There was no food preparation in process at the time of this inspection visit. This facility only prepares foods on Saturdays.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The oven was observed sitting on stacked, unfinished cinderblocks
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The interior of the home style G.E. refrigerator was observed in an unclean condition.
Correction: The non-food contact surfaces of equipment must be maintained in a clean condition.
- Hand Drying Provision
Observation: Hand drying provisions were not provided at the kitchen or bathroom sinks.
Correction: Hand drying provisions must be provided at all hand wash sinks.
- Physical Facilities in Good Repair
Observation: The physical facility is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Many areas throughout this small facility were observed in a generally unclean and cluttered condition, including a heavily soiled, unfinished wooden floor.
Correction: The physical facilities must be cleaned as often as necessary, and at a frequency that keeps the facility clean.
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10/08/2015 | Routine | |
| No violation noted during this evaluation. | 08/13/2014 | Risk Factor | |
Discussed observations and inspection report with the person in charge
No food prep at time of inspection
Upstairs used for special events
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance and unneccessary clutter in the upstairs storage area of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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05/21/2014 | Routine | |
Previous violations noted as having been corrected. Thank you for your timely response and cooperation
No violation noted during this evaluation. | 02/04/2014 | Follow-up | |
Discussed observation and inspection report with person in charge
No food prep at time of inspection
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment - upstairs 5 shelf storage rack.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/30/2014 | 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: various utensils used for food preparation on shelf by prep unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: the faucet of the 3 bay sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/31/2013 | Follow-up | |
Discussed observations and inspection report with the person in charge.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints beard net not being used.
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
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No wiping cloths observed in santizer
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the @FOOD@ that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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: various utensils used for food preparation on shelf by prep unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: the faucet of the 3 bay sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/30/2013 | Routine | |
No violations noted. Facility dining area used only for special events events
No violation noted during this evaluation. | 06/27/2013 | Risk Factor | |
No violations noted. No food prep at time of inspection. Apt2B used only for special events
No violation noted during this evaluation. | 03/22/2013 | Risk Factor | |
No violations noted nor was there any food prep at time of inspection. Apt#2 used only for special events
No violation noted during this evaluation. | 12/20/2012 | Risk Factor | |
No violations noed nort was there any food prep at time of inspection. Facility kitchen appeared clean and in overall compliance.
No violation noted during this evaluation. | 12/01/2011 | Risk Factor Assessment | |
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