- Physical Facilities in Good Repair (repeated violation)
Observation: The Ceiling above the Hot box and prep table is not maintained in good repair. Observed Peeling and missing ceiling tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/19/2016 | Routine | |
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed Gaps between the door and door frame of the screen door.
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
Observation: The Ceiling is not maintained in good repair. Observed Missing Ceiling Tiles above the Crescore Hot Holder
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/18/2015 | Routine | |
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps between the door and door frame of the screen door used for the kitchen.
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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05/18/2015 | Routine | |
| No violation noted during this evaluation. | 03/11/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The Taco Meat wraps on the hot line and in the Hot Box were observed 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Sliced Cheese, Shredded Cheese, Yogurt, Cheese Sticks and the Ham and Cheese Sandwiches in the McCall Reach in Cooler 2 were observed 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.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: The McCall Reach in Cooler 2 was observed in a state of disrepair and damaged. Observed a ambient air temperature of 50'F
Correction: Repair the reach in cooler 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 reach in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the Crescor Hot Box is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
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12/10/2014 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Crescor Hot Box.
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: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the Deli Slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of Deli Slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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09/10/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Yogurt, Block Cheese, Cheese spread, Milk, Turkey, String Cheese, Ranch, and Salsa in the McCall Reach in Cooler 2, 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.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The McCall Reach in Cooler 2 was observed in a state of disrepair and damaged. Observed an ambient temperature of 50'F in the reach in cooler.
Correction: Repair the McCall Reach in Cooler 2 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 McCall Reach in Cooler 2, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: The ceiling in the kitchen is not maintained in good repair. Observed several missing ceiling tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/14/2014 | Routine | |
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Observed teacher in the kitchen facility.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
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03/07/2014 | Routine | |
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted at the food preparation tables
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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12/16/2013 | Routine | |
- Physical Facilities in Good Repair
Observation: Lights in dry stores room are not maintained in good repair (none working)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under shelves in the dry stores room 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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09/18/2013 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the dry storage room under the shelves have excessive build up of debris and is 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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05/21/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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02/04/2013 | Routine | |
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