No foods on premises to take temperatures of. This is a catering kitchen only. The sink fixture is loose in the men's restroom that is located outside of the kitchen.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/11/2015 | Routine | |
All food temperatures taken were ambient air temperatures, there were no food temperatures to be taken. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. Permit Issued.
No violation noted during this evaluation. | 12/01/2014 | Risk Factor | |
All food temperatures taken were internal.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit if bleach is to be used to sanitize dishes, or a quaternary ammonia test kit (QT-40 for multi-quat, QT-10 for single quat) is quaternary ammonia is to be used so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Sanitizer dispenser at three compartment sink is non-operational.
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Bleach can be used to sanitize dishes and should be at a concentration of 50-150 ppm.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container in the kitchen.
Correction: Provide a trash can in the kitchen, ensure there is a trash can by the hand sink as well.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/16/2014 | Routine | |
This is a pre-opening inspection. No food was available to take temperatures of at time of inspection.
- Sanitizing Solutions, Testing Devices
Observation: Test strips not available for sanitizer.
Correction: Provide appropriate test strips for sanitizer to be used so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The spray sink counter is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: Stove drip tray needs to be cleaned.
Correction: Clean
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the 3 compartment sink was measured at 101°F.
Correction: Make necessary adjustments to valves and lines serving the 3 compartment sink to provide water of at least 110°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Vent hood and lighting not operational. Person in charge stated that the breaker may be tripping.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles and light fixtures in the in the kitchen observed dusty.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead insects observed on floor around dishmachine.
Correction: Clean floor.
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09/19/2013 | Routine | |
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