Inspection for permit renewal.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of 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 the interior of 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.
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11/13/2015 | Routine | |
| No violation noted during this evaluation. | 05/28/2015 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wire shelves in the True reach in refrigerator is not corrosion resistant, nonabsorbent, and/or smooth
Correction: shelves appeared rusted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Wire storage rack holding spices/onions
- Wire storage rack next to the deep fat fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light tubes in the basement freezer storage area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light tubes with shatterproof light tubes.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall/coving in the storage area is detached from the wall, coving missing from the main storage area between floor and stainless steel wall panels.
Correction: Repair/replace coving in storage area, install coving as needed in the kitchen at junction of floor and stainless steel panels to ensure proper sealing and to prevent accumulation of food debris. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/30/2014 | Routine | |
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Top exterior surface of ice machine
- Interior surfaces of deep fat fryer cabinet
- Wire shelving rack next to stove
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories in the resident men's and women's rest-rooms.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Three banks of lights burned out in the kitchen. Coving missing in several areas in the kitchen.
Correction: Repair/replace lights in light fixtures to ensure adequate lighting, install missing coving to ensure ease of cleaning, and to prevent food debris/moisture at floor/wall junctures. . Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/02/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Butter and mozzarella cheese observed cold holding at improper temperature in the True reach-in refrigerator.
Correction: Adjust the thermostat to ensure all cold food is stored at 41°F or below.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Cabinet under the deep fat fryer.
- Wire rack holding the bread and vegetables.
- Can opener bracket.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Coving throughout the kitchen is not maintained in good repair, coving broken or missing in several areas. Paint is peeling on wall behind the stove area. .
Correction: Repair and replace missing coving. Paint the wall to make it smooth, impervious and easily cleanable. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor throughout the kitchen (Hard to reach places under and behind equipment and at floor/wall junctures) and wall behind the stove, has an accumulation of grime and/or debris.
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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle: pine cleaner, observed without a label.
Correction: Label spray bottles with contents or discard.
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10/28/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried chicken observed hot holding at improper temperature on the steam table.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wire shelf in the reach in refrigerator observed rusty.
Correction: Replace or recoat the shelf in the True reach in refrigerator. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Ensure the dishwasher is tested regularly for proper sanitizer concentration: 50 Parts per Million (PPM).
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Door gasket of the Frigidaire reach in freezer. (corrected)
- Cabinet below the deep fat fryer.
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 food-contact surfaces of the following equipment were not observed sanitized: automatic dishwasher
Correction: Set up a compartment of 3-compartment sink to sanitize dishes/utensils after running through the dishwasher until sanitizer is at correct concentration in the automatic dishwasher. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Dishwasher service personnel have been called.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hard to reach places along the floor/wall junctures, and under and behind equipment and the wall behind the deep fat fryer has an accumulation of grime and/or debris.
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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07/30/2013 | Routine | |
| No violation noted during this evaluation. | 12/28/2012 | Routine | |
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