| No violation noted during this evaluation. | 01/26/2016 | Routine | |
| No violation noted during this evaluation. | 11/03/2015 | Routine | |
| No violation noted during this evaluation. | 07/09/2015 | Routine | |
- Can Openers (corrected on site)
Observation: The can opener blade is not easily removable observe accumulation of grime and debris.
Correction: Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
|
04/20/2015 | Routine | |
| No violation noted during this evaluation. | 11/12/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use Observe Utensils with their handles face down.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
|
07/15/2014 | Routine | |
| No violation noted during this evaluation. | 03/13/2014 | Routine | |
| No violation noted during this evaluation. | 06/13/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bologna in downstairs reach in cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was observed in a state of disrepair and damaged:
-PAPER TOWEL DISPENSER
-CABINET DOOR
-REFRIGERATOR DOWNSTAIRS NEXT TO DESK
Correction: Repair the ABOVE NOTED 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 NOTED EQUIPMENT replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Repair or replace the thermometer in the downstairs refrigerator.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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 (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and restroom.
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
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01/31/2013 | Routine | |
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