| No violation noted during this evaluation. | 03/17/2016 | Routine | |
| No violation noted during this evaluation. | 12/16/2015 | Routine | |
| No violation noted during this evaluation. | 09/17/2015 | Routine | |
| No violation noted during this evaluation. | 06/18/2015 | Routine | |
| No violation noted during this evaluation. | 03/13/2015 | Routine | |
- Physical Facilities in Good Repair
Observation: Walk-in Freezer is not maintained in good repair. The Walk-in Freezer has a leak causing a build up of ice inside.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/12/2014 | Routine | |
No risk factor violations noted, HACCP records intact for cooling logs
No violation noted during this evaluation. | 09/04/2014 | Risk Factor | |
- HACCP plan SOP contents
Observation: Observed that facility is not keeping cooling logs to document cooling procedures for potentially hazardous foods, in accordance with the HACCP plan.
Correction: Keep and retain records for potentially hazardous foods that are cooled and reused.
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06/03/2014 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the handwash sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/03/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 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.
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11/27/2013 | Routine | |
staff amd Pic are knowledgeable of food safety parameters-no risk factors were noted
No violation noted during this evaluation. | 08/23/2013 | Risk Factor | |
PIC COURTEOUS & HELPFUL
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. STOCK ROOM;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in stock room-spilled drink syrup 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.
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05/21/2013 | Routine | |
Clean storage trays of glass plates(not used).
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on crates in walk in freezer..
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the plastic cutting boards and butter spatulas contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of soil on the following food contact surfaces:1. top of plate storage- 2.shelves and walls of walkin refrigerator
Correction: Clean and sanitize these surfaces for food contact.
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02/07/2013 | Routine | |
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