No food preparation occurred during the time of inspection. Discussed employee health with the person in charge and left some educational materials. Email receipt of repair to inspector.
- 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken over beef on a rack in the walk in cooler. Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: PIC moved the beef above the chicken. Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the crushed garlic in the refrigerator, the food should have been discarded seven days ago.
Correction: The garlic was discarded. Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The water faucet at the three compartment sink will run continuously unless turned off underneath. The mop sink was also leaking water.
Correction: Please have a plumber come out and fix these two areas. Email inspector a receipt of repair. All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the back handsink near the prep lines.
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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04/04/2016 | Routine | |
- Equipment - Cutting Surfaces
Observation: The colored cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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01/13/2015 | Routine | |
Limited food preparation occurring at time of inspection.
Temperature and sanitary controls in place.
No violation noted during this evaluation. | 06/24/2014 | Risk Factor | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several items of kitchenware on storage rack.
Correction: Clean and sanitize these surfaces for food contact.
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01/09/2014 | Risk Factor | |
Above violations and corrective actions discussed with person-in-charge.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Safe handling instructions are not being followed regarding the thawing of vacuum packed fish.
Correction: Follow safe handling instructions on product--break vacuum before thawing.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walk-in refrigerator shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/30/2013 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice scoop and holder, and containers containing kitchenware.
Correction: Clean and sanitize these surfaces for food contact.
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02/11/2013 | Risk Factor | |
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