- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning single use gloves after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED PROPER PROCEDURE WITH PIC.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Two of the three handwashing sinks in the food prep area were observed blocked, preventing access by employees for easy handwashing.
Correction: Access to all the hand wash sinks identified above is to be available during all hours of operation. Remove the pans and brushes/utensils preventing their use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing under front counter hand wash sink appears to be leaking. Tile and floor around the area of the sink was observed with standing water.
Correction: Repair and maintain all plumbing components ans fixtures.
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11/12/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash sink at the front counter is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing under front counter hand wash sink is in poor repair. Strong smell of sewage coming from water leaking out under the sink. Large amounts of water also leaking onto floor around large ice machine.
Correction: Repair and maintain all plumbing components and fixtures. PIC stated he has put in a work order for both issues. Plumber to visit facility on 6/10/15 to snake lines and address any other issues until they are resolved.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors were observed in need of cleaning under and behind equipment and shelving.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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06/09/2015 | Routine | |
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryer basket.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station beisde the three compartment sink is being used for purposes other than washing hands (pieces of lettuce in the drain).
Correction: The handwash facility identified above is to be used for washing hands only. DISCUSSED PROPER PROCEDURE WITH PIC.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors were observed in need cleaning (especially under and behind equipment and shelving).
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 - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead insects (water bugs) were observed on storage room floor.
Correction: Remove dead insects and other pests from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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11/14/2014 | Routine | |
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food stored under other sources of contamination.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be stored so they can not contaminate food, equipment, utensils, linens or single service items.
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06/05/2014 | Routine | |
- Hand Drying Provision
Observation: The heated air hand drying device was not working and no single use paper towels were being provided at the hand wash sink in the women's bathroom.
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. SIGN PROVIDED BY HEALTH DEPARTMENT DURING INSPECTION.
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11/12/2013 | Routine | |
Provided PIC with a copy of the FDA publication "Employee Health and Personal Hygiene Handbook" .
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants r
Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Provided PIC with a copy of the FDA publication "Employee Health and Personal Hygiene Handbook".
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05/29/2013 | Routine | |
Follow-up inspection due to fire clean up. All items open and contaminated items were discarded and all food and non-food contact surfaces were washed, rinsed and sanitized. Facility it ready to re-open.
No violation noted during this evaluation. | 12/17/2012 | Follow-up | |
Inspection due to deep fat fryer fire in food prep area. The fire suppression system was activated. Management was instructed to throw away all open containers of food, food in plastic bags, single service items, etc. that were exposed to the suppression powder. Instructed manager to wash, rinse, and sanitize all food contact and non-food contact surfaces in the kitchen. Management is to call for a re-inspection prior to re-opening once all items have been discarded and all food and non-food contact surfaces have been cleaned and sanitized.
No violation noted during this evaluation. | 12/17/2012 | Other | |
Inspection due to fire in rear of kitchen food prep area limited to an oven. The fire was caused by a burnt out heating element in oven. Oven heating element was replaced and oven was in the process of being cleaned out at the time of inspection. Smoke did not appear to affect the kitchen. Instructed manager to wash, rinse, and sanitize all food contact and non-food contact surfaces of the oven area before re-opening.
No violation noted during this evaluation. | 12/07/2012 | Other | |
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