Non-critical violation must be corrected within 30 days.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelving in the walk-in cooler was observed in a state of disrepair and damaged.
Correction: Repair 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/02/2015 | Routine | |
- Critical: Hands - When to Wash*
Observation: Several food employees failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: ICe machine inerior splash plate observed soiled with accumulations of pink mold
Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, or per manufacturer specifications.
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05/12/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored exposed atop ice maker
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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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01/05/2015 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the inteior ice machine splash plater was observed soiled with accumulations of grime and mold.
Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, or per manufacturer specifications.
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10/27/2014 | Routine | |
| No violation noted during this evaluation. | 06/10/2014 | Routine | |
Classsroom training only in progress
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoops stored exposed atop ice maker.
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.
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02/05/2014 | Routine | |
NOTE: Use of chlorine for sanitizer solution will require acquisition of chlorine test strips to measure total chlorine in range of 10 to 200 ppm
- Food Storage - Prohibited Areas
Observation: Food stored in toilet rooms. Cres Cor cabinet with brown sugar and other food items is stored inside boy's rest room
Correction: Cease food storage in toilet rooms.
- 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.
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09/17/2013 | Routine | |
Good hand washing practices observed
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room door opening into kitchen is propped open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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05/22/2013 | Routine | |
| No violation noted during this evaluation. | 02/07/2013 | Routine | |
| No violation noted during this evaluation. | 02/14/2012 | Routine | |
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