Discussed with the Person-in Charge:
1. Ensure all hand washing fixtures are reinstalled.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following were observed not sealed to adjoining wall: 3-compartment sink, dishmachine, and hand sink by 3-compartment sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The following equipment was observed in a state of disrepair and damaged: home style refrigerator will not close properly and the under counter reach-in cooler does not work.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: The interior of the bulk ice machine was observed in contact with accumulations of grime and debris. Person-in charge cleaned the interior of the bulk ice machine during the inspection.
Correction: Clean the interior of the bulk ice machine 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed large food residue in the hand sink by the 3-compartment sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (repeated violation)
Observation: Observed a gap alon the bottom of the backdoor.
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 in Good Repair
Observation: Six light fixtures in the kitchen were observed not to be working.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor and ceiling throughout the establishment were observed 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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10/22/2015 | Routine | |
| No violation noted during this evaluation. | 09/01/2015 | Complaint | |
Discussed the following with the PIC:
-Provide a door sweep on the bottom of the exit door in the kitchen to prevent the entry of rodents and pests
-Obtain a small probe food thermometer with increments of 2 F
No food preparation was observed during the inspection.
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
No violation noted during this evaluation. | 06/16/2015 | Risk Factor | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No food prep going on during inspection.
Discussed with operator: 1. ensure the light bulbs, under the hood, are replaced once they burn out. 2. please advise the Health Department once the dishmachine is operating properly and sanitizing equipment.
- Critical: Cooling* (corrected on site)
Observation: Enchilada casserole @48'F, in the WIC, which was cooked last night, noted not being adequately cooled to prevent the growth of harmful bacteria. Enchilada casserole was voluntarily discarded during this inspection
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Large container of Enchilada casserole, cooked last night, at 48'F, in the WIC. Enchilada casserole was voluntarily discarded during this inspection.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the RIC.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following EQUIPMENT was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. 1. ice machine
Correction: Clean the surface of EQUIPMENT 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving, in the dry storage area, 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The hot water sanitizer dishmachine wash water measured 140'F and the rinse water measured 162'F. Proper wash water for sanitizing in the dish machine is 160'F and the rinse water is 180'F.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink near the dishmachine was measured at a temperature less than 100°F. Water measured 87'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Observed a leak at the hose used to rinse equipment before washing in the dishmachine.
Correction: Properly repair the equipment.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed several small flying insects in the kitchen area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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10/24/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No food prep going on during inspection. Operator is calling for repair service to the dishmachine. Until the dishmachine is operating properly all equipment will be washed in the dishmachine and sanitized in the 3 compartment sink. Paper products may also be utililzed.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. fire suppression nozzles 2. light shields under the hood
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The temperature of the hot water in the hot water sanitizer dishmachine is not hot enough to sanitize. Wash water temperature registered 140'F and the rinse water temperature measured 100'F.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed small gap under the back door to facility
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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10/18/2013 | Routine | |
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