| No violation noted during this evaluation. | 11/09/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (opened screw cap bottle of Coca Cola on shelf in WIF opened plastic screw cap bottle of water on shelf in dry storage area
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: plastic food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Plumbing Approved Materials*
Observation: The plumbing system serving the ice machine condensate drain has been repaired with un-approved materials according to the Plumbing Code. (shrink wrap and Batman Tape)
Correction: Repair the drain with materials acceptable to the building official.
|
03/20/2015 | Routine | |
| No violation noted during this evaluation. | 06/18/2014 | Risk Factor | |
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
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 or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food - Miscellaneous Sources of Contamination
Observation: Personal items (coats and jackets) stored with the single-service plates, cups, and trays in the dry storage area. Risk of cross contamination.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic hot-holding unit trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: Ceiling tiles over dry storage area are displaced and not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
02/19/2014 | Routine | |
All violations noted during last inspection have been corrected. Facility was observed to be clean and organized during normal lunch hours. Manager and staff have made improvements. Keep up the good work!
No violation noted during this evaluation. | 03/06/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed boxes of Dr. Pepper syrup that were not protected from contamination because it was being stored under leaking pipe..
Correction: Prevent possible contamination by storing food away from leaks.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored on the counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed an open box of shortening and bread stored on the floor.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several containers of sliced tomatos cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: Many items on the sandwich make counter for which time rather than temperature is being used as a control were not served or discarded by the expiration time as indicated on the label.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Observed freshly made detergent solution at 92 degrees.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Ice machine-mold growing on inside surface.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Many items were found stored on the floor under racks in the storage area.
Correction: Store all items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Water Capacity* (repeated violation)
Observation: Water heater observed not set at the proper temperature or not functioning to adequately supply the facility with hot water that is at least 110 degrees.
Correction: Ensure that water heater is turned on, working correctly, and set at proper operating temperature.
- Physical Facilities in Good Repair
Observation: Plumbing is not maintained in good repair. Observed leaking pipe.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under storage racks and equipment were noted in need of cleaning.
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: Harborage conditions exist. Observed mouse droppings through out the storage area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/06/2013 | Routine | |
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