- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in 3 compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level if using chlorox.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Hand wash not working.
Correction: Repair and maintain all plumbing components and fixtures.
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03/21/2016 | Routine | |
Kitchen looks ok but need to remove some unused items and shelving could use some attention.
No violation noted during this evaluation. | 11/13/2015 | Routine | |
Observed good hand washing, all food stored to prevent contamination and sanitizer was a proper strength.
- Outer Openings - Protected
Observation: corner of the back door has a gap that will allow pests and insects into the facility
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid self closing and tight fitting doors.
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06/23/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: TCS food items (Meatloaf and mashed potatoes) not dated for disposition
Correction: all TCS food items that will last longer than 24 hours shall be dated for disposition not to exceed 7 days from the date of preparation or opening. (items was dated)
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: TCS items dated for disposition were not discarded within proper timeframe. (Soup dates 3.23.15)
Correction: TCS items that lasting longer than 24 hours that have been dated for disposition shall be discarded, sold or used within that time frame. (soup was discarded)
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F. (More sanitizer water was mixed and the strength was 50 PPM)
- Personal Care Items - Storage (corrected on site)
Observation: personal items (Hair brush, deodorant, keys and newspapers) stored in such a way that they could contaminate Equipment in the kitchen prep area
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food(s), food contact items, equipment, utensils, linens, single-service and single-use articles.
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04/01/2015 | Routine | |
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: For utensils and food contact equipment, a 3-step washing, rinsing, and sanitizing procedure must be observed and properly utilized.
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11/17/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Handled toast with bare hands
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: sanitizer in the 3 vat sink was at over 200 part per million
Correction: ensure the the sanitizer in the 3 vat sink is at the proper strength of 50 to 100 PPMs
- Critical: Toxics - Refrigerated Medicines, Storage* (corrected on site)
Observation: The leakproof container for the storage of refrigerated medicines for employees or children is not identified
Correction: Identify the covered leakproof container for the storage of refrigerated medicines for employees or children
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08/06/2014 | Risk Factor | |
Facility looks much better.
No violation noted during this evaluation. | 02/03/2014 | Follow-up | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: multiple items not discarded according to the date mark (bologna 11/21, chicken salad 12/7, sliced cheese with out a date) (all items were discarded)
Correction: All items dated for disposition shall be discarded by the date on the package or within 7 days of preparation of the TCS food to prevent growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: counters and work surfaces are not being washed, rinsed and sanitized at four hour intervals to prevent growth of harmful bacteria.
Correction: All food contact surfaces and utensils shall be washed, rinsed and sanitized at least once every fours hour while in use to prevent growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: kitchen shelves, floors and storage areas 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- 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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12/18/2013 | Routine | |
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Food prepared in a private home is distributed or offered for sale to the public.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
items were discarded during the inspection
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
Eggs were moved to the lowest shelf in the refrigeration unit.
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12/11/2012 | Routine | |
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