Note: Missing a hand washing sign at hand wash sink in kitchen. Also, a light is out in the dry storage closet.
No violation noted during this evaluation. | 01/26/2016 | Routine | |
| No violation noted during this evaluation. | 10/16/2015 | Routine | |
| No violation noted during this evaluation. | 07/10/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled containers of sugar, salt, flour, and seasonings in the upper kitchen cabinet near the oven.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Boxes of single service food containers, napkins, and lids were found stored on the floor in the dry storage closet.
Correction: Store boxes of single service food containers, napkins, and lids in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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04/01/2015 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed boxes of single service food containers and napkins were found stored on the floor in the dry storage closet.
Correction: Store boxes of single service food containers and napkins in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing Signage/Handwashing Facilities
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.
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12/03/2014 | Routine | |
Note: The unit two freezer that is on top of the refrigerator is missing a thermometer. Recommend getting another trash can to have at the hand wash sink in the kitchen to aid in not having to walk so far to throw away paper towels.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of single service plates, cutlery, and cups observed stored directly on the floor.
Correction: Store single service items in its original protective packaging onto approved shelving that is at least six inches off of the floor onto legs or casters.
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08/12/2014 | Routine | |
Note: Observed one box of single service bowls stored in a box directly on the floor in the kitchen. Just make sure all single service items are stored at least 6 inches off of the floor onto approved shelving.
- 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
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
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04/09/2014 | Routine | |
| No violation noted during this evaluation. | 12/11/2013 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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06/11/2013 | Routine | |
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