There was no food in preparation at the time of inspection. No violations.
No violation noted during this evaluation. | 01/28/2016 | Routine | |
| No violation noted during this evaluation. | 10/22/2015 | Routine | |
| No violation noted during this evaluation. | 04/23/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior of the deep fryers
Correction: and the wall behind the cooking equipment has accumulations of grime and debris (cooking oil).
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food preparation table and the cooking equipment (range, grill, fryers). Measured ~ 130 - 235 lux (less than 50 foot candles which is 540 lux).
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. It is recommended to consider installing compact fluorescent bulbs or LED bulbs, rather than incandescent bulbs, to achieve maximum illumination with minimal electrical consumption (so as not to overtax the rated wattage capacity of the light fixtures).
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizing solution for wiping cloths are not properly labeled.
Correction: Working containers of toxic items, such as sanitizing solution, 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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10/29/2014 | Routine | |
Substantial compliance. Satisfactory water sample report provided by PIC. Permit renewed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Some commercially prepared ready-to-eat (RTE) items (milk, bologna) in the refrigeration unit are not properly dated for disposition.
Correction: Mark the date of opening or the "consume by" date on the container of RTE foods at the time of opening the package, if the food is held, or might 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.
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04/23/2014 | Routine | |
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- 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: top of range
Correction: deep-fryer baskets
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04/30/2013 | Routine | |
EHS discussed observations and corrective actions with the person in charge.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: the food preparation surfaces. The chlorine sanitizer is below 10 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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04/01/2011 | Routine | |
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