All temperatures taken internally.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Ventilation Hood System, Drip Prevention
Observation: Drip pan missing above the cook line.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Lights not shielded in two areas of the kitchen.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Areas of the walls are chipped
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
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.
|
11/18/2015 | Routine | |
All temperatures taken internally. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation.
No violation noted during this evaluation. | 04/07/2015 | Risk Factor | |
All temperatures were taken internally.
Observed a cup used as a scoop in the sugar bin.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salami and ham cold holding at improper temperatures in the sandwich make table. Salami was at 53°F and the ham was at 56°F. Meat had been placed in make table approximately 1 hour prior to inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device that was tip sensitive.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was in poor repair:
1. The door gasket to multiple reach-in coolers are torn.
2. Drying rack shelves are starting to rust.
3. Door handle is missing on the black reach-in cooler in back of kitchen
4. Kick plates missing from multiple cold holding units.
5. Racks in the reach-in refrigerators are rusting
Correction: Repair or replace.
- Grease Trap
Observation: The grease traps are missing.
Correction: Replace grease traps.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb near the oven not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand sink in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several holes on multiple walls in the kitchen area.
Correction: Fill holes to prevent insect harborage.
|
10/09/2014 | Routine | |
Follow-up inspection was conducted by EHS, Andrew Burgmeier, on April 15th, 2014 to see if the prep make table was properly cold holding foods. Temperatures of the following items were taken: 1.) sliced tomatoes were 56F 2.) salami was at 39F 3.) Ham at 39F. Ambient air temperature was at 42.9F and falling. Tomatoes were prepped at 10AM and will be discarded at 2PM.
- Wood, Use Limitation (repeated violation)
Observation: A wood pizza paddle is used as a food contact surface. Pizza paddle is chipped and worn around the edges.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices located in each of the reach in cooler make tables.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The facility is storing the following unnecessary items:
1. Tire
2. Leaf blower
3. Clutter in employee rest-room
Correction: Remove unnecessary items from food establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was in poor repair:
1. The door gasket to multiple reach-in coolers are torn.
2. Drying rack shelves are starting to rust.
3. Door handle is missing on the black reach-in cooler in back of kitchen
4. Blade guard is damaged on slicer.
5. Floor of bar cabinet is damaged.
6. Racks in the reach-in refrigerators are rusting
7. Condenser covers are missing to a few refrigeration units
Correction: Repair or replace accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The food slicer was soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces noted in need of cleaning::
1.) reach-in door handles
2.) metal shelves in reach-in coolers has accumulations of grime and debris
3.) soiled gaskets on reach-in coolers
4.) food debris in the deep freezer
5.) Multiple food containers were soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the employee restroom.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs above the pizza oven are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Rear delivery screen door is not self-closing and tight fitting. The screen mesh is not secure at bottom of door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several holes on multiple walls in the kitchen area. The holes ranges from .5 cm to 2 inches wide.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Cover all holes to prevent insect harborage
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning:
>>Observed an accumulation of grease on the floor behind the fryers
>>Floors under pizza
>>Oven walls near the pizza
>>Walls behind slicer prep table
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.
|
04/15/2014 | Follow-up | |
All food temperatures were taken internally.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Cooking oil was observed to be in an unmarked bottle.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were cold holding at improper temperatures:
>>Salami cold holding at 45-48F in the salad make table
>>Ham and Salami cold holding at 57°F, 66°F in sub make table
>>Pepperoni, Sausage and Cheese cold holding at 46,47,47 in the pizza make table
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Pizza make table may require servicing, the ambient air temperature was observed at 48°F, time control is going to be used for foods in the pizza make station until unit is serviced.
- Wood, Use Limitation
Observation: A wood pizza paddle is used as a food contact surface. Pizza paddle is chipped and worn around the edges.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in each of the reach in cooler make tables.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The facility is storing the following unnecessary items:
1. Tire
2. Leaf blower
3. Clutter in employee rest-room
Correction: Remove unnecessary items from food establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was in poor repair:
1. The door gasket to multiple reach-in coolers are torn.
2. Drying rack shelves are starting to rust.
3. Door handle is missing on the black reach-in cooler in back of kitchen
4. Blade guard is damaged on slicer.
5. Floor of bar cabinet is damaged.
6. Racks in the reach-in refrigerators are rusting
7. Condenser covers are missing to a few refrigeration units
Correction: Repair or replace accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food slicer was soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces noted in need of cleaning::
1.) reach-in door handles
2.) metal shelves in reach-in coolers has accumulations of grime and debris
3.) soiled gaskets on reach-in coolers
4.) food debris in the deep freezer
5.) Multiple food containers were soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the employee restroom.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room.
- Light Bulbs Protective Shielding
Observation: Light bulbs above the pizza oven are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Rear delivery screen door is not self-closing and tight fitting. The screen mesh is not secure at bottom of door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Observed several holes on multiple walls in the kitchen area. The holes ranges from .5 cm to 2 inches wide.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Cover all holes to prevent insect harborage
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning:
>>Observed an accumulation of grease on the floor behind the fryers
>>Floors under pizza
>>Oven walls near the pizza
>>Walls behind slicer prep table
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Found a can of WD40 improperly stored on the floor mixer.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Wiping cloth sanitizer too strong in excess of 200ppm+.
Correction: Wiping cloth bucket sanitizer should be between 50-150ppm.
|
04/09/2014 | Routine | |
NOTE: This inspection is a risk based inspection and focuses on items 1-27 on the inspection report. To see facility and equipment issues refer to previous inspection.
All temperatures are internal unless otherwise noted
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Eggs stored over Ready to Eat foods in coca cola fridge
Correction: Eggs to be moved and stored under ready to eat foods
|
06/04/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The facility does not have a Certified Food Manager. The manager is scheduled to attend a food safety class on February 23rd, 2013.
Correction: After completing the course, bring the certificate to 1320 Lasalle Ave, Environmental Health and register as a Certified Food Manager. The cost is $10.00.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: 2 uncovered employee beverages were found in the food prep area.
Correction: Employee beverages must be in a container with a tight fitting lid with a straw. Store employee beverages away from food and equipment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: One large chub of raw ground beef and one package of raw chicken were observed being stored in the same pan at the back prep table.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: The spice containers at the cook line are resting on a terry cloth.
Correction: Replace. All equipment must be durable, smooth, easy to clean and non absorbable.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily scored and stained.
Correction: Resurface or replace.
- Equipment - Cooking and Baking Equipment
Observation: The upper interior of the Amana microwave has a moderate accumulation of old food and splashes.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The interior of the small sandwich make table is dirty.
Correction: Clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The following shatter proof light covers are missing:
>> Both light fixtures over the pizza prep area.
>> Pizza make table.
>> Bev Air up right refrigerator
Correction: 1) Replace light shields over pizza make area.
2) Replace light shields in refrigerated units or install shatter proof light bulbs.
- Hand Drying Provision
Observation: The back handwashing sink does not have paper towels.
Correction: Provide paper towels.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling above the kitchen entrance is dirty.
Correction: Clean.
|
01/23/2013 | Routine | |
All temperatures are internal unless otherwise noted. The pizza make table is being repaired tomorrow 10/5/12 all PHF's are being kept in the upright refrigerator.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in poor repair:
>> The large mixing bowl of the floor mixer.
>> The pizza make table lid hinges are damaged.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The white cutting board is stained and scored.
Correction: Resurface or replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The meat slicer has old food particles on its surfaces.
Correction: Clean and sanitize the meat slicer after each use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: There was an empty container being stored in the handsink adjacent to the sandwich make table.
Correction: Handwashing sinks are to be used for handwashing only.
- Light Bulbs Protective Shielding
Observation: There are 2 light fixtures above the pizza make table that are missing their protective shielding.
Correction: Replace shielding.
- Physical Facilities in Good Repair (repeated violation)
Observation: >> The wall above the drink display refrigerator has holes.
>> There are cracked floor tiles in multiple areas of the kitchen.
Correction: Repair.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: The vent system above the pizza oven has heavy accumulation of soot and grease.
Correction: Clean.
|
10/04/2012 | Routine | |
All temperatures are internal unless otherwise noted. I reminded the manager on duty that the hotter months will make keeping cold foods cold difficult. They should monitor the temperatures of all cold holding PHF's, especially at the make table top lines.
- Hands - Where to Wash
Observation: The water supply to the handwashing sink was turned off at the beginning of the inspection.
Correction: The handsink water supply must be turned on at all times.
- Hair Restraints - Effectiveness
Observation: I observed several employee's with long hair entering the food prep area. They were not wearing hair nets, hats, visors, or other hair restraints.
Correction: Employee's in the food prep area must wear hair restraints.
- Linens and Napkins - Use Limitation
Observation: A towel is being used to rest spice containers above the oven at the cook line.
Correction: Replace with equipment that is durable, smooth, easy to clean and non absorbable such as bar mats or rubber matting.
- Food Storage - Clean and Dry Location
Observation: A large, opened bag of salt was stored on the floor.
Correction: Keep all food 6 inches or more off the floor.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: 1 Turkey chub and 1 Ham chub in the upright refrigerator in the pizza make area was not labeled with a "use by" or discard date. Employee's state that they were put into use today.
Correction: Mark each chub with a "consume by" date on all 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.
- Bearings and Gear Boxes, Leakproof (repeated violation)
Observation: The large floor mixer is leaking lubricating fluid.
Correction: Repair.
- Responsibilities of Owner or Proprietor
Observation: There isn't a "No Smoking" sign posted at the entrance to the facility.
Correction: Post a "No Smoking" sign at the front door.
- Equipment - Cutting Surfaces
Observation: There are multiple cutting boards that are heavily scored and stained.
Correction: Resurface or replace.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces were not clean:
>> The top of the pizza oven.
>> The interior of the oven at the cook line.
>> The interior of the upright freezer.
>> The ice machine vents.
>> The 2 door beer cooler storing food in the kitchen.
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: There are floor tiles cracked though out the kitchen.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The back wall and ceiling of the kitchen is heavily stained.
Correction: Clean.
- Mops - Drying Mops (repeated violation)
Observation: A mop was not hung to dry.
Correction: Mop's not being used must be hung so they are allowed to air dry.
|
07/06/2012 | Routine | |
All food temperatures are internal
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. A personal drink without a lid was stored on the pizza preparation table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods were cold holding improperly:
- ham in grill make table 53*
- Salami grill make table 51*
- Cheese grill make table 50*
Correction: Food was discarded. Hold all potentially hazardous foods at 41* or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Employee's are storing spices on wiping cloths at the cook line.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Bearings and Gear Boxes, Leakproof (repeated violation)
Observation: Grease or oil from the mixer is leaking.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Cooling, Heating, and Holding Capacities
Observation: The upright freezer in the back needs to be thawed out.
Correction: Thaw the upright freezer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- lower shelf of table corroded at the kitchen entrance
- display refrigerator is missing a vent cover
- vent cover is missing on the pizza make table
- upright refrigerator gaskets are torn
Correction: Repair.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- Ice machine vent
- low boy refrigerator gasket
- exterior of the cook line equipment
- Dish shelf above 3 compartment sink
Correction: clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: There was a trash can stored in the combination mop/hand sink in the employee rest room.
Correction: Keep all hand sinks free, clear, and readily accessible for employees to wash their hands.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located in the employee rest room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- floor tile is cracked at the slicer
- floor tile missing and cracked at the pizza make table
- wall is damaged at the dispaly refrigerator
- new wall needs painting
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- wall at hand sink is stained
- wall at 3 compartment sink
- floor under cook line
- floor under the oven
- rest room air vent
Correction: clean.
- Mops - Drying Mops
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.
|
01/31/2012 | Routine | |
all food temperatures are internal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed the dish washer load the dish machine with dirty dishes and then pull them out after they were cleaned without washing his hands.
Correction: Train employees to wash their hands before handling clean dishware after handling soiled dishes.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: A drinking cup is being used to dispense sugar.
Correction: Minimize bare hand and arm contact with exposed food that is/is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop was stored with the handle stored in the contents of the ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods were cold holding improperly in the top line of the make table:
- Ham 56*
- Salami 58*
Correction: Food was discarded. Hold all potentially hazardous food at 41* or below. Have the make table serviced to ensure that the unit is functioning properly.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Potentially hazardous food in the pizza make table for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Sauce containers on top of the cook line are stored on absorbent towels.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Bearings and Gear Boxes, Leakproof (repeated violation)
Observation: Grease or oil from the mixer is leaking.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- vent cover is missing under the onion storage
- display refrigerators gaskets
- two door refrigerator gasket
Correction: Repair.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- cook line make table gaskets
- interior of the cook line make table
- beverage air gaskets need cleaning
- area under the onion storage
- Home style refrigerator gasket
Correction: clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean single service tin foil bowls were observed stored with the food-contact surface facing upward.
Correction: Store single service items covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed a knife stored between the counters at the cook line.
Correction: Store utensils on a clean food contact surface or use another approved method for storing in use utensils.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located in the rest-room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the two door refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door in the kitchen.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity (repeated violation)
Observation: The following refrigeration units have missing light bulbs:
- two door freezer
- display refrigerator
Correction: Install light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall is damaged near the display refrigerators.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- wall above pizza make table
- floor under cook line
- ceiling above slicer
- wall behind slicer
Correction: Clean.
|
10/31/2011 | Routine | |
All food temperatures are internal.
- Bearings and Gear Boxes, Leakproof (repeated violation)
Observation: Grease or oil from the mixer is leaking.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Light Bulbs Protective Shielding
Observation: Light bulb in the two door refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs are burned out in the display refrigerator.
Correction: Replace.
|
08/03/2011 | Follow-up | |
All food temperatures are internal.
This is an unsatisfactory inspection and a notice of violation will issued. A follow up inspection will be conducted on 3 august 2011. All violation must be corrected.
- Hands - Where to Wash
Observation: Observed an employee wash his hands in the 3 compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees handling ready to eat food (tomatoes, bread) with their bare hands.
Correction: Instruct employees to wash their hands and wear approved single use gloves to handle ready to eat foods.
- Food Storage Containers - Identified with Common Name of Food
Observation: Seasoning bins in the back are unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods were cold holding improperly in the top line of the grill make table:
- sliced tomatoes 52*
- ham 48*
- cheese 48
Correction: Food was discarded. Hold all potentially hazardous food at 41* or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) deli meat throughout the facility in multiple refrigeration units 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: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: potentially hazardous food in the pizza make table for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The wood palate holding up the drainboard is absorbent.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Bearings and Gear Boxes, Leakproof
Observation: Grease or oil from the mixer is leaking.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Temperature Measuring Devices
Observation: The two door reach in refrigerator does not have a thermometer.
Correction: provide a thermometer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- back plate missing from grill make table
-pizza make table is missing the front vent cover
- pizza table is corroded
- facility is using a wood palate to hold up the dish machines drain board
- upright freezer gasket is torn
- upright reach in refrigerator gasket
- the compressor housing above the 2 door reach in freezer is missing
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: The dish machine is injecting chlorine at 0 parts per million.
Correction: Discontinue the use of the dish machine until it is capable of injecting chlorine 50-100 ppm.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- all refrigerator gaskets
- top of the pizza oven
- fryer cabinet
Correction: clean
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station is being used to rinse food.
Correction: The handwash facility identified above is to be used for washing hands only
- Lighting, Intensity (repeated violation)
Observation: Light bulbs are burned out/missing in the upright freezer and in the display refrigerator.
Correction: Replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- wall near pizza prep table is peeling paint
-floor tile missing near the 3 vat sink
- wall damage at fire extinguisher
- floor tiles under the dish machine are missing
- Damaged wall at chest freezer
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures need cleaning:
- floor under the ice machine
- floor under the grill make table
- floor under the salad make table
- floor under pizza oven
- wall next to pizza oven
- ceiling tiles near the oven
- light switch at oven
- wall below and behind the 3 compartment sink
- water heater
- ceiling tiles above the dish machine
Correction: clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The hand sink needs cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Storage of Toxic Containers*
Observation: A spray can of wd40 was stored on the same shelf and next to onions.
Correction: Chemical containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
07/20/2011 | Routine | |
All food temperatures are internal
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Utensil without handle used to dispense sugar allowing for a bare hand contact surface to come in contact with food items.
Correction: Minimize bare hand and arm contact with exposed food to reduce the potential for contamination. Use a utensil with a handle to dispense sugar.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following ready to eat potentially hazardous foods were not date marked properly for disposition:
- Ham in the display unit
- tuna in the display unit
- turkey in the back display unit
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Time as a Public Health Control* (repeated violation)
Observation: The pizza make table for which time rather than temperature is being used as a control was not discarded by the expiration time as indicated on the package.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Temperature Measuring Devices (repeated violation)
Observation: The front display does not have a thermometer.
Correction: Provide a thermometer in the warmest part of all of your refrigerators.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- display refrigerator handle is missing
- bottom cover is missing on the 2 door refrigerator that has been converted to storage
- cover is missing on the bottom of the pizza make table
- Reach in refrigerator gasket is torn in the back
- the back chest freezer lid is falling apart
Correction: Replace/repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surfaces are no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: The handle on the spatula is melted and is no longer easily cleaned.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The meat slicer needs cleaning.
Correction: wash, rinse, and sanitize.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surface needs cleaning:
- single service storage shelves
- interior of upright freezer
- interior of the fryer cabinet.
Correction: Clean.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located at the employee rest-room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Toilet Rooms - Enclosed (repeated violation)
Observation: Employee toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity
Observation: Light bulb is missing/burned out in the upright freezer.
Correction: Replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
-wall near the bread storage area
- wall near the chest freezer
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- floor under grill/stove
- wall behind the 3 vat sink
- ceiling above the 3 vat sink
- ceiling left of cook line
Correction: Clean.
- Mops - Drying Mops
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.
|
03/11/2011 | Routine | |
all food temperatures are internal.
- Critical: Package Integrity*
Observation: Facility was storing a dented can with the cans in good condition.
Correction: Do not use the can and discard or store in a separate location until it can be returned to the manufacturer.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Observed an employee scoop ice with a cup.
Correction: Use a handled scoop when dispensing ice.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: meat sauce in the display refrigerator near the kitchen entrance was left uncovered.
Correction: store in a covered container or with a protective rack.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient are temperature measuring device (degrees F) located in the sandwich make table is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- handle is missing on the display refrigerator at the entrance
- Back display refrigerator is missing the kick plate
- 2 door freezer gaskets are torn
- 2 door refrigerator gaskets are torn
- pepsi display refrigerator up front is missing the back cover
- dish rack at the cook line is missing the back cover.
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board at the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The meat slicer needs cleaning.
Correction: wash, rinse, and sanitize.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The oven needs cleaning.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- air filter on the ice machine
- fryer cabinets
- top of water heater
Correction: Clean.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine hygiene products in the employee rest-room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the employee's rest-room.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located in the employee rest-room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the 2 door reach in refrigerator. not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Toilet room door in the back is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- holes in the wall behind the sandwich make table
- floor tile missing behind the stove and under the dish machine
- floor tile is cracked near the slicer
- Hole in the wall behind the chest freezer
- wall is damaged right of the thermostat
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- wall under sandwich make table hand sink
- wall at 3 vat sink
- ceiling above dish machine and 3 vat sink
- wall at the dish machine
- wall behind the slicer
- employee rest-room light switch
Correction: Clean.
|
12/15/2010 | Routine | |
All food temperatures are internal.
Reviewed emergency hazards.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw shell eggs were stored over ready to eat cheese in the display refrigerator next to the sandwich make table.
Correction: Store raw foods below ready to eat foods and in accordance with their final cooking temperatures.
- Utensils - In-Use - Between-Use Storage
Observation: Spoon used to dispense Parmesan cheese was stored with the handle in the contents.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling*
Observation: Meat sauce that was prepared the day before yesterday had an internal food temperature of 47*
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. 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.
- Cooling Methods
Observation: The methods used for cooling the meat sauce were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed turkey in the sandwich display refrigerator not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Time as a Public Health Control*
Observation: The pizza make table for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Bearings and Gear Boxes, Leakproof
Observation: The mixer is leaking.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2 door beverage air refrigerator in the back.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
- Coke display refrigerator handle is missing
- pizza make table is missing vent cover
- 2 door beverage air cooler in the back has torn gaskets
- 2 door freezer gasket
- chest freezer gasket at bar
- back of pepsi display at the bar area
- lower shelf of pizza prep table is corroded
Correction: Repair/Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Soft plastic containers were observed reused for the storage of food.
Correction: Discontinue the reuse of soft plastic manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The microwaves need cleaning.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- coke display refrigerator shelves
- Top ice machine
- Bread shelf left of sandwich make table
- Dish rack above the 3 vat sink needs cleaning
- Shelf abvoe the make table
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The cook line hand sink had food debris on the drain. The employee rest-room hand sink is being used to store mops.
Correction: Hand sinks are to be used for hand washing only.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located at the empmloyee rest-room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Light Bulbs Protective Shielding
Observation: Light bulb in the 2 door beverage air refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand sink at the cookline.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor is cracked at the 2 door freezer.
Correction: Replace the tile.
- Critical: Toxics - Presence and Use Restriction
Observation: Observed a can of Raid in the employee rest-room.
Correction: Only state licensed pest-controllers are permitted to use pesticide in a food facility.
|
09/01/2010 | Routine | |
Restaurant representatives - add corrected or new information about Anna's Italian Restaurant, 1156 Big Bethel Rd., Hampton, VA 23666 »