- Preventing Contamination from Food Employees' Hands (46.261)
A food employee was observed touching ready to eat food with his bare hands. Hot dog roll.
- Single-Use Gloves for Only One Task (46.305(a))
Hands not washed prior to putting on gloves.
- Cooling, Heating, & Holding Capacities (46.611)
Food facility does not have adequate refrigeration equipment / capacity to maintain all refrigerated foods at a temperature of 41 degrees F or below. Packaged, cut fruit & melon in plastic clam shell container placed on ice not maintaining the proper temperature. Place all cut, packaged fruit in the refrigerator and discontinue placing on ice.
- Equipment in Good Repair & Proper Adjustment (46.671)
Domestic freezer, refrigerator and coolers are not certified.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
No sign or poster posted at the handwash sink area to remind food employees to wash their hands.
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07/15/2010 | Follow-up |
- Poisonous or Toxic Substances Storage (46.1021)
Chemicals were stored on the same shelf with equipment(cutting board).
- Food Storage Requirements & Prohibited Areas (46.321)
Food is not stored at least 6 inches above the floor.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Cut cantelope is at 54 degrees F. Cut honeydew is at 57 degrees F.
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible.
- Equipment in Good Repair & Proper Adjustment (46.671)
Domestic freezer, refrigerator and coolers are not certified.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
The handwash sink was blocked by cutting board and not accesible at all times for employee use.
- Cleanability of Floors, Walls, & Ceilings (46.921)
Cardboard is used as floor covering.
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05/06/2010 | Follow-up |
- Equipment in Good Repair & Proper Adjustment (46.671)
Domestic freezer, refrigerator are not certified.
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04/26/2010 | Follow-up |
- Food Storage Requirements & Prohibited Areas (46.321)
Food is not stored at least 6 inches above the floor.
- Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
Freezer, refrigerator, foil and slicer are not certified.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
Griddle press is covered in soiled foil.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Shelves and refrigerator are not clean.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Visible physical evidence of rodent activity observed. Mouse excreta is on shelves, in drawer and on cardboard box.
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04/16/2010 | Regular |
- Food Storage Requirements & Prohibited Areas (46.321)
Food is not stored at least 6 inches above the floor.
- Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
Freezer, refrigerator, and coolers are not certified.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Griddle and exhaust system are not clean.
- Drying Clean Equipment & Utensils (46.771)
Bowls and pans are stored wet.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
The handwash sink was blocked by cutting board and bowls and not accesible at all times for employee use.
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04/07/2010 | Follow-up |
- Cleanliness of Hands and Exposed Portions of Arms (46.131)
Food Employee did not follow proper handwashing procedure. Soap and/or warm water not used. Soap is notin use. Water is at 76 degrees F.
- Hair Restraints (46.152)
Food employee observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Food Sources (46.211)
Melons are cut on cart and not prepared at an approved facility.
- In-Use Utensils & Between Use Storage (46.302)
Utensils are in stagnant water.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on cutting board and not stored in sanitizing solution.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Cut watermelon is at 71 degrees F. Raw eggs are at 80 degrees F. Sausage is at 53 degrees F. Cut honeydew is t 64 degrees F. Cut cantalope is at 57 degrees F. Mayonnaise is at 75 degrees F. Ham is at 47 degrees F.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Opened commercially processed ready to eat food(mayonnaise, ham), located in the unit, and held more than 48 hours, was not marked with the date it was opened.
- Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
Freezer, refrigerator, coolers, and blender are not certified.
- Design & Functionality of Temperature Measuring Devices (46.590)
Temperature measuring devices for ensuring proper temperatures of equipment are not available or readily accessible in refrigerated equipment.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Refrigerator is not clean.
- Sanitization Requirements, Frequency and Methods (46.731)
Blender and cutting boards are not sanitized. Smoothie menu is posted. Whole melons half watermelon and melon rinds are on unit.
- Design, Construction & Installation of Approved System & Cleanable Fixtures (46.822(a) & 46.862(a))
Water is at 76 degrees F.
- Cleanability of Floors, Walls, & Ceilings (46.921)
Cardboard is used as floor covering.
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04/06/2010 | Regular |
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