- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. (old wipe towels
Correction: soiled slotted serving spoon)
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (ladies room signage)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/23/2016 | Risk Factor | |
New walk-in cooler
- Equipment - Cutting Surfaces
Observation: Several sauce / steamer pots were found to be pitted
Correction: BUDGET to replace these pitted pots.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine lid / door has accumulations of grime and debris. (duct tape shredding)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted and then budget to replace or fabricate a new ice machine lid / door.
- Physical Facilities in Good Repair
Observation: The shelf of the pass through window (underneath part) is soiled and has mold and 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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10/21/2015 | Routine | |
| No violation noted during this evaluation. | 04/21/2015 | Risk Factor | |
Since last inspection: A new dish machine
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. (on the floor in the rear prep area).
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the at the triple sink in the kitchen and in the rear prep area 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the front counter sliding door cabinets 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the rear prep room is being used to (thaw) foods.
Correction: The handwash facility identified above is to be used for washing hands only
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12/18/2014 | Routine | |
Several non risk items were noted in order to prepare for the renewal inspection in the fall.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: tuna salad and tarter sauce cold holding at improper temperatures. (thermosta had been turned down after cleaning, and was reset at this inspection).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the slicer used to prepare potentially hazardous food items was observed soiled with accumulations of food residues. Inspector asked if the slicer had been used today and the answer was "NO" so it had not been cleaned properly from the previous usage.
Correction: Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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08/15/2014 | Risk Factor | |
Inspection for the health permit renewal. Permit was revalidated at the facility.
- Equipment - Good Repair and Proper Adjustment
Observation: Cooks deli top doors have damaged gaskets and was observed in a state of disrepair and damaged.
Correction: Repair the gasgets 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wheels of the equipment along the cooks line 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen floors under the triple sink and the floor (shed with freezers outback) ODOR from floor 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. (kitchen and rear prep room).
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. (unknown liquid
Correction: Label spray bottles with contents or discard. (chef discarded the spray bottle).
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12/17/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: rice, cooked tomatoes
Correction: ham cold holding at improper temperatures.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving in the rear food prep area and the walk-in fan cover 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.
- Refuse - Cleaning Receptacles
Observation: Grease is spilled down the sides of the container stored outdoors.
Correction: Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the rear prep area hand sink
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the rear prep area hand sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (rear area prep area hand sink).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Molding is needed at the top and at the bottom of the walls in the rear food prep area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/19/2013 | Routine | |
| No violation noted during this evaluation. | 06/07/2013 | Risk Factor | |
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