- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Duct tape used to cover part of salt and pepper shaker holes.
Correction: Please remove not cleanable
- Temperature Measuring Devices
Observation: Refrigerations units either do not have a thermometer or the device is not placed to be visible when unit is opened.
Correction: Please provide thermos in each refrig unit, placed in a manner to allow for easy reading
- Physical Facilities in Good Repair
Observation: Handsink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/30/2015 | Routine | |
Left handout regarding Employee Health.
No violation noted during this evaluation. | 09/30/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pizza sauce and meatball sauce 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.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Numerous plastic containers were broke and cracked and repaird with duct tape. Not cleanable
Correction: Containers were removed from service. Please replace with durable and cleanable containers.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Plastic bread bags reused for food storage.
Correction: Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: Observed heavy accumulations of grease and dirt on shelves and surface of equipment.
Correction: Please schedule good cleaning of establishment and do so on regular as needed basis.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/10/2013 | Routine | |
Fire Suppression last serviced November 2012 / Fire Extinguishers last serviced June 2012 / Exhaust Hood last serviced July 2012.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen 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 and removing clutter is an important measure in ensuring the protection and sanitary preparation of food.
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12/12/2012 | Routine | |
Great job with date marking! Please increase frequency of grease trap cleaning to ensure plumbing components are properly maintained. Fire suppression system last serviced November 2011 / Exhaust Hood must be serviced annually (minimum).
No violation noted during this evaluation. | 12/22/2011 | Routine | |
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