Good monitoring of temperatures observed.
Good prevention of barehand contact observed.
Left over foods are not kept after lunch is over. Food is prepared, heated, and served in the same day with leftovers discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: The counter top refrigerator is not holding food at or below 41°F. The walk-in refrigerator door seals are in poor repair.
Correction: Repair or replace the coutner top refrigerator so that food is maintained at 41°F. Replace the seals on the walk-in refrigerator doors.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the ventilation hood are 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
Observation: The ceiling in the walk-in is not maintained in good repair. The material used for the ceiling was not adequate and has warped.
Correction: Maintain physical facilities in good repair. Replace the ceiling with a material that is nonabsorbent.
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02/25/2016 | Routine | |
Good handwashing observed during the inspection other than as noted above.
Good prevention of bareahand contact.
No leftovers kept after.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after cleaning food off of trays in the wash room before moving to handling clean trays or other tasks.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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 - Good Repair and Proper Adjustment
Observation: The ventilation system for the washroom is not functioning. Steam is not being drawn out of the room.
Correction: Repair the ventilation system so that steam is removed from the room.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: The ceiling covering in the walk-in refrigerator is absorbent and is showing water damage.
Correction: Replace the ceiling covering with a non-absorbent material.
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08/28/2015 | Routine | |
Good temperature monitoring. It is important to document all temperature monitoring for record keeping.
Good handwashing and prevention of barehand contact.
- 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.
- Wall and Ceiling Coverings and Coatings
Observation: The ceiling in the walk-in refrigerator is painted wood and is peeling very badly.
Correction: Painting the ceiling is only causing more problems. Remove the paint and attach a material to the ceiling that provides a smooth, durable, non-absorbent, and easily cleanable surface.
- Outer Openings - Protected
Observation: The back door is not tight fitting and their is a gap between the door and door frame that can allow the entry of pests.
Correction: Make the door tight fitting in the door frame to eliminate any gaps to prevent the entry of pests.
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02/12/2015 | Routine | |
No other violations observed.
Lunch was winding down at the time the inspection began.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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08/18/2014 | Routine | |
No violations observed.
Violations from previous inspection have been corrected.
No violation noted during this evaluation. | 04/14/2014 | Risk Factor | |
Facility closed for spring break. Re-scheduled inspection.
No violation noted during this evaluation. | 04/11/2014 | Routine | |
Reviewed and discussed HACCP records.
A start time and end time should be recorded for every food item. The start time is the time the food has finished cooking and you have taken the temperature.
The end time is the time you have stopped serving and any left over is discarded. If any food is saved, it must be noted that it is and a cool down chart should be completed for that item.
When cooling food, it must be 135°F or higher. If it is less than 135°F, it must first be heated to 165°F in order to be saved.
Remember food must go from 135°F to 70°F in 2 hours. A total of 6 hours is allowed to go from 135°F to 41°F. This must be monitored and should be recorded, when it is done.
Discussed acquiring temperature strips or stickers for the dishwasher that changes color when the plates are reaching the required temperature. 160°F is the required temperature the plates must reach in a machine that sanitizes by temperature.
No violation noted during this evaluation. | 12/13/2013 | Training | |
Fully cooked chicken was prepared today. Time used as a control so from the time it is opened to served is less than 4 hours.
Good handwashing and prevention of barehand contact. Discussed glove use and that gloves are only required when directly handling food such as preparing sandwiches.
Discussed cleaning and sanitizing. Discussed preparing the solution to assure the proper concentration and the contact time required.
Discussed cooling.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a clorine and quat-1001 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The condenser/blower in the walk-in is blowing out small amounts of liquid.
Correction: Have the condenser in the walk-in refrigerator looked at by maintenance.
- Equipment - Good Repair and Proper Adjustment
Observation: The dishmachine wash solution dispenser has been damaged and is no long functioning properly.
Correction: Repair/replace the dishmachine wash solution dispenser.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Pots.
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.
- Physical Facilities in Good Repair
Observation: There is a gap around the HVAC duct work between it and the wall.
Correction: The gap needs to be covered up to provide a smooth, durable, non-absorbent, and easily cleanable surface.
- Physical Facilities in Good Repair
Observation: The ceiling in the walk-in refrigerator is peeling and there is a crack in the ceiling.
Correction: Repair the ceiling or place a new covering on the ceiling to provide a smooth, durable, non-absorbent, and easily cleanable surface.
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08/26/2013 | Routine | |
Ceiling tiles have been replaced. Due to condensation of pipes some of the new ones are showing water damage.
Discussed new heating system and floor being placed. The current heating system leaves dust on everything, but they do properly clean and sanitize.
Use quaternary ammonia detergent/sanitizer.
- 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
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonia sanitizing solutions.
Correction: Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Outer Openings - Protected (repeated violation)
Observation: The back door is not flush against the door frame at the bottom due to the flap having been torn.
Correction: Fix the door so that it is tight fitting and there are no gaps.
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04/22/2013 | Routine | |
No hazards noted today, very simple lunch. Ceiling tile repair work almost finished, looks good. The gap under the rear door has been repaired w/ installation of a door sweep but it is already starting to tear, might try installing an aluminum door threshold plate on the floor at door entry. All time/ temp. logs maintained also on cold holding units, good job.
No violation noted during this evaluation. | 12/14/2012 | Risk Factor | |
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