- Equipment - Good Repair and Proper Adjustment
Observation: Single door cooler beside prep cooler was observed in a state of disrepair and damaged.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand wash sink is leaking, dishwaser discharge box is leaking, 3 vat sink in back is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Ceiling at front door is not maintained in good repair (roof leak).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/18/2015 | Routine | |
Very clean facility, date labeling process is perfect!
- Refuse Receptacles (corrected on site)
Observation: There are refuse containers in the kitchen without covers.
Correction: All refuse containers are to be fitted with snug lids.
- 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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08/07/2015 | Routine | |
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the knife on make table is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. has electrical tape on handle of knife.
Correction: Replace the knife to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the back freezer is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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02/23/2015 | Routine | |
discussed proper cold holding with PIC
No violation noted during this evaluation. | 10/09/2014 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Eggs on the salad bar cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- 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.
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06/03/2014 | Routine | |
Make table has been repaired and holding temperature
No violation noted during this evaluation. | 01/21/2014 | Follow-up | |
excellent job on date marking, appeared 1/2 of make table was holding temp. items removed from out side and discarded. facility very clean and neat.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Various items on make table, cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. discarded
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01/14/2014 | Routine | |
Use of dishwasher discontinued until it is repaired and can reach the required 140 degrees.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 140°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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08/16/2013 | Routine | |
Facility very clean.
No violation noted during this evaluation. | 02/14/2013 | Routine | |
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