- Equipment and Utensils - Multiuse, Characteristics
Observation: Facility using scoops without handles in dry goods
Correction: Replace the bowls with handles to prevent contamination of food.
- Equipment - Good Repair and Proper Adjustment
Observation: Chest freezer was observed in a state of disrepair and damaged. (Interior lid is broken, exposing insulation, which is a contamination hazard.)
Correction: Repair the chest freezer 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting boards.
Correction: Replace or resurface the cutting boards.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: char grill, whip cream tray in under counter refrigerator at coffee station
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/03/2016 | Routine | |
- Hair Restraints - Effectiveness
Observation: Male bearded employees observed working in the food service area without proper facial hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. (Cloths not completely submerged in sanitizer solution)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (Rear entry door does not fit snugly in door frame. Daylight observed around door. Large holes observed in screen on front entry door.)
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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (Non working grill in prep area is beginning to accumulate a large amount of food debris under the fyer)
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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11/02/2015 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep tables 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.
- Refuse Outside Receptacles
Observation: The refuse containers located outside the establishment are missing their lids.
Correction: Replace the missing cover of the outside refuse container with one that is a tight fit.
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07/15/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. (Stored on counters)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (Screen on front entry door has large holes)
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 (repeated violation)
Observation: Walls behind 3 compartment sink, walls around mop sink, and floor in service area are not maintained in good repair (Wall coverings are damaged exposing drywall,. floor tiles in service area are damaged and require repair)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/13/2015 | Routine | |
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in in prep area (above hood vent pipe) is not smooth and easily cleanable. (Wall covering repaired with duct tape.)
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Personal items are not stored so as to protect equipment from contamination (Coats hanging over food storage containers)
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair
Observation: Floor in front service area is not maintained in good repair (Cracked and damaged tiles)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/05/2015 | Routine | |
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/14/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before after handling soiled utensils and before handling clean utensils
Correction: Instruct food employees to clean their hands before handling clean equipment and utensils.
- Physical Facilities in Good Repair
Observation: Exhaust hood is not maintained in good repair (Peeling paint on the hood)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/24/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the freezers throughout the facility.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the prep refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean soup bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Exhaust hood filters in the prep area noted 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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03/21/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the freezers throughout the facility..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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12/12/2013 | Risk Factor | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning and maintenance were not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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07/15/2013 | Routine | |
| No violation noted during this evaluation. | 04/01/2013 | Risk Factor | |
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