| No violation noted during this evaluation. | 03/03/2016 | Risk Factor | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The white cutting boards along the prep area by the three compartment sink and the drying rack are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of releasing agent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed containers of releasing agent stored above clean equipment on the drying rack.
Correction: Containers of releasing agent must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
11/03/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The butter, sour cream and yogurt in the overhead Reach in cooler were observed were observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The Overhead Reach in Cooler was observed in a state of disrepair and damaged. The Reach in Cooler was Observed unable to keep food products at or below 41'F.
Correction: Repair the Reach in Cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Reach in Cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The White cutting boards in the dry storage area were observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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07/06/2015 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich Preps and storage areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Sandwich prep exterior and other reach in coolers 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Chlorine Sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Container of Sanitizer stored above Clean Equipment next to the three compartment sink.
Correction: Containers of Chlorine Sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
05/07/2015 | Routine | |
No Violations observed at this time
No violation noted during this evaluation. | 04/13/2015 | Complaint | |
| No violation noted during this evaluation. | 01/06/2015 | Risk Factor | |
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