling, all food must be stored covered to prevent contamination.

COS: Items covered.

Observed ice scoop in main kitchen and ice scoops along bar stored on unclean surfaces.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed several pieces of equipment in disrepair or not in-use stored in main kitchen.

C/A: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed Servsafe Food Handlers certification posted along wall in main kitchen for Justin Poole; no food manger certification posted within facility.

C/A: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Facility must obtain CFSM within 60 days; certification must be emailed to EHS (business card provided).

Observed 2-pest control sticky trap with dead roach stored along prep table in main kitchen amongst clean equipment and single use utensils.

C/A: Clean/sanitize area; Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

1. Observed shelving and base of 2-door RIC and microwave soiled with food debris.
2. Observed prep tables with food debris and dirt in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Certification posted for meeting the CFSM requirement is a ServSafe Food Handling certificate. To meet the CFSM requirement, the course must be an ANSI accredited food safety manager course. CA Provide proof of course enrollment and complete course in the next 60 days.