Observed good hand washing and proper glove use. Very good labeling procedure now in place. Have light fixture properly shielded as soon as possible. Food prep. procedures good.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Pickle container on floor under hand sink.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Container moved.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light fixture above work surface in kitchen not shielded, coated, or otherwise shatter-resistant. The florescent tubes in the fixture have protective shields/Tubes but no end caps. This renders the protective tubing ineffective.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Get tube end caps or install new shield on fixture.
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01/27/2016 | Routine | |
Discussed in-use utensils. These are to be washed, rinsed, and sanitized every 4 hours.
Good handwashing and barehand contact prevention observed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed ham and hot dogs 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.
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07/29/2015 | Risk Factor | |
All items have been corrected.
No violation noted during this evaluation. | 02/11/2015 | Follow-up | |
Discussed observations. Discussed unused equipment outside of the facility.
- Hands - Where to Wash
Observation: The handwashing lavatory in the kitchen is not on and the only handwashing lavatory available is in the employee restroom.
Correction: Instruct food employees to clean their hands in the handwashing lavatory in the kitchen.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) ham, hot dogs, etc. in the prep refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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 - 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: Top of equipment, especially the hood.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention Device, When Required*
Observation: The outside faucet the hose was attached to does not have a backflow prevention device.
Correction: Unhook the hose when not in use. Also you can obtain a backflow prevention device to attach to the faucet.
- Critical: Handwashing Lavatory*
Observation: The hand sink in the kitchen has been leaking and was turned off at the time of the inspection.
Correction: Have the hand sink repaired so that it can be left on without leaking.
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01/29/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Shredding/working-up lettuce with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following food contact surfaces: Bottom of Frigidaire freezer right.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand washing sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Fluorescent light fixture in kitchen not shielded, coated, or otherwise shatter-resistant. Tubes have sleeves but no end caps.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Supply end caps for the light tubes or install fixture shield.
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07/18/2014 | Routine | |
No hazards noted today. Excellent hand washing procedure and frequency observed. Good use of utensils and gloves to prevent bare hand contact with ready-to-eat foods.
No violation noted during this evaluation. | 03/14/2014 | Risk Factor | |
No other violations observed. Establishment was preparing for the day when I arrived. Little or no cooking was going on during inspection.
Discused several items with manager Genetta Boggs. Discussed employee health, and supplied her with copies of the "Safe Working Statement" to be read and signed by each employee. Supplied her with monthly temperature charts to tape onto each refrigeration unit. Also gave manager a copy of many of the important topics in the Regulations to use as a source of information when questions arise.
- Light Bulbs Protective Shielding
Observation: Light bulb in the walk in refrigerator, and one set of overhead fluorescent lighting in the cooking area is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
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10/24/2013 | Routine | |
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