- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the bottom of the under counter refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: The motor of the walk in refrigerators not maintained in good repair Heavy ice build up
needs to be evaluated
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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03/14/2016 | Routine | |
Health Dept permit not posted CORRECTED
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in freezer
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.
- Physical Facilities in Good Repair
Observation: The wall over the cold unit is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/25/2015 | Routine | |
- Temperature Measuring Devices
Observation: There was no visible temperature measuring device located in the under counter refrigerators
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the bulb burned out
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.
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09/09/2014 | Routine | |
cfm out of the building at time of the inspection
No violation noted during this evaluation. | 02/26/2014 | Risk Factor | |
NO CFM ON SITE AT THIS TIME NOT SURE IF ONE IS ON NSTAFF.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Employee Health
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cup in the ice container no handle or gloves
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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in freezer
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.
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08/26/2013 | Routine | |
CFM NOT ON SITE IS ON THE WAY FROM THE OTHER STORE
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.floor of the walk in freezer;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: container for the ice scoop
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the back roomis blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove theequipment preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: walls in the prep room noted in need of cleaning.The floor in the walk inn
refrigerator also.
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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01/17/2013 | Routine | |
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