- Toilet Rooms - Enclosed
Observation: men's room door needs to be self closing . Spring / closer, missing.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision
Observation: No towels at one of the hand sinks in the kitchen. Dispenser fell down. repair.
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: Noted screen door in back not properly, lets in flies. Repair all gaps on door so that flies cannot enter.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/14/2015 | Routine | |
No food prep at time of inspection. no violations noted.
No violation noted during this evaluation. | 12/30/2014 | Risk Factor | |
Comment: Employee know of the health policy but not sure if policy is in place . Facility to fax policy to hd. .
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose approached to faucet outside on the building with sprayer need backflow preventer, Hose disconnected . corrected on site.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Need to install backflow device that stands up to continues pressure and backpressure if hose to be attached.
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06/27/2014 | Routine | |
- Critical: Employee Health*
Observation: No Employee health policy in place , employee did not know about the five food borne diseases, and reporting procedures. Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Noted sliced tomato at 45 F in sandwich unit pepperoni at 47 F in sandwich unit, needs to be 41 or below. Sandwich unit may not be working properly have checked and recommend don't use any phf in the unit. Employee said she would discard the food.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Need probe thermometer to check internal temperature of the food. Infrared not sufficient to check the internal temperature of the food. .
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Non-Food Contact Surfaces
Observation: Noted hood metal removable filters have grease and dust build up. Clean before it catches on fire.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/19/2013 | Routine | |
No food prep at time of inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Noted air wick air freshener spray stored next to a Black Kettle (large pot) . The air freshener is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Removed corrected on site.
Correction: Containers of air fresheners must be located in an area that is not above or next to food, equipment, utensils, linens or single service items.
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05/10/2013 | Risk Factor | |
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