- 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 - there was no Employee Health Policy that addressed the illnesses.
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 - Food Employee Reporting Agreement that they can use as a policy.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the storage and refrigeration racks is not corrosion resistant, nonabsorbent, and/or smooth - coating peeling off - start corroding.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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: shelves/racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food containers / utensils are on racks that were found stored within spray / splash areas of the 3-compartment sink.
Correction: Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in area behind the menu board are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: floor/wall junctures, wall paper where join loose, and board split behind handwashing sink area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/23/2016 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Plumbing connection at the men's toilet is leaking and the connection at the urinal may need to be re-plumbed to have cleanable surface.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulbs in preparation areas does not appear to be shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: the ledge behind the handwashing sink in kitchen (separated and wood not sealed), floor/wall junctures, re-sealing around the urinal and plumbing to the toilet after repairs are made.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: floors under equipment in the storage/sink areas, and the men's restroom.
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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02/23/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: @FOOD@ cold holding at improper temperatures in food display service items - the adjacent hot holding temperature of tomato sauce / meatballs may be a factor the elevated temperatures. The food items were date and time marked but there is not a written procedure and the disposal time-frame was not being adhered to.
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. May also be able to reduce the hot holding temperature that is influencing the cold holding temperatures.
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02/10/2014 | Risk Factor | |
| No violation noted during this evaluation. | 10/29/2013 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: @FOOD@ cold holding at improper temperatures on the cold service holding. The hot food holding (Meatballs/Marinara) that was 174+ degrees F may be influencing the cold service holding.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Reducing the hot holding temperature of the meatballs / marinara may decrease the cold holding temperatures to 41 degrees.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring devices in the reach-in and Coca-Cola refrigeration were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The pre-wash sprayer and the turn knob missing on the hot holding were observed in a state of disrepair and damaged.
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.
- Critical: Plumbing System Maintained in Good Repair
Observation: @PLUMBING@ in poor repair - sprayer is leaking at 3-compartment sink, the drain from the urinal is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: floor/wall junctures missing and/or disrepair, wall paper separating/loose, floor/wall juncture in men's is rough at toilet area, the wall areas at the urinal and toilet where repairs were made were not finished.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/18/2013 | Routine | |
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