Remove unused equipment. Clean old make table until it is removed or repaired.
Front hand sink should be stocked with soap, paper towels and hand washing sign.
Handwashing signs "Employees must wash hand", should be posted at all hand sinks.
FDA form 1-B emailed to operator.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sliced turkey and sliced ham in the refrigerator, the food should have been discarded several days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sinks in the kitchen.
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
- Physical Facilities in Good Repair
Observation: Floor around the grease trap in need of being repaired.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/21/2015 | Routine | |
Adequate thermometer, quaternary ammonia spray sanitizer, chlorine in 3-vat, hi-temperature dish machine, and test kit. Reviewed employee health and signed forms are kept on file in the office.
Hand sink in the kitchen needs to be rehung and the work order has already been placed. Once that is done, the juncture of the sink and wall needs to be sealed up/caulked. Suggest recaulking all of the areas where the equipment is pulling away from the wall.
Maintain hand sink clean -- clean daily. Keep paper towels stocked. Don't block access to hand sink.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/11/2015 | Routine | |
NOTES:
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Form 1-B given to PIC.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The sinks in the kitchen area are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Plumbing System Maintained in Good Repair
Observation: 3-compartment sink is in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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10/03/2014 | Routine | |
Adequate thermometer, chlorine test kit, and hi-temperature dish machine. Provided additional copy of FDA form 1-B for staff to sign.
New hand sink has been installed. Smaller fryer brought in. Hoods professionally cleaned in April 2014. Large MUT cooler is empty and has recently been repaired.
Need to rearrange the product in the clear coke RIC. Hazardous items need to be kept near the top for better air flow. Suggest lowering the thermostat as well.
Date mark all deli meats kept under refrigeration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli meats, yogurt, sourcream, and milk cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat deli meats 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.
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05/20/2014 | Routine | |
Adequate thermometer, 3-vat sink setup, bleach sanitizer, hi-temperature dish machine, and test kit. Reviewed employee health.
Fryer is broken and is scheduled to be replaced tomorrow. Build-ups are present along the cook line area/backsplash. Utilize the opportunity of having the fryer out and give the area a deep cleaning before installing new equipment.
The clear cooler was going through a defrost cycle when the inspector arrived, but recovered during the inspection.
Calibration of thermometers was checked.
Hot water line must be repaired to the hand sink immediately. Hot water must be available for hand washing at all times.
Store ice bucket inverted when not in use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. Hot water line has been turned off due to a leak.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Under/behind cook line equipment/fryer noted in need of cleaning.
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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11/25/2013 | Routine | |
Adequate thermometer, hi-temp dish machine, 3-vat setup, and test kits. Reviewed employee health.
Restock paper towels.
No violation noted during this evaluation. | 05/22/2013 | Routine | |
Adequate thermometer, hi-temp dish machine, and chlorine test kit. Reviewed employee health.
Make sure all product is dated with the prep and/or discard date if it is opened/cooked and kept for more than 24 hours.
Freezing stops the time clock on food, but does not reset it.
Make sure foods are arranged in the coke cooler to allow for proper air flow. Elevated temperatures today are thought to be due to a large container stored in the top shelf and blocking air flow.
Suggest lowering the thermostat in the coke cooler to the mid 30s to allow for safer cold holding temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced turkey, fruit salad, and potato salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) fruit salad and sliced deli meats 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.
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01/28/2013 | Routine | |
Adequate thermometer, 3-vat sink setup, chlorine test kit, and hi-temp dish machine. Reviewed employee health.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer had old food residues along blade guard area.
Correction: Clean and sanitize these surfaces for food contact.
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02/15/2012 | Routine | |
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