| No violation noted during this evaluation. | 03/08/2016 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (ice scoop in flat pan 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish (in a sink with no water slowing dripping from the faucet.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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11/30/2015 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice machine slide tray was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of slide tray with a dry paper towel at least 1 x week or at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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08/25/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the large kitchen floor fan has accumulations of grime and debris.
Correction: Clean the surface (outside in the lot) at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The kitchen bathroom has been reparired (new sink / new toilet) but the dry wall at the cove molding (damage from the water leak) 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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05/12/2015 | Routine | |
- Toilet Rooms, Convenience and Accessibility
Observation: The kitchen ladies room (employees) has a new toilet but a sink is not yet installed and working. (2 sinks available in the kitchen)
Correction: Hand wash sink must be conveniently located and accessible to employee during all hours of operation to encourage employee use of appropriate facilities for disposing of human wastes as needed followed by the washing of hands.
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02/12/2015 | Routine | |
Inspection for the health permit renewal.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen ceiling has been replastered where there was a leak.....now paint the ceiling. 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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11/04/2014 | Routine | |
- Physical Facilities in Good Repair
Observation: Ceiling in the kitchen over the triple sink area (repaired / replasted
Correction: needs to be painted) is not maintained in good repair
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06/16/2014 | Routine | |
Thursday, 2/20/14: Walk-in maintaining 39 degrees after low coolant was corrected by refrigeration repair person.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Walk-in foods (ground beef / beans cold holding at improper temperatures
Correction: 45 /45 Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/19/2014 | Routine | |
Inspection for the Health Permit renewal.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen rest room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/31/2013 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles under the ice machine are popping up from water damage. Repair tiles and then place down a rubber mat to prevent wter from seeping below the tiles. 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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07/23/2013 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. stored on the floor and not 6: up.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: The mop sink basin at the kitchen is slow to drain. (not draining)
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Walk-in floor tile is not maintained in good repair. (tile missing)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/19/2013 | Routine | |
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