Facility is serving only coffee and donuts. No potentially hazardous foods at this time.
No violation noted during this evaluation. | 12/09/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment used for storage of juice, and the hot holding equipment was observed with visible accumulations of soil and debris. Owner stated that the juice dispenser is not being used at this time.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed stored on the floor
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6 inches above the floor.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped roaches were found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Owner was able to show pest control treatment records for the past 3 months.
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12/12/2014 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerators
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Cooling, Heating, and Holding Capacities
Observation: The facility to cooking hard boiled eggs, heating sausage, pancakes, bagels, biscuits, muffins and cold cereal. There is not enough equipment to do this properly and safely.
Correction: . Discontinue boiling eggs and any other cooking of food. Facility may reheat only and may not add any additional items.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: The operator is not sanitizing dishes.
Correction: Supply bleach and test strips and when dishes are washed use a three step process. 1 wash with soapy water 2 rinse with clear clean water. 3 soak in sanitizer (bleach) water for 1 minute and allow to air dry.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the chest freezer and cabinets has accumulations of grime and debris and mouse droppings.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cartons of single service items stored on the floor
Correction: Store single service items at least 6 inches above the floor
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, and carpet noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (repeated violation)
Observation: There are mouse droppings in the kitchen cabinets
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of Cleaning PRODUCT are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/01/2013 | Routine | |
Replace aluminum foil in the warmers daily.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mouse droppings, food crumbs, dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cabinets and drawers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Controlling Pests*
Observation: There are mouse droppings in the cabinets and drawers.
Correction: Clean food debris and mouse droppings from cabinets and drawers. Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/01/2012 | Routine | |
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