- Hair Restraints - Effectiveness
Observation: One employee working in the kitchen was not wearing a hair restraint.
Correction: We require that all employees working in the kitchen wear a hat, an open visor, a hair net, a scarf, or some other type of hair covering that we have approved.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: There were yellow cones, and one tea brewer unit, on the floor directly in front of the handwashing sink that is located to the right of the three-compartment (dishwashing) sink.
Correction: All handwashing sinks must be unobstructed, and easily available for use for handwashing, at all times. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. This violation was immediately corrected by the establishment management.
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04/01/2016 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: There is a build-up of visible soil on the floor in the walk-in refrigerator, near all of the shelf units.
Correction: The floor in the walk-in refrigerator needs to be placed on a more frequent cleaning schedule. All areas of the walk-in refrigerator floor need to be thoroughly scrubbed, and washed, rinsed, and sanitized, as soon as possible.
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09/09/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Physical Facilities in Good Repair
Observation: The floor tile in the mopsink area has rough surfaces. The grout between the tiles has worn away, and is no longer present. Also, below the staircase, in the kitchen area, where bread racks are stored, there are rough surfaces, and two "indentations," in the ceiling/wall surfaces.
Correction: We require that the physical facilities be kept in good repair. The floor of the mopsink is difficult to keep clean- the mopsink floor surface is no longer smooth- as a result of the grout missing between the floor tiles. The tile floor in the mopsink needs to be re-grouted. Also, the floor/wall surface, below the stairs in the kitchen area, needs to be repaired and repainted. These repairs need to be completed prior to renewal of the permit, on, or before, 31-Oct-2015.
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01/14/2015 | Routine | |
- Jewelry - Prohibition
Observation: One of the foodservice workers had a ring on under her disposable gloves, which was not smooth and easily cleanable.
Correction: The only ring that we allow to be worn in the kitchen is one plain wedding band. No other rings may be worn.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: There was no detectable sanitizer in any of the buckets of wet wipecloths in the kitchen, as measured by "quat"type test strips, and as measured by "bleach-type" test strips.
Correction: We require that all wet or damp wipecloths, in kitchen and food prep areas, contain a sanitizing solution at all times. If "quat" type sanitizer is used, available chlorine level must be 200-400 ppm at all times, as measured by the "quat" type test strips. If a "bleach" (or powdered bleach) type sanitizer is used, the available chlorine level needs to be 50-100 ppm at all times, as measured by the bleach-type test strips. This violation was immediately corrected by the establishment management.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The "hanging" or "display" thermometer, in the walk-in refrigerator, was broken. Reading 20 F too low.
Correction: Replace this thermometer with an accurate thermometer. We require that there be an accurate "hanging" or "display" thermometer in each refrigerator and freezer.
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06/18/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 12/31/2013 | Risk Factor | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Backflow Prevention Device, Design Standard
Observation: There is a sprayer attached to the hose at the mopsink/service sink. But there is no "double check valve with an intermediate atmospheric vent" type of back flow preventer installed, between the faucet and the hose.
Correction: We require that there be a " a double check valve with an intermediate atmospheric vent" type of back-flow preventer between the faucet, and the hose, in the mopsink area-because a sprayer is sometimes hooked up to this hose, creating a "water under pressure" situation.
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06/21/2013 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 12/17/2012 | Routine | |
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