- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken observed cold holding at improper temperature in the Victory reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Chair in the food prep area and chest freezer in the back room observed in a state of disrepair and damaged: stuffing material observed exposed on the chair cushion, lid of the chest freezer observed rusted. .
Correction: Re-cover the chair and repaint or resurface the freezer lid to restore the equipment to a condition that allows for proper functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the chair replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees: handwashing sign missing from men's rest-room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Wall at the back door of facility and floor in the front kitchen is not maintained in good repair
Correction: Repair the wall and floor to ensure it provides a smooth, impervious and easily-cleanable surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/21/2016 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee directly contacting exposed ready-to-eat food in a manner that does not prevent potential contamination: Food service worker observed dispensing chips with bare hands.
Correction: Minimize bare hand and arm contact with exposed food that is RTE form to reduce the potential for contamination. Ensure there is a barrier between hands and ready-to-eat foods: i.e., gloves, deli paper, tongs, dispensing utensils.
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11/04/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Food service employee observed drinking from an uncovered container in the food preparation area: uncovered coffee cup.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice observed hot holding at improper temperatures.
Correction: Reheat to 165 Degrees F. for 15 seconds and ensure food is kept at 135 degrees F. or above on the steam table.to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment observed with an accumulation of grime and/or debris:
- Bottom interior surface of Victory Reach in refrigerator.
- Interior of freezer section of Frigidaire Reach in refrigerator/freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/22/2015 | Routine | |
| No violation noted during this evaluation. | 06/03/2015 | Risk Factor | |
| No violation noted during this evaluation. | 03/03/2015 | Risk Factor | |
- Light Bulbs Protective Shielding
Observation: Light tubes in florescent light fixture in the back room are not shielded or provided a protective sleeve.
Correction: Shield or install protective sleeves around light tubes.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap observed under door. .
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site)
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
- Physical Facilities in Good Repair
Observation: Floor in the back room and wall (loose insulation) in back prep room are not maintained in good repair
Correction: Resurface floor and remove and install smooth, easily cleanable material to wall to present, smooth, impervious and easily cleanable surfaces. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/25/2014 | Routine | |
Approved to operate.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
- Shelves in the Victory Reach in Refrigerator (observed rusted)
- Shelves on the serving line: (Paint observed worn)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the door to the back room, and fan cover in the back room has an accumulation 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.
- Physical Facilities in Good Repair
Observation: The wall separating line from rest rooms, wall at the back door of the facility, and back room floor is not maintained in good repair
Correction: Resurface the walls and floor to ensure they are smooth, impervious and easily cleanable. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/29/2014 | Pre-Opening | |
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