Maintain temperature logs and a regular cleaning schedule for all physical facilities and equipment. Ensure time as a public health control procedures are followed at all times. Recommended for health department permit renewal.
No violation noted during this evaluation. | 11/06/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw egg holding in a manner that may cause cross contamination of ready-to-eat food (RTE) in the prep unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the knife sharpener was observed not smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. [discarded]
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: sandwich prep unit (under the top lids, inside the prep unit, racks), bottom shelf of food prep table next to sandwich prep unit, outside of rice cookers, outside of meat grinder
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the 3-compartment sink, utility sink next to the 3-compartment sink,walk-in refrigerator curtain, vent hood filters, kitchen back door, and dry storage area shelves are 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.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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11/04/2015 | Routine | |
Ensure ventilation hood filters are cleaned regularly to prevent heavy accumulation of grease and grime.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the Leader refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Strainers were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the restroom.
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
Observation: The cooling fan cover in the walk-in refrigerator was noted in need of cleaning.
Correction: All fixtures in the facility 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.
- Conformance with Approved Procedures (corrected on site) (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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06/04/2015 | Routine | |
Ensure temperature logs are kept up to date, and maintain cleaning schedule to prevent build up of grease and grime on equipment.
No violation noted during this evaluation. | 02/24/2015 | Follow-up | |
When cleaning ventilation hood filters, ensure they are reinstalled before cooking at the cookline.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between use in the wonton cream cheese.
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 and the container.
- 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling cooked noodles were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Chicken cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Single-Service and Single-Use, Characteristics
Observation: Observed use of non-food grade bags as a single-use/single-service food contact material.
Correction: Discontinue use of the non-food grade bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Ventilation Hood Systems, Adequacy (corrected on site)
Observation: The ventilation hood filters were not reinstalled after cleaning.
Correction: Reinstall the ventilation hood filters before cooking at the cookline.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cooling rack, racks in the walk-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected
Observation: Outer opening of the food establishment above the dry storage area is not protected against entry of insects and rodents.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ventilation hood under the filters is 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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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02/23/2015 | Routine | |
Facility maintains cleaning frequency. Time as a public health control procedure given to PIC. Food handler card records and temperature logs are current. Hood filters and system serviced. Recommended for health permit renewal.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the front drink refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Hotel pans were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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11/14/2014 | Routine | |
Food temperature logs and cooling logs have been given to the person in charge. Facility is maintaining an effective cleaning schedule to prevent an accumulation of grime and debris in the facility.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food container was observed stored on top of raw shrimp.
Correction: Avoid stacking food containers on top of unprotected foods during storage.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The service sink was observed in a state of disrepair and damaged.
Correction: Repair the service sink 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 service sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of various foods.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the lower compartment of the sandwich prep refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine sanitizer at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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08/13/2014 | Routine | |
The facility has been thoroughly cleaned. All cold holding units are keeping all Time/Temperature Control for Safety (TCS) foods at 41°F or below. Facility is OK to operate.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The service sink next to the triple sink was observed in disrepair and leaking.
Correction: Repair the service sink 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 service sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/21/2014 | Follow-up | |
Due to temperature violations and cleanliness issues, the establishment has voluntarily closed until the issues are resolved.
- Critical: Package Integrity* (corrected on site)
Observation: Dented cans of food were observed in the facility.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers for spices.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing utensils observed stored with handles down in dry goods storage.
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 and the container.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use.
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 and the container.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Thawing (repeated violation)
Observation: Improper methods used to thaw raw shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: raw shrimp, chicken, fish, and pork 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. Ensure the cooling units are capable of cold holding foods at the proper temperature.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the food storage shelving 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.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surfaces of various food containers are not smooth, contain cracks, chips, or pits and can not be easily cleaned.
Correction: Replace the damaged food containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: The service sink next to the triple sink was observed in disrepair and leaking.
Correction: Repair the service sink 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 service sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside of dry goods storage containers, triple sink and surrounding area, inside the sandwich prep unit, and grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Surfaces were not observed to be properly washed, rinsed, and sanitized.
Correction: Engage in proper wash/rinse/sanitizing procedures for all food contact surfaces and utensils.
- Cloths - Wiping Cloths, Air-Drying Locations
Observation: Wiping cloths that were laundered on site were observed air-drying above raw shrimp
Correction: Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen service.
- Refuse - Covering Receptacles
Observation: Dumpster doors were observed left open.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter 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.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the restroom.
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
- Maintenance Tools - Storing Maintenance Tools (repeated violation)
Observation: Maintenance tools were stored in the food preparation area.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors throughout the facility are in need of cleaning, especially the floor around the dry goods containers, inside the walk-in refrigerator, under the cookline, and at the triple sink.
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.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/20/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the table shelf 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.
- Maintenance Tools - Storing Maintenance Tools
Observation: Tools noted to be stored in such a way that it is contaminating food products.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the entire cookline is noted 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/18/2013 | Routine | |
Recommended for health permit renewal.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Thawing (corrected on site)
Observation: Improper methods used to thaw meat
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Single-Service and Single-Use, Characteristics (corrected on site)
Observation: Observed use of non-food grade paper as a single-use/single-service food contact material.
Correction: Discontinue use of the non-food grade paper as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: speed rack, water faucet at the steam table.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Conformance with Approved Procedures (corrected on site)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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10/01/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sausage was 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.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the Leader refrigerator is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: broiler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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05/07/2013 | Routine | |
Ensure ventilation hood filters are cleaned at a frequency adequate to prevent heavy accumulation of grease and grime.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hood filters (grease accumulation).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site) (repeated violation)
Observation: Handwashing facilitie in the kitchen are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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02/13/2013 | Routine | |
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