| No violation noted during this evaluation. | 02/05/2016 | Routine | |
Review with owner on this date and had replaced the water fixture plus the other corrections.
No violation noted during this evaluation. | 09/10/2015 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the top of out of service ice machine with plastic cover is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the out of service ice machine with an approved food prep surface 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. This was being used for the pizza prep before cooking.
- Water Distribution, Delivery, and Retention System
Observation: The hot water supply to the three compartment sink is not working. This is not being maintained and operated according to requirements of the Health Department.
Correction: Correct the plumping problem to supply hot to the three compartment sink at all times to allow for proper operation of your food facility. The PIC stated that Hot Water was being obtained temporary from the hand sink to use in the three compartment sink. Please provide notice to this department within 5 days of plan of correction. Note that this establishment is only open two days a week with limited food prep in the evening.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink in the kitchen are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/01/2015 | Routine | |
Facility not operating at inspection. Limited time of operation to Friday and Saturday evenings and specials events.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed Chili in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the Kitchen Area
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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01/20/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salad Dressing in Holiday Refrigerator cold holding at improper temperatures. Air temperature of unit 53°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Salad Dressing was discarded by manager during inspection.
- Hand Drying Provision
Observation: Disposable towel holder was broken at the kitchen hand washing lavatory.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Repair or replace the disposable towel holder.
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07/25/2014 | Routine | |
| No violation noted during this evaluation. | 03/08/2014 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use in a container.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. Observed Thermometer that appeared to be broken, temperature reading 32 F and the food in the cooler was 41 F and air temperature 41 F.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy or replace.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When inspected, no chemical sanitizer was available in the kitchen area.
Correction: Provide SANITIZING AGENTS at proper concentration of SANITIZING CONCENTRATIONS and immerse or expose food contact surfaces to sanitizing solution for adequate time. (Chlorine strength 100 PPM on the test strips)
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Install a dispenser for the paper towels
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/24/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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06/10/2013 | Risk Factor | |
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