- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen observe 3 light out of service
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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11/23/2015 | Routine | |
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the Kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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09/09/2015 | Routine | |
| No violation noted during this evaluation. | 06/12/2015 | Routine | |
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in walking box is not coved and closed to no larger than 1/32 inch space. floor panel has been detach in need of repair
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area light not working
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Cooking equipment is not maintained in good repair Ice Maker, refrigerator unit, steam box, light covers, and dish washer machine observe and state of disrepair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/09/2015 | Routine | |
| No violation noted during this evaluation. | 11/21/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Grill Ham & Cheese cold holding at improper temperatures 44°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/09/2014 | Routine | |
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the the kitchen
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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03/05/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk and fruits in the walk in cooler cold holding at improper temperatures
Correction: Discard the milk and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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05/22/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomato, milk and butter cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust walk in.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Remove the cardboard. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Plumbing System Maintained in Good Repair
Observation: Handsink faucet has a leak.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: Light shields broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Poisonous or Toxic Material Containers* (corrected on site)
Observation: Bleach stored in a margarine container.
Correction: Do not store toxics in food containers.
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01/28/2013 | Routine | |
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