No discrepancies noted. Keep up the great work!
No violation noted during this evaluation. | 03/21/2016 | Routine | |
New area looks great. Small Magic Chef located in the new area for Children's milk.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Baking pans
Correction: Clean and sanitize these surfaces for food contact. (discarded)
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. (flying insect spray)
Correction: Remove unnecessary poisonous or toxic materials.
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11/30/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Microwave was observed in a state of disrepair and damaged.
Correction: Repair the microwave to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/30/2015 | Routine | |
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored on top kitchen racks uncovered.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall to the right on the 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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03/16/2015 | Routine | |
Facility was clean and well organized.
No violation noted during this evaluation. | 06/06/2014 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" the Milk in the refrigerator, the food should have been discarded 8 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: blade of can opener.
Correction: Clean and sanitize these surfaces for food contact.
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12/30/2013 | Routine | |
Health Permit renewal issued.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sliced cheese in the refrigerator, the food should have been discarded in the first week of September- cheese was also moldy.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the storage shelves under the counters are 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.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service items were observed reused.
Correction: Discontinue the reuse of single-use containers. Provide approved reusable food storage containers designed for your food storage needs. Containers were discarded.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. Bleach spray bottle was too strong.
Correction: Provide Chlorine at proper concentration of 50ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the faucet in the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in kitchen is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
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08/21/2013 | Routine | |
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