- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment in the grill area has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. Strainer was blocking sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the strainer preventing its use. Must not be used for other purposes other than handwashing.
- Sewage - Other Liquid Wastes and Rainwater (corrected on site)
Observation: Mop water put on ground at back door area.
Correction: Mop water to be disposed of in mop sink.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the area above the microwave in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Repair light.
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09/30/2015 | Routine | |
2860 Cleaning done and painting in back and wall above hand sink to be repaired within the 30 day time limit.
0830 Date marking is being done but some foods not date marked yet. Provide date marking supplies and make sure all foods that require dating is dated.
0610 Food stored off the floor in walk-in ref. Must maintain food storage off floor.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Ceiling and walls covering in area above grill not easily cleanable. Paint peeling and in need of new paint that is easliy cleanable.
Correction: Clean and paint walls and ceiling covering so it is easily cleanable. ( Clean by re-inspection date and paint within 30 days)
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: (Concrete, Porous block, Bricks) in kitchen above hand sink.not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Correction: Fnish and seal (Concrete, Porous block, Bricks) wall above sink to provide a smooth, nonabsorbent, easily cleanable surface. ( correct with-in 30 days)
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08/11/2014 | Follow-up | |
Call me when dishwasher is sanitizing properly.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employees were 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: Eating, Drinking, or Using Tobacco*
Observation: The employees is drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Food containers on walk-in floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Do whatever is necessary to store food continers properly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. Also sliced sandwich meats.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- 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: grill area equipment and throughout kitchen where necessary.
Correction: Clean and sanitize these surfaces for food contact and non-food contact surfaces.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling and walls covering in area above grill not easily cleanable. Paint peeling and in need of new paint that is easliy cleanable.
Correction: Clean and paint walls and ceiling covering so it is easily cleanable. ( Clean by re-inspection date and paint within 30 days)
- Wall and Ceiling Coverings and Coatings
Observation: (Concrete, Porous block, Bricks) in kitchen above hand sink.not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Correction: Fnish and seal (Concrete, Porous block, Bricks) wall above sink to provide a smooth, nonabsorbent, easily cleanable surface. ( correct with-in 30 days)
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08/01/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored in sanitizing solution above 100 PPM chlorine.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. 25 to 100 PPM chlorine.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Mop water waste and litter at back door area.
Correction: The mop water to be disposed of in utility sink and remove litter to be maintain clean and sanitary area..
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10/17/2013 | Routine | |
| No violation noted during this evaluation. | 12/06/2012 | Follow-up | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Final rinse of dish washing machine: not providing 50-100 PPM chlorine at final rinse.
Correction: Dish machine must provide 50-100 PPM at final rinse.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces
Observation: Fan area shelf and wall have grease accumulation.
Correction: Clean to prevent accumulation of grease and debris.
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12/05/2011 | Routine | |
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