- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dish washing area
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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03/17/2016 | Routine | |
| No violation noted during this evaluation. | 03/09/2015 | Risk Factor Intervention | |
Discussed corrective actions to violations with operator. Advised operator to monitor food temperatures and date marking. Permit issued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation with gloves.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Potatoes were hot holding at improper temperatures.
Correction: Reheat foods to 165* F and maintain temperatures at 135* F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese, tomatoes, & corn beef were cold holding at improper temperatures.
Correction: Ice food or relocate them to colder unit.
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09/04/2014 | Risk Factor | |
Discussed the following with the operator employee health & corrective actions to violations.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Yogurt was cold holding at improper temperatures
Correction: Discard food. Hold foods at at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sausage and cheese in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- 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: knives and utensils.
Correction: Clean and sanitize these surfaces for food contact.
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05/06/2014 | Risk Factor | |
Discussion with the operator-Consumer advisory is being altered to denote specific foods that will be served undercooked. Hot holding temperatures are above 135* F. Date marking was done accurately. Pest control company installed fly trapper. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli meats and tomatoes were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/30/2013 | Risk Factor | |
Follow-up inspection: Operator has experienced extenuating circumstances. Operator is in the process of correcting critical violations. Equipment has been ordered. Follow-up time will be extended to 30-45 days. All critical violations must be corrected at that time.
No violation noted during this evaluation. | 09/27/2013 | Other | |
Follow-up inspection: Hot holding temperatures are above 135*F. Cold holding temperatures are below 41* F. Food holding over 24 hours need to be date marked. Consumer advisory being corrected. Fly elimination device has been ordered. Extension of time for correcting date marking and consumer advisory granted due to extenuating family circumstances. All remaining critical violations must be corrected by 9/27/13.
No violation noted during this evaluation. | 09/23/2013 | Follow-up | |
Discussed the following with the operator: Time as a public health control, hand washing, food temperatures, and corrective actions to violations. Follow-up will be done in 10 days to ensure critical violations have been corrected.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing and in-use utensils improperly stored between uses.
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.
- 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Sausage and oatmeal hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter, turkey, cooked apples, and eggs were cold holding at improper temperatures
Correction: Discard food that has been improperly cold holding beyond 4 hours. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) roast and sausage in the refrigeration unit was not properly dated for disposition.
The ready-to-eat (RTE) commercially processed deli meats and cheeses in the refrigeration unit were not properly dated for disposition after opening.
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.Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked meat and eggs are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in all of the refrigeration units..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The refrigerators/prep units were not able to hold foods at or below 41* F.
Correction: Adjust or repair the refrigerator/prep units.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the cook line 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following non-food contact surfaces: fans, shelving in refrigeration units, utinsil bins, cooking eqipment and shelving.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following surfaces: vent hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave ovens are soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Food containers stored on the floor of the walk-in refrigerator.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
Store food containers at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the dishwasher sink are leaking.
Hot water is not provided at hand sink. It is provided at all other faucets.
Saucer is being used as a floor drain cover in the dish sink area.
Caulking at hand sink is cracked.
Correction: Repair the plumbing connections.
Restore hot water connection to hand sink.
Replace saucer with an appropriate floor drain cover.
Adjust the position of the hand sink and re-caulk to adhere the sink to the wall properly.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the storage and dishwashing areas.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the refrigeration units.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors, walls, and ceilings are not maintained in good repair
Correction: Maintain physical facilities in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, and ceilings were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control flies.
Correction: The presence of insects, rodents, and other pests 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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09/09/2013 | Routine | |
Investigation of complaint shows no date labeling and water does not warm up at hand sink. Discussed issues with operator. Complaint closed.
No violation noted during this evaluation. | 01/24/2013 | Complaint | |
Discussed the following with the operator: employee health, cooking temperatures, cooling, abstaining from towel storage in oven, replacing light bulbs over stove. Undercooked foods are served if requested by customers per operator. Consumer advisory disclosure will be added to counter & tables. All employees must obtain food handler cards within 90 days and kitchen manager must obtain certification in food management within 90 days. Permit will be issued when payment is made.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the following:
- the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
- required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
- the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared and commercially porcessed ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition after opening.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed milk, sour cream, cottage cheese in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Plastic containers are used that are not food grade..
Correction: Repair or replace the containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Wood, Use Limitation
Observation: A wooden cutting board is used as a food contact surface.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Equipment and Utensils - Durability
Observation: Commercial food containers are being reused for food storage.
Correction: Remove this item from the facility and replace with an approved food containers as needed.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The refrigerator and urinal were observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation.
- Equipment - Cutting Surfaces
Observation: The cutting boards 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.
- 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: utensil bin, stove, shelving, and vent hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Utensils and equipment were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at hand sink was unable heat to appropriate temperatures.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Floor Covering, Mats and Duckboards
Observation: Cardboard is being used as a floor mat.
Correction: Use floor mats that are durable, easily cleanable, and nonabsorbent.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the @Location@
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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors, walls, and ceilings are not maintained in good repair.
The dish sink needs caulking to adhere to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors and walls are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/24/2013 | Routine | |
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