- Equipment - Good Repair and Proper Adjustment
Observation: Muffin pans observed in a state of disrepair.
Correction: Remove/replace worn out muffin pans.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in cooler is in poor repair(missing).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments and drainboards of the dish sinks are heavily soiled.
Correction: Clean the sink compartments(inside and out) and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: prep tables, chicken refrigerator, entire AC rack and contents, stove, some metal shelves, fryer exteriors and wheels, Foreman grill, ...
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen wall and floor areas, ceiling tiles, pipes 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Litter observed in back enclosure.
Correction: Maintain the premise free of litter.
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11/18/2015 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The leftover baked potatoes were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F before placing in hot holding unit.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Corn hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the sandwich unit and walk in refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Relocate foods/repair units immediately.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: scales, G.F. grill, prep tables and drawers, several plastic food buckets and bins, plastic utensil caddies, drink station, also the front of the oven, small AC rack, radio, ...
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair
Observation: Some kitchen ceiling tiles are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen wall areas, doors,... 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Toxics - Separation of Toxics
Observation: Container of cleaner on soda rack is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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08/18/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the far end of the walk in are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. *Thermostat adjustment made. Monitor food temps closely.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the "use by" dates on a number of products( eggs, egg mates,...) in the refrigerator, the food should have been discarded weeks ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. *Purge the employee foods of all expired and nonapproved(home canned) items.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: scales, ice maker interior, canned goods rack, chicken refrigerator.
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor areas, walls, doors, and some ceiling tiles 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 station observed in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment: old fryer.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicines are located on same shelf as spices.
Correction: Store medicines in a seperate location to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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05/21/2015 | Routine | |
*Improvement in sanitation program noted. *Monitor product(milk) expiration dates closely, discard accordingly.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Macaroni classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chicken salad 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: Home made chicken breading basket and some metal grates observed in a state of disrepair and damaged.
Correction: Repair/remove the chicken basket and rusty grates.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the sandwich unit are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease deposits or other soil on the following:can opener, scales, bottom of breading table, sides of fryer and stove, louvers on refrigerators, wheels on fryers, plastic utensil caddies, radio, grill press, ...
Correction: Clean and sanitize these surfaces.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Product(soiled bag of sugar) for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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02/18/2015 | Routine | |
Facility shows considerable improvement. Please continue your efforts.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: scale, underside of shelf over steam table, microwave interior, utensil drawer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fryer sides and wheels, plastic cart, table legs, and radio.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Walk in cooler floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under equipment, high wall areas, attached equipment and some ceiling tiles 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.
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11/20/2014 | Follow-up | |
- Critical: Hands - When to Wash*
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.
- Clothing - Outer Clothing - Clean Condition
Observation: Food employee wearing soiled outer clothing.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food - Miscellaneous Sources of Contamination
Observation: Boxes of single service and food under AC unit observed heavily soiled.
Correction: Protect food and single service items from miscellaneous sources of contamination. Discard or transfer items to clean containers and relocate to a protected location.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Fried chicken hot holding at improper temperatures. *Heat lamp in disrepair
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the walk in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair and damaged: 1. rusty chicken refrigerator rack, 2. broken plastic bins in walk in freezer, 3. broken heat lamp over steam table, 4.condensation leak inside of True freezer.
Correction: Repair or remove the noted equipment.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments, pipes, faucets, and drainboards of the dish sinks are heavily soiled.
Correction: Clean the sink components: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: scale, prep tables, bulk plastic containers, sandwich unit, ice maker, steam table, all wire racks,.....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the wire racks, fryer sides, stove,, AC stand, ...have accumulations of grime and debris.
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over a prep table where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: REPEAT: ALL kitchen walls, floor, doors, ceiling tiles, walk in cooler walls, ceiling, fans, floor, walk in freezer floor all noted in need of thorough 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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Soiled personal belongings observed laying around the store room.
Correction: Establish, use, and maintain an employee storage area.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter and cigarette butts.
Correction: Maintain the premise free of litter.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items(car tire in store room) to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working container of blue cleaner not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/23/2014 | Routine | |
***MULTIPLE SANITATION OPPORTUNITIES OBSERVED. DEVELOP AND ENFORCE A DETAILED, WRITTEN,CLEANING SCHEDULE THAT COVERS ALL SURFACES AND EQUIPMENT. **FIRST FAN UNIT IN WALK IN BLOWING 38F AIR, SECOND UNIT BLOWING 45F AIR. ADJUST SECOND UNIT TO HELP MAINTAIN FOODS <41F. *FACILITY MAY USE GOLDEN MALRIN OUTBACK ONLY AS A MEANS OF FLY CONTROL.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rusty microwave oven, rusty pot rack, and rusty rack in chicken refrigerator observed in a state of disrepair and damaged.
Correction: Repair or replace the rusty equipment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: all prep tables, drawers, walk in racks, scale, food bulk containers, chicken refrigerator,......
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of most kitchen equipment(steam table, wire racks, monitors, shelves, reach ins, radio, ....) have accumulations of grime and debris.
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Baseboard by coffee stand, 2 ceiling tiles, store room light are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure noted in need of cleaning: all walls, baseboards, doors, walk in fan units, ceiling, floor,...
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of spray cleaner not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/17/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: refrigerator and freezer interiors, ice bucket, ice maker lid, all prep tables, utensil drawer, can opener, microwave, bulk plastic food containers, low racks in walk in,....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the fryers, stove, storage racks, radio, steam table sides, ticket printer, ... have accumulations of grime and debris.
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor tiles in the walk in cooler are not maintained in good repair
Correction: Repair/replace/regrout floor tiles as needed. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, pipes, doors, walk in cooler walls, ceiling, fan units, and floor all noted in need of major 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working container of cleaner not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Toxics - Separation of Toxics
Observation: Container of cleaner next to boxed soda not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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04/16/2014 | Routine | |
*Ensure that all foods are properly cooked and/or reheated by checking in the thickest area with a sanitized, calibrated thermometer.
- Critical: Reheating for Hot Holding* (repeated violation)
Observation: The chicken BBQ was not reheated to 165F to eliminate pathogenic bacteria before placing in the hot holding cabinet.
Correction: Rapidly reheat food for to 165°F or above before hot holding at 135F or above.
- Equipment - Good Repair and Proper Adjustment
Observation: Pot rack over the three compartment sink observed rusty, in a state of disrepair.
Correction: Resurface the rusty rack to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease, food deposits, or other soil on the following: can opener, prep tables and shelves below, side of stove and chicken refrigerator, plastic utensil caddies, all wire racks and contents, overhang at steam table.
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair
Observation: Back 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, baseboards, wall areas, doors, walk in floor, fan units 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.
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01/23/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that condensation is dripping on to chicken cases from the iced up fan unit in the walk in cooler.
Correction: Promptly repair the fan unit. Prevent contamination by moving and storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bags of coffee in heavily soiled box stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or use an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chicken barbecue and gravy in the hot holding cabinet were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria before placing in the unit.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds before placing in hot holding.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker, prep tables and shelves below, walk in cooler racks, scale, Bev Air refrigerator, steam table overhang, .....
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: sides of fryer, small fan, radio, pot rack, wall mounted shelves and racks, canned goods racks, mop bucket, ...
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen wall areas, baseboards, doors, floor under equipment, walk in cooler fan units,.... all 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner in hand wash cabinet are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/23/2013 | Routine | |
Health Permit renewed. Properly locate any equipment that generates grease laden vapors (small, clam shell grill) under an approved exhaust hood.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken (received today from commisary) in the walk in recorded at 48F.
Correction: Ensure that TCS food is maintained <41F in transport.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the display case cold holding at improper temperature.
Correction: Relocate TCS foods to a working unit. Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. *Repair display case before using.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Scorched plastic lexan pan and rusty table legs and shelves, observed in a state of disrepair and damaged.
Correction: Repair/replace the items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Bev Air refrigerator, prep tables.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fryer, stove, racks over breading station have accumulations of grime and debris.
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some wall areas, floor, ceiling tiles, mop sink, walk in cooler fan units and ceiling 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.
- Maintenance Tools - Storing Maintenance Tools
Observation: Tools, soiled radio, and scrub pads noted to be stored on the bag in a box soda unit.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they will not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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07/25/2013 | Follow-up | |
*Poor sanitation observed today.. Reinspection for health permit renewal will be conducted the end of July. Develop and enforce a detailed, written cleaning schedule that addresses all surfaces and equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Butter, tomatoes, potato salad,.... cold holding at improper temperature in the broken sandwich unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. *Repair sandwich unit before using.
- Equipment - Good Repair and Proper Adjustment
Observation: Scorched plastic tray used for muffins observed in a state of disrepair.
Correction: Remove damaged tray.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The compartments, legs, pipes, and backsplash of the three compartment sink are heavily soiled.
Correction: Clean the entire sink: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers(plastic bottles) were observed saved for reuse.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker interior, reach in refrigerators and freezer, prep tables, can opener, large plastic containers, warmer, scale, .....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fryers, refrigerators, stove, ice maker, tables, wire racks, .... have accumulations of grime and debris.
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the back of the walk in cooler.
Correction: Repair the walk in light. Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, floor, doors, ceiling tiles, vents, rest room fans, walk in door, curtains,.....all 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Observed rusty metal strips and artificial plant parts behind walk in.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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06/06/2013 | Routine | |
*POOR SANITATION TODAY-DEVELOP AND ENFORCE A DETAILED CLEANING SCHEDULE THAT COVERS ALL SURFACES AND EQUIPMENT. SANDWICH UNIT TO BE REPAIRED TODAY.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food (soda in a box) stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The BBQ was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F before placing in the hot holding units.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The dish sink compartments, drainboards, and surrounding equipment are heavily soiled.
Correction: Clean the sink compartments, drainboards, and equipment: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: reach in refrigerators, freezers, all walk in racks, prep tables, scale, plastic food containers,....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the steam table, fryers, monitors, ice maker, mop sink, racks, stove, ....have accumulations of grime and debris.
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: damaged, missing tiles in walk in, deteriorated trim on exterior of walk ins.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ALL kitchen walls, attached equipment, floors, baseboards, outlets, pipes,.walk in walls, fans, floor,.... noted in need of thorough 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
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02/25/2013 | Routine | |
Violations discussed for correction.
- Critical: Food Contact with Equipment and Utensils*
Observation: In-use fryer baskets noted in need of cleaning. In-use buckets for bean sauce noted in need of cleaning.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Tongs stored improperly between usages.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk in cooler certain, door and shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in toilet rooms.
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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02/15/2012 | Routine | |
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