Discussed with the person in charge:
1. repeat hazards
2. sanitizer
3. Your health permit must be posted in an area where the public can see it not in the office
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employee get the soap, place his hands under the running water at which time the soap rinsed off, then continue to rinse his arms. Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: The employee is drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection from a container without a straw.
Correction: Provide a designated area where employees may drink 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.
- 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
- Food Storage - Clean and Dry Location
Observation: Observed desserts in the walk in cooler that are not covered. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Victory reach in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service portioning boats are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Observed that the pipes under the 3-compartment sink are covered with a cut chemical bottle - not in accordance with law.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities in Good Repair
Observation: Observed that the door to the utility closet is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: caulking on both hand sinks, air vent cover in the walk in cooler, air vent cover in the restroom.
Correction: All floors, walls, 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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Provide a self closure for the door. Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a spray bottle of sanitizer stored under the front counter with equipment.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/29/2015 | Routine | |
Discussed with the person in charge:
1. attendance at a food safety class - information given
2. light in hood system
3. overall facility very clean
ServSafe information, Big 5 food borne illness, and allergens handouts given
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The employee is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Employee discarded the plastic she was chewing on.
Correction: All employee who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: All of the hand sinks are not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The leg to the mop sink was observed in a state of disrepair and damaged.
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.
- Kitchenware and Tableware
Observation: Single-service plates (corrected) and portioning cups are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed that the water pipes for the 3-compartment sink are repaired with plastic bottle.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray bottle of sanitizer that was 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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05/22/2014 | Routine | |
Discussed with the person in charge:
1. can opener
2. air vent covers in the walk in cooler
3. facility is very clean and well maintained
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: The employees are drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may drink 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 - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken - 48'F and sliced tomatoes - 48'F in the pizza prep unit were cold holding at improper temperatures. Chicken was discarded.
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.
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10/18/2013 | Risk Factor | |
Discussed with the person in charge:
1. ensure that sanitizer water is room temperature
2. good hand washing procedures observed
3. facility is very clean and well maintained
4. attendance at a food safety class
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: The employees are drinking from an uncovered container in the food preparation area.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet wiping cloths improperly stored in the front hand sink between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The front and restroom hand sinks are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the meat locker is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed that the drain pipe under the 3-compartment sink is repaired with a plastic bottle.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the rear reach in cooler. Light measured 0 foot candles.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The air vent cover in the walk in cooler is noted in need of cleaning.
Correction: All floors, walls, 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.
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04/16/2013 | Routine | |
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