- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area not properly wearing hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The raw animal food (box of bacon) was brought out onto cutting board and may cause biological cross contamination of ready-to-eat food (RTE).
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as other raw RTE food such as vegetables and cooked RTE food. Surface washed, rinsed and sanitized.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor - sweetners and sugar on bottom front counter shelf less than 6" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs, casters or in this case relocate to top shelf and move paperwork to bottom.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the box being used for storage is not nonabsorbent and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the metal stand being used for the coffee / tea equipment is not designed or constructed to be easily cleanable - the containers cannot be moved due to connected water lines to clean beneath.
Correction: Make the top of this unit one level and where the water lines then can move to clean under the equipment or by other means.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: cooking and preparation utensils and holder.
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: storage shelves and racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Prohibitions - Single Service
Observation: Open single-service or single-use items found stored on bottom shelf at front counter less than 6" above floor and a package of a single-service items was setting on a couch in the back room.;Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Plumbing System Maintained in Good Repair
Observation: The faucet of the handwashing sink in the kitchen is leaking.
Correction: The system shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Gravel and dirt were observed adjacent/under the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary and if when the gravels are removed there must be a smooth, nonabsorbent pad intact sloped to drain away under the dumpster area.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: separtation in the doorway leading from the kitchen area to front waitress area, floor in back storage areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: the deep fryer is not sufficiently under the hood and grease is hitting on the edge of the hood and dripping down onto floor, light shields dirty, front restroom - floor, floor/wall junctures, and toilet base.
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 - Storage of Toxic Containers* (corrected on site)
Observation: Containers of degreaser cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items - hanging on the sanitize draining side of 3-compartment sink.
Correction: Containers of products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/01/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over/adjacent to ready-to-eat (RTE) food in the refrigeration unit - raw bacon and eggs to jars of pickles.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as vegetables, and cooked RTE food. Corrected at time of inspection.
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05/06/2014 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: metal shelf under the cooking area, and raw edges of cabinet.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Freezers were observed in a condition that prevents necessary maintenance and easy cleaning - crack in the plastic and duct tape on shelving.
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.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the following areas do not meet the standard of: 1. smooth, durable and easily cleanable and/or 2. nonabsorbent: doorway area from dining room to kitchen - open gap in floor/cabinet juncture, doorway transition strips, openings around plumbing (from basement), gaps in floor/wall junctures in storage room and where new back entry area was installed, front waitress area counter/floor wall juncture and restroom floor/wall junctures.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent.
- Toilet Rooms - Enclosed
Observation: The employees' toilet room door is not provided with a self-closure and the public restroom door is not closing completely.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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04/04/2014 | Pre-Opening | |
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