Management was knowledgeable and responsive. Facilities are clean, well-organized, controlled, with good lighting and adequate storage.
Note to management: keep an eye on refrigeration temperatures by checking internal food temps in each unit twice a day.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes, hotdogs, cheeses, whipping cream, and cream cheese frosting were noted cold holding at improper temperatures. Two refrigeration units,the household fridge/freezer in the back kitchen and the Hobart under-cabinet cooler, were holding at 52F and 47F, respectively.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Units were turned down at inspection.
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10/06/2015 | Routine | |
Facility is well-run, with knowledgeable staff and a clean, neatly organized kitchen with good lighting. Reminder to not combine soap with sanitizer in sani-buckets, and remind dishwashing staff not to use terry towels for drying dishes. All dishes should be air dried
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease. PIC could not name reportable diseases.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The household refrigerator was cold holding at improper temperature (45F) with all perishables at 45F (cole slaw, american cheese, and BBQ sauce in non-commercial package checked).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/24/2014 | Routine | |
Management are responsive. Facilities clean, organized, with well-lit rooms and open floor spaces. Abundant refrigeration resources. Reminder to use separate buckets for soap water and sanitizer used during washdown of kitchen surfaces. Combining bleach and soap reduces effectiveness of soap's natural soil-removing capacity
- 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.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. A can of Raid insect spray was found on shelf of cleaning solutions in the dry goods area. Only an individual who holds a current Pesticide Applicators License may use pesticides in a food-handling facility.
Correction: Remove unnecessary poisonous or toxic materials.
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04/15/2014 | Routine | |
Owner has electrician coming in today to fix lighting problems. Other than that they are doing a good job.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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05/16/2013 | Routine | |
Make sure all coolers are at 41 deg. F or less, get rid of unnecessary items, finish cleaning.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the ice machine base is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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04/18/2013 | Pre-Opening | |
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