- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at kitchen food preparation area, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at kitchen food preparation area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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01/20/2016 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of apple sauce.
Correction: Discontinue the reuse of manufacturer containers for apple sauce storage. Provide approved reusable food storage containers designed for your food storage needs.
- Handwashing Signage/Handwashing Facilities
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.
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10/01/2015 | Routine | |
- 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.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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06/04/2015 | Routine | |
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the Whirlpool Reach-in-Cooler is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- 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 QT Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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01/30/2015 | Routine | |
| No violation noted during this evaluation. | 10/10/2014 | Routine | |
- 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the serving area 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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06/10/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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02/07/2014 | Risk Factor | |
They kept a record of the Chlorine residual on the dishes for a month. The dishwasher has been repaired and for 30 days the chlorine residual was 50-100ppm. Good job!
No violation noted during this evaluation. | 10/10/2013 | Routine | |
Monitor the dishes for sanitizer. VERY IMPORTANT!
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: The dishwasher was not sanitizing, because it was not dispensing chlorine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. After priming sanitizer then it began sanitizing the dishes.The dishes were rewashed and sanitized. Check sanitizer with strips daily.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory.
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. Instructed to use hand blower in adjacent bathroom.
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05/31/2013 | Routine | |
DO NOT USE DISHWASHER UNTIL IT IS FUNCTIONING PROPERLY.
- Sanitizing Solutions, Testing Devices (repeated violation)
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 - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishwasher is used to properly sanitize dishes before they are taken to main house.There was chlorine sanitizer being dispensed onto dishes..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.Instucted to take dishes to main house and WASH, RINSE, and SANITIZE dishes over in the 3 compartment sink.Told not to use dishwasher until it is repaired.
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01/29/2013 | Routine | |
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