- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the base of the hand washing sink in the kitchen is not corrosion resistant, nonabsorbent, and/or smooth: laminate is peeling on hand washing sink base.
Correction: Resurface or paint the handwashing sink base. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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:
- Racks for automatic dishwasher
- Exterior of ice machine
- Fan Shroud
- Mop bucket and ringer
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Faucet in the women's rest-room is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Light observed burned out above 3 compartment sink, light in dry storage room is in disrepair: Ballast needed for florescent light fixture.
Correction: Replace the burned out light tubes above the 3 compartment sink, install a new ballast for light fixture in the dry storage room. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Ensure lights are replaced and light fixtures are maintained to ensure adequate lighting.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors through out the kitchen (hard to reach places under equipment and a floor/wall junctures) have an accumulation of grime and debris.
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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03/25/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Bottom exterior surface of handwashing sink cabinet observed peeling.
Correction: Repair the sink cabinet to restore it to a 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 cabinet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Floor of the walk in refrigerator.
- Bottom exterior surface of the ice machine
- Dish racks.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several light tubes observed burned out in light fixtures in the kitchen.
Correction: Replace the light tubes and/or repair the light fixtures to include new ballasts if necessary to ensure adequate lighting. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2016 | Routine | |
- Critical: Pests-Controlling Pests*
Observation: Facility has had a bedbug problem for last several years. Facility has a contact pest control service which comes in monthly, and has an employee on staff to treat rooms as needed. Recently rooms 210, 219, and 227 have been observed with bedbugs.
Correction: Recommended to treat all rooms adjoining the ones with bedbug problem be treated and also follow up treated with in 1 week. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Staff employee tor treat all rooms on the second floor with an insect "bomb". Will follow up in one week to treat for other insect stages.
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01/08/2016 | Complaint | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) yogurt in the refrigerator, the food should have been discarded 30 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves in the walk in freezer is not corrosion resistant, nonabsorbent, and/or smooth: shelving observed rusted.
Correction: Replace or resurface the shelving. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the dish shelving and shelving in the walk in refrigerator has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in the walk in freezer is not maintained in good repair: floor has excessive rust. Several florescent light tubes are burned out in the kitchen.
Correction: Repair or replace the freezer floor. Replace the burned out light tubes. 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: Floors through out the kitchen, especially under and behind equipment and at floor/wall junctures has an accumulation of grime and debris.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment: small reach in inoperable freezer has been in the kitchen for a year.
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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11/03/2015 | Routine | |
- Pests - Controlling Pests*
Observation: Harborage conditions exist for bed bugs in patient rooms. .
Correction: Eliminate harborage conditions. Facility is treating rooms as they find the insects. Facility has a contract with Loyal Pest Control to treat rooms 103, 119, 202. Contractor will treat today: 17 Aug., then follow up on 31 Aug. and 14 Sep. Facility director is continuing to get a handle on the infestation. In addition to the contract treatment, the facility is treating items with heat and lay down a powder to prevent breeding. EHS will continue dialogue with Facility Director to be appraised of progress and preventive measures.
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08/17/2015 | Complaint | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) Milk in the refrigerator, the food should have been discarded yesterday.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Interior of Ice Machine (deflector) (corrected on inspection
- Exterior if ice machine
- Exterior surfaces of the oven/stove
- Shelf above the stove
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: One light is burned out in a light fixture in the exhaust hood. Six florescent light tubes observed burned out in light fixtures in the kitchen.
Correction: Replace burned out light bulb in exhaust hood, replace burned out light tubes in florescent light fixtures to ensure adequate lighting. 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: Floors through out the kitchen especially hard to reach places at floor/wall junctures and under and behind equipment, have a accumulation of grime and debris.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/20/2015 | Routine | |
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall in the dry storage room is not smooth and easily cleanable: paint observed peeling.
Correction: Re-paint or re-seal the wall to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Several lights observed burned out in the facility they include:
- Light in walk in refrigerator
- Light in exhaust hood
- Bank of florescent lights in the kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Ensure adequate lighting. Remember adequate lighting is especially important in areas with hot-generating equipment and while working with sharp objects/equipment where safety is a factor.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Upright freezer noted inoperable, and is pending removal.
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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04/23/2015 | Routine | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Interior surfaces of exhaust hood.
- Floor, ceilings and walls in the men's rest-room (basement).
- Fan shroud in the kitchen.
- Interior surfaces of the Kenmore reach in freezer.
- Tables in the Dining Room.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen or the rest-rooms.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor throughout the kitchen (hard to reach places, under and behind equipment and at floor/wall junctures have an accumulation of grime and debris.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities, toilets and urinals in the men's rest-room in the basement are unclean and not maintained
Correction: Keep handwashing facilities and rest-room fixtures clean and maintained to ensure cleanliness and encourage proper handwashing.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities, toilets and urinals are unclean and not maintained
Correction: Keep handwashing facilities, and rest-room fixtures clean and maintained to ensure cleanliness and encourage proper handwashing.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle (chlorine bleach solution) observed without a label.
Correction: Label spray bottles with contents or discard.
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01/28/2015 | Routine | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Interior of exhaust hood.
- Floor ceilings and walls in the men's rest-room.
- Fan shroud in the kitchen.
- Interior surfaces of the Kenmore reach in refrigerator.
- Tables in the dining room.
- Exterior surfaces of the ice machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and in the rest-rooms.
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: Several light tubes are burned out in light fixtures in the kitchen.
Correction: Replace the burned out light tubes to ensure adequate lighting. 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: Floors throughout the kitchen (hard to reach places under and behind equipment and at floor/wall junctures) have an accumulation of grime and debris.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities, toilets and urinals in the men's rest-room are unclean and not maintained
Correction: Keep all fixtures including sinks, toilets and urinals clean and maintained to ensure cleanliness and to encourage proper handwashing
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle (chlorine bleach solution) observed without a label.
Correction: Label spray bottles with contents or discard.
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01/27/2015 | Complaint | |
- Equipment - Good Repair and Proper Adjustment
Observation: Bussing pan observed damaged.
Correction: Replace the bussing pan.
- Refuse - Covering Receptacles
Observation: Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
Correction: Cover all waste containers when not in continuous use. If no lids are available, procure new lids.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the Ladies Rest-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
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary item to the operation or maintenance of the establishment: Reach in refrigeration is inoperable.
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. Refrigerator is scheduled for removal.
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10/31/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Two lights observed burned out in a light fixture in the exhaust hood.
Correction: Replace the burned out light bulbs to ensure adequate lighting, especially in an area with heat-producing equipment where safety is a factor.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the utensils and utensil bin in the kitchen observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the utensils and utensil bin to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Shelf above the stove.
- Top exterior surface of ice machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall in the basement.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the basement men's rest-room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the basement men's 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
- Toilet Tissue - Availability/Toilets and Urinals (corrected on site)
Observation: Toilet tissue was not present each toilet in the men's and women's room in the basement.
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand and needs to be supplied in each toilet stall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen: hard to reach places under and behind equipment and at floor/wall junctures have an accumulation of grime and debris. .
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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07/25/2014 | Routine | |
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the exterior surfaces of the dish racks has an accumulation of grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the men's room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms (especially Norovirus) and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
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
- Physical Facilities in Good Repair
Observation: Four florescent light tubes and a light bulb (in exhaust hood) were burned out in the kitchen.
Correction: Replace the burned out light tubes and bulb. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/02/2014 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Dish Racks
- Shelves on shelving unit holding clean dishes.
- Fan shroud of fan.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the ladies rest-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
- Physical Facilities in Good Repair
Observation: Ceiling in Ladies rest-room missing a ceiling tile.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/07/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Bulk flour container observed unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Walk in Freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity (top interior surface) of the microwave oven observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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11/01/2013 | Routine | |
- 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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter observed cold holding at improper temperature in the GE reach in refrigerator.
Correction: Adjust the thermostat to ensure cold food is stored at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Light shield for florescent light fixture in the kitchen observed cracked.
Correction: Replace the light shield to restore the light fixture to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris
Correction:
- Shelf above the stove.
- Exterior surfaces of plate rack for dishwasher
- Fan area of walk in refrigerator
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the walk in refrigerator observed with an accumulation of grime and debris.
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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08/29/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The walk in freezer was observed in a state of disrepair and damaged: food observed thawing: food temperatures were 28, 30 degrees F.
Correction: Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Can opener, Table Mounted
- Inside of ice machine
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Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor Carpeting, Restrictions and Installation
Observation: Carpeting installed as floor covering in dry storage room #2.
Correction: Remove carpeting and replace with approved floor material.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light tubes in dry store room #1 and dry store room #2 observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light tubes with a protective sleeve.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/04/2013 | Routine | |
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment has an accumulation of grime and/or debris:
- Can opener
- Door Gasket to reach in freezer (small).
- Utensil drawer. .
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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03/04/2013 | Routine | |
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