- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the walk-in refrigerator
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.
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03/08/2016 | Routine | |
| No violation noted during this evaluation. | 10/21/2015 | Risk Factor | |
- 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.
- 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.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor by the fryers is missing a tile and has an accumulation of pooled water. This can not only only harbor bacteria, but is also a potential safety hazard.
Correction: Repair or replace missing floor tile to make floor smooth and easily cleanable.
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06/10/2015 | Routine | |
Manager knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing and changing gloves during inspection. Foods date marked as required. Separate areas used for preparation of chicken and ready-to-eat foods. Employee working chicken preparation area did wash hands and change gloves at proper times during inspection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: The wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit was not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment and Utensils - Good Repair and Calibration
Observation: The plastic and metal pots, pans, lids and containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace the worn out equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Floors, Walls, and Ceilings - Cleanability
Observation: Several floor tiles were missing and pooled water was accumulating on the floor in the chicken walk-in cooler. This surface can harbor bacteria and is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: The back exit door has a gap at the bottom of the door and is a possible entrance for 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters are missing in the hood system and are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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01/20/2015 | Routine | |
Managers are Serv-Safe certified. Manager and employees knowledgeable on food safety risk factors. Employees observed washing hands and wearing and changing gloves during inspection. Foods cooked and held at proper temperatures.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on the front of the preparation unit and next to it 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.
- Wall and Ceiling Coverings and Coatings
Observation: The base board is coming loose behind the prep table and the door is rusty in the chicken walk-in cooler and is not easily cleanable.
Correction: Attach wall covering and remove rust from door so it is easily cleanable.
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04/07/2014 | Routine | |
Note...roof appears to be leaking in area of dry storage. Cove molding needs repair in walk in refrigerator.
- 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.Raw chicken stored over flour.
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: Toxics - Storage of Toxic Containers*
Observation: Containers of glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Stored behind tea dispenser.
Correction: Containers of glass cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/22/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg product in the under counter cooler was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level three-vat sink(spray nozzzle) is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Physical Facilities in Good Repair
Observation: Freezer door 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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05/08/2013 | Routine | |
Thank you for your cooperation.
- 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering near biscuit making area is not smooth and easily cleanable. Grout is missing and tile needs to be replaced. Also other places in kitchen need grout replaced.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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12/11/2012 | Routine | |
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