- Equipment - Cutting Surfaces
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in refrigerator 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: Observed missing floor tiles in front of the cooking equipment.
Observed damage to the wall in the warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/08/2015 | Routine | |
No violation noted during this evaluation. | 08/13/2015 | Risk Factor | |
No violation noted during this evaluation. | 04/14/2015 | Risk Factor | |
No violation noted during this evaluation. | 11/13/2014 | Routine | |
No violation noted during this evaluation. | 07/22/2014 | Risk Factor | |
No violation noted during this evaluation. | 03/17/2014 | Risk Factor | |
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean utensil were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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11/13/2013 | Routine | |
No violation noted during this evaluation. | 05/15/2013 | Risk Factor | |
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