- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Noted single service pan with diced ham stored on it stored on top of cheese in the sandwich unit. cheese not covered and may cross contaminate food from the bottom of the pan. removed.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Noted sausage and pepperoni in sandwich unit at 54 F needs to be 41 F or below. to be discarded as per manger.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils - Durability (repeated violation)
Observation: noted cardboard stuck on bottom of reach in refrigrator shelf, clean the bottom shelf. also the aluminum foil on the shelf remove, may be interfering with the cooling.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
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09/30/2015 | Routine | |
- Equipment and Utensils - Durability
Observation: Repair laydown freezer gasket on lid . Letting out too much cold air
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Floors, Walls, and Ceilings - Cleanability
Observation: noted rusted floor in walk in repair/ replace cannot clean properly. nothed rust and dirt build up .
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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03/31/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination
Observation: Noted untensils and plates stored under 3 comp sink plumbing. Manager says utensils not in use. remove
Correction: Protect food from miscellaneous sources of contamination.
- Plumbing System Maintained in Good Repair
Observation: Noted 3 compartment sink plumbing repaired with duct take and other tape. eg at grease trap at wash basin. Repair 3 compartment sink properly. Area has offensive odor as though sewer gas is escaping. Repair properly by 10/15/2014.
Correction: Repair and maintain all plumbing components ans fixtures.
- Pests - Controlling Pests*
Observation: Noted nats present near 3 comp sink clean area and remove pests.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Remove plates and utensils currently stored under 3 comp sink if not in use in the kitchen.
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.
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09/25/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Noted employees not washing hands before kneding dough / preparing food.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Noted containers in sandwich unit e.g. sausage was uncovered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Noted dried cheese on pizza pans in storage. Need to run them through with wash rinse and sanitize procedure before use. Removed to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: No soap in handwash station.
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.
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03/21/2014 | Routine | |
complaint of dirty, place , rat infested and bugs. Anonymous Complaint.. went on site and talked to manger. 1) Noted floors under shelves dirty, clean. 2) Oven needs cleaning e.g. Slight grease build up . 3 ) Lay down fridge & large fridge outside needs cleaning. No bugs or rats found, saw termnix received dated 09/09/2013
No violation noted during this evaluation. | 09/18/2013 | Complaint | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Noted meatballs uncoverd in sandwich unit . .
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. corrected with plastic wrap.
- Non-Food Contact Surfaces (repeated violation)
Observation: Noted these items in need of cleaning a) reach in fridge next to walk in b) Stove side next to fryer grease build up. c) Lawdown refrigrator top next to cooking line dirt buildiup.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: a) Clean floor under the wire food storage shelf. b) Clean grease trap.
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.
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07/23/2013 | Routine | |
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the reach in fridge has accumulations of grime and debris at the gaskets and door clean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
- Physical Facilities in Good Repair
Observation: Rusting metal floor of the wal in, is not maintained in good 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: Ceiling fan in the kitchen noted in need of cleaning dust build up, and ceiling near vent needs cleaing
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.
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12/20/2012 | Routine | |
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