Discussed proper hot holding and reheating procedure with person in charge.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: meat balls (105-115°F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
Reheated.
- Mops in Air-dry Position (corrected on site) (repeated violation)
Observation: Mop is 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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04/22/2015 | Routine | |
This is a follow-up inspection. All violation were corrected from Aug. 11, 2014
No violation noted during this evaluation. | 08/13/2014 | Follow-up | |
1. handed the Big 5 poster to the FPM.
2. Discussed the key changes on the 2013 Food Code.
3. There is new Keurig coffee maker on the counter not plumbed. Pouring water in the reservoir.
4. Raise the shelving units in the walk-in freezer to 6 inches. above the floor.
5. Light bulbs burnt in both walk-ins. Replaced by the FPM.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing. A gray metal drawer is placed infront of the sink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Relocated next to the office desk.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. The FPM refilled the container.
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08/11/2014 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures:diced chicken and steak at 47F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Physical Facilities Good Repair
Observation: Screen door is notmaintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/12/2014 | Routine | |
This visit was made to conduct a routine inspection.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (Missing in restrooms).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. (Provided handwashing stickers).
- Mops in Air-dry Position
Observation: Mops are 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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08/09/2013 | Routine | |
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Floor cleaner is improperly stored above bottled soft drinks.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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01/29/2013 | Risk Factor | |
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