Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 10/23/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Hair Restraints - Effectiveness (repeated violation)
Observation: The employee working in the kitchen was not wearing a hair restraint like we require.
Correction: We require that all employees in the kitchen wear a hat, an open visor, a hair net, a scarf, or some other type of hair covering that we have approved.
- Sanitizing Solutions, Testing Devices
Observation: The test strip kit, for monitoring proper sanitizing solution strength, associated with the sanitizing step of dishwashing, could not be located.
Correction: We require that there be a "quat" type test strip on hand for monitoring sanitizer levels associated with the sanitizing step of dishwashing. Employees who may work in the kitchen must know where these test strips are located.
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04/24/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: A foodservice person in the kitchen, with visible hair on his head, was not wearing the hair covering that we require.
Correction: All workers in the kitchen (with visible hair on their head) are required to wear a hat, a hair net, an open visor, a scarf, or some other type of hair covering that we have approved.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: A foodservice worker was observed handling bologna slices and cheese slices with bare hands.
Correction: We do not allow bare hand contact with ready-to-eat foods. Use disposable gloves, tongs, spoons. This is true, even if the ready-to-eat food may be reheated, or cooked, again, prior to service to customers. This violation was immediately corrected by the establishment management.
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10/29/2014 | Routine | |
Handwashing facilities were being maintained properly.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The display thermometer, with the dial on the outside top left of the glass door reach-in refrigerator, is not working. It is reading 15 degrees F to low.
Correction: A "display" or "hanging" thermometer needs to be placed inside the glass door refrigerator, for monitoring air temperatures. All refrigerators and all freezers) are required to have an accurate "hanging" or "display" thermometer in them.
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07/02/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: In the dry goods storage room, there was a white plastic bucket with commercial lid, which originally contained blueberry yogurt, but was being used as the storage container for basil.
Correction: These "white plastic bucket" containers are specified for a "single use only" by the food supplier, and by the manufacturer of the food container. The only food that may be stored in this type of container is the food which originally came in the container. Replace with tupperware, or some type of container which will stand up to repeated wash, rinse, then sanitize dishwashing.
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03/05/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperarture problems were observed.
No violation noted during this evaluation. | 11/05/2013 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: At the time of this inspection, there was a styrafoam box being stored on top of the kitchen handwashing sink basin, blocking the handwashing sink from availability.
Correction: The kitchen handwashing sink may be used for no purpose other than handwashing. Nothing may be stored, even temporarily, on top of the handwashing sink basin. We need to do everything possible to encourage, frequent, and whenever necessary, handwashing. This violation was immediately corrected by the establishment management.
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07/16/2013 | Follow-up | |
No food temperature problems were observed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: There was an uncooked ham being stored above apples, on a cart, in the kitchen.
Correction: Raw meats ( including cured, uncooked meats) must always be stored below all precooked, and ready-to-eat foods. This violation was immediately corrected by the establishment management.
- Sanitizing Solutions, Testing Devices
Observation: A "quaternary ammonium type" sanitizer is being used for the sanitizing step of manual wash, rinse, then sanitize dishwashing. This is acceptable. However, the test strips, for monitoring levels of "quaternary ammonium type" sanitizers, could not be located.
Correction: We require that the appropriate test strips be on hand at all times, for monitoring sanitizer levels. And all foodservice workers must know where the test strips are located. The test strips for monitoring levels of "bleach-type" sanitizers will not work propely for "quaternary ammonium type" sanitizers.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: There was a spray bottle of sanitizer being stored on top of the white refrigerator in the kitchen.
Correction: Cleaners, sanitizers, and chemicals must always be stored below, amd well separated from, all foods and food contact surfaces. This violation was immediately corrected by the establishment management.
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07/01/2013 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 01/03/2013 | Routine | |
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