- 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.
- Equipment - Cutting Surfaces
Observation: The several white cutting board(s) 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.
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04/04/2016 | Routine | |
If latch of walk-in refrigerator is in need of repair, need to repair as soon as can.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before putting on gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms before putting on gloves, to avoid contaminating clean glovea.
- Jewelry - Prohibition
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. In walk-in freezer in various seperate vaccum packed foods. Cases of food not counted since just received stock. Also, concern of several cases of raw vegetables stored on there side on the floor, so vegetables partially exposed directly to soiled floors.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the 2-door freezer or 2-door salad refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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: Various walk-in refrigerator shelves and exterior of rolling bulk sugar and flour containers..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen ceiling (especially around vents) and adjacent lights and floor in walk-in freezer and under shelves (especially rolling racks) in the walk-in refrgerator 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter and unused items behind fenced area between exterior storage buildings.
Correction: Maintain the premise free of litter.
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12/04/2015 | Routine | |
Training Inspection Only
No violation noted during this evaluation. | 07/30/2015 | Training | |
Should have trash can immediate area of hand wash sink.
Homemade jams that gift for owner need to be removed from premises.
- Hair Restraints - Effectiveness (repeated violation)
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Batter dip (66°F) for fish, etc. is cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Dip should be maintained at 41°F or below, or you should provide a written policy to use time as the public health control and provide to the Health Dept.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2-door refrigerator and 2-door freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F. After adjusting = 100 ppm.
- 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: Pan drying racks and exterior of bulk rolling food containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Mop sink blocked with several pans, so not functional.
Correction: Need remove anything that blocks the mop sink so it will be used as needed.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the bar hand wash sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the bar hand wash sink.
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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Missing men's bathroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/15/2015 | Routine | |
NEW OUTDOOR STORAGE SHED ADDED. Old shed now very well organized for dry goods and new shed well organized for catering supplies. THANK YOU!
Make sure bulk can opener blade is cleaned on regular basis.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Prep.Employee 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
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 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: Shelves in walk-in refrigerator - especially under lemons and eggs.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cigarettes, pocketbook, glasses, cell phone stored with metal service plates -plate storage shelves.
Correction: Need to provide personal items such as above where they are separate from all food contact equipment and items.
- Plumbing System Maintained in Good Repair
Observation: Leaking faucet at 3-compartment sink.
Correction: Need to repair faucet so no longer leaks.
- Plumbing System Maintained in Good Repair
Observation: Hose with pressure spray nozzle attached is connected to faucet at back door with only single-check valve.
Correction: Need to install double-check valve with atmospheric break where hose with pressure nozzle is attached to outside faucet. Otherwise leave disconnected from faucet when finished using.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the @LOCATION@ hand sink.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the 2-door kitchen freezer.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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11/13/2014 | Routine | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the walk-in freezer - wrapped meat rolls and cases of meats and other foods.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters to avoid contamination of foods or food contact surfaces, when later prepare foods from walk-in.
- 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: Doors and handles of 2-door refrigerator and shelves in walk-in refrigerator (under lemons and fruits and under pots storage).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used to rinse foods (lemons).
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Fluorescent light bulb in refrigerator not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. These type fluorescent light bulbs contain Mercury.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the employee bathroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the employee bathroom.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in the outside storage shed and in the bar bulk soda storage room and in bar where red CO2 line runs on the floor are soiled. Shed storage and bulk soda closet very cluttered and disorganized.
Correction: Clean and organize the shed storage and bulk soda closet and where CO2 line runs in bar.
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08/14/2014 | Routine | |
Labels wearing off spray bottles in bar.
Chlorine sanitizer in dishwasher = 50 ppm - ok
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food working containers. Several squeeze bottles in reachin preparation refrigerator and on shelves at preparation line.
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.
- Food Storage - Clean and Dry Location
Observation: Boxes of food stored on the floor or food stored less than 6" above the floor. In the walk-in freezer;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish fillets (56°F) in container in 3-compartment sink cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Covered in ice to correct.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of open and closed single service clam shell and other single service articles are laying on floor of dry storage shed.
Correction: Store single-service articles at least 6 inches off floor.
- Plumbing System Maintained in Good Repair
Observation: Outside of delivery door to kitchen is a hose attached to faucet, which has single-check valve inline.
Correction: Need to install double-check valve with atmospheric vent for the hose where nozzle attached. If note again will need to mark as a critical violation.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Florescent light bulb in 2-door freezer not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Mercury contained in these type florescent light bulbs.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the employee bathroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the employee bathroom.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in outside shed dry storage and in the bar bulk soda storage room are very soiled and cluttered.
Correction: Need to remove clutter and then throughly clean floors in dry storage shed and bulk soda closet.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Mold/mildew covering sections of wall and back of dishwasher. Area 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.
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05/16/2014 | Routine | |
Make sure you have a properly function probe food testing thermometer.
Chlorine sanitizer in dishwater/warewasher = 50-75 ppm - ok
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Various squeeze bottles in the preparation areas of kitchen.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths, in kitchen improperly stored between use, in soapy water without sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Lasagna, on cooking line, 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. Otherwise quickly chill to 41°F.
- Sink - Service Sink (repeated violation)
Observation: The mop sink is stuffed full of various items and consequently not usable. Question arrises on where the mop water is disposed of -- on soil outdoor, 3-compartment sink or other not approved location.
Correction: Unblock mop sink so can easily dispose of mop sink water in proper location to avoid contamination of food and/or food-contact equipment.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed horizontal utility service line or pipe in the bar installed on floor. Red rubber hose that connected to carbon dioxide tank runs in front of cabinets and beer cooler.
Correction: Relocated horizontal utility service line or pipe, so off floor and not interfere in cleaning
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the 2-door freezer and 2-door refrigerator are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Besides danger of glass entering food, compact florescent light bulbs contain lead, so added danger of contamination.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the employee bathroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the 2-door freezer and 2-door refrigerator in kitchen.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer. Food containers blocking light, plus ? if still adequate.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor in the dry storage shed 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.
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02/11/2014 | Routine | |
Strongly suggest to organize the outside storage room, the soda dispenser closet and shelves at back entry door, so to avoid potential for contamination of food or food-contact items.
Chlorine sanitizer in dishwasher/warewasher = 50-75 PPM - OK
QUATS sanitizer in bar 3-compartment sink = 200 ppm - ok
- Sink - Service Sink (repeated violation)
Observation: There is no usable (stuffed full of various items) utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Unclog the utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Do not dispose of mop water in preparation sink, 3-compartment sink or on the ground surface.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed horizontal utility service line or pipe in installed on floor in front of beer cooler in bar.
Correction: Relocated horziontal utility service line or pipe. Creates a cleaning problem.
- Light Bulbs Protective Shielding
Observation: Light bulb in 2-door kitchen refrigerator and walk-in freezer not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the employee bathroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Bulb blocked by box and fluorcent bulb not effective in freezer. 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Mold/mildew and grime noted in need of cleaning under 3-comparment sink in bar and in front of beer cooler in bar.
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.
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11/22/2013 | Routine | |
On next printing of menu specify which items consumer advisory relates.
Light bulb needs replacing in walk-in freezer
Chlorine sanitizer in dishwasher/warewasher = 100 PPM - ok
Lighting added to walk-in refrigerator is GREAT. Now bright, clean and all foods properly labeled and cooled and cold held properly. THANK YOU.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. Cooks - Man had no hair restrain and woman did not have hair over forehead restricted.
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
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. In walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the CLOTH UNDER THE CUTTING BOARD 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. Suggest use RUBBER MAT to AVOID CROSS CONTAMINATION.
- Sink - Service Sink
Observation: Mop sink in closet is full of various equipment and articles, so that it is not usable.
Correction: Mop water should be disposed of in mopsink to avoid contamination in kitchen or providing enviormental contamination outside.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed horizontal (red) utility service line or pip,e in front of beer cooler and cabinets in bar, installed on floor.
Correction: Relocated horizontal utility service line or pipe to keep from interfering in cleaning floor.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the waitress preparation station.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor inside the exterior dry storage shed 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.
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08/20/2013 | Routine | |
ON next printing of menu specify which items consumer advisory relates.
Better restrict maintenance tools and lubricant stored near uncooked potatoes.
ORGANIZE outside storage building to avoid contamination.
QUATS sanitizer = 200 PPM for wiping clothes and 50 PPM for Chlorine for dishwasher - both ok
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Changing gloves from making tartar sauce to other food perparation work.
Correction: Need to wash hands when change gloves to avoid cross contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cloth under the cutting board is absorbent.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of the dishwasher/warewasher 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.
- Kitchenware and Tableware
Observation: Kitchen utensils stored in soiled drawer.
Correction: Keep utensil drawer clean to avoid contamination.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter (accumulation of leaves) were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed horizontal utility service line or pipe in front of beer cooler installed on floor.
Correction: Relocated horziontal utility service line or pipe, so off floor and not get in way of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the outside storage unit and in the bar area. 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.
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05/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ippy's, 1760 North Main Street St., Rocky Mount, VA 24151 »