- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after engaging in an activity which may have contaminated his/her hands (sorting through delivery boxes).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Personnel are drinking from uncovered containers in the food preparation area (water and cola?).
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.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Container of black olives left in a location where it is subject to splash, dust or other contamination (on side 3-compartment sink).
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of restroom cleaner, and degreaser, not properly stored to prevent the contamination of food (stored above containers of dressings and condiments).
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/15/2015 | Routine | |
No violation noted during this evaluation. | 12/31/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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08/15/2014 | Routine | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of glass cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/22/2013 | Risk Factor | |
Very clean and organized. Thank you for your cooperation. No violation noted during this evaluation. | 02/19/2013 | Routine | |
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