| No violation noted during this evaluation. | 10/21/2015 | Risk Factor | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Correction:
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07/13/2015 | Routine | |
| No violation noted during this evaluation. | 04/24/2015 | Risk Factor | |
| No violation noted during this evaluation. | 01/14/2015 | Risk Factor | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor in perp 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.
- Pests - Controlling Pests*
Observation: flies in dinning area
Correction: control flies in dinning area
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07/25/2014 | Routine | |
Violations 0570, 0610, 2310B, 1770A, 1890, and 3180 have been coorected
No violation noted during this evaluation. | 11/05/2013 | Other | |
A follow-up inspection will be done
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: prep table
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized:3-vat sink
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor in the kitchen 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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11/04/2013 | Complaint | |
- Physical Facilities in Good Repair
Observation: floor drains is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor in the kitchen ,dinning room and reatrooms 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: The presence of insects,s shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/22/2013 | Routine | |
| No violation noted during this evaluation. | 02/08/2013 | Risk Factor | |
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