- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Coleslaw (sandwich prep unit) cold holding at improper temperature.
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.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the restrooms used by female employees or customers.
Correction: Install a covered refuse container for the disposal of feminine napkins in all ladies' toilet rooms.
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02/26/2016 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination (plastic forks in a cup with their tines up).
Correction: Store single-service items in thier original protective packaging or inverted in an approved dispenser.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee restroom inside the building, nor in the women's restroom at the back of the building (accessible to customers but also to staff).
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical facility noted in need of cleaning, such as floors throughout
Correction: door gaskets of reach-in freezer
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12/18/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structures and non-food-contact fixtures throughout the facility were noted in need of cleaning.
Correction: All floors, walls, and ceilings
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08/13/2014 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. A copy of the Employee Health Policy brochure was given to the PIC during the inspection.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) or drainboards of the 3-vat sink and 2-vat sink are heavily soiled, especially at the seams or junctures where front, back, and side walls of sinks meet and where sink walls meet floor of sink.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing the walk-in freezer was emptying liquid waste directly onto the floor of the freezer (back left corner), where it freezes.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface. Service refrigeration equipment for this unit if necessary to correct the problem.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the restroom used by employees.
Correction: Install a covered refuse container for the disposal of feminine napkins in the restroom used by employees and (if absent) in the restroom available on request to customers.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Assorted physical facilities throughout were 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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12/17/2013 | Routine | |
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler (grill-ready hot dogs) and in the walk-in freezer (cutlets or fish filets). Boxes and inner wrappings not re-closed, food exposed.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Single-Service and Single-Use Articles, Use Limitation
Observation: On the bulk milk container (used for making milkshakes), the dispensing tube was observed not cut on the diagonal (45 degree angle).
Correction: The bulk milk container tube shall be cut on the diagonal, to extend no more than 1 inch from the dispensing head, to prevent contamination and to allow drainage of the tube.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the bread rack's side rails
Correction: the light switch for the walk-in cooler
- Toilet Room Receptacle Covered
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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area, or lockers provided to store personal belongings such as handbags. Personal effects observed stored with single-service articles (foil sheets).
Correction: Store personal belongings separately from foods, utensils, equipment, linens, and single-service/single-use articles.
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12/21/2012 | Routine | |
EHS discussed observations and corrective actions with the person in charge.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced ham and cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the deli/sandwich unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: interior of reach in freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located in the food preparation area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors in the food preparation area 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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03/10/2011 | Routine | |
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