- Prohibited storage areas for clean equipment and utensils
Observation: Clean cutting boards and pans stored on rusty and non cleanable surface underneath stove top. Removed and corrected on site.
- Equipment and utensils-durability and strength
Observation: Two spatulas have damaged edges and are in disrepair condition. This is a repeating violation. Removed and corrected.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment (CFPM).
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent covers have visible dust accumulation above the shelf with clean plastic dishes. This is a REPEAT violation.
- Indoor and outdoor surfaces
Observation: Handsink detaching from the the wall and needs recaulking.
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01/08/2016 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: Manager has no established procedures for responding to vomiting and diarrhea (V&D) events. Must have written standard operation procedure to respond V&D or any other gastrointestinal diseases.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No one in kitchen is a certified food safety manger (CFPM). Must have at least one employee who has supervisory and management responsibility to direct and control food preparation and service must be CFPM when working with food.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee illness reporting forms are kept at main office. Obtain the copies for your record.
- Air drying of equipment and utensils
Observation: Storage containers on top shelve were not inverted or covered. Clean equipment/utensils must be stored inverted or covered. Invert containers or move to cabinet.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vents have visible dust accumulation in following area: 1)above reach-in cooler just above the shelf with plastic dishes, 3) on hood light shields, 2) in a staff restroom. Must clean dust on vents as needed to avoid build up.
- Physical facilities maintained in good repair
Observation: Kitchen hand sink caulk needs to be replaced. Caulk the gap between the wall and sink to provide wall/sink juncture smooth and easily cleanable surface.
- Equipment location, installation, repair, and adjustment
Observation:The gaskets on the 2 lower doors of the reach-in coolers are torn and disrepair. All equipment must be maintained in a good repair. Replace the gaskets.
- Utensils and pressure measuring devices maintained
Observation: Spatula in drawer has torn edges. All utensils must be maintained in good repair. Discard.
- Plumbing system maintained in good repair
Observation: Faucet on sink at end of prep table has a slight leak. All plumbing must be maintained in good repair. Repair as needed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Pans and cutting board stored on dusty shelf below the stove top. Non food contact surface of equipment must be kept free of an of an accumulation of dust, dirt, food residue, and other debris. Clean and maintain cleaning at frequency to prevent.
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05/14/2015 | Regular |
- Equipment location, installation, repair, and adjustment
Observation: Gaskets on the 2 lower doors of the reach-in cooler are torn and in disrepair. Equipment must be maintained in good repair. Replace.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometer on hot holding unit is not longer working. Part is on order and will be repaired when received.
- Backflow protection
air gap, device standard, when required
- When to wash
Observation:Observed employee rinse and load dirty dishes and than empty rack of clean ones without washing hands. When doing something that contaminates hands one must wash hands before handling clean equipment/utensils. Discussed with employee and two employees finished one for clean side one for dirty. CORRECTED.
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11/19/2014 | Regular |
| No violation noted during this evaluation. | 06/12/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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10/16/2013 | Routine |
- Hand drying provided
Paper towels were out in the kitchen at the beginning of inspection. Hand sinks must be stocked with paper towels for hand drying. Paper towel restocked during inspection. CORRECTED.
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03/25/2013 | Routine |
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