- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed donning new gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning new gloves.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- 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: grill, splash guard, fryers, support tables, can opener, knives holding unit, ingredient bin, heating lamp, warmers, chicken holding unit, microwave oven, ice machine, hot holding units, storage shelving, soft serve machine, exhaust hood system, wall fan, refrigerators, freezers, and gaskets.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair
Observation: The roof is leaking.
Correction: Repair or replace the leaking roof.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles, throughout the facility, were observed stained.
Correction: Replace the stained tiles.
- Physical Facilities in Good Repair
Observation: Wooden shelving and doors, throughout the facility, were observed peeling and chipping.
Correction: Repair or replace the units, so to be, smooth and easier to clean.
- Physical Facilities in Good Repair
Observation: Support table shelving was observed rusty.
Correction: Repair or replace the shelving.
- Physical Facilities in Good Repair
Observation: The air vents, in the kitchen, were observed peeling and chipping.
Correction: Repair or replace the vents, so to be, smooth and easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls and lights, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, 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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02/23/2016 | Routine | |
| No violation noted during this evaluation. | 10/27/2015 | Risk Factor | |
| No violation noted during this evaluation. | 09/01/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held at 41 F for over 4 hours.
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05/18/2015 | Risk Factor | |
- 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: storage shelving, fryers, heat lamp, support tables, hot holding units, ice machine, storage soda racks, stove top unit, knife holding box, refrigerator, freezers, and gaskets.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair
Observation: The metal, on the walk-in door, was observed torn.
Correction: Repair or replace the damaged door.
- Physical Facilities in Good Repair
Observation: The wall, in the women's room, was observed chipping and peeling.
Correction: Repair the wall, so to be smooth and easier to clean and maintain.
- Physical Facilities in Good Repair
Observation: Ceiling tiles, throughout the facility, were observed damaged or stained.
Correction: Replace the damaged and stained tiles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, lights, vents, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, 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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03/11/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Food hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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12/15/2014 | Risk Factor | |
| No violation noted during this evaluation. | 09/02/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed donning new gloves without washing their hands.
Correction: Instruct employees to wash their hands before donning new gloves.
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04/29/2014 | Risk Factor | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda storage rack, storage shelving, fryers, warmers, Roundup unit, hot holding unit, bun toaster, bun/plate storage racks, grill support table, refrigerators, freezers, and gaskets.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair
Observation: The small refrigerator, on the serving line, was observed damaged.
Correction: Repair or replace the damaged unit.
- Physical Facilities in Good Repair
Observation: The door, of the walk-in refrigerator, was observed damaged.
Correction: Repair or replace the damaged door.
- Physical Facilities in Good Repair
Observation: Ice build up was observed on cases of food stored in the walk-in freezer.
Correction: Remove the ice build up and keep the freezer free of ice build ups.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls, lights, and vents, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, 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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02/26/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken product stored in a manner that may contaminate Ready To Eat, RTE, foods. (Fresh produce.)
Correction: Stored raw chicken below RTE foods to prevent cross contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit was not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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12/16/2013 | Risk Factor | |
- 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) food in the refrigerator, the food should have been discarded 60 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.
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09/19/2013 | Risk Factor | |
| No violation noted during this evaluation. | 06/14/2013 | Risk Factor | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ingredient bins, grill, support tables, fryers, and freezer.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair
Observation: The wooden shelving was observed soiled, peeling and chipping,
Correction: Repair or replace the shelving.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor, lights, vents, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, 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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03/08/2013 | Routine | |
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