- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all food handlers wear hair restraints such as a hat, cap, or hair net.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: Table under-shelf next to office less than 6" off the floor;Adjust table shelf to at least 6" off the floor.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Aluminum sieves damaged - not easily cleanable.
Correction: Replace damaged sieves.
- Equipment - Good Repair and Proper Adjustment
Observation: Water in bottom of 2-door prep cooler cabinet. Condensate drip tray overflowing.
Correction: Repair prep cooler to eliminate water in cabinet.
- Warewashing Equipment, Clean Solutions
Observation: The in-use (wash, rinse water in the 3-vat sink was observed to be heavily soiled or contaminated.
Correction: Drain the basin(s) and refill with fresh water and soap as required for effective cleansing, rinsing and sanitization of equipment.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat sanitizer chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The 3-vat sink sanitizer concentration was low. Food equipment was not sanitized.
Correction: Sanitize food equipment after cleaning and rinsing. Regularly check sanitizer concentration of 3-vat sink. Recommend repair of 3-vat sink soap / sanitizer mixer / dispenser system.
- Kitchenware and Tableware
Observation: Single-service cups at service counter not furnished in original wrapper intact or from and approved dispenser.
Correction: Dispense single-service cups in original intact wrapper or from an approved dispenser
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The mop sink water line to the hose with the spray nozzle lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Water turned off at rear kitchen handsink.
Correction: Turn on water at rear kitchen handsink.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing sink in the rear kitchen.
Correction: Provide hand soap at all hand washing sinks.
- Handwashing Signage/Handwashing Facilities
Observation: Signs or posters that notify food employees to wash their hands are not provided at all handwashing sinks.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead lamps in walk-in cooler and in rear kitchen.
Correction: Replace dead lamps.
- Physical Facilities in Good Repair
Observation: Ceiling panel not properly installed by kitchen rear exit door.
Correction: Properly install the ceiling panel.
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05/07/2015 | Routine | |
Discussed EHP agreements and chart
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after removing disposable gloves.
Correction: Instruct food employees to clean their hands immediately before engaging in food preparation including working with clean food equipment, and unwrapped single-service articles and as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Employee drinks stored on food items storage shelving.
Correction: Store employee drinks separate from food items and clean equipment. recommend a bin on the bottom shelf.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The beef and chicken from the steamer were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Badly soiled cardboard liners on equipment storage shelves.
Correction: Remove cardboard liners from shelves. Recommend sheet pans as needed.
- Nonfood Contact Surfaces
Observation: Disposable plastic baskets being used as a splash guard on the wire shelving unit next to the 3-vat sink.
Correction: Install an approved splashguard.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the 1-door prep cooler or in the 1-door freezer.
Correction: Provide a temperature measuring device in all coolers and freezers.
- Cooling, Heating, and Holding Capacities
Observation: 1-door prep cooler at 44 degrees.
Correction: Repair unit to maintain foods at 41 degrees or less.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one cook's metal thermometer so employees can properly monitor the temperature of food items.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the 2-door work-top cooler broken.r.
Correction: Replace the broken door gasket on the 2-door cooler.
- Equipment - Good Repair and Proper Adjustment
Observation: The aluminum colanders are badly dented and not easily cleanable
Correction: Replace the damaged colander's..
- Backflow Prevention Device, Design Standard
Observation: The mop sink water line to the hose with the spray nozzle lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the rear kitchen was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to the handwashing facility identified above during all hours of operation. Remove the pan preventing its use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sink in the rear kitchen.
Correction: Hand soap must be provided at all hand washing sinks to encourage proper hand washing.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the rear kitchen.
Correction: Provide hand drying devices such as individual disposable paper towels at all hand washing sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cooking line. Measured 25-35 foot-candles of light.
Correction: Provide at least 50 foot candles of light where employees are working with food or food equipment.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead ceiling light lamps in the rear kitchen and front prep area.
Correction: Replace dead lamps.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines were located on the shelving unit in front of the walk-in cooler.
Correction: Locate medicines to prevent contamination of food, equipment, and single-service / single-use articles
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06/25/2014 | Routine | |
Sanitizer concentrations in 3-vat sink and wiping cloth bucket OK.
- 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salsa at improper cold holding temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: The thermometer in the 1-door upright display cooler is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: 2-door work-top cooler and small prep cooler at out of temperature.
Correction: Repair refrigeration units to maintain food at 41 degrees or less.Improper food storage temperatures are a major contributing factor to foodborne illness.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in dining area or at entrances.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: Undershelf on small table by rear kitchen exit door is less than 6" off the floor.;Adjust undershelf of small table to at least 6" off the floor.
- Equipment - Good Repair and Proper Adjustment
Observation: Thermometer broken in 2-door work-top cooler.
Correction: Replace thermometer in 2-door work-top cooler.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service cups not displayed, or dispensed so that the lip-contact surfaces are protected from contamination
Correction: Display / dispense single-service cups so the lip-contact surface are protected from contamination. Store cups in an approved dispenser or in the original plastic sleeve.
- Light Bulbs Protective Shielding
Observation: Light globes missing in walk-in cooler and in exhaust hood.
Correction: Install missing light globes.
- Hand Drying Provision
Observation: Paper towel dispensers not working at handsinks in men's restroom, at 3-vat sink, and by exhaust hood.
Correction: Hand drying devices, such as individual disposable paper towels, must be provided and functional at all hand washing sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Dead lamp in kitchen ceiling light.
Correction: Replace dead lamp.
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07/22/2013 | Routine | |
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