No violations cited at time of inspection.
No violation noted during this evaluation. | 03/21/2016 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin , shelled eggs holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) (shredded cheese). .
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the floor fan and slicer observed soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and ceiling throughout the facility had an accumulation of grime.
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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12/09/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Milk cooler and the sanitizer dispenser was observed in a state of disrepair and damaged.
Correction: Repair or replace the items.
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09/09/2015 | Routine | |
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The handwashing sink in the staff restroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
Correction: Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 100°F and above.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the staff restroom.
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
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06/11/2015 | Routine | |
| No violation noted during this evaluation. | 04/28/2015 | Routine | |
| No violation noted during this evaluation. | 12/10/2014 | Routine | |
| No violation noted during this evaluation. | 09/08/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Green beans, pureed green beans and yogurt in Hobart reach in #2 cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Repair or replace the unit for use.
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05/29/2014 | Routine | |
| No violation noted during this evaluation. | 03/26/2014 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the HVAC vents over the line has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Work request submitted to clean the vents. .
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10/25/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked Hamburger Patties observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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05/06/2013 | Routine | |
| No violation noted during this evaluation. | 01/08/2013 | Routine | |
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