| No violation noted during this evaluation. | 01/13/2016 | Routine | |
| No violation noted during this evaluation. | 09/10/2015 | Risk Factor | |
- Physical Facilities in Good Repair
Observation: Over head light in kitchen is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/19/2015 | Routine | |
- Fingernails - Maintenance (corrected on site)
Observation: Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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02/06/2015 | Routine | |
- Physical Facilities in Good Repair
Observation: Faucet in men's room is not maintained in good repair, moves around when trying to turn on the water to wash hands, plus water was observed dripping from bottom of tank area of men's room commode, and the bread storage walk-in freezer has a mound of frozen ice built up under the cooling unit.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/10/2014 | Routine | |
Discussed with manager about different methods of cooling and keeping temperature records.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled chili pre-mix not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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06/09/2014 | Risk Factor | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed the plastic bags of cooked hamburger store on a bread crate on the floor of the walk in freezer(use for bread storage);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Good Repair and Calibration of Thermometers
Observation: Observed thermometers broken in the cooling units
Correction: Repair or replace thermometers to provide working units that provide the temperature of the units to observe.
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01/24/2014 | Routine | |
| No violation noted during this evaluation. | 10/23/2013 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grill has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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06/25/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Mops - Drying Mops
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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03/01/2013 | Routine | |
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