- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Food 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) food, the food should have been discarded 10 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators, freezers, gaskets, push cart, grills, microwave oven, fryers, ovens, hot gloves, chemical storage cabinet, steam well, storage racks, bread storage racks, hot holding unit, support tables, speed racks, ice machine, can opener, exhaust hood and filter system.
Correction: Clean and maintain cleanliness of the equipment.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, air vents, lights, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, vents, lights, 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter. (Around the dumpster.)
Correction: Maintain the premise free of litter.
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02/09/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Foods 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.
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11/23/2015 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees observed donning gloves without washing their hands.
Correction: Instruct employees to wash their hands before donning gloves.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 12 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
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09/03/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard food held above 41 F for over 4 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hot holding box, fryers, ovens, exhaust hood system, grills, storage shelving, chemical storage cabinet, soda dispensing machine, microwave ovens, refrigerators, freezers, and gaskets.
Correction: Clean and maintain cleanliness of the equipment.
- Refuse Outside Receptacles
Observation: The refuse container located outside the establishment is missing its lid. (Damaged lid.)
Correction: Replace the missing cover of the outside refuse container with one that is a tight fit.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling tiles, throughout the facility, were noted stained.
Correction: Replace the stained tiles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, wall, lights, vents, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter. (Around dumpster.)
Correction: Maintain the premise free of litter.
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02/27/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employees observed donning gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning gloves.
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11/07/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Foods, in the hot holding unit, were 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
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07/17/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Prep area.)
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Foods 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)
Observation: Foods, in the line low-boy refrigerator, were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
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05/09/2014 | Risk Factor | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hot holding unit, fryers, splash guard, micro wave ovens, grills, storage racks, push cart, refrigerators, freezers, gaskets, ovens, chemical storage cabinet, soda machine, fryer station, ice machine, broiler, can opener, and exhaust hood and filter systems.
Correction: Clean and maintain cleanliness of the equipment.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The dumpster is a missing lid.
Correction: Repair or replace the missing lid.
- Physical Facilities in Good Repair
Observation: The hand washing sink, in the kitchen, and the men's urinal need to be recaulked.
Correction: Recaulked the units to prevent water damage.
- Physical Facilities in Good Repair
Observation: The walk-in freezer was observed with a large build up of ice on the floor.
Correction: Remove the ice and keep the freezer free of ice build up.
- Physical Facilities in Good Repair
Observation: The floor drain cover was observed missing from the kitchen floor.
Correction: Replace the cover.
- Physical Facilities in Good Repair
Observation: The light shielding, in the kitchen, was observed cracked.
Correction: Replace the cracked shielding.
- Physical Facilities in Good Repair
Observation: Ceiling tiles, throughout the facility, were observed torn or stained.
Correction: Replace the torn or stain tiles.
- Physical Facilities in Good Repair
Observation: The walls around the mop sink area were observed peeling and chipping.
Correction: Repair the walls, so to be, smooth and easier to clean.
- Physical Facilities in Good Repair
Observation: The Mix' n Chill machine was observed leaking onto the floor.
Correction: Repair or replace the leaking unit.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls, lights, vents, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, 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.
- Mops - Drying Mops
Observation: Mops 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Container of cleaning chemical was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/05/2014 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
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11/18/2013 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee observe donning gloves without washing their hands,
Correction: Instruct employees to wash their hands when donning gloves.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of cleaning chemical was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/30/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Prep area.)
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Green beans 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)
Observation: Sliced 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.
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06/19/2013 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employees observed donning new gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning new gloves.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) ham in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grills, push carts, refrigerators, freezers, gaskets, splash guards, hot holding units, fryers, ovens, ice machine, chemical storage cabinet, coffee machines, soda dispensers, exhaust hood and filter systems.
Correction: Clean and maintain cleanliness of the equipment.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. (0 Parts Per Million, PPM.)
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (To-go containers.)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: A build up of ice was observed on the floor of the walk-in freezer.
Correction: Remove the ice build up and keep the freezer free of ice build ups.
- Physical Facilities in Good Repair
Observation: The ceiling tiles, throughout the facility, were observed stained or peeling.
Correction: Replace the stained or damaged tiles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls, lights, and vents, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter (Around dumpster area.)
Correction: Maintain the premise free of litter.
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02/27/2013 | Routine | |
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