- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in refrigerator is in poor repair.
The door gasket to the Beverage Air refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board is 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.
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03/21/2016 | Routine | |
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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12/15/2015 | Risk Factor | |
| No violation noted during this evaluation. | 08/07/2015 | Risk Factor | |
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: Observed accumulation of grime on the filters in the small exhaust ventilation system.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the food preparation area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles in the food preparation area noted in need of cleaning.
Observed accumulation of grime on the floor underneath the equipment.
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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03/25/2015 | Routine | |
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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11/17/2014 | Risk Factor | |
| No violation noted during this evaluation. | 05/28/2014 | Risk Factor | |
- Equipment - Cutting Surfaces
Observation: The cutting board on the sandwich unit is 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.
- Physical Facilities in Good Repair
Observation: Observed broken wall tiles in the cooking area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/21/2014 | Routine | |
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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06/05/2013 | Risk Factor | |
(FIRE CALL)l: warmer display case had a grease / electrical fire under and behind the back panel leading to the electrical wires. Employee was able to use a portable fire suppression unit and put out the fire. RCFD responded. Everything OK. Foods in the display case were recorded and tossed out. Market will call after repairs are made and the display case is cleaned up.
No violation noted during this evaluation. | 04/15/2013 | Other | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Ribs, onion rings, chicken and egg rolls hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed missing control knobs on the hot holding unit
Correction: Repair the hot holding unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven and grill is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven and grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: Observed accumulation of grime on the bottom compartment of the fryer.
Observed accumulation of grime on the top portion of the stove.
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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01/25/2013 | Routine | |
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