- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes washed in dishmachine. The rinse water was observed at 64*F and the test paper did not indicate the temperature got hot enough for the specific time period needed to properly sanitize dishes.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Dishes washed in the dish machine are to be sanitized in the three compartment sink sanitizer for at least 30 seconds.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee restroom.
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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11/20/2015 | Risk Factor | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Pans of food were stacked on top of each other in the freezer without being covered, allowing the bottom of pans to sit directly on the food.
Correction: Prevent cross-contamination by storing food in packages, covered containers, or wrappings. The bottoms of pans have sat on different surfaces and there is no guarantee they are clean.
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07/13/2015 | Risk Factor | |
All food temperatures taken were internal. Note: All foods on the buffet are under a 4 hr time control.
- Person in Charge
Observation: Certified Food Managers Certificate has expired.
Correction: Re-register CFM.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning: Reach in cooler shelving rusting, broom in poor repair (and soiled), employee restroom door mis-aligned, some storage wire shelves beginning to rust, buffet line back wall surface starting to worn.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean glasses in a dish rack were found stored on the floor.
Correction: Store all dishes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: Mopsink dispenser soap is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the back reach-in freezer not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Paint peeling on window seals and on walls and ceilings in several areas throughout facility. Floor tiles damaged in some areas of kitchen. Grout in women's restroom is cracked along edges of the wall. Plaster is damaged in dry foods storage room ceiling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/12/2015 | Routine | |
All food temperatures taken were internal. CFM certificate expires 12/5/2014, a new certificate must be obtained.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: Gaskets torn to salad cooler, cookline refrigerator has rusted racks, the refrigerator in the back has rusted racks, the storage shelves are rusting in chemical room, the wooden storage shelves outside of chemical room have peeling paint and one cabinet door broken, the electric box panel grid is rusting in dish room, the serving line laminate coating is worn and damaged.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: The insides of buffet cabinets (corrected during inspection), gaskets to cookline refrigerator (corrected during inspection), the shelves in back refrigerator, the sides of cookline equipment, the shelves inside chemicals storage room and the white cabinets outside of the chemical storage room.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (corrected on site)
Observation: The outdoor refuse container is stored on absorbent material (grass).
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light fixture in the main part of the kitchen and lights over buffet are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. A gap exists under the right side of the door where the concrete is not level.
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 in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: The floor behind serving buffet line is warped and rotting
Correction: the column is rotting and damaged behind the buffet serving line
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Brass polish stored under buffet cabinet with 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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12/01/2014 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
Some fo the GRP's discussed were the following: The building is sustaining structural damage from steam pipes under the floor. The hardwood floors in the back dining room are whelped up (looks like waves) with one swelling approximately 6 inches above the floor. The back walls of the dining room are separating as well with cracks observed near the bottom of the wall and the floor behind the serving line is stained from water damage. It is recommended that structural damages be repaired.
Notes: The hand sink has no hot water in the kitchen due to boilers receiving maintenance. A temporary hand washing station has been set up with running hot water. Restore hot water to hand sink as soon as possible. The automatic sanitizer dispenser must run a little while before it discharges sanitizer, ensure sink is not filled until sanitizer is dispensing. Some unused/damaged pans were stored in the chemical storage room with chemicals and on the floor. These unused items were thrown away. Do not store items in the facility that are unnecessary to the food establishment. The hot holding cabinet was at approximately 120*F, foods were still at adequate hot holding temperatures because they were recently cooked, but the fish cooked 20 min before had a internal temperature of 137*F in the hot holding cabinet, and was at 174*F when it was cooked. If the fish had sat any longer it would have not kept temperature. Ensure the hot holding cabinet is turned on and the thermostat set up high enough to properly hot hold foods before foods get set in cabinet.
No violation noted during this evaluation. | 08/01/2014 | Risk Factor | |
All food temperatures taken were internal.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>>Hansink in women's restroom
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Beverage Aire cookline refrigeration unit racks are rusting
>>True refrigeration unit racks are rusting
>>Reach-in freezer racks rusting by back door
>>A few prep-tables undercounter shelving is rusting
>>Inside of drawers at cookline rusted
Correction: Repair, or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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03/27/2014 | Routine | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the brick supporting dishmachine table leg is not corrosion resistant, 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 - Good Repair and Proper Adjustment
Observation: The following equipment was observed in poor repair:
>>Racks in back room refrigerator beginning to rust
>>Legs of tables in kitchen paint peeling and rusting
>>Legs of tables in dishwash area paint peeling and rusting
>>Inside of drawers on cookline rusting
Correction: Repair or replace
- Equipment - Cutting Surfaces
Observation: Multiple cutting boards on shelf 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The soft serve machine in dining area is not being cleaned and sanitized at the required frequency.
Correction: The soft serve machine must be cleaned and sanitized daily.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the side of fryer 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.
- Plumbing System Maintained in Good Repair
Observation: Sink fixture leaking in employee restroom.
Correction: Plumbing systems and components shall be maintained in good repair. Repair leak or replace fixture.
- Light Bulbs Protective Shielding
Observation: Light fixture in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Lights out in the light fixture located in the storage closet where employees keep their coats
Correction: Repair or replace light .
- Physical Facilities in Good Repair
Observation: The following physical structures are in poor repair:
>>Floor tile does not meet wall in several areas of kitchen
>>Pieces of floor tile in dry goods storage missing
>>Paint peeling on walls and ceiling of dry goods storage room
>>Wall damaged in dry good storage area to the left of door
>>Coving no longer sealed to wall in dry goods storage area
>>Plaster is damaged in chemical closet
>>Paint peeling in corner of wall in dining area
>>Floor damage in employee restroom around toilet and pipes
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures need to be cleaned:
>>Floor behind fryer
>>Floor below mixer
>>Floor under salad bar
>>Floor in corner of employee restroom behind toilet
>>Wall behind dishmachine
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead insects found on floors by traps under mixer and in dry goods storage area
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter (corrected on site)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/11/2013 | Routine | |
all food temperatures are internal.
2013 permit issued
- Equipment - Good Repair and Proper Adjustment
Observation: Inoperable mixer (has peeling paint and leaking oil) on premises.
Correction: Remove from the premises.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Gap exists at wall-gas conduit next to stove.
Correction: Eliminate the gap as a cleaning hazard exists.
- Outer Openings - Protected
Observation: Gaps exist below back screen door.
Correction: Eliminate gaps to prevent pest harborage.
- Hand Drying Provision
Observation: Paper towels not provided in employee rest room.
Correction: Corrected. Ensure hand sinks are supplied with disposable paper towels.
- Physical Facilities in Good Repair
Observation: Wall peeling off (plaster?) several areas dry storeoom.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: 1) Floor not clean along backwall cookline and in soda syrup cabinet.
2) Wall not clean next to stove at gasline.
Correction: Clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead insects observed on floor in soday syrup cabinet.
Correction: Clean to remove.
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12/10/2012 | Routine | |
all food temperatures are internal.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) reach-in freezer (adjacent to back door) door gasket torn
2) salad reach-in refrigerator door gaskets torn
3) ice build up observed along upper door frame of reach-in freezer adjacent to the back door
Correction: Maintain equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the @EQUIPMENT@ 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.
- Lighting, Intensity
Observation: Lights not operational at vent hood system.
Correction: Restore lights to operation.
- Physical Facilities in Good Repair
Observation: One of the floor tiles is damaged/no longer sealed to floor in the storeroom.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below fryers/cookline
2) floor tile in storeroom appears to have mildew
3) wall and conduit left of stove
Correction: Clean.
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09/13/2012 | Routine | |
all food temperatures observed are internal.
recommended spreading hash out into a thinner layer to allow for proper cooling--suggestion was taken.
- Equipment - Good Repair and Proper Adjustment
Observation: Salad reach-in refrigerator door gasket torn.
Correction: Repair/replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Meat slicer not clean.
Correction: Corrected. Clean and sanitize the food contact surfaces of the meat slicer after use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor is not clean below:
1) the cookline
2) dish machine
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Conduit-wall juncture left of the stove is not clean.
Correction: Clean.
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06/04/2012 | Routine | |
all food temperatures observed are internal.
- Critical: Hands - When to Wash*
Observation: Observed an employee taking clean utensils out of the ware washing machine after handling dirty utensils in the 3-compartment sink.
Correction: CORRECTED DURING EVALUATION. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink in front of the warewashing machine is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Food mixer has peeling paint.
Correction: Repair the mixer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the mixer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The splatter area of the mixer is dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: Cook line refrigerator door gasket not clean.
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: Baseboard and grout below dish machine's not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/06/2012 | Routine | |
all food temperatures observed are internal.
When running the sanitizer solution at the three compartment sink, ensure it is lukewarm or tepid water (70-75*). Observed at least 105*.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Beef pot roast prepared at Main Cafe yesterday and brought over to Holly Tree (properties are direclty adjacent to one another) was observed at improper temperatures (47-50*).
Correction: Corrected by discarding. Suggested taking internal temperature of food to ensure it is at or below 41* prior to relocating it to Holly Tree. Product was wrapped with a layer of plastic wrap and a layer of foil. Food shall be cooled form 135* to 70* within 2 hours and from 70* to 41* within 4 hours.
- Equipment - Good Repair and Proper Adjustment
Observation: The left door gasket of the cookline refrigerator is torn.
Correction: Repair/replace.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) sides of equipment at cookline
2) rotisserrie oven table is dusty
3) cookline refrigerator door gaskets
Correction: Clean.
- Light Bulbs Protective Shielding
Observation: Light cover missing at prep area.
Correction: Install the light cover or plastic light tubes over each light with ends at each end.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below cookline equipment
2) minimal debris on floor below storeroom refrigerator and freezer
3) light covers at prep area are dusty
Correction: Clean.
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12/06/2011 | Routine | |
all food temperatures observed are internal.
bottom interior of steam line cabinetry has been repaired.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling several pans of just cooked mac and cheese (in cookline refrigerator tightly covered at 148*) were not adequate.
Correction: Corrected. 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Hand sink begining to separate from wall in kitchen.
Correction: Seal to wall.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Sealant eroding at vent hood system (strands are hanging down from the vent hood).
Correction: Remove strands and re-seal if needed.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensate dripping below the storeroom freezer.
Correction: Repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Splatter area of table top mixer not clean.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: Cookline reach-in refrigerator door gaskets are not clean.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: 1) Floor around reach-in refrigerator is not clean due to food spillage.
2) Floor not clean below fryers and minimal debris observed under stove, oven, and prep sink.
Correction: Clean.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Personal bag stored with sleeves of cups below front cabinetry.
Correction: Corrected. Store personal belongings separate from food, utensils, equipment, linen, and single service. Store personal items in provided designated area.
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09/07/2011 | Routine | |
all food temperatures observed are internal.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling chicken salad is not adequate.
Correction: Corrected. 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. Food shall cool from 135* to 70* within in 2 hours and from 70* to 41* within 4 hours.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) wood surfaces below steam table are damaged
2) reach-in freezer door gasket is torn (small tear)
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Small area of floor below stove and fryer is not clean.
Correction: Clean.
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04/13/2011 | Routine | |
all food temperatures observed are internal. 2011 permit issued
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Bottom interior of steam line cabinetry is in poor repair.
2) Salad prep refrigerator door gasket torn
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) self service ice chute
2) meat slicer
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: Right side of grill and left side of fryer not clean.
Correction: Clean.
- Physical Facilities in Good Repair
Observation: 1) Areas of wall have peeling paint/plaster in the dry storeroom
2) Paint blistering on corner wall juncture in women's restroom
3) Floor tiles buckling/loose in area of back reach in units--CORRECTED.
Correction: Maintain the physical structures in good repair. Suggested installing FRP or equivalent over painted/plastered walls in the storeroom.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Small area of floor has minimal grease and food debris below grill-fryer area.
Correction: Clean.
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01/11/2011 | Routine | |
All food temperatures observed are internal.
- Critical: Package Integrity* (corrected on site)
Observation: Observed three dented cans on shelving in storeroom with undamaged food.
Correction: Corrected. If the damaged items are to be returned for credit, store the cans separate from undamaged food so they are not used for foodservice. Advised operator that if employee(s) caused the damage, the food may be immediately opened and transferred to a food container and stored in refrigerator for use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The stove drip tray is not clean (below foil) due to carbon build up.
Correction: Clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall juncture in the dining room storage closet (see left side) are not sealed.
Correction: Seal the floor-wall junctures.
- Physical Facilities in Good Repair
Observation: FRP ceiling cover in storeroom next to ice machine is not secured tot he ceiling.
Correction: Secure the panel.
- Physical Facilities in Good Repair
Observation: Floor tiles are no longer secured to the floor below the back refrigerator.
Correction: Work order has been placed. Repair the tiles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical strucutres are not clean:
1) minimal debris observed on floor below storage rack adjacent to ice machine
2) floor below stove/grill, fryer, and prep sink had debris/grease
Correction: Clean.
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10/13/2010 | Routine | |
Food temperatures observed are internal.
- Critical: Hands - When to Wash*
Observation: Employees failed to wash hands before changing/putting on gloves:
1) after handling soiled dishes and before handling clean and sanitized dishes
2) after handling raw fish
Correction: Corrected. Instructed staff that gloves shall be worn for a single task and that after handling raw fish, gloves to be removed and hands to be washed to prevent cross contamination. Also, hands shall be washed before putting new pair of gloves on when handling clean and sanitized dishware etc.
- Equipment and Utensils - Good Repair and Calibration
Observation: Thermometers are not accurate inside the salad refrigerator and the pantry refrigerator.
Correction: Remove (and discard) or replace the thermometers from these refrigerators to ensure accurate temperature readings.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Small section of the floor-wall junctures not sealed left corner in storage closet.
Correction: Seal.
- Lighting, Intensity
Observation: Lighting insufficient in the dishware closet.
Correction: Increase light bulb wattage.
- Toxics - Separation of Toxics (corrected on site)
Observation: Approved insecticide improperly stored with general cleaners.
Correction: Corrected by relocation. Store approved insecticides separate from general cleaners.
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07/23/2010 | Routine | |
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