The back room is not approved for cooking of food at this time. Building office, and Health office approval is required in order to use the back room for cooking. Good job on temperatures.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
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: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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03/30/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the 2 door refrigerator and 1 door freezer are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen noted in need of cleaning especially at mop sink and back room..
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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12/17/2015 | Follow-up | |
At this time the back room is not approved for cooking of food. A plan review application has been received.
- Hands - Where to Wash (repeated violation)
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: Food - Compliance with Food Law* (repeated violation)
Observation: Food prepared in an unnapproved kitchen is distributed or offered for sale to the public.
Correction: Cease use of food prepared in a storage room that has not been approved for food preparation. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Food in the refrigeration unit is not properly dated for disposition.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the 2 door refrigerator and 1 door freezer are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Plumbing System Maintained in Good Repair
Observation: Handsink is non-functional, faucet handles are missing.
Correction: Repair immediately and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen noted in need of cleaning especially at mop sink and back room..
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* (repeated violation)
Observation: Observed methods are not being used to control pests
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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12/16/2015 | Follow-up | |
Please, if you are going to use the back room for food prep or food storage, submit a plan review to the Health department.
- Critical: Food - Compliance with Food Law* (repeated violation)
Observation: Food prepared in an unnapproved kitchen is distributed or offered for sale to the public.
Correction: Cease use of food prepared in a storage room that has not been approved for food preparation. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Critical: Cooling* (corrected on site)
Observation: Chicken noodle soup in walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling chicken noodle soup were not adequate.(Observed in walk-in cooler in a large pot.)
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) Food in the refrigeration unit is not properly dated for disposition.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the 2 door refrigerator and 1 door freezer are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.(in dry storage area)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen noted in need of cleaning especially at mop sink and back room..
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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11/10/2015 | Follow-up | |
Back room is not approved for cooking of food at this time. Floors, walls, ceiling, shelving, etc. must be smooth and easily cleanable. This room was not included as cooking area in prior plan review.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or 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.
- Critical: Food - Compliance with Food Law* (repeated violation)
Observation: Food prepared in a private home is distributed or offered for sale to the public.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
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10/29/2014 | Follow-up | |
- 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: Food - Compliance with Food Law*
Observation: Food prepared in a private home is distributed or offered for sale to the public.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Eggs stored next to pecan pie.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soup 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The chlorine test strips do not work for quaternary ammonia sanitizer.
Correction: Obtain a Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen is not working, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Fix the handwashing sink..
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10/21/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
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09/12/2013 | Routine | |
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