Several nonrisk items were discussed with the PIC regarding getting ready for a renewal inspection.
No violation noted during this evaluation. | 04/05/2016 | Risk Factor | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cooks cold table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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
Observation: The nonfood contact surface of the legs of cooking equipment and the wood block support have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Wood panel wall in back prep area is not painted or stained or sealed. (raw wood wall)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind the dish machine (mold) 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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12/02/2015 | Routine | |
| No violation noted during this evaluation. | 08/19/2015 | Risk Factor | |
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the mens room is broken at the hot water valve (does not work) preventing access by employees for easy handwashing with hot water.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Repair / replace the valve preventing its use.
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03/23/2015 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked chicken and cooked roast beef (48 hours previousley in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (1/4 inch gap has appeared at the bottom.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are not maintained
Correction: Keep handwashing facilities maintained to encourage proper handwashing.
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11/24/2014 | Routine | |
Complainant stated that the facility has rats, roaches, over flowing trash at the dumpster. The inspection today found no grounds for this complaint.
No violation noted during this evaluation. | 09/24/2014 | Complaint | |
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the mens room is not working. (hot water is available at the cut off valve under the sink).
Correction: Make necessary adjustments to valves and lines serving the handsink to provide hot water.
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08/13/2014 | Risk Factor | |
Revalidated the health permit.
No violation noted during this evaluation. | 02/24/2014 | Risk Factor | |
Inspection for the Health Permit renewal.
- Equipment and Utensils - Durability (corrected on site)
Observation: The duct 6tape wrapped around the broken knif handle is not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the deli-top is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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10/02/2013 | Routine | |
Health Permit was revalidated at the facility.
No violation noted during this evaluation. | 05/14/2013 | Risk Factor | |
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