All temperatures taken internally.
- Food - Miscellaneous Sources of Contamination
Observation: Uncovered food found in the walk-in cooler as well as a prep table. Bag of rice stored on the floor in the dry storage area.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility near the 3-compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand sink near the 3-compartment sink
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several ceiling tiles have water damage.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Grease observed behind equipment.
Correction: Clean as needed.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
09/02/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers near the cook line.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. They are being stored on soiled paper towels.
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 135°F.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Metal shelves in the walk-in cooler are corroded.
Correction: Repair or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of several handles to the cold holding units and the squeeze bottles on the cook line 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Hand sink near the 3 compartment sink has rags stored in it.
Correction: Remove and keep the hand sink clear of debris.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Rear delivery door is not self closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory near the 3 comparment sink.
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.
- Hand Drying Provision
Observation: Hand sink near 3 compartment sink does not have paper towels.
Correction: Keep hand sinks stocked with paper towels at all time.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
03/10/2015 | Routine | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. An employee health handout was provided during inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The employees are storing their beverages on prep tables where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store beverages so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored over ready-to-eat (RTE) food (carrots) in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Squeeze bottles at the cookline are unlabeled, some of them were not easily recognizable and had a light yellow fluid in them.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use on cloth towels.
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 135°F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard used as shelf liner, plastic coating on make table prep surface, tape on meat prong handle and microwave is 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: handheld can opener rusted, walk-in cooler shelving rusted, hobart freezer gasket torn, metal wire racks beginning to rust.
Correction: Repair or replace to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: Several wooden utensil handles were split and in a condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service dollar general bag and egg cartons were observed reused for the storage of food, or the covering of food.
Correction: Discontinue the reuse of single-use bags and egg cartons. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the wire racks in coolers and freezers, storage shelving units, and lower tables of prep tables, gaskets to some freezers, and the top of the roaster has accumulations of grime and debris. Note: The top surface of the roaster has metal shaving and dust and there is a fan circulating the air nearby which could cause the metal shavings to blow into the air.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Linens - Storage of Soiled Linens
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces (on partition in between the handsink and three compartment sink where clean dishes are stored).
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The hot water is turned off in the women's restroom.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected
Observation: The back screen door is not self closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the kitchen cookline and food prep line.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Several ceiling tiles are stained in kitchen and one is bulging. A few ceiling tiles in restrooms have damaged outer liner.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Note :The operator stated there is an active leak in ceiling even after it was repaired recently. It was suggested that the leak be repaired as soon as possible due to the leak being above the food prep/hot holding/refrigeration line
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under kitchen cookline, under/behind roaster, and on walls/conduit lines behind roaster noted in need of cleaning.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals in spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container and were sitting on top of ice machine.
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
|
09/10/2014 | Routine | |
All temperatures are internal unless otherwise noted
This is a risk factor inspection, to see facility and equipment issues see last routine inspection
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
- Hands - Where to Wash
Observation: Employee washed hands in 3 compartment sink
Correction: Employees are to wash hands in sink solely used for washing hands
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Open employee drink stored next to food prep area
Correction: Put a lid on it move to lower level than food
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Handsink blocked by 3 compartment sink
Correction: Remove bleach bottles blocking sink from usage
|
10/23/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk in refrigerator shelving is rusted.
Correction: Resurface or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: 1) The top of the roaster is dusty.
2) The door gasket of the walk in refrigerator is dirty.
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: An employee beverage is being stored on the ledge of the hand washing sink.
Correction: Remove. Hand washing sinks are to be used for handwashing only.
- Light Bulbs Protective Shielding (repeated violation)
Observation: 2 of the upright freezer interior lights have their shatter proof cover missing.
Correction: Replace or install shatter proof light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: There are multiple stained ceiling tiles in the food prep area.
Correction: Replace.
|
02/01/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: There is an uncovered employee beverage being stored at the table adjacent to the make table.
Correction: Employee beverages must be in a container with a tight fitting lid and a straw. Keep all employee beverages stored away from food and food contact surfaces.
- Linens and Napkins - Use Limitation
Observation: Dish towels are being used at the wok line to rest utensils and other equipment.
Correction: Replace with equipment that is durable, smooth, easy to clean, and non absorbable such as rubber bar matting.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The walk in freezer shelving is rusted.
>> The left door gasket on the make table is damaged.
Correction: Repair or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The top of the roaster has a heavy accumulation of dust and grease.
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: There is a covered employee beverage being stored at the front hand sink.
Correction: Hand sinks are to be used for handwashing only.
- Light Bulbs Protective Shielding
Observation: The shatter proof cover is missing from the bulb's in the up right freezer and the up right refrigerator.
Correction: Replace the shatter proof cover or install shatter proof light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilites are in poor repair:
>> There are multiple stained/saturated ceiling tiles in the kitchen area.
>> There is a ceiling tile missing in the back store room.
Correction: Repair or replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall above and below the front hand sink has heavy accumulation of dirt and grease.
Correction: Clean.
|
11/05/2012 | Routine | |
All temperatures are internal unless otherwise noted. I reminded the owner during the summer months, cold holding unit thermostats may have to be adjusted because of the hot weather.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The make table reach in thermometer is missing.
Correction: Provide thermometers in all refrigerated equipment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The walk in refrigerated shelving is rusted.
>> The Make Table reach in shelving is rusted.
Correction: Resurface or replace.
- Refuse - Covering Receptacles (corrected on site)
Observation: The lid of the dumpster was open.
Correction: Dumpsters lids and doors must be closed at all times when not in use.
- Outer Openings - Protected
Observation: There is a gap between the frame and the door at the back entrance.
Correction: Replace door or repair gap to prevent the entrance of insects and other pests.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
>> Multiple ceiling tiles in the kitchen are stained.
>> There is a ceiling tile missing in the dry storage room.
Correction: Repair or replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall above the front handsink is dirty.
Correction: Clean.
- Mops - Drying Mops (repeated violation)
Observation: A mop not in use was found being stored on the floor.
Correction: Mops that are not being used must be freely hung so they are allowed to air dry.
|
07/31/2012 | Routine | |
All temperatures are internal unless otherwise noted. White rice cooling in walk in refrigerator had a temperature reading of 48F at the end of the inspection.
- Food Storage Containers - Identified with Common Name of Food
Observation: 1 bulk food storage container not labeled.
Correction: Label all bulk food storage containers with their contents.
- Utensils - In-Use - Between-Use Storage
Observation: The bulk salt dispensing utensil was found in contact with its contents.
Correction: Bulk dispensing utensils should be stored with their handles up.
- Cooling Methods
Observation: White rice cooling in the walk in refrigerator for 30 minutes was covered and had a temperature of 50F.
Correction: I explained to the operator that food cooling in refrigerators can be kept uncovered. The operator should also document temperatures and time to ensure that all Ready to Eat, Potentially Hazardous food is properly cooled.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard was being used as a liner on shelves in multiple places through out the facility.
Correction: Replace with rubber bar mats. Food service equipment and utensils should be smooth, easily cleanable, and non-absorbant.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was found in poor repair:
>> The microwave shelf was rusted.
>> The make table interior shelves are rusted and the door gasket is damaged.
>> The rear freezer door gasket is damaged.
Correction: Repair or replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of old food particles on the meat slicer.
Correction: Clean and sanitize the meat slicer.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The bulk steamed rice scoop was found laying on the rice cooker table and was not being cleaned and sanitized at least every 4 hours.
Correction: Clean and sanitize steamed rice scoop at least every 4 hours or as needed.
- Non-Food Contact Surfaces
Observation: The following was found dirty:
>> The top of the soda dispenser was dusty.
>> The door gasket on the walk in refrigerator has mildew.
>> The top of the chicken roaster is dirty.
Correction: Clean.
- Refuse - Removal Frequency
Observation: Facility dumpster is overflowing with garbage and lawn clippings.
Correction: Empty dumpster as needed and ensure that all lids and doors remain closed.
- Distressed Merchandise, Segregation and Location
Observation: 3 damaged cans were found on the shelf with working stock.
Correction: Designate an area for damaged products for return to vendor and inspect food containers upon receiving them.
- Physical Facilities in Good Repair
Observation: The following physical facilities were in poor repair:
>> Walk in refrigerator floor tiles are damaged.
>> Multiple ceiling tiles have moisture damaged.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall above the front hand sink is dirty.
Correction: Clean.
|
04/02/2012 | Routine | |
All food temperatures are internal.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- prep refrigerator racks
- sauce bucket shelves
- vent cover missing from the prep refrigerator
- walk in cooler shelves
Correction: Replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- exterior of soda fountain
- underside of diet coked on soda fountain
- wok line drip trays
- prep refrigerator shelves
- walk in cooler shelves
Correction: clean.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located at in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing sink in the back.
Correction: Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in ref, and upright home style freezer
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the rest-rooms
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted under the vent hood/ over the cookline and in the areas of preparation
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- floor tile broken at the fryers
- ceiling tile is water stained
- floor tile is cracked in the womens rest room
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities need cleaning:
- floor is stained behind the wok line
- wall near the back door
- floor is stained around the ice machine
Correction: clean.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
12/29/2011 | Routine | |
All food temperatures are internal.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- make table shelves are rusted
- walk in cooler shelves are rusted
- vent cover is missing from the make table
- 2 door silver reach in freezer gasket is torn
Correction: Repair/Replace.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located at above the prep table near the walk in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand sink l in the back
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted under the vent hood/ over the cookline and in the areas of preparation
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the rest-rooms
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in ref, and upright home style freezer
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles in the back are water stained.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- wall behind the front hand sink
- ceiling tiles above the front hand sink
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The back hand sink needs cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
09/21/2011 | Routine | |
All food temperatures are internal unless otherwise noted.
Advised CFM on the need to renew certification
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored on cook line prep table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: onions in bowls in kitchen, broth in walk in cooler
Correction: Store food in packages, covered containers, or wrappings.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The sink in the men's restroom seal to wall is damaged
Correction: Reseal
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in need of repair:
-mop sink/utility sink legs are starting to corrode
-racks in back are corroded
-floor mixer has paint peeling
-some racks in walk in are corroded/rusted
Correction: Repair/Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Per owner in use utensils at cook line are not being cleaned/sanitized every 4 hrs
Correction: Clean and sanitize in use utensils at least once every 4 hours or replace with clean/sanitized ones.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
-faucets at the mount( back ) with the cookline / wok line
-floor mixer stored in back
-gasket on walk in cooler
-interior and exterior of burner with large pot on cook line
-wok drip trays
-side of fryer
-side of grill near fryer
-paper towel dispenser at front handsink
-nozzles and tubes behind ice machine
Correction: Clean
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing/utility sink 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink/utility sink in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under the vent hood/ over the cookline and in the areas of preparation
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the restrooms
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in ref, and upright home style freezer
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-ceiling tiles in kitchen have water damage
-floor tile in walk in cooler have damage
-minor ceiling tile damage in men's restroom
-some cracks in tile in places throughout kitchen
Correction: Repair/Replace
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following structures are in need of cleaning:
-wall behind cook line
-floor under roaster/boiler burner
-wall above/behind ice machine and hand sink in front
Correction: Clean
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02/24/2011 | Routine | |
All food temperatures are internal.
Certified food manager certificate is expiring in march of next year.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Chicken was observed stored above brocolli in the walk in refrigerator.
Correction: Store food's in accordance with their cooking temperatures from top to bottom in this order: Produce/ ready to eat food, seafood, beef/pork, chicken.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the mens room is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The exterior of the nut containers above the make table need cleaning.
Correction: Clean.
- Indoor Areas - Surface Characteristics
Observation: There is a ceiling tile above the television in the back that is made of an absorbent material.
Correction: Replace the tile with one that is smooth, durable, easily cleanable, and non absorbent.
- Physical Facilities in Good Repair (repeated violation)
Observation: Multiple ceiling tiles in the kitchen have water stains.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- floor below stove
- floor behind the ice machine
Correction: Clean.
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11/19/2010 | Routine | |
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