- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service were found stored on floor.
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in dishroom 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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07/02/2015 | Routine | |
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the cabinets.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigeration and cabinets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the counter tops had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/09/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 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.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the @EQUIPMENT@ is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerator.
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.
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12/11/2013 | Routine | |
Make sure that hose coming from the ice machine has an adequate air gap prior to discharging in mop sink.
Facility can operate new area.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in dishwashing area is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dishwashing area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: Gap noted around discharge line under handsink located in the front area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/28/2013 | Other | |
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: FOOD 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. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walkin floor 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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05/14/2013 | Routine | |
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