| No violation noted during this evaluation. | 04/05/2016 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
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 13 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wooden shelving, in the snack bar area, are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal the wooden shelving.
- Equipment - Good Repair and Proper Adjustment
Observation: The floor mixer was observed rusty.
Correction: Repair or replace the mixer.
- 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: floor mixer.
Correction: Clean and maintain the cleanliness of the equipment.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of oven cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/05/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee observed donning new gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning new gloves.
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10/07/2015 | Routine | |
- 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 1 day 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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08/17/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees observed donning new gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning new gloves.
- Physical Facilities in Good Repair
Observation: The walls, shelving, floor, sink, and ladder, of the mop room,were observed not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair or replace the listed items.
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04/27/2015 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: The pipe,in the employees rest room, was observed peeling and chipping.
Correction: Repair or replace the damaged pipe.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The lights, in the kitchen, 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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01/07/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods, on prep bar, were 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 above 41 F for over 4 hours.
- Physical Facilities in Good Repair (repeated violation)
Observation: The pipes in the employees rest room, was observed peeling and chipping.
Correction: Repair or replace the pipe.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The lights, in 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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10/10/2014 | Routine | |
Hot water has been restored to the kitchen.
No violation noted during this evaluation. | 08/20/2014 | Routine | |
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. (Cold water used.)
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean hot water.
- 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: ice machine.
Correction: Clean and maintain cleanliness of the equipment.
- Critical: Water Capacity*
Observation: The hot water source and system serving this food service establishment has been interrupted. ( Hand sink 80 F, 3 Vat sink 79 F. )
Correction: Restore the hot water to the facility.
- Physical Facilities in Good Repair (repeated violation)
Observation: The pipes, in the employees' rest room, were observed peeling and chipping.
Correction: Repair or replace the damaged piping, so to be, smooth and easier to clean.
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08/19/2014 | Routine | |
- 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: the mop sink.
Correction: Clean and maintain the cleanliness of the equipment.
- Physical Facilities in Good Repair (repeated violation)
Observation: The pipe in the employees rest room, was observed peeling, chipping, and cracked.
Correction: Repair or replace the pipe, so to be, smooth and easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls and floor, in the mop room, were 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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04/14/2014 | Routine | |
- 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: floor mixer and ice machine.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair
Observation: The outside freezer was observed with a large build up of ice on the shelving and floor.
Correction: Repair the freezer so not to produce ice build ups.
- Physical Facilities in Good Repair (repeated violation)
Observation: The employees rest rooms walls and pipes were observed peeling, chipping and cracking.
Correction: Repair or replace the walls and pipes to be smooth and easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The lights, in and outside, the snack line, were 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
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (Equipment outside.)
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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01/13/2014 | Routine | |
- 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: the can storage rack.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair (repeated violation)
Observation: The walls, in the employees' rest room, were observed peeling, chipping, and cracking.
Correction: Repair the walls to be smooth and easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The lights, in the snack bar area, 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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10/07/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Food, on the serving line, were hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. ( 89 F.)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair
Observation: The walls, on the serving line, are open, exposing unsealed cement blocks.
Correction: Seal the bricks and open areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The walls, in the employees' rest room, were observed peeling, chipping, and cracking.
Correction: Repair the walls, so to be, smooth and easier to clean.
- Physical Facilities in Good Repair
Observation: The floor drain, in the kitchen, was observed without a cover.
Correction: Proved a cover for the drain for safety.
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08/27/2013 | Routine | |
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wooden shelving, in the snack area, is not sealed.
Correction: Seal the raw wood, so to be, smooth and easier to clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: The walls and ceilings, throughout the facility, were observed peeling, chipping, and cracking.
Correction: Repair the walls and ceilings to be smooth and easier to clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor mixer was observed rusty.
Correction: Repair or replace the rusty unit.
- Physical Facilities in Good Repair
Observation: The outside walk-in freezer was observed with an ice build up on the floor.
Correction: Remove the ice build up and the unit free of ice build up.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The lights, throughout the facility, were 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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04/17/2013 | Routine | |
- 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: ice machine, gaskets to the Hobart Hot Holding unit.
Correction: Clean and maintain cleanness of the equipment.
- Physical Facilities in Good Repair
Observation: The door, to the Hobart hot Holding unit, does not seal properly.
Correction: Repair or replace the unit.
- Physical Facilities in Good Repair (repeated violation)
Observation: he floor mixer was observed rusty.
Correction: Repair or replace the rusty mixer.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wooden shelving, in the snack room, were observed unsealed.
Correction: Seal the shelving to be smooth and easier to clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: The walls and ceilings, throughout the facility, were observed cracked, peeling, or chipping.
Correction: Repair the walls to smooth and easier to clean.
- Physical Facilities in Good Repair
Observation: The wall coven, in the kitchen, was observed not sealed to the wall.
Correction: Replace or repair the wall coven.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, pipes, vents, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, vents, pipes, 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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01/07/2013 | Routine | |
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