- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Water Capacity* (corrected on site)
Observation: Water heater observed turned off or not set at the proper temperature.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in kitchen not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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01/25/2016 | Routine | |
Serv Safe
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Stainless steel table.
Correction: Clean and sanitize these surfaces for food contact.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in kitchen and storage area not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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11/03/2015 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: The cove molding around the floor in several locations in the kitchen 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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08/26/2015 | Routine | |
| No violation noted during this evaluation. | 05/26/2015 | Risk Factor | |
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Physical Facilities in Good Repair
Observation: Tile cove between the kitchen and dishwashing 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.
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04/23/2015 | Routine | |
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in walkway between kitchen and dishwashing area is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
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01/21/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
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10/28/2014 | Risk Factor | |
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: @TABLEWARE@ were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use.
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07/23/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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04/15/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Miscellaneous Sources of Contamination
Observation: Raw ,dethawing food should be placed on shelves in the walk in refrig-not crates next to milk
Correction: Protect food from miscellaneous sources of contamination.
- Kitchenware and Tableware
Observation: Bowls and dishes,silverware were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests-fruit gnats
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of window cleaner wasnot properly labeled.
Correction: Working containers of toxic items 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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01/06/2014 | Routine | |
Lighting intensity in the food preparation area was 60 foot candles and above. Good!
- Equipment and Utensils - Durability (repeated violation)
Observation: The door in walk-in freezer(will not shut) is not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. In the process of getting a quote to repair.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Wall covering in (Dishwasher area) not attached so it is easily cleanable. The wall has a large crack in it.
Correction: Attach wall covering so it is easily cleanable.
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10/31/2013 | Follow-up | |
Lighting intensity in kitchen has been marked many times for not being intense (or bright enough). This needs to be corrected by next inspection!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the Delfield Cooler(there were drops of water falling within the cooling unit.)
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Do not store food under the dropping water. This was done!
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to 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. The food that was not date marked was discarded.
- Equipment and Utensils - Durability
Observation: The door in the walk-in freezer will not shut is not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Wall and Ceiling Coverings and Coatings
Observation: Wall covering in (In Dishwasher area) is cracked and not easily cleanable.
Correction: Attach wall covering so it is easily cleanable.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food preparation area. The lighting in the kitchen is not bright enough.
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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09/17/2013 | Routine | |
In need of a permanent Person in Charge. Facility looked good!
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.The wash temperature dial was cracked and showed a temperature of 140 degrees F, whereas the specifications was 150 degrees F.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Called Ecolab to make a service call.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the foof preparation area. The foot candle reading was 20 foot candles on food oreparation surface.
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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05/16/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in freezer;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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01/08/2013 | Routine | |
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