| No violation noted during this evaluation. | 02/03/2016 | Routine | |
Returned to check on the Small Make unit (Swamp) and found it in use. There were no PHFs/TCS foods cold holding inside of it. The ambient air temperature was taken and found to be 52 F. The Manager after noticing that the compressor was iced up, unplugged the unit and placed it for fixing. HM
No violation noted during this evaluation. | 06/29/2015 | Risk Factor Intervention | |
Cold holding/cooling assessment revealed the following: (1) All cooler units with the exception of the Small Make unit (Swamp) were operating at proper temperatures. Found the Small Make unit operating at marginal temperature, cold holding foods between 43 F and 48 F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Small Make unit (Swamp) was operating at an improper temperature. Foods were cold holding between 43 F and 49 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and have the unit fixed so that it can cold hold foods at 41 F or lower.
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06/25/2015 | Risk Factor Intervention | |
| No violation noted during this evaluation. | 04/14/2015 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Backflow preventer at mop sink is in poor repair. Hard water stains around unit show evidence of leaking at connection.
Correction: Repair and maintain all plumbing components ans fixtures.
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01/05/2015 | Routine | |
All violations corrected upon follow-up inspection.
No violation noted during this evaluation. | 09/05/2014 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Open boxes on floor of freezer;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: American cheese(55F) and sliced tomatoes (47F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair unit and maintain 41F before unit may be used for potentially hazardous food.
PHF foods to another unit pending repair.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich make station.
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.
- 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: outside and inside surfaces of refrigeration equipment and interior of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, and ceilings throughout facility 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Mop head observed stored in basin of mop sink.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/27/2014 | Routine | |
Renewal permit will be issued (current permit expires 5/31/2014) once completed renewal application and fee have been received by our office.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in doors have accumulations of grime and debris on outside in the area of the handle.
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
Observation: Metal Pans 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in and around the floor drains and dish area were not smooth and easily cleanable. Grout has begun to wear down in these areas making it difficult to clean.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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04/02/2014 | Routine | |
| No violation noted during this evaluation. | 09/23/2013 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Liquid eggs (45 F) in reach-in, cheese (37-48 F) in ice bath, and cheese (47 F) at sandwich preparation unit cold holding at improper temperatures.
Correction: Relocate cheese storage to a refrigeration unit that is capable of maintaining food storage at 41°F or below. When liquid eggs and cheese are used on the line, use time as a public health control and discard any un-used portions within 4 hrs. A time control policy was put in place for the eggs and cheese used during preparation. The liquid eggs were discarded.
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04/12/2013 | Routine | |
All critical violations were corrected today.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (buns) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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12/05/2012 | Risk Factor | |
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