Non-critical violation must be corrected within 30 days.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Both handwash stations are being used for purposes other than washing hands. Both sinks had equipment stored inside.
Correction: The handwash facility identified above is to be used for washing hands only
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03/09/2016 | Routine | |
All TCS foods from low RIC were relocated into WIC. Staff to contact maintenance and monitor unit temperature after repair.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All TCS foods inside low RIC cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located behind the door is blocked, 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 floor fan and slicer preventing its use.
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09/10/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the ware wash area is being used for purposes other than washing hands. Fly swatter and fire extinguisher observed in basin
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/18/2015 | Routine | |
Additional food temps: egg patty 41
- Equipment - Good Repair and Proper Adjustment
Observation: Quat sanitizer dispenser is not properly calibrated to dispense at proper concentration.
Correction: Call for service to adjust the unit 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. Product was manuallly mixed and tested to an adequate concentration.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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10/16/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Meatballs in sauce not being adequately cooled to prevent the growth of harmful bacteria. Product was discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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05/13/2014 | Routine | |
1. Post Health Department Permit so it is visible to patrons.
2. Good temperature control of foods.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No discernable quat concentration in bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the ware washing area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Opened door blocks the sink.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the ware washing area is being used for purposes other than washing hands. g Mats, fire extinguisher, etc. noted in basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the production area.
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
- 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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01/02/2014 | Routine | |
Excellent temperature control of TCS foods
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the kitchen ware washing area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Close door that is blocking it to maintain accessibility..
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09/11/2013 | Routine | |
Additional food temps: buffalo chicken 41
No violation noted during this evaluation. | 05/09/2013 | Routine | |
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/17/2013 | Routine | |
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