Ensure food handler cards are renewed on time.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) turkey meat in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the 2-door refrigerator and 3-compartment sink is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Mops - Drying Mops (corrected on site)
Observation: Mops and brooms 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. Mops can contaminate food and food preparation areas if not properly cleaned and
stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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03/07/2016 | Routine | |
Ensure door gaskets on the refrigerator are cleaned regularly to prevent accumulation of mold and mildew. A small diameter metal stem thermometer has been obtained. Recommended for health permit renewal.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Turkey sandwich meat was cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The hot water valve at the kitchen sink was observed to be leaking.
Correction: Repair the leak on the hot water valve at the kitchen sink to ensure the flow of hot water is controlled properly and available at all times.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets on the 2-door refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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08/27/2015 | Routine | |
Staff has been scheduled for the next food manager certification class. Ensure a small diameter probe thermometer is available in the establishment.
- Critical: Demonstration of Knowledge*
Observation: The person in charge posesses an expired food manager certificate.
Correction: Attend a certified food manager class and obtain a valid food manager certification.
- Kitchenware and Tableware
Observation: Unwrapped knives, forks, or spoons were not stored in the kitchen with the handles up or facing the employee.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Physical Facilities in Good Repair
Observation: The kitchen wall is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the wall panel and corner of the wall.
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02/02/2015 | Routine | |
Health form 1-B was given to the person in charge. Ensure food handler records are readily accessible at all times. Recommended for health permit renewal.
- Equipment and Utensils - Durability
Observation: The toaster oven is not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with a commercial grade unit. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Handwashing Cleanser; Availability (corrected on site) (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 (corrected on site) (repeated violation)
Observation: No disposable towels were provided a 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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07/29/2014 | Routine | |
Kitchen is well organized. Hand washing sink properly stocked. Ensure wiping cloth buckets are prepared in the kitchen at all times. Clean non food contact surfaces regularly to prevent the accumulation of grime and debris.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: toaster oven
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/28/2014 | Routine | |
Certified food manager class schedule given to the person in charge. Ensure paper towels and soap are stocked at all times. Recommended for health permit renewal.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the toaster oven, door gaskets on the refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser; Availability (corrected on site) (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 (corrected on site) (repeated violation)
Observation: No disposable towels were provided a 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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07/16/2013 | Routine | |
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The inside of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the inside of the microwave oven at least every 24 hours.
- Kitchenware and Tableware (corrected on site)
Observation: Unwrapped knives, forks, or spoons were not stored in the kitchen with the handles facing the same direction.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Handwashing Cleanser; Availability (corrected on site)
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 (corrected on site)
Observation: No disposable towels were provided a 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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02/08/2013 | Routine | |
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