- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands prior to donning gloves.
Correction: Instruct food employees 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave ovens have a splatter / food debris build-up.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: Grease / food debris build-up: interior line prep unit, fryer freezer, and exhaust hood filters.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors at the fryer / prep area have a grease / food debris / trash build-up.
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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12/21/2015 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the hamburger freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The interior of the hamburger freezer and line prep unit have a food debris build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors at the fryer and fryer freezer need cleaning / have a grease build-up.
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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01/08/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises
Correction: chicken fryers.
- Warewashing Equipment, Cleaning Frequency
Observation: The spray wand of the 3 compartment sink has a debris build-up.
Correction: Clean the spray wand: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Non-Food Contact Surfaces
Observation: Grease / food debris build-up: oven exterior ( top & sides), the door gaskets of the line reach-in freezer, exterior of the chicken fryer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease & debris.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located at the fryer / sandwich prep area does not meet the standard of: smooth, durable and easily cleanable. Floors need grout.
Correction: Refinish or replace the floor material at the area designated so it is: smooth, durable and easily cleanable.
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01/09/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: milk / egg batter at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the fryer freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises: chicken fryer.
Correction: Remove any unused or non-functioning equipment from the premises.
- Non-Food Contact Surfaces
Observation: Food debris build up inside the line prep unit.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris..
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located at the fryer / food prep are does not meet the standard of: smooth, durable and easily cleanable. Floors need grout.
Correction: Refinish or replace the floor material at the area designated so it is: smooth, durable and easily cleanable.
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02/28/2013 | Routine | |
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