| No violation noted during this evaluation. | 02/13/2015 | Risk Factor | |
All previous violations cited fro the day before were corrected. at this time no further action is warranted .
No violation noted during this evaluation. | 10/22/2014 | Follow-up | |
- Hand Sanitizers
Observation: Employees in kitchen not washing their hands
Correction: Employees in kitchen preparing food must at all time wash their hands
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing
Observation: Improper methods used to thaw shrimps
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Food - Food Labels
Observation: Bulk food storage container noted not label with proper food name
Correction: Bulk food storage container must at all time be label with food items common name.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Flower storage container.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Food contact surfaces equipment in the kitchen noted not clean from day before uses.
Correction: Clean the food contact surface equipment in the kitchen to prevent food contamination
- Non-Food Contact Surfaces (repeated violation)
Observation: The outer surfaces of the equipment in the kitchen noted not clean.
Correction: Clean the outer surfaces of all the equipment in the kitchen
- Critical: Plumbing System Maintained in Good Repair*
Observation: Hand sink in the kitchen noted not draining properly
Correction: Repair the hand sink in the kitchen
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
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
- Lighting, Intensity
Observation: Burn light noted over the food prep area in the kitchen
Correction: Replace the burn light over the food prep area in the kitchen.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor l structure in the kitchen under the equipment 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.
|
10/21/2014 | Routine | |
| No violation noted during this evaluation. | 02/05/2014 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Micro wave oven noted not clean inside.
Correction: Clean inside the micro wave oven
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: Dry storage shelves under the prep counter in the kitchen not clean
Correction: Clean the shelves
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
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
|
01/31/2013 | Routine | |
This visit was made to conduct critical inspection.
During this visit, no violation was found.
No violation noted during this evaluation. | 10/24/2011 | Routine | |
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