- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the 3 compartment sink is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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11/17/2015 | Routine | |
| No violation noted during this evaluation. | 04/16/2015 | Routine | |
Permit was issued at time of inspection.
No violation noted during this evaluation. | 11/12/2014 | Routine | |
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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09/15/2014 | Routine | |
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Spoons and Forks in kitchen stored with lip contact surfaces facing up in container.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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05/06/2014 | Routine | |
| No violation noted during this evaluation. | 01/31/2014 | Routine | |
A temperature measuring device that reads from 0-220 F must be provided. The current one only reads to 180 F. Obtain food handler cards for all employees.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Dairy and egg refrigeration unit cold holding at improper temperatures. Gasket was observed in poor repair. Whirlpool refrigerator not properly cold holding. The gasket is in poor repair and door was observed to come open causing the ambient air temperature to rise. Milk (46 F) and Half and Half (47 F) was observed on the self service line not under any form of cold holding.
Correction: Repair refrigeration units or replace them. Relocate foods to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Milk and Half and Half was put on a time control policy.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/18/2013 | Routine | |
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