- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food, hamburger buns removed from the toaster oven with their 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions, quaternary.
Correction: Obtain a Quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used/dispensed inside the CMA dishwasher was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor surface underneath fryer is heavily soiled with food debris, oil, and some cloth towels, the ceiling fan and panels are also covered in dust particles, these areas are 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.
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03/24/2016 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: coffee cups.
Correction: Clean and sanitize these surfaces for food contact.
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10/19/2015 | Risk Factor | |
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins located in the women's' rest-room.
Correction: Provide a covered refuse container for the disposal of feminine napkins.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor area underneath deep fat fryer is soiled with an accumulation of food debris, and 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.
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02/12/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hamburger and chicken cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed missing control knobs on the stove.
Correction: Repair the stove 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: Observed accumulation of grime on the can opener.
Observed accumulation of grime on the bottom compartment of the fryer
Observed accumulation of grime on the door gasket of the lowboy refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.(straws and stirrers)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor underneath the cooking equipment in the kitchen 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.
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03/18/2014 | Routine | |
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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12/16/2013 | Risk Factor | |
ALL OTHER PREVIOUS VIOLATIONS CORRECTED.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors UNDER equipment 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.
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03/28/2013 | Follow-up | |
FOLLOW UP INSPECTION SCHEDULED FOR THURSDAY MARCH 28TH
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the lowboy or the reach in refrigerators.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the deli top is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quaternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution. (use for tablets)
- 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:
-INTERIOR AND EXTERIOR OF ALL REFRIGERATORS (REACH INS AND LOW BOY) TO INCLUDE SLIDING DOORS, TRACKS, VENTS, SHELVES ETC.
-3 VAT SINK AREA (INTERIOR OF SINK BASINS, OUTSIDE AREA AND SHELF ABOVE)
-DISH MACHINE (INCLUDING SHELVING ADJACENT TO AND CONNECTED TO THE DISH MACHINE)
-SHELVES THROUGHOUT THE KITCHEN (BY MICROWAVE, PLATE AREA, DRY GOOD AREA WHERE CHICKEN BREADER STORED, DRY STORAGE SHELVES UP HIGH THROUGHOUT THE KITCHEN)
-SHELF ABOVE SMALL 3-VAT SINK AND 3-VAT SINK AREA (ADJACENT TO THE HANDSINK)
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash, grease and litter were observed on the ground in the back dock trash area.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the @Location@
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles and floor tiles are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following noted in need of cleaning:
-FLOOR AREA UNDER DISH MACHINE
-FLOOR AREA UNDER BOTH 3-VAT SINKS
-FLOOR AREA UNDER FREEZERS
-FLOOR AREA UNDER AND ADJACENT TO MOP SINK
-FLOOR AREA UNDER AND BEHIND REFRIGERATION
-FLOOR AREA UNDER AND ADJACENT TO COOKING EQUIPMENT
-FLOORS THROUGHOUT THE KITCHEN
-WALLS THROUGHOUT THE KITCHEN
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.
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03/21/2013 | Follow-up | |
- Food Storage - Clean and Dry Location
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 (Prepared on 2/6) on the prepared ready-to-eat (RTE) GUMBO in the refrigerator, the food should have been discarded 30 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. 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the lowboy or the reach in refrigerators.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the deli top is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable pH. (DISH MACHINE)
Correction: Repair the machine. Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- 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 quaternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution. (use for tablets)
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
-WHITE PLATES IN THE KITCHEN
Correction: Clean and sanitize these surfaces for food contact.
- 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:
-INTERIOR AND EXTERIOR OF ALL REFRIGERATORS (REACH INS AND LOW BOY) TO INCLUDE SLIDING DOORS, TRACKS, VENTS, SHELVES ETC.
-3 VAT SINK AREA (INTERIOR OF SINK BASINS, OUTSIDE AREA AND SHELF ABOVE)
-DISH MACHINE (INCLUDING SHELVING ADJACENT TO AND CONNECTED TO THE DISH MACHINE)
-SHELVES THROUGHOUT THE KITCHEN (BY MICROWAVE, PLATE AREA, DRY GOOD AREA WHERE CHICKEN BREADER STORED, DRY STORAGE SHELVES UP HIGH THROUGHOUT THE KITCHEN)
-SHELF ABOVE SMALL 3-VAT SINK AND 3-VAT SINK AREA (ADJACENT TO THE HANDSINK)
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash, grease and litter were observed on the ground in the back dock trash area.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: Ceiling tiles and floor tiles are not maintained in good repair
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: The following noted in need of cleaning:
-FLOOR AREA UNDER DISH MACHINE
-FLOOR AREA UNDER BOTH 3-VAT SINKS
-FLOOR AREA UNDER FREEZERS
-FLOOR AREA UNDER AND ADJACENT TO MOP SINK
-FLOOR AREA UNDER AND BEHIND REFRIGERATION
-FLOOR AREA UNDER AND ADJACENT TO COOKING EQUIPMENT
-FLOORS THROUGHOUT THE KITCHEN
-WALLS THROUGHOUT THE KITCHEN
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.
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03/11/2013 | Routine | |
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