| No violation noted during this evaluation. | 11/09/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Lighting, Intensity (corrected on site)
Observation: Less than 20 foot candles of light was noted in the refrigerator
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chemical sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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05/11/2015 | Routine | |
| No violation noted during this evaluation. | 02/12/2015 | Follow-up | |
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the container tops is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the lids to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Cooling, Heating, and Holding Capacities
Observation: Refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41 degrees or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the stove has 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.
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11/13/2014 | Routine | |
| No violation noted during this evaluation. | 12/13/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Correction:
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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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11/08/2013 | Routine | |
| No violation noted during this evaluation. | 12/10/2012 | Routine | |
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