Discussed designating a specific time to proportion product into smaller quantities to insure that the product is handled quickly to prevent rise in holding temperatures. Note: Facility in need of routine detail cleaning.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the kitchen equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/16/2015 | Routine | |
- Clean and sanitize the inside of the prep refrigerator with egg the station on the cook line. Also make sure to clean in, around, and behind equipment so debris does not build up.
- Monitor the milk cooler on the front server line as the product was holding at the maximum temperature allowed, 41 degrees.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the Victory egg station has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
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09/30/2014 | Routine | |
The following violations have been corrected: 0220 / 0540 / 1900 / 0550 / 1530.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the kitchen equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under and behind kitchen equipment noted in need of cleaning.
Correction: All floors, walls, 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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09/11/2013 | Follow-up | |
Facility needs to be re-organized to facilitate staff with proper facility maintenance..
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The kitchen staff are drinking from uncovered containers in the food preparation area.
Correction: Employees may drink from a closed beverage container (single-service straw and lid covered cup) 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: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed food being handled with gloves that needed to be changed after cracking raw eggs.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in running water of sufficient velocity to flush particulates to the drain.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide Quaternary Ammonia at proper concentration of 200 - 400 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Under and behind kitchen equipment noted in need of cleaning.
Correction: All floors, walls, 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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08/26/2013 | Routine | |
Restaurant clean and well-maintained. No violations observed this date.
No violation noted during this evaluation. | 12/20/2011 | Routine | |
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