There's no hand sink in the warewashing area.
No violation noted during this evaluation. | 03/29/2016 | Routine | |
| No violation noted during this evaluation. | 10/05/2015 | Risk Factor | |
1. All the foods come pre-cooked from Merchant's Foods.
2. The kitchen also serves pre-K kids.
3. There's no handwashing sink in warewashing area.
- Refuse/Covering Receptacles (repeated violation)
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
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04/15/2015 | Routine | |
There is no hand sink by the 3 compartment sink LC KP. joint inspection
No violation noted during this evaluation. | 10/21/2014 | Risk Factor | |
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The hood ventilation system mesh screens have a think accumulation of dust.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Plumbing System/Maintained in Good Repair
Observation: The middle basin drain pipe of the three compartment sink is not in maintained good repair (leaking water onto the floor).
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Refuse/Covering Receptacles
Observation: The dumpster doors were observed open.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the storage rooms are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Physical Facilities/Repairing
Observation: There is a hole in the ceiling of the storage room located closest to the kitchen exterior door
Correction: close off this opening by creating an access panel door to get to the plumbing fixture valve.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Mouse droppings were observed on the floor of the storage room by the exterior door of the kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Maintaining Premises, Unnecessary Items and Litter
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment. An unused shelf was observed stored on the floor of the storage room closest to the kitchen exterior door.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 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.
- Cleaning, Frequency and Restrictions
Observation: The floor in the storage room closest to the kitchen exterior door.
Correction: Physical facilities shall 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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04/04/2014 | Routine | |
Please make sure to repair oven's doors.
No violation noted during this evaluation. | 10/09/2013 | Risk Factor | |
- Food Storage/Preventing Contamination from the Premises
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Cases of bottled water stored on the floor.
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Cartons of milk observed at 50oF (surface temperature), in Bev Air milk refrigerator. Unit closed to facilitate lowering unit temperature.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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04/16/2013 | Routine | |
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