| No violation noted during this evaluation. | 11/17/2015 | Follow-up | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The small square Red cutting board(s) along the prep area 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 (repeated violation)
Observation: Men's restroom handsink in poor repair. EHS observed sink not properly sealed to wall.
Correction: Repair and maintain all plumbing components ans fixtures. PIC has placed work order on plumbing devices.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in several lights located in kitchen not shielded, coated, or otherwise shatter-resistant. PIC has placed work order for light shields.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Insect Control Devices - Design and Installation (repeated violation)
Observation: EHS observed insect control device in a state of disrepair.
Correction: Repair or replace insect control device. If it cannot be repaired/replaced, then remove.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the three door reach-in refrigerator. EHS observed lights burned out inside reach-in
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.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Observed two mops , one stored in backedup mop sink and other stored on floor.
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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11/06/2015 | Follow-up | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. EHS observed employees preping orders without proper hair restaints.
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Cutting Surfaces
Observation: The small square Red cutting board(s) along the prep area 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: EHS observed out of use slicer, stored under prep table soiled with dust and debris.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: EHS observed a storage container of clean utensils on the clean/dry rack where utensils were clean but stored in a soiled container.
Correction: Clean and sanitize these surfaces for food contact. Remove and ensure the container is cleaned and sanitized as often as necessary to preclude buildup of food and moisture debris.
- Plumbing System Maintained in Good Repair
Observation: The mop sink sink basin observed with standing water.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: Men's restroom handsink in poor repair. EHS observed sink not properly sealed to wall.
Correction: Repair and maintain all plumbing components ans fixtures. PIC has placed work order on plumbing devices.
- Light Bulbs Protective Shielding
Observation: Light bulb in several lights located in kitchen not shielded, coated, or otherwise shatter-resistant. PIC has placed work order for light shields.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Insect Control Devices - Design and Installation
Observation: EHS observed insect control device in a state of disrepair.
Correction: Repair or replace insect control device. If it cannot be repaired/replaced, then remove.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the three door reach-in refrigerator. EHS observed lights burned out inside reach-in
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed two mops , one stored in backedup mop sink and other stored on floor.
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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10/22/2015 | Routine | |
- Temperature Measuring Devices
Observation: The thermometer in the 3 door reach in was broken and there was no thermometer located in the three door prep unit out front.
Correction: Provide and maintain 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.
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04/22/2015 | Routine | |
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the plastic lexans not in use on the clean dish rack are not smooth and contain cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Firehouse meat cooler behind the registers. ( Appears to have been broken and not yet replaced, however all temperatures in cooler were well below the 41 degree cold holding limit)
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic Lexan lids were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean dishes were observed drying on the clean drain rack located underneath a storage rack where a shop-vac was being sstored.
Correction: Store shop-vac in a location where there it is not at risk to contaminate clean dishware.
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10/22/2014 | Routine | |
Scoop with handle required for ice machine. Repeat from previous inspection.
Cooling procedure not observed, but discussed. Currently, meatballs are taken from hot holding at close of business, covered, and placed into cooler. Temps taken upon opening next business day. Reviewed proper cooling in detail with PIC as well as the public health significance of doing so.
Proper reheating also reviewed. PIC advised that reheating always reaches a minimum of 165F and occurs only once.
Sanitizing bucket and test kit provided- 200ppm.
Tip sensitive thermometer required.
All information reviewed with PIC.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Dust pan sitting in front of hand sink. Handle blocking access to sink basin.
Correction: Maintain access to handsink at all times of business as to encourage good hand washing practices among staff.
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04/14/2014 | Risk Factor | |
Improper scoop observed inside of ice bin. Scoop must have handle to prevent hand contact with ice.
Large spoons, various utensils improperly stored on wire rack. Ensure mouth portion is inverted inside of sanitized surface to minimize contact with hands.
Quats used as sanitizer. Test kit provided and properly demonstrated- 200ppm.
Good handwashing and glove use observed.
Hot holding temps monitored at least 4x daily.
All information reviewed with PIC.
No violation noted during this evaluation. | 06/06/2013 | Risk Factor | |
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