Ensure food manager certificates are renewed before the date of expiration, and that a certified food manager is available in the establishment during all operating hours. Certificates are valid to 3 years from the issue date. Health form 1-b, certified food manager class schedule, food handler class schedule, and temperature chart were given to the person in charge.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: The food handler was observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food
- Equipment - Cutting Surfaces
Observation: The cutting board 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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the 3-compartment sink is 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 the cart preventing its use.
- Conformance with Approved Procedures (corrected on site)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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02/10/2016 | Routine | |
Ensure a certified food manager is present during all operating hours of the day. Maintain food handler card and health form 1-b records. Ensure 3-compartment sink sanitizer basin is set at all times. Recommended for health permit renewal.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a small diameter metal stem measuring device.
Correction: Obtain at least one small diameter metal stem food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor and wall under the meat slicing table is 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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07/29/2015 | Routine | |
Display health department food permit in public view. Ensure a certified food manager is in the establishment during all operating hours. Have food handler card records readily accessible at all times. Federal form 1-B, food manager certification class schedule, and food handler class schedule given to the person in charge.
- Hair Restraints - Effectiveness (corrected on site)
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.
- Food Storage Containers; Identified with Common Name of Food (corrected on site)
Observation: Sugar removed from its original packaginig was observed unlableled.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device with a small diameter probe.
Correction: A temperature measuring device with a suitable smalldiameter
probe that is designed to measure the temperature of
thin masses shall be provided and readily accessible to
accurately measure the temperature in thin foods such as
meat patties and fish filets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: area around the nozzle of the soda machine in the dining room.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- 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.
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01/28/2015 | Routine | |
No soap or paper towels at handsinks- no covered receptacle in womans restroom- Drink counter is unfinished. Recommended for permit
No violation noted during this evaluation. | 07/22/2014 | Routine | |
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