Fax or email proof of sewage leak to Health department at 857-7315 today.
- Critical: Food - Compliance with Food Law*
Observation: There are home canned items in the refrigerator. Food prepared in a private home is distributed or offered for sale to the public.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Employees food is stored with food for customers.
Correction: Store employees food separate from customer food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) marinara sauce 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.
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Sewage is leaking from a pipe in the basement and there is an additional puddle of water in the basement of unknown origin
Correction: Repair leaking waste pipes immediately. All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the wait prep area and the towel dispenser is not on the wall.
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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01/12/2016 | Routine | |
New regulations will require the facility have test strips that will permanently turn at 160 degrees F to use in the dish machine and a staff member to be serve safe food manager certified.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: FOOD in home style side by side refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Temperature adjusted to a lower temperature during inspection.
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06/12/2015 | Routine | |
New regulations will require the following:
Kitchen manager must have serve safe or other ANSI certified course for food managers certificate
Facility must provide test strips for the heat sanitizing dish machine that will permanently change color when the dish reaches 160 degrees F.
No violation noted during this evaluation. | 12/12/2014 | Routine | |
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
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03/28/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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07/15/2013 | Routine | |
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