Facility has a 2-compartment sink and an additional container/tub is to be used as the third basin for sanitizing equipment/utensils. Lunch is provided by a licensed food establishment and served 11:00 am - 1:15 pm.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Equipment/utensils observed improperly stored in the kitchen sink designated for handwashing.
Correction: The handwashing facility identified above is to be used for washing hands only.
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11/30/2015 | Risk Factor | |
Conditions of the license state "Use Single Service Articles Only. No Grilling or Frying allowed. Facility has a 2-compartment sink and an additional container/tub is to be used as the third basin for sanitizing equipment/utensils. Lunch is catered by a licensed food establishment and served 11:00 am - 1:00 pm
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Interior surface of the milk cooler observed in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Permit to Operate/Responsibilities of Permit Holder
Observation: 2015 Health License observed not posted.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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05/22/2015 | Routine | |
Lunch is served Monday-Thursday. Foods are catered by "Good Food Company:. On Fridays, cheese pizzas are delivered by "Domino's" and served between 11:00 am - 1:00 pm.
No violation noted during this evaluation. | 12/05/2014 | Risk Factor | |
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. Multiuse food dispensing utensils are not being sanitized after washing. Corrected by advising person in charge to wash and rinse utensils in the 2 compartment sink then sanitizing in the tub placed beside the sink on the counter.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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05/07/2014 | Routine | |
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. Utensils used to serve food are not being sanitized.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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11/13/2013 | Risk Factor | |
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site)
Observation: After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution. No sanitizer was observed in the kitchen. Serving utensils are not being sanitized after being cleaned.
Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink near the dishwasher is used for purposes other than handwashing. A bowl was observed in the basin of the sink.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
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05/30/2013 | Routine | |
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