Critical violations must be corrected in 10 days. PIC was advised to call a professional to clean the inside of the grease trap and tight the cover of the grease trap properly in place to avoid the gray water from escaping. Employees are cooking and moping the floor after dishes are wash and sanitized. Observed employee washing hands in between cooking and mopping the floor. Facility will be place in a risk control plan for date marking and sanitizing surfaces.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) cole slaw and pasta salad in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Plumbing System Maintained in Good Repair
Observation: The grease trap next to the 3 vat sink is in poor repair.Observed grease and water coming out of the unsealed cover.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Sanitizing chlorine base agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine chemical used has fragrance, it is not regular non scented bleach.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/04/2016 | Routine | |
Ventilation hood system is still in need of cleaning( just the part above the pressure cooker friers). Also, the ceiling intake cover still have dust and the coving next to the urinal in the men's bathroom has not been fix yet.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in the men's bathroom around the urinal is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair (repeated violation)
Observation: Vinyl flooring is missing around floor drain in front of three vat sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ventilation hood system 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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11/30/2015 | Follow-up | |
Critical violations must be corrected in 10 days. Non critical violations must be corrected in 30 days.
- Equipment - Good Repair and Proper Adjustment
Observation: The rubber underneath the metal plate that cover the grease trap is not sealed and tight.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the kitchen handwashing sink is less than 1 inch.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in the men's bathroom around the urinal is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the men's bathroom.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: Vinyl flooring is missing around floor drain in front of three vat sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grease trap noted in need of cleaning.
Correction: Grease trap 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ventilation hood system 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Pests - Controlling Pests*
Observation: Harborage conditions exist around the cement block that is located on top of the metal cover of the grease trap.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.There is a fax machine next to the vegetable slicer in the prep table across the 3 vat sink.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/29/2015 | Routine | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Copies of FDA Form 1B provided in Spanish and English. PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop handle in direct contact with ice in ice maker.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Green beans, cole slaw, and macaroni salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at ware washing area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided.
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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the men's toilet room
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- First Aid Supplies, Storage
Observation: First Aid Supplies are not being stored in a kit or container
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
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06/03/2015 | Routine | |
NOTES:
* Non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior of the hood system and wire shelving in disharea 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: ADJUSTED. Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located at the serving window shelving, inside the True 1DR Upright Cooler, and on the dish-area prep table shelving.
Correction: RELOCATED. Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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12/19/2014 | Routine | |
Notes:
Dust accumulation noticed around ceilings, wires and shelving. Need to be cleaned.
When right compartment in the 3 VAT sink is draining, water is backing up into other two compartments, plumbing connections also leaking underneath middle sink. Maintain plumbing in good repair, change sanitizing solution every 4 hours, or when gets dirty.
Facility looks much more cleaner and organized.
- Hair Restraints - Effectiveness
Observation: Female employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Pests - Controlling Pests*
Observation: Harborage conditions exist A few live roaches observed underneath 3 VAT sink.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/20/2014 | Routine | |
Notes:
PIC to monitor hot holding unit and food temperature to ensure at least 135 F for chicken. Highly recommended to start a temperature chart, take temperatures every 4 hours and record it.
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. Pesticide being applied by restaurant owner.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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05/22/2014 | Follow-up | |
Notes:
The right sink in 3 compartment sink is very slow to drain, (took 30 min to drain). It makes very complicated to change sanitizing solution every 4 hours or as needed. Provide necessary repair and keep 3 VAT sink in working condition.
Hot holding box is not keeping good hot holding temperatures and must be repaired or replaced.
The follow-up inspection will occur on May 21, 2014
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Fried chicken hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Plumbing System Maintained in Good Repair
Observation: The sink basin at the 3 VAT is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable. Card board on the floor.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Physical Facilities in Good Repair
Observation: Standing water on the floor around grease trap. Grease trap had weight on top to hold lid tight?
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter in the back room.
Correction: Maintain the premise free of litter.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Pesticide being applied by restaurant owner.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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05/14/2014 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Fried chicken, chicken breast and fries hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of hot holding cabinet.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin (equipment in the basin)
Correction: Provide sanitizer (chlorine or quat) at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide sanitizer (chlorine or quat) at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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02/14/2014 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Deep cleaning must be done around and underneath cooking and storing equipment . Floors and equipment must be kept clean and grease-free.
Do Not! apply any pesticides on your own! Use professional Pest Control Company.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors underneath equipment in the kitchen and inside walk-in cooler 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Large amount of dead roaches observed.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Tracking Powders - Pesticides*
Observation: Tracking powder pesticides are being used in the establishment
Correction: Refrain from using pesticides as tracking powder in the establishment. The use of tracking powder pesticides presents the potential for the powder to be dispersed throughout the establishment and could directly or indirectly contaminate food being prepared.
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11/13/2013 | Routine | |
All non-critical violations must be corrected within 30 days.
Sanitizing solution tested at 50 ppm.
Reviewed smoking policy and employee health policy with owner.
Discussed proper reheating for hot holding procedure.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Baked beans classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Responsibilities of Owner or Proprietor
Observation: Ashtray with cigarette butts found in the back room.
Correction: Remove ashtrays and/or smoking paraphernalia present in nonsmoking areas. Cease smoking in the non-smoking area.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/06/2013 | Routine | |
All violations have been corrected since the last inspection.
Discussed hot holding temperatures and holding cabinet condition with owner. Hot holding cabinet must be kept on high, sometime during cleaning, temperature knob being turned to low by accident. Employee to monitor unit and food temperature during the day.
No violation noted during this evaluation. | 05/15/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Hot holding cabinet is not supporting proper hot holding temperature of 135 F or above, chicken being refried during the day. Suggested to replace hot holding cabinet.
the follow-up inspection will occur on/about May 14, 2013.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Fried chicken and chicken strips hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Hot holding cabinet was observed in a state of disrepair and damaged. Unit is old and can't support proper hot holding temperature.
Correction: Repair hot holding cabinet, to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors around refrigeration and friers 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.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Ant and Roach Killer spray bottles (3) found stored with chemicals.
Correction: Remove unnecessary poisonous or toxic materials.
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05/07/2013 | Routine | |
Facility found in much better condition since the last inspection. All violations have been corrected.
Highly recommended to attend ServeSafe course, application in English and Spanish provided.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food sauch as chicken.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
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02/28/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on/about February 15, 2013.
Notes:
All unnecessary items and litter must be removed from back storage room. Kitchen facility must get cleaned and organized before next inspection.
Highly recommended to operator to attend the SERVSAFE course, application provided.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Gravy and baked beans was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Fried chicken and chicken filet hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the hot holding cabinet, preparation table, friers 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the shelving preventing its use.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the front hand washing sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observations: food debris, litter and wiping cloths on the floor. Floors behind equipment has occumulation of grease. Extra cleaning required.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Live and dead roaches observed in the kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Personal Care Items - Storage
Observation: Personal care and first aid items stored in such a way that they could contaminate food and equipment in the kitchen.
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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02/01/2013 | Routine | |
General cleaning of walls, floors and non-food contact surfaces in the dinning room, restrooms and kitchen needs immediate attention. A good overall general "housecleaning" is needed.
Non-critical violations must be corrected within 30 days.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving under the cabinets and 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in the dinning room and restrooms noted in need of cleaning. The floor in the walk-in refrigerator needs to be cleaned as well.
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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02/07/2012 | Routine | |
Facility has accurate calibrated food testing thermometer, chlorine sanitizer testing kit and 3-vat sink set-up for effective warewashing and sanitizing.
Chlorine (bleach) sanitizer solution concentration in use tested high at 200+ ppm in the wiping cloth containers. Staff adjusted the concentration down to 100 ppm.
"General housekeeping" and reduction of clutter and unnecessary items in the facility is still a challenge that still needs attention. Keep working to remove unnecessary items and clutter in the rear storage area of the facility.
Non-critical violations must be corrected within 30 days.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the bulk food dunnage rack and shelving under the prep tables has accumulations of grime and food 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 (repeated violation)
Observation: Floor under and behind all cooking equipment noted in need of cleaning. There is a build-up of grease, grime and food debris forming under the cooking equipment line.
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. Insects and rodents are attracted to grease and food debris deposits and build-up. A regular cleaning schedule should be established and followed to maintain the facility in a clean, sanitary manner and prevent vector infestations.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Back storeroom area is still a problem and may attract insects and rodents.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/18/2011 | Routine | |
Adequate food testing thermometer, chlorine sanitizer test kit and 3 compartment sink set-up on hand.
Owner/operator and staff have shown a steady improvement in complying with the sanitary regulations. "General housekeeping" and reduction of clutter and unnecessary items in the facility is still a challenge that still needs attention. Keep working to remove unnecessary items and clutter in the rear storage area of the facility.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Portion scoop and rubber spatula were found stored in a container of room temperature standing water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the 3 compartment sink and wiping cloth container.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
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11/16/2010 | Routine | |
Restaurant representatives - add corrected or new information about Golden Skillet, 7108 Hull Street Rd, North Chesterfield, VA 23235 »