| No violation noted during this evaluation. | 03/16/2016 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board and cutting board surface shel on sandwich prep unit, interior of slushy machine.
Correction: Clean and sanitize these surfaces for food contact.
|
09/14/2015 | Routine | |
| No violation noted during this evaluation. | 02/13/2015 | Routine | |
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers on dry storage shelf in rear of prep area.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: grilled chicken fillets holding @124 degrees F
Correction: discard
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) TCS foods (opened packages ) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Warewashing Sinks, Use Limitation
Observation: The sanitize compartment(s) of the manual warewashing sink was observed used for dumping discarded ice cream .
Correction: A warewashing sink may not be used for handwashing or dumping mop water, or discarded food, due to risk of exposure of food or food contact equipment and utensils to contamination.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the food prep area.
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
Observation: Less than 10 foot candles of light was noted in the walk in cooler (light is not working)
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.
- 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.
- Toxics - Separation of Toxics
Observation: spray bottle working containers of cleaner and degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (stored on shelf with single service food trays and wrappers in prep area .
Correction: Containers of cleaners and othe toxic products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
|
04/21/2014 | Routine | |
- 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.
|
08/14/2013 | Routine | |
All temps correct, very clean. No violations. Great job!
No violation noted during this evaluation. | 02/01/2013 | Risk Factor | |
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