The stainless box near the rear door housing the oil intake and discharge valves was observed in a very soiled condition. The oil inlet valve must be considered a food contact surface, and therefore must be better protected from contamination. Perhaps a cover is missing from this exposed valve? Please check on a cover for this valve and see the the inner portion of the box is maintained in a clean condition.
- Critical: Hands - When to Wash*
Observation: An employee was observed breaking numerous raw shell eggs, then proceeding to touch and handle other surfaces and items throughout the food prep area without changing food gloves or washing hands.
Correction: Food employees must be instructed to wash hands and change food gloves as often as necessary to prevent cross contamination.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Handwashing Aids and Devices - Use Restrictions
Observation: Hand soap was not provided at the handsink beside the ice make machine.
Correction: Hand soap must be provided at all hand wash sinks.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Loose debris and litter was observed lying about the floor including food gloves, paper items, white powder, and a puddle of discarded cooking oil.
Correction: The physical facilities must be cleaned as often as necessary to keep them clean.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/05/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: An ice scoop handle was observed lying on the ice in the ice bin behind the front counter.
Correction: In-use ice scoops are to be stored on a clean, sanitized surface, or with the scoop in the ice, with the handle above the ice.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: The hand activated spray nozzle at the 3-bay sink was observed with the spray nozzle below the sink rim with no apparent backflow prevention device.
Correction: An air gap must exist between the water supply inlet and the flood level rim of this plumbing fixture.
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04/03/2015 | Routine | |
Discussed observations and inspection report with the person in charge
Overall at time of inspection clean facility kitchen
Good separation of foods in refrigeration units
Use of food gloves with frequent change of gloves observed
pH sanitizer Chlorine 50-100ppm
Cold and hot holding foods within required cold/hot hold limits
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device for the front end BevAir refrigerators.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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07/09/2014 | Routine | |
Site visit. At time of visit faucet of mop sink observed as having been repaired. Thank you for your cooperation
No violation noted during this evaluation. | 01/15/2014 | Follow-up | |
Discussed observations and inspection rep[ort with the person in charge
Overall clean facility with regular cleaning of food contact surfaces observed
Good separation of foods in refrigeration units
Good date marking practices
Use of food gloves and hair restraints observed
Time used as public health
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level mop sink 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the mop sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/02/2014 | Routine | |
Discussed observations and inspection report with the person in charge
Overall facility kitchen appeared clean and in compliance
Use of food gloves with frequent changing of food gloves observed
Refrigeration units within required limits
Good date marking noted, probe thermometer noted
Clean food contact surfaces observed
Good documentation with daily entries observed
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use - ice scoop in ice maker
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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07/01/2013 | Routine | |
No violations noted at time of inspection. Overall facility with food contact surfaces appeared clean. Use of food gloves with frequent changing, good date marking practices, hair restrainta and pH sanitizer test kit (QAK QR 200ppm) observed. Temp log with daily entries noted.
No violation noted during this evaluation. | 01/11/2013 | Routine | |
At time of inspection previous violations noted as having been corrected. Thank you for your timely resonse and cooperation
No violation noted during this evaluation. | 01/20/2012 | Follow-up | |
Discussed observations and inspection report with the person-in-charge. In general facility kitchen appeared clean and in overall compliance. Food contact surfaces clean. Refrigeration unit, cold and hot holding foods within required limits.Use of food gloves, hair restraints, date marking practices observed. Hand sink clean and easily accessible.
Follow-up inspection befor or on Feb 10
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean salad/ pancake containers cabcros were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair
Observation: Ceiling tile in storage atea missing and the lid of large ice maker in in need of repair/replacement/repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/12/2012 | Routine | |
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