- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in dry storage area and outside of walk-in-freezer not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
- HACCP plan SOP contents
Observation: Observed that records of HACCP indicating frequency for monitoring are not being properly recorded
Correction: Records are to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed
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01/12/2016 | Routine | |
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in dry food storage area 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: Seal on milk cooler is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/25/2015 | Routine | |
| No violation noted during this evaluation. | 03/20/2015 | Routine | |
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in dry storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/12/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.(Ice scoop stored on top of ice machine)
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.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: There is no handwash lavatory at the food prep area, preventing routine handwashing by food workers.(Hand sink was inoperable at the time of inspection)
Correction: Install an additional handwash lavatory at food prep area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in restroom storeage hall not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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09/08/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.( wiping cloths not stored in sanitizer solution)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Light Bulbs Protective Shielding
Observation: Light bulbs in dry storeage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/24/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. (No sanitizer present in solution)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Display
Observation: The food on display is not protected from contamination.(Sneeze guard missing from one section of serving display)
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Cooling, Heating, and Holding Capacities
Observation: Walk in Cooler records indicate that the cooler is not maintaining consistant temperatures as required to prevent the growth of harmful bacteria.
Correction: Repair walk in cooler to insure that all foods are stored below 41 degrees at all times.. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the designated area or lockers provided for the storage of personal items.
Correction: Employees should store personal items in lockers provided.
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01/13/2014 | Routine | |
- Equipment and Utensils - Good Repair and Calibration
Observation: Walk in rerfrigeratos door gasket was observed in a state of repair and condition preventing the walk int to be used as designed.
Correction: Replace the door gasket to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: canopener.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Trays were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of water and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the stock roon shelves were 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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09/19/2013 | Routine | |
The spring on the sprayer in dishwasher room needs to be repaired.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
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05/14/2013 | Routine | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor-walk in freezer-on milk crates.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed corn & salad beans in the walk in refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the lids for the large plastic food bins are not corrosion resistant, nonabsorbent, and/or smooth.-replace lids or bins
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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02/06/2013 | Routine | |
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