Maintain temperature charts for all cooling units. Ensure outer openings are protected against insect and rodent entry at all times. Safe cooling chart and food temperature chart given to the establishment. Recommended for health permit renewal.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Jerk chicken 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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) goat and ox tail in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Outer Openings; Protected (corrected on site) (repeated violation)
Observation: Doors of the kitchen and dry storage area of the food establishment are not closed to protect against entry of insects and rodents.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Fan screen in the back storage room was 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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/14/2015 | Routine | |
Store less food in the kitchen refrigerator to increase airflow for better cold-holding. Awaiting door gasket replacement part for the kitchen refrigerator.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: No sanitizer bucket observed for wiping cloths.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: The Super Saver refrigerator was observed with an accumulation of water.
Correction: Protect food from contamination by storing the food in a clean and dry location. Ensure the interior of the refrigerator is free of excess water.
- Equipment - Cutting Surfaces
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Outer Openings; Protected
Observation: The backdoor was observed opened.
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
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07/09/2015 | Routine | |
Ensure separate soap and sanitizer solutions are used.
No violation noted during this evaluation. | 03/03/2015 | Routine | |
Stir foods frequently during cooling process. Recommended for health permit renewal.
No violation noted during this evaluation. | 11/17/2014 | Routine | |
- Equipment - Cutting Surfaces
Observation: The blue cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Lighting, Intensity (corrected on site)
Observation: No lighting was observed in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Install a working light bulb.
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09/17/2014 | Routine | |
- Single-Service and Single-Use, Characteristics
Observation: Non-food grade plastic bags were observed being used for food storage.
Correction: Discontinue use of the non-food grade bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
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05/15/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the 2-door refrigerator damaged.
Correction: Repair or replace the 2-door refrigerator door gasket in accordance with the manufacturer's specifications.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the back room is not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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02/10/2014 | Routine | |
Recommended for health permit renewal.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the back room are not shielded or shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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11/05/2013 | Routine | |
Ensure food handler cards are kept up to date for all employees. Food handler class schedule was given to PIC.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the back room is not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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08/08/2013 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Light Bulbs Protective Shielding
Observation: Light bulbs in the back room is not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Toilet Rooms; Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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04/22/2013 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, a high concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide chlorine at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Toilet Rooms; Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaning chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/23/2013 | Routine | |
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