- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Fryer 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.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing coffee machine was emptying into the floor
Correction: Remove the condensate drain line from the coffee machine into an approved drain.
- Physical Facilities in Good Repair
Observation: Walls/Ceilings in kitchen are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/03/2015 | Routine | |
Spoke with PIC about ensuring that all hand washing stations used by employees have proper signage reminding employees to wash their hands.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The enclosed components of the ice maker in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the enclosed components of the ice maker at a frequency necessary to preclude accumulation of soil or mold.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering around the floor drain in kitchen is not smooth and easily cleanable. There are busted and loose tiles around the floor drain that are preventing proper cleaning and not allowing water to properly drain.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor behind the ice maker 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.
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07/21/2015 | Routine | |
| No violation noted during this evaluation. | 01/28/2015 | Routine | |
- Physical Facilities in Good Repair
Observation: Hand sink faucet in kitchen is leaking is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/31/2014 | Routine | |
No critical violations noted.
No violation noted during this evaluation. | 01/29/2014 | Risk Factor | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced Tomatoes 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.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Plastic Storage containers 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.
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07/30/2013 | Routine | |
Permit to operate is not posted in a location visible to the public. Please correct ASAP.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Cover to the front ice bin being left open..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic storage containers 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.
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01/27/2013 | Routine | |
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