- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food trays were found stacked while wet after cleaning and heat sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
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04/05/2016 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""used by"" date on the prepared ready-to-eat (RTE) food, the food should have been discarded 7 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""used by"" date.
- 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: steamer,
Correction: Clean and maintain the cleanliness of the equipment.
- Physical Facilities in Good Repair
Observation: The lights in the walk-in refrigerator were observed burnt out.
Correction: Replace the burnt out lights.
- Physical Facilities in Good Repair
Observation: The ice cream freezer and steamer unit are not working.
Correction: Repair or replace the units.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall and ceiling tiles, throughout the facility, were observed stained or damaged.
Correction: Replace the stained and damaged tiles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls, floors, vents, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, vents, 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
Observation: Premises has accumulation of clutter. (Outside.)
Correction: Maintain the premise free of clutter.
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01/05/2016 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Sandwich.)
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Food hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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10/07/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed donning gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning gloves.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) food, the food should have been discarded 10 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date.
- 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) food in the refrigerator, the food should have been discarded 6 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.
- Physical Facilities in Good Repair
Observation: The ceiling tiles, throughout the facility, were observed stained or missing.
Correction: Replace the stained and missing tiles.
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08/17/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed handling soiled food trays then handling clean food trays without washing their hands.
Correction: Instruct employees to wash their hands after handling soiled trays and before handling cleaning trays.
- Equipment - Good Repair and Proper Adjustment
Observation: Ware washing machine was observed in a state of disrepair and damaged. (Leaking water onto the floor.)
Correction: Repair or replace the leaking unit.
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04/27/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
- 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: the can opener and steamer.
Correction: Clean and maintain the cleanliness of the equipment.
- 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 - Cleaning Frequency and Restrictions
Observation: The walls, in the kitchen, 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/08/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The Delfield refrigerator was observed leaking onto the floor.
Correction: Repair or replace the leaking unit.
- 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.
- Physical Facilities in Good Repair
Observation: The ceiling is leaking in the wear washing area.
Correction: Repair the leaking ceiling.
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10/15/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Food hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- 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: steamer top.
Correction: Clean and maintain cleanliness of the equipment.
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08/20/2014 | Routine | |
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator. ( 0 Foot Candles, no power to the unit.)
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Power restored to the unit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The lights and vents, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, 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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04/15/2014 | Routine | |
- 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: steam lines.
Correction: Clean and maintain cleanliness of the equipment.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination. (To-go containers.)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Lights, in the kitchen, were noted in need of cleaning.
Correction: All floors, walls, lights, 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of maintenance chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/28/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheeseburgers hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. (Cup and plates.)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Water Capacity* (corrected on site)
Observation: The water source and system serving this food service establishment has been interrupted. No cold water at hand washing sink, in ware washing area.
Correction: Provide hot and cold water to all sinks.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Lights and ceilings, in the ware washing area, were noted in need of cleaning.
Correction: All floors, walls, lights, 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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10/07/2013 | Routine | |
- 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: ovens, ware washing machine, ice machine, and steamer.
Correction: Clean and maintain cleanliness of the equipment.
- Refuse - Covering Receptacles (repeated violation)
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 (repeated violation)
Observation: The ceiling tile, in the ware washing area, was observed stained.
Correction: Replace the stained tile.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The lights, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, 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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08/27/2013 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: A container of food was observed covered in a mold like substance causing the food to be unsafe.
Correction: Discard the food and ensure foods are safe and unadulterated.
- 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: floor fan and steamer.
Correction: Clean and maintain cleanliness of the equipment.
- 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: The ceiling tiles, in the ware washing area, were observed stained.
Correction: Replace the stained tiles.
- Physical Facilities in Good Repair
Observation: The floor tiles, in the kitchen, were observed cracked.
Correction: Replace the cracked tiles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls, lights, vents, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, 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
Observation: Premises has accumulation of clutter. (Outside.)
Correction: Maintain the premise free of clutter.
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04/17/2013 | Routine | |
- 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: ingredient bin, freezer, gasket, hot holding Units, ice machine, ovens, and steamer.
Correction: Clean and maintain cleanness of the equipment.
- Equipment and Utensils, Air-Drying Required
Observation: Serving trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls, vents, and lights, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, vents, lights, 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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01/08/2013 | Routine | |
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