- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee fail to wash hands after drinking from and uncovered container and an employee fail to wash their hands when entering the kitchen, before returning to work.
Correction: 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee drinking from an uncovered container in the food preparation area.
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.
- Equipment - Cutting Surfaces
Observation: Observed the cutting board was heavily scored and discolored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the gaskets on the line and the bottom shelves of the refrigerators in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors under the counter and under the refrigerators in the back in need of cleaning. Also observed the walls by the 3 compartment sink 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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01/21/2016 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: Out of paper towels at handsink.
Correction: Refilled the paper towel dispenser.
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02/25/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce heated and in use was 74°F on counter.
Correction: PIC reheated to 165°F and will keep at 135°F or more.
- Nonfood Contact Surfaces
Observation: Cardboard boxes used for storage of clean equipment.
Correction: Use cleanable containers.
- Temperature Measuring Devices
Observation: Thermometer in refrigerator under counter is not accurate.
Correction: Replace thermometer with one that is accurate.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice machine door seal is loose.
Correction: Secure or replace the door seal.
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11/17/2014 | Routine | |
No critical violations noted. Note: slightly elevated temperature in under counter refrigerator - moved potato and macaroni salads to other refrigerator and adjusted thermostat cooler. Need to clean bottom section of reach-in box.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap at handsink.
Correction: Correct by supplying soap.
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07/31/2014 | Risk Factor | |
No critical violations cited. Gloves worn during prep. Ice bath used to cool chili.
No violation noted during this evaluation. | 03/24/2014 | Risk Factor | |
No critical violations cited. Gloves worn during prep/service.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed tray of condiments stored on floor.
Correction: Correct by storing on shelving at least 6" above floor.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean: bottom shelf of cart, gaskets of refrigerator, bottom shelf of 2 door reach-in.
Correction: Correct by cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed mop sink not clean.
Correction: Correct by cleaning.
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11/20/2013 | Routine | |
Gloves worn.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed Quaternary ammonia sanitizer concentration not at minimum set by manufacturer.
Correction: Correct by adjusting to required concentration (set to 200 ppm).
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08/06/2013 | Risk Factor | |
No critical violations observed. Gloves worn during prep. Quat sanitizer 200 ppm.
No violation noted during this evaluation. | 04/09/2013 | Risk Factor | |
Gloves worn during prep.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed hands not washed before putting on gloves.
Correction: Correct by properly washing.
- Non-Food Contact Surfaces
Observation: Observed bottom of reach-in refrigerator not clean.
Correction: Correct by cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean under equipment and along walls.
Correction: Correct by cleaning.
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01/07/2013 | Routine | |
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