- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards on the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors are in the 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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12/07/2015 | Routine | |
permit issued/ all food handlers need to have food handler cards.
- Equipment - Cutting Surfaces
Observation: The cutting boards on the make tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: metal shelves clean dish storage area, table with meat slicer/microwave oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Clean the floors under and behind equipment and clean the wall dirty dish area.
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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04/20/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of food residue, discoloration/black marks or other debris on the following nonfood-food contact surfaces: cutting board @ makeunit.
Correction: Maintain nonfood- food contact surfaces of equipment clean/sanitized.
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10/08/2014 | Routine | |
| No violation noted during this evaluation. | 02/05/2014 | 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: storage shelves.
Correction: Maintain nonfood - food contact surfaces of equipment clean/sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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07/18/2013 | Routine | |
Discussed/issued: food handlers class schedule, form 1-B, temperature control, permit
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tomato sauce 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken and tuna salads in the refrigeration unit is 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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01/10/2013 | Routine | |
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