| No violation noted during this evaluation. | 10/15/2015 | Routine | |
Note: Observed one light out in the employee bathroom in the kitchen.
No violation noted during this evaluation. | 07/15/2015 | Routine | |
Note: Observed one spray bottle of sanitizer at the three compartment sink not labeled with its common name. Observed one bag of to-go single service containers on the floor in the hallway near the chest freezer which needs to be at least six inches off the floor onto approved shelving.
No violation noted during this evaluation. | 04/15/2015 | Routine | |
| No violation noted during this evaluation. | 01/15/2015 | Routine | |
Three Compartment Sink Sanitizer 50 ppm - Okay
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the aluminum foil on the dry storage shelves is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
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10/16/2014 | Routine | |
Three Compartment Sink Sanitizer 50 ppm - Okay
Wiping Cloths Sanitizer 200 ppm - Okay
Keep up the good work on keeping such a clean facility!
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in the dry storage area is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space or seal the floor wall juncture.
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07/14/2014 | Routine | |
Sanitizer Three Compartment Sink 50 ppm - Okay
Note: There is a light out in the two door reach-in refrigerator. Also, person in charge said fixed a leak in the roof recently and currently working on replacing the kitchen ceiling tiles that were damaged by the leak. Just a reminder to keep up the good work on date marking and only noted one small bag of chicken that did not have the consume by date written on it in the sandwich preparation unit.
- Hair Restraints - Effectiveness
Observation: Employee 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
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed a container without a handle was used to dispense granulated foods in the sandwhich preparation unit.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths stored in 0 ppm sanitizer between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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04/02/2014 | Routine | |
Three Compartment Sink Sanitizer 50 ppm - Okay
Note: Missing a thermometer in the chest freezer.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed various food containers and ingredients not labeled with the common English name of its contents.
Correction: Label working containers with the common English 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.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the thin tip probed thermometer is not working.
Correction: Need to replace the battery in the thin tip probed thermometer
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12/26/2013 | Routine | |
Three Compartment Sink Sanitizer 50 ppm - Okay
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed the following containers of food ingredients not labeled with their common name: Flour and Oregano.
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.
- Handwashing Cleanser - Availability (corrected on site)
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the employees restroom.
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
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09/27/2013 | Routine | |
- Person in Charge (corrected on site)
Observation: Small children of cook are in kitchen with her.
Correction: Do not allow small children in kitchen, to avoid contamination of food and/or food-contact equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomato cold holding at improper temperatures in preparation refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Either adjust refrigerator so that holds tomatoes at 41°F or lower or move to other refrigerator.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the chest freezers in storage room..
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Soiled knife stored on magnetic knife holder.
Correction: Need clean and sanitize all knives before put in storage.
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07/05/2013 | Routine | |
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