- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine interior was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine interior at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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03/24/2016 | Routine | |
Notes:
Replace light bulb inside Manitowoc RIC.
Non-critical violations must be corrected within 30 days.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the mop closet does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. There are holes in the floor from removed water heater that need to be sealed/filled.
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
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Left side of the kitchen is used by janitors for storing tools and furniture.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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09/23/2015 | Routine | |
Ensure trays of exposed foods are positioned fully behind sneeze guards on serving lines.
No violation noted during this evaluation. | 05/05/2015 | Routine | |
Good hand washing practices observed.
No violation noted during this evaluation. | 01/05/2015 | Routine | |
| No violation noted during this evaluation. | 09/09/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked peas and cooked carrots hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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05/23/2014 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee toilet room.
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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01/28/2014 | Routine | |
| No violation noted during this evaluation. | 09/16/2013 | Routine | |
Good hand washing practices observed
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Ice scoop handle laying directly in ice for consumption in ice bin
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.
- Food Display
Observation: The food on display (fruit cocktail cups) is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the rear of walk-in freezer
Correction: bulb is not working. Manager states work order submitted.
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05/22/2013 | Routine | |
| No violation noted during this evaluation. | 02/07/2013 | Routine | |
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level of the utility sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Disconnect or cut hose attached to faucet and dangling below flood rim, or hang up other end to provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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02/13/2012 | Routine | |
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