No violations. Kitchen is clean.
No violation noted during this evaluation. | 03/18/2016 | Routine | |
No violations. Facility is very well kept, clean and organized.
No violation noted during this evaluation. | 01/06/2016 | Routine | |
No violations. Facilities very well kept, clean and organized.
No violation noted during this evaluation. | 09/10/2015 | Routine | |
No Violations. Permit issued. Facility is well kept and employees are very food safety minded.
No violation noted during this evaluation. | 07/16/2015 | Routine | |
No Violations. Kitchen is clean and well kept.
No violation noted during this evaluation. | 05/18/2015 | Routine | |
No Violations. Kitchen is clean and well kept. Employees are knowledgeable. Spoke on cooling techniques.
No violation noted during this evaluation. | 01/28/2015 | Routine | |
During the inspection, time was taken to discuss food safety and sanitation with a new food employee. Employee health, cooling and hand washing was discussed. A permit was issued. Thank You.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment. Information given during the inspection.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between use. A sandwich knife was stored under the pizza oven.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the sponges are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The double door cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Items were relocated to provide better circulation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The hood and the storage shelves are in need of cleaning, with grease and other debris visible.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floors, Walls, and Celings - Cleanability
Observation: Floor is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Few flies observed during the inspection.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake air ducts in the rest room are not being cleaned.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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07/28/2014 | Routine | |
The facility has a new 2 dr. reach in unit and a new sandwich prep unit. The kitchen is in good condition and good practices were observed. The new Food Code regulations were also discussed. Thank You.
No violation noted during this evaluation. | 02/11/2014 | Risk Factor | |
Good practices were observed. Employees are well trained. Thank You.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation. Information was given while on site.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
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10/15/2013 | Risk Factor | |
The kitchen is clean, organized and well run. The employees have food handler cards and there is a Certified Food Manager. Good date marking and cooling procedures observed. Employees accurately use thermometers and clean as they go. Thank You.
No violation noted during this evaluation. | 05/15/2013 | Routine | |
During the inspection, employee health, bare hand contact with ready to eat foods, and proper hand washing was discussed. Thank You.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. The unit is also over stocked, thus not allowing the proper air circulation. The unit is holding at 48 degrees, while white gravy is cooling at 76 degrees and potato salad is cold holding at 45 degrees..
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The unit was also turned down while on site. Gravy and potato sad were relocated.
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01/09/2013 | Routine | |
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