- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Observed food stored on the floor.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Food Display/Preventing Contamination by Consumers
Observation: Food on display is not protected from contamination. Sneeze guards provided are not covering food. Adjust sneeze guards to protect food from contamination.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Observed cut leafy greens on the customer self serve buffet at the improper temperature of 62 F. Food was discarded. Recommend using Time As A Public Health Control for the cut leafy greens.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of the cardboard used to line the bottom of the reach-in/beer cooler is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Observed single service items stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the entrance to the kitchen is being used as a dump station. Corrected by instruction.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Floors, Walls, and Ceilings/Cleanability (repeated violation)
Observation: The acoustic ceiling tiles in the kitchenare not designed and/or constructed so that they are smooth and easily cleanable.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
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01/15/2015 | Routine | |
- Floors, Walls, and Ceilings/Cleanability
Observation: The acoustic ceiling tiles in kitchen are not designed, constructed, and installed so that it is smooth and easily cleanable.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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01/15/2014 | Routine | |
- Food Storage/Preventing Contamination from the Premises
Observation: Stored food is not protected from contamination. Cases of drinks stored on the floor in dry storage area.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of the acoustic type of ceiling tiles in kitchen area are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
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02/19/2013 | Routine | |
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