Have plumbing repaired in females restroom. Leak observed under right sink with bucket with water under plumbing connections. Have invoices sent to local health department. Repairs must be completed by a certified plumber/contractor
- Equipment - Good Repair and Proper Adjustment
Observation: In side of walk in freezer builds up of ice on foods and shelves from dripping water. Walk in freezer was observed in a state of disrepair and damaged. EHS recommend moving food items to another shelf and keep there until dripping issue has been resolved. Also unit needs repaired
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. Once repaired have invoice emailed to local health department for records.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in freezer. Repair light bulb
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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04/06/2016 | Routine | |
Facility used FIT Vegetable and Fruit Wash as an approved additive. Facility was preparing lunch at the time of inspection. Facility cooks from raw and does not serve leftovers. Proper hair restraint are in place. Food thermometer is available but took time for cook to find it and was not aware how to calibrate it. EHS showed cook how to calibrate thermometer and recommends calibrating the equipment weekly. Food thermometer is required to be used daily to ensure proper temperatures are meet to kill pathogens
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. EHS observed canned food stored on floor in dry storage.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Store foods and single served items 6 inches off floor.
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01/05/2016 | Routine | |
Servers need food handler cards per city ordinance. Small area on True reach in refrigeration gasket is coming lose and needs re-glued. A food thermometer needs purchased and used when cooking
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus EHS explained and educated PIC and provided 1B From.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- 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
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The person in charge could not provide a food temperature measuring device. Director found unopened thermometer devices to be used.
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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07/07/2015 | Routine | |
Facility was inspected after the lunch hour and no food prep, cooking, reheating, hot holding was being conducted. All cleaning was finished for the day. No food worker employees were working at the time of inspection. Dry storage was clean and organized.Per person in charge (PIC) foods are discarded at the end of each day.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed dispensing utensils stored in flour and sugar bins with handles in food and dirty.
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. Also, items should be cleaned every 24 hours to prevent accumulation of food debris.
- Equipment - Cutting Surfaces
Observation: The large cutting board 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Observed mop drying in bucket
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. Store mop hanging with head down to prevent contamination of handle as it drys.
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01/14/2015 | Routine | |
No violations at time of inspection
No violation noted during this evaluation. | 03/24/2014 | Risk Factor | |
No violations at time of inspection.
No violation noted during this evaluation. | 07/29/2013 | Routine | |
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