| No violation noted during this evaluation. | 10/15/2015 | Risk Factor | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the white plastic slide tray of the ice machine is soiled with accumulations of grime and debris.
Correction: Clean the surface of slide tray (weekly) at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The bottom of the screen door is punched allowing for flies to come in. (no flies seen).
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.
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05/18/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) bow tie stew and the sliced pastrami in the refrigeration unit (walk-in)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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the white plastic slide tray of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of slide tray at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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01/20/2015 | Risk Factor | |
Several non-risk violations were discussed with the PIC.
No violation noted during this evaluation. | 08/14/2014 | Risk Factor | |
Inspection for the Health Permit renewal.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.(Ice scoop in a pan with water)
Correction: Use a draining sheet under the scoop and over the pan, Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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04/15/2014 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the white palstice slide tray of the ice machine was soiled with gunk.
Correction: Clean the surface of slide tray at any time when contamination may have occurred.
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10/11/2013 | Risk Factor | |
| No violation noted during this evaluation. | 04/25/2013 | Follow-up | |
Inspection for the Health Permit renewal.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the table top can opener blade, its assembly, and its base have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Walk-in floor (under shelf with broken / dripping eggs) noted in need of cleaning.
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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04/17/2013 | Routine | |
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