Employee health policy provided
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The personal drinks stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store drinks 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: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers/spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/17/2016 | Routine | |
Observations discussed with manager.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Aprons were found stored improperly at back of kitchen.
Correction: Store aprons in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items (Package of unformated boxes) observed sitting on floor.
Correction: Store all single service items and all equipment at least 6 inches above the floor.
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08/11/2015 | Routine | |
Violations discussed for correction.
- Clothing - Outer Clothing - Clean Condition
Observation: Food employees wearing soiled outer clothing.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Ventilation Hood System, Drip Prevention (repeated violation)
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. Grease tray is missing
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
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02/10/2015 | Routine | |
Violations discussed and/ or corrected during inspection. No CFM on duty.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the small reach-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Prohibitions - Single Service (corrected on site)
Observation: Clean equipment/utensils were found stored at the rest-room.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in hood not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/20/2014 | Routine | |
Violations discussed and/ or corrected during inspection.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection. No CFM on duty..
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Ventilation Hood System, Drip Prevention (repeated violation)
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. No grease bucket.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the ref is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the hood system
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
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02/27/2014 | Routine | |
Violations discussed and/ or corrected during inspection.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sausage/pepperoni 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 Measuring Devices (repeated violation)
Observation: The temperature measuring device in the small ref was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the small ref is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Light Bulbs Protective Shielding
Observation: Light bulb in hood not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
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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09/12/2013 | Routine | |
Violations discussed for correction
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food. Wristwatch while prepping food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. Missing grease tray
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the 3 door reach-in cooler was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Prohibitions
Observation: Single-service or single-use items (linen/towel) found stored in employee's rest-room..
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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 - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of spray bottle are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/12/2013 | Routine | |
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