- Physical Facilities in Good Repair
Observation: The walk-In freezer, was observed with an ice build-up on the floor and on the air compressor.
Correction: Repair the walk-in freezer, so not to have, ice build ups.
- Physical Facilities in Good Repair
Observation: The light shielding, throughout the facility, were observed damaged. (Cracked.)
Correction: Replace the damaged shielding.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls, lights, air vents, and ceiling, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, air vents, lights, 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.
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01/13/2016 | Routine | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Container of cleaning chemical was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/26/2015 | Risk Factor | |
| No violation noted during this evaluation. | 07/15/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/13/2015 | Risk Factor | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the exhaust hood and filter system.
Correction: Clean and maintain cleanliness of the equipment.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities in Good Repair
Observation: The air vents, in the kitchen, were observed rusty.
Correction: Repair or replace the rusty vents.
- Physical Facilities in Good Repair
Observation: Ice build-up observed in the walk-in freezer.
Correction: Remove the ice build-up from the freezer and maintain the freezer free of ice build up.
- Physical Facilities in Good Repair
Observation: Light observed hanging from the freezer ceiling.
Correction: Repair or replace the damaged light.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, lights, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, 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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Personal clothing observed stored with food items.
Correction: Store personal clothing separate from food items.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter. (Around dumpster.)
Correction: Maintain the premise free of litter.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/21/2015 | Routine | |
- Non-Food Contact Surfaces (corrected on site)
Observation: The prep and dining room tables are not being cleaned before sanitizing.
Correction: Ensure when sanitizing
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10/27/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed handling chemicals then handling food items without washing their hands.
Correction: Instruct employees to wash their hands after handling chemicals and before handling food items.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Food for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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07/14/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/17/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee observed handing raw meat and then handing Ready To Eat, RTE, foods (Cheese.) without changing gloves.
Correction: Instruct employees to change gloves after handling raw meats and before handing RTE foods.
- Hair Restraints - Effectiveness
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
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Food for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 2 hour serve or discard by time.
Correction: Discard food that is not served within 2 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 2-hour serve by time.
- 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: grill, exhaust hood and filter system.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and lights, in the kitchen, were noted in need of cleaning.
Correction: All floors, walls, lights, 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.
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01/02/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed drinking from an uncovered container in the food preparation area.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/03/2013 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees observed donning new gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning new gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods, in and on the prep line, were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory 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
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07/02/2013 | Risk Factor | |
| No violation noted during this evaluation. | 04/15/2013 | Risk Factor | |
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The walk-in freezer floors and lights were observed with a build of ice on them.
Correction: Remove the ice build up and maintain the unit free of ice.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, lights, ceilings, and vents were noted in need of cleaning.
Correction: All floors, walls, lights, vents, 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
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01/02/2013 | Routine | |
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