- Equipment and Utensils, Air-Drying Required
Observation: Clean food containers were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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03/23/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheese and tomato at the prep cooler cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at kitchen had a very slow flow..
Correction: Make necessary adjustments to valves and lines serving the handsink to provide good water flow.
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12/04/2015 | Routine | |
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are 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
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08/07/2015 | Routine | |
Please ensure employees are aware of the reporting of the Big 5 communicable diseases that restrict employees from working in the food facility. discussed glove policy and procedures as a refresher with manager. No violations noted during the inspection.
No violation noted during this evaluation. | 12/09/2014 | Routine | |
The above items were corrected on the spot. Handouts covering the reportable illnesses was given to the manger on duty.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are 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. Handouts were given to the manager on duty covering the reportable illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Item was discarded.
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08/26/2014 | Routine | |
Very clean facility.
No violation noted during this evaluation. | 01/07/2014 | Routine | |
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