- Physical Facilities in Good Repair (repeated violation)
Observation: Noted floor of the walk in fridge easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/30/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Noted Sandwich unit not reaching 41 F . food in it e.g. ham at 54 but under time control. Repair unit so it reaches 41 F or below.
Correction: Repair the Sandwich unit 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 sandwich unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in back near 3 comp sink was blocked by a metal table. Moved ,
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment (table) preventing its use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Noted floor of walk in rusted and worn. Note easily cleanable. repair and replace.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/10/2015 | Routine | |
Training inspection for restandardization conducted
No violation noted during this evaluation. | 12/10/2014 | Training | |
Make sure shelled eggs above grill has the 34 hour marking for the time control. Otherwise listed as a violation for time as public health control
- Physical Facilities in Good Repair (repeated violation)
Observation: Noted walk in fridge floor is worn and rusted. Not easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/19/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Noted 2 containers of grits in the back at 111 F Needs to be 135 F and above. Removed
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Noted diced ham at 49 F in sandwich unit. removed.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Need to make sure sandwich unit is holding correct temperatures . Food product needs to be 41 F or below. Diced ham in unit was 49 F..
Correction: Repair the Sandwich unit 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 Sandwich unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Cleanser - Availability
Observation: Noted no soap at the back handwash station 2nd handwash station on the line had soap.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Noted rusted floor in the walk in . Cannot be cleaned properly.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/15/2014 | Routine | |
Careful with storage of bread on the cutting board. Make sure it is sanitized and a food contact surface.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: noted plates stored above grill with food particles on it. removed for cleaning, corrected on site.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (corrected on site)
Observation: Noted rusted floor in the walk in hard to mop, repair or replace.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/19/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Noted diced ham at 54 F in sandwich unit, needs to be 41 F & below corrected on site. repairman to be called for unit all phfs in unit out more than 4 hours to be discarded. .
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/25/2013 | Risk Factor | |
No violations noted.
No violation noted during this evaluation. | 12/20/2012 | Risk Factor | |
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