Need to keep up general cleaning and following cleaning schedules.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Wall by three compartment sink not sealed to metal also missing tile. Metal is pulling way form wall in grill area.
Correction: Managment need to provide a long-term corective action plan to make improvement to inside of kitchen.
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04/21/2015 | Follow-up | |
Talked to management about general cleaning and hiring an outside cleaning company
- Critical: Hands and Arms Cleaning Procedure*
Observation: Employee not driying hand before butting on gloves
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Food Storage - Clean and Dry Location
Observation: Dishes are being dried in walk-in cooler please ensure that a rack is decated to dishes and no food is stored under them.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Chili was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. In walk in dishes stored on a dirty tray
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the whole facility has accumulations of grime and debris.Walls, employee table, outside and inside of equiptment
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Wall by three compartment sink not sealed to metal also missing tile. Metal is pulling way form wall in grill area.
Correction: Managment need to provide a long-term corective action plan to make improvement to inside of kitchen.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sidewall hand sink
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
- Hand Drying Provision
Correction:
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04/13/2015 | Routine | |
Kitchen need to keep up on daily routine cleaning.
No violation noted during this evaluation. | 04/23/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the dish drying area is dirty with with accumulations of food residues.
Correction: Pre Clean food-contact surfaces of dish area before washing dishes or no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk in cooler and thru out the kitchen is 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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06/20/2013 | Routine | |
Recommend maintaining temperature logs at breading stations.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
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.
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01/17/2013 | Follow-up | |
Good Date Marking observed. Sanitizer effective at 200ppm. Left and reviewed cold holding logs. Re inspect in 7-10days. Reviewed employee Health.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: @FOOD@ 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.
- 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.
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01/08/2013 | Routine | |
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