- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination Facing with handle down .
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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02/02/2016 | Routine | |
| No violation noted during this evaluation. | 10/27/2015 | Routine | |
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the refrigerator handels and microwave inside has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/17/2015 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: Observe hand sink w/out paper towels. No continuous towel system that supplies the user with a clean towel has been provided.
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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Observe hand sink w/out a signage. A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
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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05/11/2015 | Routine | |
| No violation noted during this evaluation. | 12/30/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Observe the outside double door refrigerator 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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07/29/2014 | Routine | |
| No violation noted during this evaluation. | 03/21/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored with tomatoes and cheese.
Correction: Store shell eggs below and separate from ready to eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk and beans cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust the unit.
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06/27/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Magic Chef refrigerator was observed in a state of disrepair and damaged.
Correction: Repair, Replace or remove the refrigerator.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cups in the drawer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-INTERIOR AND EXTERIOR CABINETS AND DRAWERS
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: THE FLOOR UNDER THE 3-VAT SINK AND UNDER/BEHIND SHELVES & 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 (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (TV IN KITCHEN, CLUTTER UNDER CABINETS)
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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02/25/2013 | Routine | |
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