- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (Ice Scoop).
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.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the handwash sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering in Kitchen behind the hand wash sink is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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02/08/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sauage & Gravy cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice Machine and 2 DR Cooler was observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in the kitchen at the handsink is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- HACCP plan SOP contents
Observation: Observed that SOP for HACCP plan does not identify each critical control point (CCP), critical limit for each CCP, the method/frequency of monitoring, corrective actions, or records
Correction: An SOP for a HACCP plan must identify each CCP, critical limit for each CCP, method/frequency of monitoring, and corrective actions and records as required.
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11/09/2015 | Routine | |
- Warewashing Machines, Flow Pressure Device
Observation: Pressure gauge on the warewashing machine was in a state of disrepair.
Correction: Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine.
- Plumbing System Maintained in Good Repair
Observation: Plumbing at the Handsink in the dish room are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in the door frame at the kitchen not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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08/03/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler (cucumbers).
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Employee Accommodations, Designated Areas
Observation: Locker or other suitable facilities are not located to protect food from contamination
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment in the area of the mop sink.
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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04/09/2015 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace and regrout floor tiles and repair and regrout floor that has been cut.
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02/06/2015 | Follow-up | |
Follow-up inspection to check plumbing and cooler repairs.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw chicken.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Yogurt & Milk cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The dessert cooler was observed in a state of disrepair and damaged.
Correction: Repair the dessert cooler 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 dessert cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Plumbing System Maintained in Good Repair*
Observation: A recent repair to plumbing system components of the garbage disposal are not in accordance with law.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Physical Facilities in Good Repair
Observation: Floor tiles is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace and regrout floor tiles and repair and regrout floor that has been cut.
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02/05/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the Microwave is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the Microwave to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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10/28/2014 | Routine | |
- Mops - Drying Mops (corrected on site)
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.
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06/12/2014 | Routine | |
Facility very clean.
No violation noted during this evaluation. | 02/04/2014 | Routine | |
No critical violations noted.
No violation noted during this evaluation. | 08/29/2013 | Risk Factor | |
| No violation noted during this evaluation. | 05/09/2013 | Follow-up | |
Facility very clean. Follow-up inspections required to check dishwasher hot water rinse temp.
- 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 thermometer read 168ºF.
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.
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05/08/2013 | Routine | |
| No violation noted during this evaluation. | 01/23/2013 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk In Cooler was observed in a state of disrepair and damaged.
Correction: Repair the Walk In Cooler 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/16/2013 | Routine | |
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