Great job of keeping facility clean. Good job of maintaining proper food temperatures.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed two employees who have not received their food handlers cards per county ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the dry storage shelving is not designed or constructed to be easily cleanable. EHS observed that the dry storage cabinet shelves are lined with cardboard (not easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Non-Food Contact Surfaces
Observation: EHS observed the nonfood contact surface of the fryer side, under grill, and chest freezers have 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.
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01/06/2016 | Routine | |
EHS observed good handwashing, gloves use and proper hair restraints. PIC also took food temperatures. Holding temps are good. In general, recommend good cleaning on and in equipment as well as the kitchen itself. Establish a cleaning schedule.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed wiping bucket at 0ppm concentration. Corrected to 200ppm. Quat agent was running low and being pumped through system. PIC corrected issue.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility in the kitchen and back area noted in need of cleaning. Floors and equipment observed with accumulation of dirt and build up of grease and food debris. Recommend a designated day for deep cleaning and a daily cleaning schedule to maintain cleanliness.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Back storage area observed accumulation of debris piles high of boxes and other debris.
Correction: Remove all unnecessary items from the facility. 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.
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09/23/2015 | Routine | |
Great effort in correcting all discrepancies.
No violation noted during this evaluation. | 04/07/2015 | Follow-up | |
Ensure food handler cards are obtained. Ensure dates are marked properly. Discussed cooling and thawing and dating process in detail.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers are not food handler certified. All personnel must obtain food handler cards no later than two weeks from this inspection.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food (salads) in the reach in refrigeration.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in back storage area;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sliced tomatoes, cut vegetables and other food items in the refrigeration unit is not properly dated for disposition. Observed that dates were missing or dated incorrectly.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration for the dishwasher. Observed at 10ppm
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F. Concentration required at 50 to 200ppm. Recommend not using dishwasher until repairs can be made. Utilize 3 compartment sink instead.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed tile to be broken creating pathogen growth conditions.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Personal Care Items - Storage
Observation: Personnel's drinks and food stored in such a way that they could contaminate foods for cusomers in reach in refrigeration
Correction: All personal items must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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03/06/2015 | Routine | |
Looks good! Great job!
No violation noted during this evaluation. | 06/17/2014 | Risk Factor | |
- Great job maintaining health cards.
- CLEAN: dishwashing area, interior of refrigeration units, dusty fans, vents, under & behind equipment and general floors, walls, and ceilings.
- Store raw animal foods BELOW ready-to-eat foods.
- Discussed glove use and hand washing.
No violation noted during this evaluation. | 11/20/2013 | Risk Factor | |
- Good job with health cards.
- Good date labeling, hand washing, and food temperatures observed.
- Clean outdoor area.
- Remove tape from corner of wait station.
- Clean dusty fan.
No violation noted during this evaluation. | 03/13/2013 | Risk Factor | |
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