PIC has a Servsafe food handlers certificate.
No violation noted during this evaluation. | 12/29/2015 | Routine | |
Work order was placed to get refrigerator repaired.
New shipment coming in today must be stored in freezer until refrigerator get repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All TCS foods in the Victory RIC 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
Observation: Victory reach-in cooler was observed in a condition that prevents necessary maintenance. Refrigerator found at 50 F internal temperature.
Correction: Repair 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/10/2015 | Routine | |
Non-critical violations must be corrected within 30 days.
ServSafe application provided and explained to PIC.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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 ceiling fan and walls in the kitchen noted in need of cleaning. Heavy dust accumulation on the fan surface and around.
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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12/01/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Distressed Merchandise, Segregation and Location
Observation: Dented cans are not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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05/21/2014 | Routine | |
Non-critical violation must be corrected within 30 days.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the reach-in cooler and freezer.
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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11/12/2013 | Routine | |
Non-critical violation must be corrected within 30 days.
Notes
All food was relocated to another freezer.
- Equipment - Good Repair and Proper Adjustment
Observation: True reach-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Internal temperature of the unit found at 24 F, food on the bottom of the unit got melted.
Correction: Repair reach-in freezer 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency (corrected on site)
Observation: The compartments of 3 VAT sink are soiled. Mold is growing in the corners.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
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05/13/2013 | Routine | |
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