- Package integrity
Observation: Observed several dented on can rack in kitchen. Removed. REPEAT VIOLATION
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Wooden storage shelves in dry storage on the hill have paint chipping away. Must varnish at least two coasts to provide smooth and easily cleanable surface.
- Equipment location, installation, repair, and adjustment
Observation: Gasket on walk-in cooler door on the hill is torn. Replace as needed. Equipment must be maintained in good repair.
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07/10/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marks on cooked rice and cooked meats. Must date mark all time/temp control food if not used within 24hrs. Corrected at time of inspection. REPEAT VIOLATION
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Wooden storage shelves in dry stoage on the hill have paint chipping away. Must varnish at least two coasts to provide smooth and easily cleanable surface.
- Sanitization methods - hot water, chemical
Observation: Unable to detect QA in sanitizer spray bottle. QA concentration must be between 200 to 400ppm. The facility uses pre-made sanitizer. Do not add water into the solution. Replaced a new bottle. Corrected at time of inspection.
- Cleanability of floors, walls, and ceilings
Observation: Recaulk back of three compartment sink to ensure surfaces are smooth, easily cleanable, and nonabsorbent.
- Package integrity
Observation: Observed several dented cans on storage racks in kitchen. Must discard or return any can that is dented on top, bottom, or side seals. Corrected at time of inspection. REPEAT VIOLATION.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: McCall reach-in cooler was out of temperature. Cooler was temped at 52.2*F, and food internal temperature between 48*F to 50*F. Discarded all TTC food. May not use cooler until aproval has been given through health department.
- Drying mops
Observation: Used mop was stored in mop bucket with water after use. Must provide a hook for mop or drape over bucket to allow to air dry in between uses. Corrected at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food debris buildup on the small can rack in kitchen. Clean more frequently to prevent contamination.
- Equipment location, installation, repair, and adjustment
Observation: Gasket on walk-in cooler on the hill is torn. Replace as needed. Equipment must be maintained in good repair.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed a opened bag deli was exceeded 7 days form the date marked. Food must be used or discard in 7 days after date marking. Discarded. Corrected at time of inspection.
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05/28/2015 | Regular |
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation:Moldy cucumbers, cantaloupe,and cherry tomatoes found in coolers. Food that is unsafe must be discarded.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marks on deli salads/cooked eggs, or cheese.
- Storage or display of food in contact with water or ice
Observation:Boxes of fruit stored on floor of walk in freezer on the hill.Sugar and noodle boxes stored on floor in upper shed. All items must be stored six inches off the floor.
- Package integrity
Observation: Several dented cans of food found on storage racks.Food packages shall protect the integrity of the contents. Cans of food must be returned or thrown away.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping clothes not in sanitizer buckets. all wiping clothes must be stored in sanitizing solution.
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12/18/2014 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Old walk in cooler fan covers have become dusty. Must keep clean to prevent buildup of bacteria and contamination.
- Food storage - preventing contamination from the premises
Lowest shelving units in new walk in freezer (hill) and outside by can storage both are not 6 inches off the floor. Must raise shelving units to at least 6 inches off ground.
- equipment food contact surfaces and utensils clean to sight and touch.
The following areas have become soiled and must be cleaned: walk in cooler racks, floor, and walk in freezer floor. All areas in old unit. Must keep clean to prevent buildup of bacteria and contamination. Walk in cooler is rusting out, and needs to be resurfaced.
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12/20/2013 | Routine |
- Material characteristics of non-food contact surfaces
1)Racks in walk in cooler (hill) and wood pallets are not easily cleanable. Racks must be resurfaced or replaced to provide a smooth, easily cleanable, and non absorbent surface. Pallets must be painted or sealed with at least two coats to provide a smooth, easily cleanable, and non absorbent surface. 2) Floor under prep table in middle of kitchen has food debris. Must keep clean to prevent buildup of bacteria.
- Common name-working containers
Bucket of soapy water was not labeled with common name. Must label all working containers with common name to allow for easy identification.
- Light bulbs, protective shielding
1) Observed water damaged ceiling tiles in dining area, and dry storage (hill). Must replace tiles to prevent buildup of bacteria. 2) Observed light without shield in dry storage area (hill) above chest freezer. Must replace shield or provide shatter resistant bulbs to prevent contamination. 3) Employee RR did not have self closing doors. Must provide a self closure to all bathroom doors to prevent contamination and spread of disease.
- Cleanability of floors, walls, and ceilings
1) Observed water damaged ceiling tiles in dining area, and dry storage (hill). Must replace tiles to prevent buildup of bacteria. 2) Observed light without shield in dry storage area (hill) above chest freezer. Must replace shield or provide shatter resistant bulbs to prevent contamination. 3) Employee RR did not have self closing doors. Must provide a self closure to all bathroom doors to prevent contamination and spread of disease.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Condenser fans in walk in cooler (right cooler) have dust buildup. Must keep clean to prevent buildup of bacteria and spread of disease.
- Toilet room
receptacle, enclosed, fixtures clean
- Miscellaneous sources of contamination
1) Observed food stored on the floor of the walk in freezer (hill). Must store all food at least 6 inches off the floor. Also green racks in dry and walk in freezer on hill are not at least 6 inches off the floor. Must raise racks to at least 6 inches off floor to prevent contamination. 2) New walk in freezer has condensation buildup on condenser. Must clean buildup to prevent contamination.
- Food storage - preventing contamination from the premises
1) Observed food stored on the floor of the walk in freezer (hill). Must store all food at least 6 inches off the floor. Also green racks in dry and walk in freezer on hill are not at least 6 inches off the floor. Must raise racks to at least 6 inches off floor to prevent contamination. 2) New walk in freezer has condensation buildup on condenser. Must clean buildup to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed spatula and microwave soiled. Must keep clean to prevent buildup of bacteria. --1)Racks in walk in cooler (hill) and wood pallets are not easily cleanable. Racks must be resurfaced or replaced to provide a smooth, easily cleanable, and non absorbent surface. Pallets must be painted or sealed with at least two coats to provide a smooth, easily cleanable, and non absorbent surface. 2) Floor under prep table in middle of kitchen has food debris. Must keep clean to prevent buildup of bacteria.
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06/04/2013 | Routine |
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