Discussed the following with the Person in Charge (PIC): 1) Eliminating dead pests from pest control devices 2) Posting Certified Food Manager's certification in view of customers
Health Department permit issued.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the chemical container rack and syrup containers 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors noted in need of cleaning in the following area: 1) Underneath front area prep sink 2) Back area under three compartment sink 3) Underneath reach in refrigerator and reach in freezer.
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 for flies exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped flies were found on the premises in the pest control devices.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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07/09/2015 | Routine | |
Permit displayed to the public. Expires 5/2015. Certified Food Manager present, waiting on official certificated to be mailed to store. Facility well maintained.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Mocha powder stored directly on the tiled floor in the front food prep area.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half n half, Soy milk and 2% milk cold holding at improper temperatures, in the cold holding units in the food prep area. Food items left out at room temperature prior to testing.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Food items rapidly cooled to 41°F or below.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the baking oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the baking oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in the male and female toilet facilities.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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02/09/2015 | Routine | |
Permit issued.
- Plumbing System Maintained in Good Repair
Observation: Faucet handle for 3-compartment sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- 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.
- Hand Drying Provision
Observation: A heated air hand drying device was not being provided at the hand washing lavatory in back hand sink
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Kitchen floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaning compounds are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Spray bottle of cleaning compound stored next to expresso beans)
Correction: Containers of cleaning compounds must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/15/2014 | Routine | |
Nice job.
No violation noted during this evaluation. | 01/07/2014 | Risk Factor | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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04/19/2013 | Risk Factor | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in back area is cracked and chipped.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/06/2012 | Routine | |
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