- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food ice with a scoop with out a handle.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Clean the floors under equipment.
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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03/25/2016 | Routine | |
| No violation noted during this evaluation. | 08/19/2015 | Routine | |
permit issued, discussed sanitizing agents and usage
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils (ice scoop handle inside ice) improperly stored between uses.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Auto dispenser for sanitizer was observed in a state of disrepair and damaged.
Correction: Repair the auto dispenser to restore a state of condition that allows for proper operation, accuracy.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils/pans/equipment.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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06/04/2014 | Routine | |
permit issued
- Equipment - Good Repair and Proper Adjustment
Observation: Hand sink @ front has a hole in the bowl was observed damaged and unable to keep debris from accumulating
Correction: Repair/replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
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05/07/2013 | Routine | |
| No violation noted during this evaluation. | 12/18/2012 | Risk Factor | |
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