Discussed with the person in charge:
1. sanitizer in the 3-compartment sink was made at 8:30 - observed no equipment in the sink at this time
2. facility is very clean and well maintained
3. great food temperatures
- Physical Facilities in Good Repair (corrected on site)
Observation: Observed a space in the ceiling beside the air vent cover in the men's restroom - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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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04/16/2015 | Routine | |
Discussed with the person in charge:
1. light in women's restroom
2. hand washing sign
Facility is very clean and well maintained - great hand washing procedures observed
ServSafe information given
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the front line reach in cooler.
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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the plastic bins where the lids are stored have accumulations 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 - Cleaning Frequency and Restrictions
Observation: The air vent cover in the women's restroom and the mop sink are noted in need of cleaning.
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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04/10/2014 | Routine | |
Discussed with the person in charge:
1. facility is very clean and well maintained
2. employee health
3. testing of the sanitizer
No violation noted during this evaluation. | 10/18/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee putting soap on their hands, wetting their hands under the sink (washing off most of the soap) and then scrubbing.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cases of single-service items were found stored on the floor in the dry storage area..
Correction: Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Observed single service salad bowls stored face up under the sandwich prep line.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: The ceiling tiles in the dry storage area is not maintained in good repair. Observed several tiles that are pealing and need to be replaced.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mops near the mop sink stored mop head down on the floor.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. Men's restroom needs to be cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/09/2013 | Training | |
Discussed with the person in charge:
1. establishment has a new reach in cooler - contact the health department prior to bring in new equipment
2. attendance at a food safety class
3. organization of side storage room
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee rinse soap off hands then continued to scrub hands for 20 seconds. Improper handwashing procedures observed. Correct hand washing procedures were demonstrated.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed equipment stored on the floor in the side storage room.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service salad bowls were observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: lights in both display cases, ceiling tiles in side storage room, light in the side storage room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
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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04/09/2013 | Routine | |
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