Facility to be remodeled in March. EHS left information for future contact and plan review submission.
- Plumbing System Maintained in Good Repair
Observation: 3 Handwashig sinks and a prep sink observed leaking (dripping) when turned off which in poor repair.
Correction: Repair and maintain all plumbing components and fixtures. Have leak/drip repaired.
- Floors, Walls, and Ceilings - Cleanability
Observation: Block wall observed with dents, coving in bathroom is broken, wall dent/nicks and paint peeling is not smooth and easily cleanable. EHS recommend high gloss/epoxy paint and damaged areas repaired.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Light bulb under back hood system 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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01/07/2016 | Routine | |
Observed good handwashing, glove use, proper hair restraints and cleanliness. PIC has ordered mop hanger. Ensure mops are hung with heads down to prevent contamination of handle. Ensure foods are at proper temperatures, Ensure wiping cloths are stored properly. Ensure all personnel are instructed about proper food safety temperatures and where the information is located.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed knife stored between prep tables on prep line
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Door hinge on ice machine was observed in a state of disrepair and damaged.
Correction: Repair the door hinge for ice machine 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. work order 24466 was placed
- Equipment - Good Repair and Proper Adjustment
Observation: observed The door gasket to the ice machine is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Work order #24467 was placed.
- Equipment - Cutting Surfaces
Observation: Observed the cutting board(s) along the three compartment sink 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. Educated PIC on ways to correct surfaces.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. PSI on Insinger dish machine observed at 10 psi (required 20 +/- 5) andJackson dish machine observed at Rinse temperature of 130 F on Ecolab invoice (required at 140 F). PIC madework order #24468.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean pans were not observed stored in a position to allow air-drying. Pans at three compartment sink are stacked to not allow air drying.
Correction: Store pans in a self-draining position that allows air-drying.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean Trays were observed stored with the food-contact surface facing upward. Trays near dish machine stored not inverted.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Plumbing faucet at handsink and three compartment sinks are leaking. Observed faucet on handsink near dish machine dripping. Cold water supply for left three compartment sink not workink.
Correction: Plumbing systems and components shall be maintained in good repair. Work order #24464 placed. PIC placed work order #24465 for faucet.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests Observed excessive fruit flies near tree compartment sink area.
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. PIC is addressing issue with once a week with CPC.
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07/08/2015 | Routine | |
Facility was inspected when the food was being hot held for service. no cooking, reheating was being conducted. Proper hair restraints are being utilized. All chemicals are being stored in locked areas. There were no visible signs of pest or rodents. Make sure when cleaning that the fryer are also cleaned underneath behind door. Also watch your glove use! Ensure hot holding units have thermometers as required and monitor your temperatures.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed several knives in between use in a container of sanitizing solution.
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. Person in charge removed solutions.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. All most all food workers were observed wearing gloves for wrapping single serve food packages, cleaning and various other task not involving food preperation or workign with RTE or raw foods.
Correction: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. Please educate all personnel on the proper use of gloves. They are for all task.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the some of the hot holding equipment.
Correction: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 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.
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01/09/2015 | Routine | |
No violations at time of inspection.
No violation noted during this evaluation. | 06/19/2014 | Risk Factor | |
Facility has had complete remodel, all equipment is new. Floors and wall have been resurfaced and painted. Walk-in are also new.
Overall facility was very clean at time of inspection
No violation noted during this evaluation. | 06/20/2013 | Routine | |
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