- Equipment - Good Repair and Proper Adjustment
Observation: Ice cream freezer was observed in a condition that prevents necessary maintenance and easy cleaning: excess frost observed on freezer's interior. .
Correction: Defrost the freezer to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Door gasket of low boy reach in refrigerator.
- Door gasket of dessert reach in refrigerator.
- Utensil bins in the storage area.
- Door gasket of the food prep reach in refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Cleaning Receptacles
Observation: Observed excess grease/debris build-up on exterior surface of the grease holding receptacle.
Correction: Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the hand washing sink in the kitchen has an accumulation of grime and debris.
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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10/28/2015 | Routine | |
| No violation noted during this evaluation. | 06/24/2015 | Risk Factor | |
| No violation noted during this evaluation. | 03/11/2015 | Risk Factor | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The macaroni and cheese on steam table was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Ensure all food for hot holding are reheated prior to placing in the steam table.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Utensil bin in the food storage area.
- Inside interior surfaces of deep fat fryer doors.
- Door Gasket of breakfast food prep reach in refrigerator. .
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room. l.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room. .
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hard to reach places of the floor (under and behind equipment and at floor/wall junctures) in the kitchen have an accumulation of grime and debris.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/04/2014 | Routine | |
| No violation noted during this evaluation. | 06/24/2014 | Risk Factor | |
| No violation noted during this evaluation. | 03/05/2014 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the prep table (lower shelf) next to the True reach in refrigerator, and 2 wire shelving units in the walk in refrigerator (left side) are not corrosion resistant, nonabsorbent, and/or smooth: shelves observed rusted.
Correction: Resurface or replace shelving units. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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: 2 knives on the knife rack in the kitchen.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Cabinet under the deep fat fryer (lower)
- Cavity of the oven.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/29/2013 | Routine | |
| No violation noted during this evaluation. | 08/29/2013 | Risk Factor | |
| No violation noted during this evaluation. | 06/04/2013 | Risk Factor | |
Food Temperatures, Continued: (Degrees F) Cold Holding: True 3-door Reach in Refrig: Chicken Salad: 39, Tortillas: 41.
No violation noted during this evaluation. | 02/22/2013 | Risk Factor | |
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