PIC has FHC (observed), needs CFM. Post FHC(s), CFM(s) and Permit. Provided temperature charts. Establishment in need of sanitizer bucket(s). Gloves and hairnets are needed. PIC printed sign for proper usage of 3 Compartment Sink (Wash/Rinse/Sanitize). Observed sanitizer test kits (Quat/Chlorine).
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Complete a Certified Food Managers Course.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Observed broken utensils.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, non-absorbent and easily cleanable.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: A digital food thermometer is needed (bi-metallic food thermometer observed).
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of thin food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Repair soap dispenser. Replace handtowel dispenser (per pic type of unit no longer used by city).
Correction: Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the water coming from the faucet at the 3 compartment sink was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Non-Food Contact Surfaces
Observation: Accumulations of grime and debris were observed on the following non-food contact surfaces: hood vent filters, outside and inside of cabinets, outside and inside of drawers throughout kitchen, inside of the reach in refrigerator/reach in freezer and inside the microwave.
Correction: Clean surfaces at a frequency necessary to preclude accumulation of soil/debris/residues that can attract insects and rodents.
- Floors, Walls, and Celings - Cleanability
Observation: Some floor tiles were not smooth and easily cleanable and need to be repaired.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided a the hand washing lavatory in the kitchen.
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
Observation: Part of the laminate counter top is in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. All surfaces in the kitchen should be smooth, non-absorbent and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen 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.
- Critical: Toxics - Conditions of Use (corrected on site)
Observation: Pesticides were observed in kitchen facility - that are not approved for use by uncertified individuals on commercial property.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/28/2015 | Routine | |
Need Hood Inspection by the end of the month. Need digital thermometers.
- Sponges, Use Limitation
Observation: Sponges are being used to wipe down food contact surface of the kitchen.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Microwave, cabinets and drawers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in the fridge not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the kitchen.
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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under ventilation hood.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Floor Drain is not maintained in good repair. Drain blocked accumulating water and odors.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/16/2014 | Routine | |
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