- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncooked meat was observed stored in the walk in refrigerator above ready to eat foods.
Correction: Food shall be protected from cross contamination by separating raw animal foods in storage from other ready to eat foods.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Black mold was observed along the upper back section of the ice make machine.
Correction: Equipment food contact surfaces shall be clean to sight and touch.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The inner surfaces of the microwave was observed in a very soiled condition.
Correction: The cavities of microwaves shall be cleaned at least every 24 hours.
- Lighting, Intensity
Correction:
- Lighting, Intensity
Observation: Lighting intensity in various food preparation areas in this facility was observed well below the regulatory intensity requirement.
Correction: The lighting intensity where employees work with food must be at least 50 foot candles.
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02/17/2016 | Routine | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary sanitizing solution in the 3 bay sink.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solution and maintain them at a safe and effective level.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: The back hand wash sink was observed in an unclean condition.
Correction: The handwash sink was properly cleaned during this inspection..
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06/17/2015 | Routine | |
Discussed observations and inspection report with the person in charge
Overall at time of inspection clean facility kitchen
Proper use of food gloves gloves with change of gloves observed
pH sanitizer test kit noted
Good separation of foods in refrigeration units
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the back kitchen hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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07/09/2014 | Routine | |
All violations except the back hand sink which is on order and will be replaced have been corrected
Remember to date mark all foods as required
Thank you for your timely response and cooperation
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet in back kichen observed in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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03/13/2014 | Follow-up | |
Discussed observations and inspection report with the person in charge.
Critical violations must be corrected within 2 days
Use of food gloves with frequent change of gloves observed
Good separation of foods within refrigeration units
pH sanitizer QAK QR 200-400ppm
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The @PERSONNEL@ is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked @FOODS@ is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device for all refrigeration units.
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: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: microwave oven
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the back kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pizza box preventing its use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet in back kichen observed in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin at the front kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the customer 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.
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03/11/2014 | Routine | |
Overall clean kitchen with clean food contact surfaces noted
Good separation of foods in refrigeration units
Use of food gloves noted
QAK QR sanitizer 200ppm
NOTE: remember to:
Have a supply of hand soap easily available at hand sink
Date mark foods at time of opening hermetic seal of food package or if food is not consumed within 24 hours - discard within 7 days
Cover food slicer when not in use to prevent accumulation of dust and grime
- Hair Restraints - Effectiveness (corrected on site)
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
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin at the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/06/2013 | Routine | |
Discussed observations and inspection report with the person in charge
Overall facility kitchen appeared clean and in compliance
Clean food contact surfaces noted
Use of food gloves with regular changing of gloves noted
Refrigeration unit with cold holding foods well within required limits
NOTE
Remember to date mark foods at time of preparation, when breaking the hermetic seal of a food of a food package/ container or if food is not consumed within 24 hours
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the kitchen entrance is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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06/17/2013 | Routine | |
At time of inspection previous violations noted as having been corrected. Thank you for your compliance
No violation noted during this evaluation. | 04/17/2013 | Follow-up | |
Discussed observations and inspection report with the person in charge
Provided a copy of the Employee Health and Hygiene handtout and Food Employee Reporting Agreement for signature.
Facility dining area and kitchen appeared clean, organized with clean food contact surfaces observed.
Hair restraints, use of food gloves and proper and frequent hand washing observed
pH sanitizer test kit noted
Refrigeration units, cold holding and hot foods well within required limits
NOTE :
Remember to date mark foods when opening/breaking f the hermetic seal of the food product or if food is not consumer within 24 hours
PLEASE REPAIR THE DRIPPING FAUCET OF THE HAND SINK IN THE KITCHEN
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: The faucet of the hand sink observed leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/18/2013 | Routine | |
No violations noted. Facility kitchen appeared clean and in compliance. Clean food contact surfaces. Use of food gloves with frequent changing, hair restraints and pH sanitizer test kit observed. (Cl 50-100ppm). Refrigeration unit, cold and hot holding foods within required limits
NOTE: Remember to date mark foods at time of preparaion or when opening the hermatic seal, or if foods are not consumed within 24 hours
No violation noted during this evaluation. | 12/07/2012 | Risk Factor | |
At the time of inspection all previous violations noted as having been corrected.
NOTE: When date marking you can use the date when the food product package is opened or the disposal date when the food product needs to be disarded. Disposal must occur within 7 days of the food preparation or if the food product is not consumed within 24 hours and needs to be disposed within the 7 required days.
Thank you for your cooperation and timely response.
No violation noted during this evaluation. | 01/23/2012 | Follow-up | |
Discussed observations and inspection report with the person-in-charge. At time of inspection the majority of violations observed as having been corrected. Cold and hot holding foods within required limits.Food gloves, sanitizer test kit (chlorine 50-100ppm) and hair restraints noted. Hand sink clean and accessible. Foods delivered prepackaged and/or precooked
Follow-up inspection 1/24/2012
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ 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.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- 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: surface of make tables.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: utensils (knives/pizza slicer/spatula).
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: glass covers of light bulbs under hood.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor in the kitchen 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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01/18/2012 | Routine | |
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