- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the milk coolers x 2 is are poor repair
Correction: salad cooler door striiping/gasket also in poor repair.
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12/14/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Food stored in single use container.
Correction: Protect food from miscellaneous sources of contamination.
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09/29/2015 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: hole in wall below hand wash sink needs to be filled
Correction: back door bottom sweep incomplete.
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03/12/2015 | Routine | |
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: Back door not properly sealed at bottom
Correction: repair wall under hand sink (fill all holes, seal)
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12/16/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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09/15/2014 | Routine | |
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair:
- Ceiling hole above electrical box needs to be closed/ sealed.
- Light out under vent hood.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/24/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the freezer unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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12/12/2013 | Routine | |
| No violation noted during this evaluation. | 09/24/2013 | Routine | |
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
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04/26/2013 | Routine | |
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair - lights out under vent hood, at entry to walk-in cooler, at entry to walk-in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (Chlorine > 200ppm)
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/17/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
- Critical: Reheating for Hot Holding*
Observation: The barbecue was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Wiping cloth sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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03/22/2011 | Routine | |
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