- Cloths - Wiping Cloths - Use Limitation
Observation: Dry and wet wiping are improperly stored between uses,.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose, and dry cloths are stored away from food items and single service articles in betwwen uses..
- Physical Facilities in Good Repair (repeated violation)
Observation: Single squared ceiling tiles are deteriorating and becoming loose and are not maintained in good repair
Correction: Maintain ceiling area in a good state of repair and /or replace ceiling tiles so to not compromise the safety of food and equipment in the facility..
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03/23/2016 | Routine | |
| No violation noted during this evaluation. | 11/06/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/08/2015 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the food prep table is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the hood area.
Correction: Add additional lighting to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling is not maintained in good repair, ceiling tiles missing or loose.
Correction: Replace missing ceiling tiles, and re-attach loose ceiling tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the facility the have an accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/29/2015 | Routine | |
| No violation noted during this evaluation. | 09/29/2014 | Risk Factor | |
| No violation noted during this evaluation. | 06/05/2014 | Risk Factor | |
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the grill and stove area.
Correction: Add additional light source. Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Ceiling in the kitchen is not maintained in good repair: three ceiling tiles are detached from the ceiling.
Correction: Repair/replace ceiling tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/06/2014 | Routine | |
| No violation noted during this evaluation. | 09/26/2013 | Risk Factor | |
| No violation noted during this evaluation. | 05/29/2013 | Risk Factor | |
Approved to operate.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the hood/stove area.
Correction: Install additional lighting to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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01/24/2013 | Routine | |
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