Floor repair in facility currently pending.
Great job overall!
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in several places in kitchen were observed to be unshielded.
Correction: Ensure light bulbs in food prep, food storage, and dishwashing area are shielded, coated, or are shatter resistant.
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01/29/2016 | Routine | |
Great job cooling and hand washing! Thank you!
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs that were unshielded were observed in the kitchen over the 3-door freezer.
Correction: Ensure shielded, coated, or shatter-resistant bulbs are used in all food prep, food storage, or dishwashing areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor near the front display case is not smooth, easily cleanable, and non-porous.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/05/2015 | Routine | |
NOTE: Good job storing raw foods below RTE (ready-to-eat) foods in walk-in coolers. Observed employees beverages with lid & straw - great! Discussed washing, then sanitizing food contact cutting board at prep cooler. Left handout on 2015 ServSafe training. Posters on steps for manual dishwashing & cooling foods were left. Reminder that dishes & knives should be air dried not towel dried.
- Critical: Hands - When to Wash* (corrected on site)
Observation: An employee was observed putting on gloves without washing hands before preparing ready-to-eat wraps.
Correction: Ensure employees wash hands for at least 15 seconds with soap & running water -at hand sink- before putting on gloves, between tasks, after touching contaminated surfaces, etc.
- Sanitizing Solutions, Testing Devices
Observation: No sanitizer test strips were available to ensure sanitizer strength is correct & surfaces/dishes are being properly sanitized.
Correction: Obtain & use test strips.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs that were unshielded were observed in the kitchen.
Correction: Ensure shielded, coated, or shatter-resistant bulbs are used in all food prep, food storage, or dishwashing areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor near the front display case and back prep area near freezer/sink is not smooth, easily cleanable, & non porous. Additionally, the walls around the sink needs paint/repair.
Correction: Maintain physical facilities in good, cleanable condition.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors behind the grill & stove area were observed to have a build up of grease, old food particles, and dust.
Correction: Establish a regular cleaning schedule to maintain the facility in a clean manner.
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03/18/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures, cream cheese @57°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: Grease and food debris build-up
Correction: stove catch pan, exhaust hood filters, and fire surpression wands.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the kitchen prep area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Tile floors at the front display cases and back prep area near the freezer needs repair / replacement. The wall at the bread rack, handsink area, and 3 compartment sink area needs paint / repair. The wall at the mop sink needs repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors behind the stove and grill have a debris build-up.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/04/2014 | Routine | |
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