- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Food handler did not wash hands for a full 20 seconds (manager did a great job taking active managerial control to discuss proper procedure with employee)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. Immedeately follow the cleaning procedure with thorough drying
*To avoid recontamination food employees may use disposabe towels to turn off the water at the hand sink
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03/15/2016 | Risk Factor | |
Note: Went over employee health
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Employee did not wash hands when gloves were changed(changed tasks-was cleaning, then went to serve food).
Correction: ALL food employees shall be washing their hands OFTEN always before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
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09/16/2015 | Routine | |
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room is not provided with a self-closing door (self closing hinge is broken)
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings, Protected (repeated violation)
Observation: Openings to the exterior of the building are present along the pipes in the bathroom (provide screen)
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following structures are not maintained in good repair: paint chipping in bathroom wall, chipping paint under/ behind 3 compartment sink and peeling off hood over prep area. Covering/insulation over piping is damaged and multiple holes in wall around piping need to be sealed.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/08/2015 | Routine | |
- Outer Openings, Protected
Observation: Openings to the exterior of the building are present along the exposed/ open pipes (i.e pipe for ice machine water waste) screen pipes to avoid entry of rodents
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following structures are not maintained in good repair: paint chipping in bathroom wall, chipping paint under/ behind 3 compartment sink and peeling off hood over prep area. Covering/insulation over piping is damaged and multiple hole in wall around piping need to be sealed.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/13/2015 | Routine | |
- Physical Facilities Good Repair
Observation: Observed that the handsink, pipe insulation and paint on walls and hood are not maintained in good repair (paint chipping in bathroom wall, under/ behind 3 compartment sink and peeling off hood over prep area. Covering/insulation over piping is damaged and multiple hole in wall around piping need to be sealed. Handsink needs to be caulked)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed mouse droppings in storage area
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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11/21/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (did not wash hands for a full 20 sec.)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Physical Facilities Good Repair
Observation: Observed that the handsink in the kitchen and staff bathroom walls is not maintained in good repair (caulk back of handsink in kitchen
Correction: repair hole in wall of staff bathroom)
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09/04/2014 | Routine | |
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violations observed.
No violation noted during this evaluation. | 05/28/2014 | Training | |
This visit was made to conduct a routine inspection.
-No violations observed at time of inspection
--- New employee health poster and process tree given to facility.
No violation noted during this evaluation. | 02/11/2014 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: pizzas. Pizzas were reheated to 170°F during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
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10/11/2013 | Risk Factor Assessment | |
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/19/2013 | Risk Factor | |
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