| No violation noted during this evaluation. | 03/31/2016 | Risk Factor | |
| No violation noted during this evaluation. | 01/21/2016 | Follow-up | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed canned food being stored on the ground
Correction: Store all food so that it is not on the ground in the kitchen.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed foods in the refrigerator that wasn't date marked for disposition or with a prep date.
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.
- Non-Food Contact Surfaces
Observation: Observed the inside of the microwave and the inside of the freezer and refrigerator in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed the serving utensils in the drawer store without the handles all facing the same way.
Correction: store all utensils with the handles facing the same direction to prevent any contamination when grabbing utensils.
- Plumbing System Maintained in Good Repair
Observation: Observed the 3 compartment sink leaking from the faucet.
Correction: Have leak repaired. Work order has already been placed.
- Refuse - Removal Frequency
Observation: Observed several empty boxes piled up in the kitchen.
Correction: Remove trash and recyclable from the kitchen frequently to prevent build-up of goods.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the inside of the drawers and the floor underneath the cabinets are in need of cleaning.
Correction: Clean the insides of the drawers and be sure to clean the floors under the cabinets.
|
12/07/2015 | Routine | |
| No violation noted during this evaluation. | 07/23/2015 | Risk Factor | |
Make sure any employees eating or drinking is done outside of the kitchen, if drinking in the kitchen make sure to have a lid and a straw. Annual permit issued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after entering the kitchen.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed several utensils that were soiled.
Correction: Make sure dishes are cleaned thoroughly.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several dishes stacked wet.
Correction: Make sure dishes dry completely before stacking them.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
01/15/2015 | Routine | |
Planned open date is January 5th. Ok to permit, 30 day permit will be given when the soap dispensers have been installed in the kitchen (This will allow for the follow up inspection to occur once food service is actually taking place.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
12/04/2014 | Pre-Opening | |
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