- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: tomatos for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
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. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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09/17/2015 | Routine | |
Discussed the following with the operator: employee health, food storage, time as a public health control. Employees must obtain food handler cards in 90 days. Permit issued.
- Hair Restraints - Effectiveness
Observation: Employees 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the hand sink.
Correction: Hand drying devices such as individual disposable paper towels 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
Observation: Floors under drink station need cleaning.
Correction: Clean floors.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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09/23/2014 | Routine | |
Discussed the corrective action to violation.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer in wiping cloth bucket.
Correction: Provide sanitizer in wiping cloth bucket between 200ppm-400ppm
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03/11/2014 | Risk Factor | |
Critical violations on previous inspection dated 7/24/13 have been corrected: ice macine has been cleaned, time as a public health control document was given at previous inspection. No pest observed during the time of inspection. Permit issued.
No violation noted during this evaluation. | 08/07/2013 | Risk Factor | |
Inspection conducted. No personal hygiene problems or illnesses observed. Educated the operator on personal hygiene and employee health. Advised operator all food staff including managers must wear hair restraints
- Hair Restraints - Effectiveness
Observation: Manager observed working in the food service area without proper hair restraint.
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.
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07/24/2013 | Complaint | |
Discussed corrective action to violations, employee health and cleaning practices. All employees must obtain food handler cards within 90 days. Follow-up will be conducted to ensure critical violations have been corrected.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands before donning gloves.
Correction: Wash hands before donning gloves.
- Critical: Food Contact with Equipment and Utensils*
Observation: Ice machine has mold on the interior food contact surface of the unit.
Correction: Clean and sanitize the interior of the ice machine.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep cooler has condensation formation and accumulation on the interior of the prep cooler.
Correction: Repair prep cooler to prevent the formation and accumulation of condensation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The refrigerators and fry cabinetry need to be cleaned.
Correction: Clean and maintain equipment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the following areas need cleaning:
-walk-in
-under & behind the equipment
-under shelving in storage room
Correction: Clean and maintain floors.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control flies
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/24/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Onions stored along with personal belongings in the employee area.
Correction: Relocate onions to an approved storage location.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Liquid egg container is sitting out on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The interior of the ice machine has a build of mold.
Correction: Clean and sanitize the interior of the ice machine as often as necessary to prevent build up of mold.
- Physical Facilities in Good Repair (repeated violation)
Observation: Numerous floor tiles missing and/or cracked in the kitchen and the mop sink. The lid to the meat well is in a state of disrepair.
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: The following noted in need of cleaning. 1 floors 2. Low boy freezer next to fryers. 3. handsink
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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01/09/2013 | Routine | |
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