- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handles of the sandwich unit 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.
- Toilet Rooms - Enclosed
Observation: Toilet room doors are not provided with self-closing doors
Correction: Provide a self-closer for the toilet room doors. 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
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02/26/2016 | Routine | |
Note: Just make sure to put the symbol beside the foods going to be offered undercooked on the menu to match the symbol with the consumer advisory statement. Observed one box of single service cups stored on the floor in the outside building which needs to be stored on approved shelving at least six inches off the floor.
No violation noted during this evaluation. | 10/16/2015 | Routine | |
Note: Management stated the dumpster will be relocated to the other side of the building and the new concrete pad will be poured soon. Also, an outdoor patio area was added with more seating. Observed one bowl of chips not covered with a suitable lid for protection in the kitchen.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening or back door of the food establishment is not protected against entry of insects and rodents since it does not have a self-closure.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bottle of sanitizer are not properly labeled with their common name.
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.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located on the food preparation table in the kitchen.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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07/17/2015 | Routine | |
Note: Observed one box of single service containers stored on the floor which needs to be stored at least six inches off the floor onto approved shelving in the dry storage closet/air conditioning closet.
- Food Storage - Clean and Dry Location
Observation: Observed foods stacked directly on top of other foods in the top of the sandwich unit where it is subject to other contamination.
Correction: Store foods with lids or a suitable covering to prevent other contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cinder blocks being used as table legs are not nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There is a floor mounted chest freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the preparation area are 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: Outer opening of the food establishment screen door is not protected 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, 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.
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04/21/2015 | Routine | |
Note: One bulk container of sugar not labeled with its common name. Management stated thinking about getting a chest freezer to put outside for food storage. Just need to make sure the freezer has overhead protection, is secure or has a lock on it, and is placed on a solid surface that is smooth, non-absorbent, and easily cleanable.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The raw shell eggs on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Store raw animal foods by cooking temperatures.
- Cooling Methods
Observation: The methods used for cooling chicken were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of beverage cups and carry out containers were found stored on the floor in the dry storage closet.
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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01/15/2015 | Routine | |
- 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.
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.
- 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
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) bread with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed unlabeled food containers of sauces, spices, and salt.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the wooden knife block is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. May install a magnetic knife strip instead.
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10/16/2014 | Routine | |
Please complete the following before the first routine inspection:
Need to make sure to label all containers of sanitizers and cleaners
Need to make sure that all hand wash sinks have soap, paper towels, a hand wash sign, and a trash can nearby
Make sure to obtain chlorine test strips to measure the strength of the sanitizer
Need to obtain a dish rack or make sure there is adequate means to air dry all clean equipment before use
Need to obtain a thin tip probe thermometer to check the temperature of foods
Make sure before opening to wash, rinse, and sanitize all equipment in the facility
No violation noted during this evaluation. | 09/15/2014 | Pre-Opening | |
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