- Handwashing - Using a Handwashing Lavatory
Observation: noted one hand sink blocked by refrigerator near the construction area.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the refrigrator preventing its use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: no paper towels and the one handsink 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
- Ventilation - Mechanical Ventilation (corrected on site)
Observation: Appears smoke build up ventilation checked on roof and repaired.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Noted floors at kitchen dirty eg. a) in the walk in fridge under shelves. b) kitchen floors under table dirt build upl
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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01/28/2016 | Routine | |
- Thawing
Observation: Noted chicken thawing in container with water. Needs to be under running water.
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
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: noted some saucers and plats and cups about 5 to 6 dirty on shelf . old food particles still on it. removed.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: a) noted ice machine with some mold (pink and brown) on the baffle . may fall into ice. clean. b) noted bottom shelves of steel tables dirty and encrusted in some areas. Needs to be cleaned more regularly. c) Noted juice machine has old juice on it where cups are held clean attracting gnats.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Noted handwash station in kitchen had box of vegetables stored on the handwash basin. removed.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision
Observation: No paper towels at one of the 2 handsinks.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Noted floors dirty under equipment, behind equipment ( e.g. refrigerators and stove). clean better.
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.
- Pests - Controlling Pests*
Observation: Noted gnats near juice machine clean the machine.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/28/2015 | Routine | |
A) Noted temp chart for reach in not kept up , ends at 7 th of May. Also cannot read temps on chart. Dish machine not checked,
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Noted Puree and Milk in reach in . Ham puree was at 54 F and milk 50 F . Don't use any potentially hazardous food from fridge. I don't think reach in is working properly . To be discarded as per manager.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Noted reach in fridge holding puree and milk not reaching 41 F or below. Repair/adjust or replace. .
Correction: Repair the reach in fridge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the reach in fridge in kitchen, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: A) Noted knife holder dirty on the top. Greasy with dirt accumulated. . Clean B) Noted food thermometers dirty (stored on knife holder) on the non food contact surface. Clean
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Noted grease on floor behind grill and freezer. Clean.
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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05/29/2015 | Routine | |
| No violation noted during this evaluation. | 01/30/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Noted food products stored on walk in freezer floor and in the store room floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
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10/01/2014 | Routine | |
- Non-Food Contact Surfaces
Observation: Noted dish machine has food particles on the top . Clean
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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05/19/2014 | Routine | |
no violations noted. Check the dish machine turned strip gray appears to be on the on the borderline for sanitizing. .
No violation noted during this evaluation. | 01/10/2014 | Risk Factor | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: noted some boxes of food on the floor of the walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
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10/04/2013 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: 1 plate, 1 bowl were stored on shelf with clean plates and bowels.
Correction: Clean and sanitize these surfaces for food contact.
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06/12/2013 | Risk Factor | |
Thermo lable turned black, dish machine working.
No violation noted during this evaluation. | 02/25/2013 | Follow-up | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Noted food boxes on floor of the walk in, needs to be 6" off floor. Recommend larger freezer space for food storage.;Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermolabel did not reach 160 and did not change.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling in the roof noted in need of cleaning. Stains on the ceiling covers.
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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02/22/2013 | Routine | |
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