All violations from the Sept. 15 inspection report have been corrected.
No violation noted during this evaluation. | 09/22/2015 | Follow-up | |
Hood cleaned 7/15. Provide area away from equipment/supplies for employees belongings. Also, remind employees to only use sanitizer in wiping cloth buckets.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw hamburger stored next to ready to eat (RTE) lunch meat (turkey) in walk in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food.
- Food Storage - Clean and Dry Location
Observation: filter powder for fry oil stored on the floor, uncovered.
Correction: Filter powder is considered food. Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct today.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 vat sink and prep sink 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. Correct within 2 weeks.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishes being washed and rinsed at 3 vat sink, no sanitizing step.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. CORRECT TODAY
- Critical: Backflow Prevention Device, When Required*
Observation: No back pressure preventer at hose with spray nozzle that is laying in 3 vat sink
Correction: Install an approved back flow/back pressure prevention device. Correct within one week
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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. CORRECT TODAY
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09/15/2015 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold hold unit.
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter 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 - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sinks 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.
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08/05/2014 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Correction:
- Physical Facilities in Good Repair
Observation: Floor tile, anad grout, paint drywall, paint board at potato cutter are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/30/2013 | Routine | |
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