- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators, freezers, gaskets, and floor fan.
Correction: Clean and maintain cleanliness of the equipment.
- Heating, Ventilating, Air Conditioning System Vents (repeated violation)
Observation: The filter, in the exhaust hood system, is not properly installed into the hood system.
Correction: Properly install the filter into the exhaust hood system, to prevent a fire.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor, in the kitchen, was 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/07/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee observed donning new gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning new gloves.
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10/20/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The metal chemical storage shelving was observed rusty.
Correction: Repair or replace the rusty shelving.
- Heating, Ventilating, Air Conditioning System Vents
Observation: The exhaust hood system is missing a filter.
Correction: Replace the missing filter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall, behind the flat grill, was 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.
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08/25/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees observed donning gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning gloves.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice machine was observed in a state of disrepair and damaged.
Correction: Repair or replace the ice machine.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. ( 0 Parts Per Million, PPM, tested.)
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/28/2015 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw food.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Physical Facilities in Good Repair
Observation: A filter, to the exhaust hood system, is not properly operating.
Correction: Repair or replace the filter.
- Physical Facilities in Good Repair
Observation: The store room floor was observed peeling and chipping.
Correction: Repair the floor to be smooth and easier to clean and maintain.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The lights, in the storage room, were noted in need of cleaning.
Correction: All floors, walls, lights, 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/17/2015 | Routine | |
| No violation noted during this evaluation. | 10/22/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine.
Correction: Clean and maintain cleanliness of the equipment.
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08/29/2014 | Routine | |
| No violation noted during this evaluation. | 04/25/2014 | Routine | |
| No violation noted during this evaluation. | 03/11/2014 | Routine | |
Follow recipe sheets. (Cooling.)
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed donning gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning gloves.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: A mold like substance was observed on the bread products.
Correction: Ensure foods are safe. Discard all unsafe foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) foods in the refrigerator, the food should have been discarded 8 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: freezer.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The light and vent, in dry storage, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, 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.
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10/01/2013 | Routine | |
- Critical: Cooling*
Observation: Baked ham noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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08/30/2013 | Routine | |
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Food prepared in a private home. (Homemade jelly.)
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: floor fan, ice machine, can storage rack, ovens, exhaust hood filters, hot holding units, refrigerators, freezers, and gaskets.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair
Observation: The hand washing sink, in the kitchen, needs to be caulked to the wall.
Correction: Caulk the sink to the wall to prevent water damage.
- Physical Facilities in Good Repair
Observation: The walls and floors, throughout the facility, were observed peeling and chipping.
Correction: Repair the walls and floors, so to be smooth and easier to clean.
- Physical Facilities in Good Repair
Observation: The service sink (mop sink) was observed soiled and rusty.
Correction: Repair or replace the sink.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls, floors, lights, and vents, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, 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.
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05/21/2013 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the oven, can storage racks, sheet pans, and freezer.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls, in the kitchen, were 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.
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03/26/2013 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. (Reheated Chicken, 140 F)
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken pattie hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: freezers, refrigerators, gaskets, oven, hot holding units, and service sink.
Correction: Clean and maintain cleanness of the equipment.
- Physical Facilities in Good Repair
Observation: The interior floor panel, of Refrigerator #1, was observed cracked.
Correction: Repair or replace the unit.
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12/06/2012 | Routine | |
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