Abbreviations: PIC=person in charge
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the undercounter RIC.
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 - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda nozzles and the upsplash were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed plastic food containers that were 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the in the back by the prep table was blocked by a step stool and a rag in the basin, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory beside the prep table.
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
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The hand sink and the toilet in the men's room are unclean.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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01/07/2016 | Routine | |
PIC followed advise given on previous inspection.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Front door propped open.
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.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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05/06/2015 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The quaternary ammonium sanitizer in the 3 compartment sink measured 0 ppm. Dispenser is not working correctly repair person has been called. PIC corrected to 300 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink by the prep table sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the hand sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
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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01/12/2015 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 07/25/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. Hand sink is next to prep table, recommend having a barrier beside the hand sink to prevent contamination during preparation.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: Observed sliced tomatoes in a take out bag that will be used for making salsa. The food contact surface of the bag is not durable, nonabsorbent, easily cleanable, resistant to pitting. PIC voluntarily discarded.
Correction: Replace the bag with a plastic food container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food containers 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.
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01/27/2014 | Routine | |
Abbreviation: PIC=person in charge
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plastic food containers. Quatenary ammonium sanitizer in the 3 compartment sink measured 0 ppm. PIC found blockage in dispensing tube. Items were resantized at 300 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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08/19/2013 | Risk Factor | |
Discussed with Person in Charge:
1) Good date marking procedures in place.
2) Sanitizer solution @ 3 compartment sink 250ppm (quaternary ammonium).
3) Lowering cover lids at preparation line when not in use.
4) Previous inspection report notations corrected.
- Critical: Employee Health*
Observation: The person in charge at beginning of inspection was 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
- Food Storage - Clean and Dry Location
Observation: Observed recent box shipment of tomatoes stored on floor in dry storage area. Observed box of green peppers on floor of walk in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatball marinara sauce hot holding at 110F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods on the preparation line cold holding at improper temperatures: sliced tomatoes 43F, cooked roast beef 45F, tuna salad 43F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/07/2013 | Routine | |
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