- Critical: Time as a Public Health Control* (corrected on site)
Observation: Time as a public health control was not followed properly. Cheese and tomatoes were not labeled properly with a time within 4 hours.
Correction: Label foods with a time not to exceed 4 hours from the point in time when the food is removed from temperature control.
- 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: drink cabinetry, fryer cabinetry, shelving in storage area, and shelves throughout the food prep area.
Correction: Maintain non-food contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in storagem prep, and drink areas were noted in need of cleaning.
Correction: All floors must be cleaned as often as necessary to keep them clean.
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10/23/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Walk in regrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/10/2014 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the hand sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The foot pedal for the hand sink is not in good repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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04/08/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored over milk in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Containers of tea 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: Equipment - Food Contact Surfaces and Utensils
Observation: Interior of the ice machine has mold growth.
Correction: Clean the ice machine as often as necessary to prevent mold growth.
- Plumbing System Maintained in Good Repair
Observation: Faucets and spray hose for the three compartment sink are in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: Base tiles behind the ice machine are broke/missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities and allows pest entry and harborage in the facility.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the building and beneath 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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12/04/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Ice scoop stored with handle in the ice bin.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cheese and sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing Cleanser - Availability (corrected on site)
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls behind large 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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09/11/2013 | Routine | |
| No violation noted during this evaluation. | 02/28/2013 | Routine | |
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