Facility is without a designated kitchen person at this time, staff are taking turns in the kitchen.
No violation noted during this evaluation. | 02/01/2016 | Routine | |
Recommend food employee taking a ServSafe class
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located by the stove was observed blocked by a cart, fan and pot holders.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
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08/12/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Food - Miscellaneous Sources of Contamination
Observation: Hand washing sink is beside the stove without a barrier preventing water and soap from splashing on the food. Recommend placing either a metal or acrylic barrier between the sink and the stove.
Correction: Protect food from miscellaneous sources of contamination.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge 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.
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02/03/2015 | Routine | |
Abbreviations: RIC=reach in cooler
No violation noted during this evaluation. | 09/02/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the stove has 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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kichen 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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02/28/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Package Integrity* (corrected on site)
Observation: Observed cans of kidney beans, marinara sauce, and jelly that were dented around the rim of the cans. PIC removed them from storage.
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.
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09/05/2013 | Risk Factor | |
Discussed with the person in charge:
1. employee's drink
2. preparation of the carrots
3. overall kitchen is very clean and well maintained
Menu: Italian beef sandwich, peaches, carrots
- 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
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed uncovered carrots sitting the rinse sink between the dirty dish water and the sanitizer water. Carrots were removed.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a lot of carbon on the sheet pans - in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: The faucet for the restroom hand sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: Observed slats for the enclosure broken. Enclosure for refuse, recyclables, or returnables not maintained in good repair.
Correction: Maintain enclosure for refuse, recyclables, or returnables in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The light shields 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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working container of chemical is not properly labeled under the hand sink.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/29/2013 | Routine | |
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