| No violation noted during this evaluation. | 01/12/2016 | Risk Factor | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees 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
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Roud screen strainer was observed in a state of disrepair and damaged. (broken pieces of screen mesh)
Correction: Replace the strainer.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the metal slide tray of the ice machine was to have pink mold and gunk. Dry towel the slide tray.
Correction: Clean the surface of slide trayt any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Physical Facilities in Good Repair
Observation: Cove molding around the floor behind and around the triple sink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
08/13/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. (ice scoops stored in a container where the drips from the scoops are soiled.)
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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The two deli tops are using broken thermometors.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the metal slide tray of the ice machine in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of slide tray at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the door gaskets of the deli-top refrigerators 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.
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05/11/2015 | Routine | |
Non risk items were discussed with the person in charge.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: TTwo of the kitchen personnel were found to be drinking coffee with no lids in the food prep area.is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surface of the plastic slide tray of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris deposits
Correction: Use a dry paper towel to clean the surface of ice machine slide tray at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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01/08/2015 | Risk Factor | |
Opening inspection for this catering business.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Maintenance Tools - Storing Maintenance Tools
Observation: Decide where the brooms, dust pans, etc. will go and hang hooks to keep these items up off the floor.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
|
07/09/2014 | Routine | |
OK to Operate. See inspection for items needed to be finished.
No violation noted during this evaluation. | 07/02/2014 | Pre-Opening | |
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