Great job of keeping your facility clean and organized.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry. EHS observed mop not hung to dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/02/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door to cabinet, was observed in a condition that prevents necessary maintenance and easy cleaning. EHS observed cabinet door seperating.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Repair doors.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the oven area. EHS observed only 5 ft candles under hood system (over oven).
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor Install additional lighting in the area under hood system.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed filters with heavy grease build up. Also, the area on the back of the oven has build up.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.EHS observed Mop left in mop bucket. Not hung to dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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11/05/2015 | 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
- Equipment - Good Repair and Proper Adjustment
Observation: Door to dry good cabinet was observed in a state of disrepair and damaged.
Correction: Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean food treys were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cook area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Shelves in the kitchen noted in need of cleaning.
Correction: All floors, walls, shelves 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. Cleaning prevents harboring conditions for pest and rodents and pathogen growth.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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06/11/2015 | Routine | |
GET INFORMATION ON EGGS AND SEND TO THE IWO HEALTH DEPT. RIGHT AWAY. DO NOT SERVE EGGS UNTIL APPROVAL FROM EHS.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food worker needs to obtain food handler card
Correction: Train all employees in food safety as it relates to their assigned duties. Obtain food handler card with in 30 days of this inspection
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Cans of tomoatoes, OJ in the refrigerator is unsound or adulterated. The items were observed to be past their shelf life (exp:2011 and Feb 2015.
Correction: Ensure food is safe and unadulterated. Items discarded
- Critical: Eggs - Shell*
Observation: Eggs received for service are being donated by a local farm. There is no indication of grading is being conducted on eggs. Four residents are elderly (considered high susceptible population) and may require pasteurization. Food worker did not know any information of farm (source of egg).
Correction: Discard or reject delivery. Routinely inspect eggs to ensure they are received clean and sound. Obtain eggs from a source that complies with U.S. Consumer Grade B egg tolerances as specified in 7 CFR Part 56 and Part 59. Immediately obtain information on the farm and send the information to the IOW Health Department fro review.
- Critical: Package Integrity* (corrected on site)
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). Observed six large can of tomatoes, two can of greens and an additional can to be dented on the seal.
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. All items were discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tenderloin discovered on in bin. It was observed to be brown and hot to touch- 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. Food was discovered. Ensure all food items are placed in refrigeration as required.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located at 3 compartment sink and cabinet doors have missing surfaces does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed cracks in tile.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Cracks and missing floor build pathogen growth and not easily cleanable.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Mop observed frying in mop bucket hang with head down to properly air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/09/2015 | Routine | |
- Excellent date labeling observed.
- Health cards up-to-date
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide chlorine at proper concentration of 50-200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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07/21/2014 | Risk Factor | |
Recommend re-caulking around counters and cabinets. Need to replace any dry storage containers that are cracked or damaged. There was no cooking or food prep at time of inspection
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/05/2013 | Routine | |
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