No violations noted.
No violation noted during this evaluation. | 12/01/2015 | Routine | |
Notes:
- all TCS foods in the reach-in freezer are solid frozen, internal temperature of the unit is 39 F.
Non-
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- 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.
- Physical Facilities in Good Repair
Observation: Hand sink in the lady's room is loose and supported with a stick.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal hand sink to the wall.
|
07/08/2015 | Routine | |
Notes:
Lady's restroom is out of order, plumber is working on the issue, men's resroom currently available for both.
Provide sanitizing solution in the bucket to use when start prepping food. Store wiping cloth in the sanitizing bucket.
Date mark all RTE foods in all cold holding units.
Do not use cloth towels for drying hands, have paper towels available anytime.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken, beef, goat, soup and stew in the walk-in cooler and reach-in glass refrigerator is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory throughout the kitchen and men's restroom.
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
|
03/06/2015 | Routine | |
Notes:
There are unnecessary equipment stored near bar area. If not planing to use, relocate/remove from the facility. Same with unused reach-in freezer and broken ice machine in the kitchen. Unused and unfunctioning equipment can serve as a shelter for unwanted insects and rodents and will prevent from cleaning.
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) curry chicken, jerky chicken, beef and soup in the walk-in unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Food - Food Labels
Observation: Hot sauce and escovitch (vinergar base) packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Equipment - Good Repair and Proper Adjustment
Observation: The low reach-in kitchen refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. Internal temperature of the unit found at 55F.
Correction: Repair the low reach-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Sink - Service Sink
Observation: The service sink is blocked/ use for storing wash racks/glassware.
Correction: Do not block/store anything in the mop sink. Utilize mop sink for dumping waste water only, storage of single service items/utensils/equipment is prohibited.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and near kitchen entry doors.
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
|
10/27/2014 | Routine | |
Notes:
Facility is storing unused and broken equipment that prevents proper cleaning and organization of facility. Remove unnecessary items and organize kitchen.
Test strips and food testing thermometer is available.
Non-critical violations must be corrected within 30 days.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in men's restroom not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Mops - Drying Mops (repeated violation)
Observation: Mops 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
07/24/2014 | Routine | |
Critical violation must be corrected within 10 days.Non-critical violations must be corrected within 30 days.
Notes:
The reach-in freezer is under repair process and will be used.
The Victory reach-in cooler and glass reach-in cooler near bar area must be removed if not going to be used.
Personal medication must be stored in the ziplock bag and labeled.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) curry chicken, jerky chicken, pepper steak, boiled potato, macaroni and cheese in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Light Bulbs Protective Shielding
Observation: Kitchen ceiling lights not protected against breakage by a shield.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Large gap under the kitchen door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- 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 kitchen hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: A hole in the ceiling in the storage room.
Also, a stick supporting hand sink in the lady's restroom must be removed.
Floor coving in the gentleman restroom is lose
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops 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.
|
04/22/2014 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
All listed above equipment " not in use " will be in use in a future.
All personal belongings and food must be separated from customer food and equipment. Use one of the front coolers to store personal food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) half chicken, chicken stew, cow feet, vegetable stew in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap underneath the back kitchen door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory near bar/kitchen.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory near cooking stove.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the lady's restroom and handsink near cooking stove.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/15/2014 | Routine | |
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