- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
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10/28/2015 | Risk Factor | |
The location had no water. They were in the process of closing while I was doing the inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the under counter Silver King cooler near the office.
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.
- Plumbing System Maintained in Good Repair
Observation: The pre-rinse is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
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04/29/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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12/19/2014 | Routine | |
| No violation noted during this evaluation. | 06/12/2014 | Risk Factor | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:bun steamer
Correction: Clean and sanitize these surfaces for food contact.
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12/06/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grill hood has accumulations of grime and debris.
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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06/10/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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12/12/2012 | Routine | |
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