| No violation noted during this evaluation. | 10/05/2015 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that was not protected from contaminatuion because it was not in packages, covered containers, or wrapped.
Correction: Prevent by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Physical Facilities in Good Repair
Observation: The walls in the kitchen is not maintained in good repair tiles falling out
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/24/2015 | Routine | |
- Temperature Measuring Devices
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: s/s pans, also wet
Correction: Clean and sanitize these surfaces for food contact.
|
02/06/2015 | Routine | |
PLEASE ENSURE THE 3-COMPARTMENT SINK ARE IS PROPERLY SET UP,,,WASH-RINSE-SANITIZER .
- Food - Miscellaneous Sources of Contamination
Observation: Lemons not covered in the customer self operating area
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures. 116
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: For an alternate warewashing method approved with a detergent-sanitizer or for Clean in Place Equipment, use a detergent-sanitizer.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
|
09/25/2014 | Routine | |
NICE WELL RUN SANITARY FACILITY
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. discussed
|
06/10/2014 | Routine | |
NICE FACILITY PLEASE HAVE THE 2 CFM REGISTERED WITH THE HEALTH DEPT . GOOD FOOD HANDLING TECHNIQUES OBSERVED.
No violation noted during this evaluation. | 03/05/2014 | Routine | |
NICE FACILITY
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel pans. put away wet
Correction: Clean and sanitize these surfaces for food contact.
|
11/07/2013 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The shelving in the walk in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. RUSTY
Correction: Repair the shelving 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 replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: put away wet.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the shelving in the walk in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling vent in the preperation area 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.
|
08/05/2013 | Routine | |
USING A PRODUCT HAT OFF GASSES POSSIBLE INADEQUATE VENTILATION.. FMO NOTIFIED AND ON SITE FOR EVALUATION OF PRODUCT.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: THe hood in the front area 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.
|
04/23/2013 | Routine | |
DISCUSSED WITH MANAGEMENT
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Beef/chicken/porkhot holding at improper temperatures. 129
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sour cream on the line cold holding at improper temperatures48
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no visible temperature measuring device located in the undercounter refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: clean stainless steel pnad food residue and wet
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
|
01/16/2013 | Routine | |
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