- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink is separating from adjoining wall, leaving a gap behind it.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of dishware and utensils were not observed sanitized.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry, and there is no means to do so.
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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03/17/2016 | Routine | |
Discussion with PIC indicates sanitization of food contact surfaces may not be occurring. Provide instructional flyer on manual washing and sanitizing, and ServSafe application.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the kitchen entrance 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 tub in the basin venting its use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the rd basin of kitchen sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/20/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law ( a green hose was observed attached to the threaded faucet fixture, at the mop sink)
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
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07/29/2015 | Routine | |
The operator provided a digital metal probe thermometer, chlorine test strips and a posted Employee Health policy during today's inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate ( cooked oatmeal in the GE refrigerated reach-in cooler compartment was observed in a covered plastic container and measured 84 degrees F- the product was cooling approx 2 hrs prior and to be discarded by the operator).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the curbed mop sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law, at the curbed mop sink.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
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03/18/2015 | Routine | |
No violations were observed during today's inspection
No violation noted during this evaluation. | 10/21/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
The food products/meals are prepared and served the same day with no leftover food items held for next day service.
No violation noted during this evaluation. | 06/17/2014 | Routine | |
No violations were observed during today's inspection.
Note: The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy was posted at this time. Also discussed with the operator was
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device was not available on threaded faucet as required by law (hose connection for the hot and cold water faucets at the service/utility sink.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin at the service/utility sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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01/10/2014 | Routine | |
A probe thermometer scaled 0 degrees F- 220 degrees F is to be provided to monitor TCS food product temperatures. A discussion and a review of the Employee Health policy, reheating procedures, date marking, sanitization procedures and holding temperatures occurred during today's inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed baked beans in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the refrigeration compartment of the kitchen reach-in cooler/freezer unit.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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08/15/2013 | Routine | |
The facility provided a metal probe thermometer to monitor food product temperatures and chlorine test strips to monitor the sanitizing concentration at the foodservice three compartment equipment sink, during today's inspection.
No violation noted during this evaluation. | 04/02/2013 | Routine | |
There are no violations noted during todays inspection.
PHFs are now being prepared at the facility from raw non-frozen products. Low-priority ranking needs to be changed.
No violation noted during this evaluation. | 12/03/2010 | Routine | |
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