| No violation noted during this evaluation. | 04/04/2016 | Routine | |
Remodel plans sent to FCHD on Friday. Not yet received due to holidays. Will be reviewed when received.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing tea urns stored on floor in walk-in.
Correction: Store urns on clean surfaces to avoid cross-contamination when move urns to tables, etc.
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01/21/2016 | Routine | |
Mold/mildew starting to form on interior ice maker. Remove before develops to point of contamination.
Facility open to inspection but not in operation.
Installed new preparation refrigerator. Working well. Thanks.
- Utensils - In-Use - Between-Use Storage
Observation: In-use knives improperly stored between use. 2 kinives stored between refrigerator and prep. table.
Correction: Store in-use knives where will not become potentially contaminiated.
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09/29/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (sandwich components) 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chopped tomatoes (55°F), on prep. table, 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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05/14/2015 | Routine | |
No food preparation or service during inspection.
No violation noted during this evaluation. | 02/24/2015 | Routine | |
Facility is very clean and is being run safely and well.
No violation noted during this evaluation. | 11/21/2014 | Routine | |
No food service or preparation during inspection.
Chlorine sanitizer in dishwasher = 50 ppm - ok
QUATS sanitizer in 3-compartment sink = 200 ppm - ok
No violation noted during this evaluation. | 08/21/2014 | Routine | |
QUATS sanitizer at 3-compartment sink = 200 ppm - ok
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Under the cooking line 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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05/22/2014 | Routine | |
Replace light bulb that out over preparation refrigerator.
Chlorine sanitizer in dishwasher/warewasher = 100 ppm - ok
QUATS sanitizer in 3-compartment sink = 400 ppm - ok per manufacturer of QUATS.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the shelves in the walk-in freezer 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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02/20/2014 | Routine | |
Interior of door of ice maker is cracking apart. Need repair/replace before expose insulation.
QUATs sanitizer at 3-compartment sink = 200 PPM - ok
Chlorine sanitizer in dishwasher/warewasher = 100 ppm - ok.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the back of walk-in 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under stove and grill combination 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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11/26/2013 | Routine | |
Chlorine sanitizer in dishwasher/warewasher = 200 PPM.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Squeeze bottles for various condiments, bulk sugar and bulk flour.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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08/15/2013 | Routine | |
Sanitizers - QUATS at 3-compartment sink = 200 PPM and Chlorine in dishwasher = 150 PPM - both OK.
- Food Storage - Clean and Dry Location
Observation: Large volume of ice stored in 2 trash bags in walk-in freezer.
Correction: Do not store ice or other foods in trash bags, since bags potentially will contaminate ice or other food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the condiment storage shelves, plastic lids storage containers and shelf under preparation table have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Several electric lines laying on the floor, under the kitchen preparation table.
Correction: Install electirc lines off floor to avoid cleaning difficulties.
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05/17/2013 | Routine | |
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