| No violation noted during this evaluation. | 01/21/2016 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (ice scoop).
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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision
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
|
06/24/2015 | Routine | |
| No violation noted during this evaluation. | 12/01/2014 | Follow-up | |
| No violation noted during this evaluation. | 12/01/2014 | Routine | |
Move sandwich prep unit foods to a unit that can maintain temperatures below 41 degrees Fahrenheit or keep documentation and discard these foods and replace every 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cole slaw and tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
06/11/2013 | Follow-up | |
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Dry goods in the back of the kitchen are stored in contact with dirty mops, brooms, and other cleaning equipment.
Correction: Separate dry goods and cleaning equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cole slaw and tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (0 parts per million).
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Straws were found stored touching drainage lines under the sink.
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
|
06/06/2013 | Routine | |
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Equipment - Good Repair and Proper Adjustment
Observation: Floor Drain was observed in a state of disrepair and damaged.
Correction: Repair the Floor Drain 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 Floor Drain, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in Cook area is not smooth and easily cleanable.( Floor in need of repair to make smooth and easily cleanable.)
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulb in Walkin Cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Hand drying was not provided at the hand washing lavatory in the back
Correction: Hand drying 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 Walkin Frez.
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.
|
12/06/2011 | Routine | |
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