- Food Display/Preventing Contamination by Consumers
Observation: Self serve food on display is not protected from contamination.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Controlling Pests (Pf)
Observation: Proper pest control methods are not used to maintain the premises free of insects, rodents, and other pests. Observed rodent droppings in kitchen under and behind equipment.
Correction: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floors under and behind equipment are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall 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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03/07/2016 | Routine | |
| No violation noted during this evaluation. | 09/16/2015 | Risk Factor | |
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: Observed the silver metal shelving in the walk-in cooler rusted and not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Hand Drying Provision
Observation: Observed a roll of paper towels on top of the towel dispenser. Pare towels are not individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Cleaning, Frequency and Restrictions
Observation: Observed the floors under and behind equipment not cleaned as often as necessary to keep them clean (dust and cobwebs).
Correction: Physical facilities shall 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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03/09/2015 | Routine | |
| No violation noted during this evaluation. | 09/09/2014 | Risk Factor | |
- Equipment/Good Repair and Proper Adjustment
Observation: The shelving rack for can goods was in disrepair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Kitchenware and Tableware/Preventing Contamination (corrected on site)
Observation: Single service forks for student use are not presented so that only the handles are touched by employees and by consumers at the provided consumer self-service area.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. The presentation of setting of single-service and single-use articles and cleaned and sanitized utensils shall be done in a manner designed to prevent the contamination of food- and lip-contact surfaces.
- Intensity/Lighting
Observation: Two lights were burned out under hood.
Correction: The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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03/25/2014 | Routine | |
Wash hands frequently.
No violation noted during this evaluation. | 09/17/2013 | Risk Factor | |
A few light bulbs were observed burnt out under the hood.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw shell eggs observed stored over bread and cream cheese in the walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Plumbing System/Maintained in Good Repair
Observation: The following plumbing fixtures are not maintained in good repair. 1.The hot water fixture at the handsink in not distributing at least 20 seconds worth of hot water. 2. The handsink hot water fixture and the piping were observed leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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02/22/2013 | Routine | |
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