| No violation noted during this evaluation. | 03/21/2016 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
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. Observed employee putting on new gloves without washing hands. Coached employee to wash hands when changing gloves.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed box of lemons on floor under cash register.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Food Labels
Observation: Sugar, spices, and liquids packaged in the establishment is not labeled in accordance with Law. EHS observed sugar, spices and liquids not labeled.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. EHS observed sanitizer in the three compartment sink was not reading on the test strips. PIC corrected.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves and floor have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed splitter attached to mop sink and splitter that has shut off valves without backflow prevention. Facility has changed the plunbing configuration.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. Observed a hose attached to a splitter and hose extends blow rim of sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the grill station is being used for purposes other than washing hands. Observed a scouring pad inside handsink basin. A towel was also draped over handsink. PIC corrected.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the rear hand sink. PIC corrected.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. Observed HVAC vents with heavy dust build up.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
|
03/08/2016 | Routine | |
The freezer was not working properly, product pulled and put into refrigerators.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed the sanitizer strength low due to the faucet dripping into the sink.
Correction: Additional sanitizer was added and faucet moved to middle sink.
|
10/05/2015 | Risk Factor | |
Ok for permit.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Thermometer not found in the meat refrigerator at the grill.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the chicken bowl and the potato scoop cracked. Also, the bottom metal plate in the condiment refrigerator was not sealed.
Correction: Replace and/or repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed a build-up on the sugar lid.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed food debris on the floor under the 2 door refrigeration unit and the shelves.
Correction: Clean.
|
04/01/2015 | Routine | |
| No violation noted during this evaluation. | 01/08/2015 | Risk Factor | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the hand sink next to the meat prep unit dirty. Also, the bread shelves were dirty.
Correction: Clean.
|
09/03/2014 | Routine | |
| No violation noted during this evaluation. | 04/08/2014 | Follow-up | |
Gloves worn during prep.
- Non-Food Contact Surfaces
Observation: Observed shelving not clean.
Correction: Correct by cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean under equipment.
Correction: Correct by cleaning.
- Mops - Drying Mops
Observation: Observed mops not properly stored.
Correction: Correct by hanging.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray cleaner not labeled.
Correction: Correct by properly labeling.
|
04/03/2014 | Routine | |
No critical violations observed. Gloves worn handling ready to eat foods.
No violation noted during this evaluation. | 12/10/2013 | Risk Factor | |
Training - video - "Food Safety is In Your Hands" to 3 in English. Discussed employee health, illness symptoms, reporting, restriction and exclusion, Big 5 pathogens, personal hygiene, handwashing - how and when, glove use, avoiding bare hand contact with ready to eat food.
No violation noted during this evaluation. | 08/19/2013 | Training | |
No critical violations observed. Gloves worn. Observed handwashing. Cook temperatures good.
- Non-Food Contact Surfaces
Observation: Observed shelving not clean.
Correction: Correct by cleaning.
- Mops - Drying Mops
Observation: Observed mops not hanging to dry.
Correction: Correct by hanging to air dry.
|
03/29/2013 | Routine | |
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