No violations were found during this inspection.
Excellent date marking.
Very clean.
Good food temperatures.
Inspection report was discussed with the PIC.
No violation noted during this evaluation. | 01/26/2016 | Routine | |
Discussed inspection report with operator and provided a copy of the inspection report.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food service staff are smoking in an area other than designated break area. Inspector observed multiple cigarette butts on the floor in a designated food storage area next to the kitchen. Operator instructed food service staff to smoke outside in a designated area.
Correction: All food service staff who smoke must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Inspector observed several wet rags not stored in sanitizer. Operator placed wet rags in sanitizer bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside cavity of the microwave oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the pizza preparation refrigeration unit was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the pizza preparation unit 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.
|
10/28/2015 | Routine | |
No violations were found during this inspection.
Excellent datemarking and good temperatures.
Good job.
No violation noted during this evaluation. | 03/10/2015 | Routine | |
Inspection report was discussed with the PIC.
No violations were found during this inspection.
All foods were elevated and covered in all units.
Soap and towels were available.
Staff were observed wearing disposable gloves
while preparing salads.
Excellent inspection.
No violation noted during this evaluation. | 11/17/2014 | Routine | |
Handwashng Sink Temperature - 100 degrees.
Violations and inspection report were discussed with the PIC.
Violations corrected from previous inspections dated 07-09-13:
3045, 3340, 1060.
Excellent datemarking!
Excellent food temperatures!
New cutting board.
Clean.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Evidence that kitchen personnel are smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area OUTSIDE where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the sandwich prep station in back kitchen.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
|
03/24/2014 | Routine | |
Clam Chowder Soup- 142 degrees.
Meatballs - 183 degrees.
Pasta- 189 degrees, cooking.
Green Beans- 178 degrees.
3 Vat Sink, Sanitizing Sol. Conc. , Quat NH3, ppm: 400 ppm
All violations and inspection report were discussed
with the PIC.
Excellent datemarking!
Very good food temperatures!
Walk-ins- clean - good!
Disposable gloves used by kitchen staff during inspection. Good!
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Evidence of smoking by use of a makeshift ashtray in storage area.
Correction: No smoking is allowed in kitchen, kitchen storage areas or dining room.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth. (Linen is not allowed as a liner for shelves, racks or drawers).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of insecticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of insecticides must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
07/09/2013 | Routine | |
Bacti water sample was collected.
No violation noted during this evaluation. | 04/03/2013 | Routine | |
- Thawing
Observation: Improper methods used to thaw raw chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of frozen fries.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean forks were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
|
02/26/2013 | Routine | |
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