Clean the fan guard in the toilet room.
- Equipment/Fixed, Spacing or Sealing
Observation: The mop sink was not sealed to the adjoining wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The hot water valve to the handwashing sink was turned off.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Floor Carpeting, Restrictions and Installation
Observation: Carpeting was observed in front of the 3 compartment sink and the ice machine.
Correction: A floor covering such as carpeting or similar material may not be installed as a floor covering in food preparation areas, walk-in refrigerators, warewashing areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, refuse storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. Requirements and restrictions regarding floor carpeting are intended to ensure that regular and effective cleaning is possible and that insect harborage is minimized. The restrictions for areas not suited for carpeting materials are designed to ensure cleanablitiy of surfaces where accumulation of moisture or waste is likely.
- Maintaining Premises, Unnecessary Items and Litter (repeated violation)
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment. An accumulation of stuff is stored near and under the 3 compartment sink.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 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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02/01/2016 | Routine | |
Store the few cases of soda off the floor in the storage room.
- Safe, Unadulterated, and Honestly Presented/Condition (corrected on site) (repeated violation)
Observation: Milk dated 1/24/15 and 1/10/15 are not safe, unadulterated, and honestly presented. Discarded.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Food Labels/Labeling
Observation: Consumer self-dispensing bulk foods (bagels and donuts) are not prominently labeled in plain view of the consumer.
Correction: Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification need not be labeled if: (1) A health, nutrient content, or other claim is not made
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the interior of the ice maker are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Maintaining Premises, Unnecessary Items and Litter
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment (unnecessary items were observed behind the counter).
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 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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02/03/2015 | Routine | |
- Critical: Responsibility of the Person in Charge to Prohibit a Conditional Employee from becoming a Food Employee (corrected on site)
Observation: The person in charge did not know the 5 big foodborne illnesses or the symptoms. A poster was given to the person in charge.
Correction: The person in charge shall ensure that a conditional employee who exhibits or reports a symptom or who reports a diagnosed illness as specified under Subparagraphs (A)(1)-(3) of this section, is prohibited from becoming a food employee until the conditional employee meets the criteria for the specific symptoms or diagnosed illness as specified under section 2-201.13.
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: The yogurt dated 1/31/14 and turkey deli meat dated 2/04/14 in the "True" 2 door refrigerator are not safe, unadulterated, and/or honestly presented. Discarded.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Equipment/Good Repair and Proper Adjustment
Observation: The ice machine cover is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink is not maintained so that it is accessible at all times for employee use. A cup was observed in the basin of the handsink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Outer Openings, Protected (repeated violation)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Air gaps were observed in the threshold of both entrance doors.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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02/06/2014 | Routine | |
- Food Storage/Preventing Contamination from the Premises
Observation: Stored food is not protected from contamination. Open beverage cases and milk observed stored on floor in the walk-in refrigerator.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Nonfood-Contact Surfaces
Observation: The nonfood-contact surface of the milk and beverage crates being used for storage and shelving is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Refuse/Covering Receptacles (repeated violation)
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Outer Openings, Protected (repeated violation)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Side entrance/exit door was propped opn and a gap observed between the doors.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Maintaining Premises, Unnecessary Items and Litter (repeated violation)
Observation: The premises is not free of litter. Three (3)-compartment sink is full of clutter.
Correction: The premises shall be free of litter. Areas designated as equipment storage areas and closets must be maintained in a neat, clean, and sanitary manner. They must be routinely cleaned to avoid attractive or harborage conditions for rodents and insects.
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04/24/2013 | Routine | |
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