| No violation noted during this evaluation. | 01/05/2016 | Re-inspection 2 | |
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (repeated violation)
Observation: Glasses & equipment not sanitized after cleaning, no 3 comp sink or dishmachine available (dishmachine was removed). Staff washing dishes in handwash sink in a dishtub with hot soapy water only.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER (repeated violation)
Observation: A dishmachine was available but it has been removed and there is not a 3 compartment sink for manual warewashing, staff using a dishtub for washing with soapy water and using mostly plastic cups.
Correction: Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
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12/22/2015 | Follow Up | |
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (repeated violation)
Observation: Glasses & equipment not sanitized after cleaning, no 3 comp sink or dishmachine available (dishmachine was removed). Staff washing dishes in handwash sink in a dishtub with hot soapy water only.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER (repeated violation)
Observation: A dishmachine was available but it has been removed and there is not a 3 compartment sink for manual warewashing, staff using a dishtub for washing with soapy water and using mostly plastic cups.
Correction: Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
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12/01/2015 | Re-inspection 2 | |
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (repeated violation)
Observation: Glasses & equipment not sanitized after cleaning, no 3 comp sink or dishmachine available (dishmachine was removed). Staff washing dishes in handwash sink in a dishtub with hot soapy water only.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER (repeated violation)
Observation: A dishmachine was available but it has been removed and there is not a 3 compartment sink for manual warewashing, staff using a dishtub for washing with soapy water and using mostly plastic cups.
Correction: Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
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10/29/2015 | Re-inspection 2 | |
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (repeated violation)
Observation: Glasses & equipment not sanitized after cleaning, no 3 comp sink or dishmachine available (dishmachine was removed). Staff washing dishes in handwash sink in a dishtub with hot soapy water only.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER (repeated violation)
Observation: A dishmachine was available but it has been removed and there is not a 3 compartment sink for manual warewashing, staff using a dishtub for washing with soapy water and using mostly plastic cups.
Correction: Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
- GARBAGE/REFUSE - FREQUENCY-REMOVAL (repeated violation)
Observation: Dumpster is overflowing.
Correction: Provide additional receptacles or have garbage service empty receptacles on a more frequent schedule.
- CONTROLLING PESTS - HARBORAGE CONDITIONS (repeated violation)
Observation: Many flies in the facility.
Correction: Use an acceptable means to eliminate pest from facility. Any chemicals used must be acceptable for use in Food Establishments.
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09/29/2015 | Re-inspection | |
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Glasses & equipment not sanitized after cleaning, no 3 comp sink or dishmachine available (dishmachine was removed). Staff washing dishes in handwash sink in a dishtub with hot soapy water only.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER
Observation: A dishmachine was available but it has been removed and there is not a 3 compartment sink for manual warewashing, staff using a dishtub for washing with soapy water and using mostly plastic cups.
Correction: Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
- GARBAGE/REFUSE - FREQUENCY-REMOVAL
Observation: Dumpster is overflowing.
Correction: Provide additional receptacles or have garbage service empty receptacles on a more frequent schedule.
- CONTROLLING PESTS - HARBORAGE CONDITIONS
Observation: Numerous flies came out of the soda gun & holder when checked for cleanliness.
Correction: The soda guns are no longer in use according to staff, however, they have not been cleaned since use was discontinued. Clean.
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08/26/2015 | Routine | |
| No violation noted during this evaluation. | 09/05/2014 | Routine | |
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