Good food handling and sanitation practices observed. Keep up the good work!
No violation noted during this evaluation. | 11/03/2015 | Routine | |
Good job!
- Non-Food Contact Surfaces
Observation: The box fan observed in need of cleaning.
Correction: Clean the fan at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/09/2015 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Exhaust hood frame 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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03/05/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Bowl of pork stored less than 6" above the walk in floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working container of purple 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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12/08/2014 | Routine | |
Good job!
No violation noted during this evaluation. | 09/17/2014 | Risk Factor | |
*Ensure that the glass door refrigerator maintains foods <41F at all times. **Manager certification has expuired, will attend a recert class on 7/15.
No violation noted during this evaluation. | 06/23/2014 | Routine | |
GOOD JOB! Health Permit renewed. Renew manager certification by the end of June.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system noted in need of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
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03/26/2014 | Routine | |
Very good!
No violation noted during this evaluation. | 01/16/2014 | Routine | |
Store newspapers and other reading materials away from prep area. Good general sanitation.
- 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: plastic timers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: wet dishes above 3-compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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10/22/2013 | Routine | |
Good job! Clean and label the blue bin under the prep table.
No violation noted during this evaluation. | 07/22/2013 | Risk Factor | |
Do not place any equipment in the hand sink blocking its use. Monitor the temperature of foods thawing under running water frequently. Keep the sandwich unit closed as much as possible to maintain safe food temperatures.
- 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on some metal pans stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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04/16/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses
- Temperature Measuring Devices
Observation: The temperature measuring device located in the make table is not accurate.
Correction: Provide a working 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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers(noodle bags) were observed reused for the storage of pork.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Some of the exhaust hood filters 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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01/10/2013 | Routine | |
Health Permit renewed.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine bleach) between uses.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The gray plastic rice bin lid was observed in a state of disrepair and damaged.
Correction: Replace the lid.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service cups were observed reused as food scoops.
Plastic bags observed reused for food storage.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved reusable food scoops with a handle.
Do not reuse plastic food bags.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: blue seasoning bin, scale, microwave oven interior.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the quipment were not sanitized after washing and rinsing.
Correction: After cleaning and rinsing of the food-contact surface, ALL food contact equipment MUST be effectively sanitized before coming in contact with food and before use.
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03/28/2012 | Routine | |
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