Non-critical violations must be corrected within 30 days.
- Plumbing System Maintained in Good Repair
Observation: The hand sink near grill is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the mop closet.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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11/24/2015 | Routine | |
There are no violations noted during inspection.
No violation noted during this evaluation. | 04/28/2015 | Routine | |
There are no violations noted during inspection.
No violation noted during this evaluation. | 10/23/2014 | Routine | |
Sandwich unit have been repaired and now supports cold holding temperature of 38 F.
No violation noted during this evaluation. | 07/01/2014 | Follow-up | |
Notes:
Plumber was working on repairing water heater, water temperature went up from 82 F to 99 F during inspection.
The follow-up inspection will occur on July 1, 2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All PHFs (sl.tomatoes, bologna, cheese, hot dogs) inside sandwich table cold holding at improper temperatures
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich cooler was observed in a state of disrepair. Internal temperature of the unit is 50 F.
Correction: Repair the sandwich table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/26/2014 | Routine | |
Notes:
Discussed proper water temperature when mixing bleach sanitizing solution. Solution also must be changed every 4 hours or when gets dirty.
No violation noted during this evaluation. | 02/27/2014 | Routine | |
There are no violations noted during inspection.
Notes:
Do not forget to date mark hot dogs after opening package.
No violation noted during this evaluation. | 10/30/2013 | Routine | |
Non-critical violation must be corrected within 30 days.
Excellent food handling observed.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand washing sink in the back room is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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06/25/2013 | Routine | |
All violations have been corrected since the last inspection.
Consumer advisory posted on the plastic shield next to soda machine.
No violation noted during this evaluation. | 03/12/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Sanitizing solution tested at 50 ppm for chlorine.
Reviewed health employee policy with kitchen employee.
The follow-up inspection will occur on/about March 6, 2013.
- Critical: Food - Compliance with Food Law*
Observation: Chili for hot dogs and nachos prepared in a private home is distributed or offered for sale to the public.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomato and sliced cheese cold holding at improper temperatures in the top portion of make-up table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cheese sauce and pepperoni in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that eggs may be served undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the front prep area.
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 - Cleaning Frequency and Restrictions
Observation: Floors underneath equipment in the kitchen, dish wash area and storage room 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.
- Critical: Toxics - Storage and Display on Retail Toxics*
Observation: Containers of Tylenol and Advil are stored and displayed for retail sale above make-up table
Correction: Containers of Tylenol and Advil must be located in an area that is not above food, equipment, utensils, linens or single service items prevent contamination of these items.
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02/25/2013 | Routine | |
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