- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the vegetable slicer is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the vegetable slicer to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the dry storage area 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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02/01/2016 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the soda machine 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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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11/16/2015 | Routine | |
| No violation noted during this evaluation. | 08/04/2015 | Routine | |
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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05/26/2015 | Routine | |
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the front was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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11/10/2014 | Routine | |
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. New seal is needed on bottom of door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the dry storage area 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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03/16/2014 | Routine | |
| No violation noted during this evaluation. | 07/15/2013 | Routine | |
| No violation noted during this evaluation. | 04/17/2013 | Routine | |
No violations noted during this inspection.
No violation noted during this evaluation. | 01/23/2013 | Routine | |
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