Non-critical violations must be corrected within 30 days.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy ice build up in the reach-in freezer, a condition that prevents necessary maintenance and easy cleaning.
Correction: Defrost and clean 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Solution was >400 ppm.
Correction: Utilize only 50 - 100 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/21/2016 | Routine | |
Nn-critical violation must be corrected within 30 days.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Metal cage around wall fan near 3 VAT sink 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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09/21/2015 | Routine | |
1. Initial ambient air reading in Turbo Air reach in refrigerator indicated no less than 45 degrees
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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03/05/2015 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink and 3 cmopartment manual washing sink are not sealed to adjoining equipment or walls.
Correction: Seal the units to adjoining equipment or walls since it is exposed to spillage or seepage.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: Hose attached to mop sink faucet extends below flood rim of basin, negating installed air gap to protect potable water supply from backflow
Correction: Suspend, detach or remove hose.
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08/26/2014 | Routine | |
Provided operator with FDA form 1-B. All staff should be familiar with the five major foodborne illnesses and symptoms.
Floor to wall juncture under three compartment sink, is in need of being sealed.
- 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
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02/24/2014 | Routine | |
Mop sink should not be equipped with soap or paper towels, only hand sinks. Recommended labeling the sink "mop sink only, not to be used for hand washing."
No violation noted during this evaluation. | 10/21/2013 | Routine | |
Day care closed. Scheduled to re-open in September.
No violation noted during this evaluation. | 06/20/2013 | Routine | |
No violations noted.
Make sure hose is hung up or hose is re-sprung.
Thermometer with 0-220 F range is needed.
No food saved for leftovers.
No violation noted during this evaluation. | 02/12/2013 | Routine | |
No violations noted.
Meals consists of pre-cooked food items such as corndogs, french fries, and ravioli.
Facility has adequate metal stem thermometers.
Chlorine test kit on hand. Sanitizer was at proper concentration.
No violation noted during this evaluation. | 02/01/2011 | Routine | |
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