Abbreviations: WIC - walk in cooler
- Food - Food Labels
Observation: Consumer self-dispensing bulk food bin containing dry cereal is not properly labeled.
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: The floor/wall juncture under the dish machine was noted in need of cleaning. Area was cleaned during inspection.
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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10/21/2015 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 05/19/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 10/21/2014 | Routine | |
Inspection conducted to evaluate the enclosure for the new walk in cooler, walk-in freezer and dry storage area.
Spoke to the person in charge about sealing the gap along the right side of the outer door to prevent the entry of pests.
Addition and equipment appear to meet the minimum requirements of state and/or local regulations. Use of the addition is granted.
No violation noted during this evaluation. | 08/28/2014 | Other | |
| No violation noted during this evaluation. | 07/02/2014 | Other | |
Plan review
No violation noted during this evaluation. | 06/20/2014 | Other | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 03/12/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The prep table, the prep sink and the hand sink in the kitchen are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The steam table on the serving line was observed in a state of disrepair and damaged. The steam table wells are leaking water. There are also two large holes on the end of the serving line where debris can fall inside of the cabinet.
Correction: Repair or replace the steam table wells to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the food slicer. Person in charge had the equipment cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-inside of the fryer cabinet, 2-the cooktop catch trays, 3-the steam table wells on the serving line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several metal and plastic insert pans on the clean pan storage shelf were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles and grid throughout the kitchen and serving line are 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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10/29/2013 | Routine | |
The following was discussed with the PIC:
1. Cleaning of the soda and coffee machines needs to be done every 24 hours
2. The hood filters over the stove should be cleaned monthly
3. Maintenance has been called to work on dish machine. PIC has agreed to not use dish machine until booster heater has been repaired. 2 compartment sink has been set up to sanitize equipment and utensils. Fax copy of work order to health department.
4. Ensure all ceiling tiles are tight fitting.
Observed good handwashing during inspection.
Abbreviations: WIC - walk in cooler
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: A 2-compartment sink is being used for manual warewashing. Menu at this establishment dictates the use of a 3-compartment sink.
Correction: Alter the current warewashing process so that it conforms to the approval conditions that were previously established. Install a 3-compartment sink.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink and the prep table across from the 2-compartment sink are not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: 1. The food processor 2. No drain plugs at the 2 compartment sink
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the small RIF is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda and coffee machines were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of coffee and soda machines at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1.the shelves across from the slicer, 2. the shelf over top of the stove, 3. outside of the RIC, 4. outside of the RIF, and 5. table under the large mixer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The equipment was not being sanitized in the high temperature dish machine. Final rinse temperature only reached 156'F. PIC set up 2 compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture throughout the kitchen 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls throughout the kitchen and serving area noted in need of cleaning, including the hole in the serving line which had an accumulation of cups and utensils..
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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02/19/2013 | Routine | |
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