Permit expires 11/2016.Ms. Davis (CFM) Certificate expires 5/14/2016.** Recerify for CFM Certificate by 5/2016!!!!** ***(Recertification Class is offered every other month)***. Restrooms and dry storage ok. Maintain proper recordings of temperature for dishwasher wash/Rinse, and Food Refrigeration Charts/Logs.Hood sticker for cleaning expires 5/2016. Maintain Food Handler Cards on all employee's that work in kitchen area. (Expiration Dates)
No violation noted during this evaluation. | 02/04/2016 | Routine | |
Permit expires 11/30/2015. Spoke with Ms Davis concerning renewal of Permit.New application issued and Fee needs to be paid.($40.00).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hood Filter was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. (Gap in filter system)
Correction: Repair/Replace the hood filter 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 filter, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the hood system anf overhead ceiling lights in kitchen area.
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
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11/30/2015 | Routine | |
- Employee Health
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.
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 virusor Norovirus.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
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.
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 virusor Norovirus.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.(Dishwasher)
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket's on the large 2 dr refrigerator is, damaged.
Correction: Repair or replace the door gasket's in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Hood gaps were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the hood system gaps 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.
- 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.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.( 3 compartment sink)
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Equipment and Utensils, Air-Drying Required
Observation: Drying spoon with cloth, were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted 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
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Storage asjacent to linens in closet).
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/01/2015 | Routine | |
Permit expires 11/2015.FHC's current/posted.All certificates/Permits posted.Temperature charts/logs current/posted.
No violation noted during this evaluation. | 06/30/2015 | Routine | |
Cold and Hot water Handles to 3 compartment sink,,reading both cold water on handles,(Change out for Hot/Cold handle).Hood sticker expires 10/2015.Permit expires 11/2015.
No violation noted during this evaluation. | 04/09/2015 | Routine | |
| No violation noted during this evaluation. | 01/06/2015 | Routine | |
Hood cleaning sticker expired 8/2014.Temperature charts current.Permit expires 11/2014.FHC's current.Dry storage and Trash area OK.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.(Chlorine Test strips)
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.(Health dept.issued a few strips for use,until procurred).
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10/02/2014 | Routine | |
Hood system due for cleaning Oct 2014 (Every 6 months). Sticker should read 10/2014.No food being prepared during inspection.Temperature charts current and posted.Restrooms clean and outside trash area.FHC's current.CFM certificate and Helath Permit posted and current.Permit expires 11/2014.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the kitchen handsink.
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
- Physical Facilities in Good Repair
Observation: Window sceen above 3 compartment sink, is not maintained in good repair.(Frame bent/Gap to let pests in, if window left open).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/02/2014 | Routine | |
Form 1A on file and signed by employees.Permit expires 11/2014.Hood cleaning sticker expires today 4//4/2014.Temperature charts on file and posted on units,(All current along with Hobart dishwasher temperature readings.Facility clean and organized,during inspection.Dry storage and outside trash area Ok. Restrooms clean.All permits and certificate posted.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the True 2 door reachin cooler.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.Corrected on site.
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04/04/2014 | Routine | |
No food being prepared during inspection.Kitchen had closed(.Lunch Menu-Baked/BBQ Chicken,Tossed Salad,Mashed Potatoes).Hood sticker affixed to hood-Expires 4/4/14-S & S Pressure Washing. Health Permit expires 11/30/2014.Permits,Licenses.CFM certificate posted.Dry storage and facility clean and organized.No violations for outside trash area. Temperature charts/logs posted and current,
No violation noted during this evaluation. | 01/14/2014 | Routine | |
Hood system sticker affixed to hood(Cleaning posted).Mark dates on sticker.All temperature logs posted and logged in currently(Dates/temps/good). FHC's currrent.Permit expires this month 11/2013.(Health Permit).Dry storage,restroom,outside trash area clean.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.(Sugar container).
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.(Corrected on site during inspection).
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine/Qt test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the Kitchen hand sink area.
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.(Corrected on site during inspection).
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11/01/2013 | Routine | |
Temperature charts on site current.FHC's current.No violations noted.Facility neat and well organized.
No violation noted during this evaluation. | 08/15/2013 | Routine | |
Very organized and clean facility.Temperature logs current/posted,along with Health Permit and CFM Certificate.Hood system cleaning sticker not readable.Post current readable hood sticker on hood.(S&S Pressure Washing).
- Physical Facilities in Good Repair
Observation: Light Switch in dry storage area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.(Loose Light Switch/Connection not secured).Safety issue.
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05/28/2013 | Routine | |
Facility is clean and neat/well organized.Dry storage area OK.Outside trash area clean.Permit and CFM posted.(Note:.CFM certificate expires May 2013).Sign up/Register for next recertification class.Health Permit expires 11/2013.Temperature logs maintained on refrigeration/freezer units.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.(Sugar container in Dry Stoage Area)
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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03/22/2013 | Routine | |
Permit expires 11/30/2013.Maintain Temperature charts daily.No Violation noted.
No violation noted during this evaluation. | 01/14/2013 | Routine | |
Wiping cloth solution @ 200ppm. Water was added to solution to bring concentration down to 50ppm. Verified employees food service cards. Temperature logs are posted and maintatined current. Facility is kept very clean and all items are kept in its proper place. Facility recommended for permit renewal.
No violation noted during this evaluation. | 12/06/2010 | Routine | |
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