| No violation noted during this evaluation. | 01/28/2016 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wood spacer behind the handwashing sink is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Paint or seal the wood's surface. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the food prep reach in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and or debris:
- Inside the light shield of the florescent light at the north end of the kitchen.
- Fan shrouds (2) inside the Continental reach in refrigerator.
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: Hard to reach places of the floor throughout the kitchen have an accumulation of grime and/or debris.
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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10/07/2015 | Routine | |
| No violation noted during this evaluation. | 06/08/2015 | Risk Factor | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the rest-room.
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
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02/04/2015 | Risk Factor | |
- 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
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Turbo Air reach in deli top refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
- Physical Facilities in Good Repair
Observation: Floor in the fryer area is not maintained in good repair
Correction: Replace the missing floor tile to ensure a smooth, impervious and easily-cleanable surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the fryer area and in hard to reach places in the kitchen has an accumulation of grime and/or debris.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment: upstairs store room has an accumulation of items/Styrofoam.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/14/2014 | Routine | |
| No violation noted during this evaluation. | 06/16/2014 | Risk Factor | |
| No violation noted during this evaluation. | 02/20/2014 | Risk Factor | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken. Chicken observed thawing in sink without running water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Sanitizing Solutions, Testing Devices (corrected on site)
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 bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the chest freezer has an accumulation 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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees: sign missing from employee rest-room.
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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10/16/2013 | Routine | |
| No violation noted during this evaluation. | 07/11/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container (coffee cup) stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container 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.
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03/13/2013 | Risk Factor | |
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