- Handwashing Cleanser - Availability (repeated violation)
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
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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10/22/2015 | Routine | |
Repairs to prevent water from leaking into the ceiling of the walk-in refrigerator have been made.
No violation noted during this evaluation. | 08/25/2014 | Follow-up | |
The roof of the walk-in refrigerator has not been repaired. The owner has scheduled to have it repaired tomorrow (8/8/2014). A follow-up inspection will be conducted on or about 8/15/2014.
- Physical Facilities in Good Repair (repeated violation)
Observation: The seam between two pieces of the walk-in refrigerator roof do not form a proper seal, thus some water is dripping into the walk-in.
Correction: Maintain physical facilities in good repair.
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08/07/2014 | Follow-up | |
- Physical Facilities in Good Repair
Observation: The seam between two pieces of the walk-in refrigerator roof do not form a proper seal, thus some water is dripping into the walk-in.
Correction: Maintain physical facilities in good repair.
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07/11/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored with over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes and grated cheese in cold holding were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/09/2013 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Large container of tomato sauce was not adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Product was discarded.
- Handwashing Cleanser - Availability (corrected on site)
Observation: There were no paper towels of soap provided at the hand washing lavatory in the kitchen.
Correction: Hand soap and paper towels 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.
- Personal Care Items - Storage (corrected on site)
Observation: Personal items stored on or over food preparation surfaces
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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02/13/2013 | Routine | |
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