| No violation noted during this evaluation. | 02/01/2016 | Risk Factor | |
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed accumulation of grime on the exterior of the cooking equipment.
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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09/25/2015 | 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.
|
05/11/2015 | Risk Factor | |
- 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.
- 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed accumulation of grime on the filters of the exhaust ventilation system.
Observed accumulation of grime in the bottom compartment of the fryer.
Observed the build-up of grime on the exterior of the grill and fryer.
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
Observation: Observed accumulation of grim on the wall behind the cooking 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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09/25/2014 | Routine | |
| No violation noted during this evaluation. | 04/21/2014 | 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 of the exhaust ventilation system.
Observed accumulation of grime on the bottom compartment of the fryer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
09/24/2013 | Routine | |
| No violation noted during this evaluation. | 05/21/2013 | Risk Factor | |
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