- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed food and debris buildup between and under line equipment.
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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01/08/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Did not observe employees washing hands at any point. (Before starting work, when changing from working with raw animal foods, before using gloves.)
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Observed an ash tray with cigarette butts on the kitchen table.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed sanitized: in the dishmachine.
Correction: Discontinue use of the machine. Begin manual wash, rinse, sanitize, air-dry. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door propped open.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cleaning is needed around the fryer and handles of line equipment.
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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10/30/2015 | Routine | |
Good Job! All has been corrected.
No violation noted during this evaluation. | 11/20/2014 | Follow-up | |
Observed good glove use.
- Cooling Methods (corrected on site)
Observation: Observed improper cooling method used for fried chicken in the walk-in cooler covered with plastic wrap. (Observed condensation formed on the inside of the wrap.)
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food cold holding at improper temperatures in the reach-in cooler and the beige cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed slaw cold holding on ice at improper temperature. (Ice was added to the bin.)
Correction: Maintain potentially hazardous foods at 41°F or below.
- Plumbing System Maintained in Good Repair
Observation: Bar sink is newly built and is not plumbed in.
Correction: Have the sink installed according plumbing codes.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed newly built bar has raw wood and is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Dishmachine is dispensing too much sanitizer (>200ppm chlorine).
Correction: Discontinue the use of the machine until it is operating properly. Begin manual wash-rinse-sanitize in the 3 basin sink. (40 CFR 180.940)
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08/22/2014 | Routine | |
| No violation noted during this evaluation. | 02/21/2014 | Follow-up | |
Observed gloves and the correct use of them.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ 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.
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02/07/2014 | Complaint | |
Observed gloves and the correct use of them.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ 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.
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02/07/2014 | Complaint | |
Observed no violations. Observed good hand washing, glove use, hot holding, cold holding, date marking, proper storage of raw and cooked product in the walk-in cooler, and good sanitizing. Good Job!
No violation noted during this evaluation. | 10/18/2013 | Routine | |
Attempted a routine inspection. Facility hours have changed. Facility not yet open.
No violation noted during this evaluation. | 04/17/2013 | Routine | |
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