- 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 - Good Repair and Proper Adjustment
Observation: The door gasket to the front deli - top is in poor repair.
Correction: BUDGET to repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the table top can opener 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter out back under the steps to the 2nd floor.
Correction: Maintain the premise free of litter.
|
10/13/2015 | Routine | |
| No violation noted during this evaluation. | 04/01/2015 | Risk Factor | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cases of cups and carry out trays were stored on the basement floor.
Correction: Store paper goods in the original protective package to protect from contamination until used and store 6 inches up off the floor..
- Physical Facilities in Good Repair
Observation: One set of kitchen ceiling lights is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are not maintained. Front counter handwash sink has a broken hot water valve.
Correction: Keep handwashing facilities maintained to encourage proper handwashing.
|
11/24/2014 | Routine | |
| No violation noted during this evaluation. | 05/06/2014 | Risk Factor | |
Inspection for the health permit renewal.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Front food service counet deli-top cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. (thermostat was set on #1 with #9 being the coldest
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the front deli is missing
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the self-serve soda machine
Correction: the table top can opener
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter rear area outside of the back door)
Correction: Maintain the premise free of litter.
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10/23/2013 | Routine | |
No RISK violations at this inspection.
No violation noted during this evaluation. | 04/10/2013 | Risk Factor | |
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