Please continue to work to clean and repaint kitchen. If any changes to the kitchen are made - Please contact the local health department and provide documentation on new equipment prior to installation.
No violation noted during this evaluation. | 03/10/2016 | Follow-up | |
Discussed with facility manager, the need to detail clean and repaint kitchen area
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product cold holding in True Cooler (3-Door) at improper temperatures
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.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of left-overs.
Correction: Discontinue the reuse of manufacturer containers for product storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Observed improper sanitizer concentrations being maintained in 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items 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.
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03/02/2016 | Routine | |
Facility not in operation at time of inspection.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen
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 kitchen
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
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02/10/2015 | Routine | |
Kitchen cabinets need to be repaired and repainted as needed.
- Physical Facilities in Good Repair
Observation: Floor and walls are not maintained in good repair - coving missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under and behind equipment 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: Facility is storing unnecessary items to the operation or maintenance of the establishment - Deep Fat 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.
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03/05/2014 | Routine | |
Discussed Time and Temperature Controls and Employee Health with the Person-In Charge (PIC). Fire Suppression last serviced October 2012.
- Temperature - Food Temperature Measuring Devices - Provided
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed ice machine is state of disrepair.
Correction: Repair or remove non-functioning equipment from the premises.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer juice containers were observed reused for freezing water to cool water cooler dispenser.
Correction: Discontinue the reuse of manufacturer juice containers for use on water cooler dispenser. Provide approved reusable food grade container designed for cooling needs.
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03/05/2013 | Routine | |
Facility working to repair kitchen cabinets and repaint the walls. Recommend applying new coving along floor / wall junctions and installation stainless steel behind stove top / grill area. Fire Suppression last serviced October 2011.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salad Dressing, Milk and Mayo cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items 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.
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01/30/2012 | Routine | |
Facility has corrected items 800 & 1570 from the previous inspections.
The dishmachine has been removed from the facility.
Discussed the hot holding of eggs and glove use.
Person in charge has tried to attend a safe food handling course (last two courses were cancelled). Next course in scheduled for September.
No violation noted during this evaluation. | 07/28/2011 | Follow-up | |
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