- Physical Facilities in Good Repair
Observation: The wall and counter top in Nurse Station 1 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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03/04/2016 | Routine | |
| No violation noted during this evaluation. | 11/30/2015 | Routine | |
| No violation noted during this evaluation. | 09/03/2015 | Routine | |
| No violation noted during this evaluation. | 05/05/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The Food staff are storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed drink stored above clean equipment on the storage rack.
Correction: Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Milk and Yogurt in the Nurse station 1 reach in cooler was observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The Nurse Station 2 ice machine door seal was observed in a state of disrepair and damaged. The Nurse Station 1 Reach in Cooler was observed in a state of disrepair and damaged. Observed an ambient air temperature of greater than 41'F.
Correction: Repair the ice machine door seal and reach in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door seal or reach in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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02/03/2015 | Routine | |
Sanitizer: Three Sink: Quaternary Ammonia, Concentration: 200ppm
No violation noted during this evaluation. | 11/04/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Pork tips in the walk in cooler were noted as not being adequately cooled to prevent the growth of harmful bacteria. Pork tips placed in walk in cooler around 8pm on 8-4-14, temperature checked by EHS around 10am.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Sour Cream in the walk in Cooler was cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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08/05/2014 | Routine | |
| No violation noted during this evaluation. | 05/06/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Tuna Salad in the walk in cooler is cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The Grey, Green, and Yellow cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the dishmachine sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The wall behind the dishmachine is not maintained in good repair. Observed several cracked and missing tiles on the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/04/2014 | Routine | |
| No violation noted during this evaluation. | 12/09/2013 | Routine | |
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors below shelves in the kitchen and dry stores 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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08/09/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cabinet (interior surfaces) under the deep fat fryer 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall above the 3 compartment sink and wall coving next to the ice machine is not maintained in good repair
Correction: Repair the wall and coat with a covering that is smooth, impervious and easily cleanable, Repair the wall coving. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Work orders are in to repair the wall and coving.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/26/2013 | Routine | |
- 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: Exterior surfaces of gas stove observed with accumulation of soil debris.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/17/2012 | Routine | |
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