| No violation noted during this evaluation. | 03/20/2015 | Routine | |
- Can Openers on Vending Machines (corrected on site)
Observation: The can opener blade in the kitchen area observe with accumulation of grime and debris.
Correction: Alter or replace the unit so that the can opener blade is protected from manual contact, dust, insects, rodents, or other contaminates.
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03/31/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken and rice in the Walk in Cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust the unit.
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10/08/2013 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before donning gloves, engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Soda drain station basin in the dining area was observed in a state of disrepair and damaged.
Correction: Repair the above noted item 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 above noted items, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-Cabinet space under the drink dispensers in the dining room
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: The utensil storage faucet on the service line in disrepair.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: Floor tiles in mop sink and hole observed in wall behind men's room door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the freezer 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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the designated area provided (COAT OBSERVED IN CABINET IN FRONT AREA ON TOP OF SINGLE SERVICE ITEMS)
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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01/24/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
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.
- 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:
-CABINET UNDER SODA DISPENSERS (LEAKING ICE CONTAINER, TRASH, WATER BUILD UP, MOLD LIKE SUBSTANCE)
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
01/31/2012 | Routine | |
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