- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equipment ( prep ref unit, work tables, walk-in shelves and walkin shelves) has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: walls and floors in the kitchen noted in need of cleaning.
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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11/18/2015 | Routine | |
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equipment and shelves in kiktchen and shelves in walk-in ref have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Knives stored in area that cannot be cleaned.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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07/17/2015 | Routine | |
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equipment has accumulations of grime and debris. Also hand washing sink has accumulation of grime and debris.
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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07/21/2014 | Routine | |
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Place food to be cooled in walk-in covered.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment and Utensils - Durability
Observation: Foil has been put on shelves and some equipment.
Correction: Remove this foil from surfaces of equipment and keep surfaces clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equpment and walk-in shelves has accumulations of grime and debris.
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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10/22/2013 | Routine | |
| No violation noted during this evaluation. | 12/20/2012 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Walk-in ref cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Knives were found stored beyween equipment
Correction: Store knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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12/13/2012 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee washed hands with gloves still on and then wiped golves with cloth towel.
Correction: Gloves to be removed before washng hands. Instruct food employees remove gloves to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Must also dry hands with disposasble towels.
- Cooling Methods (corrected on site)
Observation: Rice was being cooled with lid on container.
Correction: When items being cooled they should be placed in protected area and allowed to cool with lids removed.
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12/21/2011 | Routine | |
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