Permit displayed. Certified food manager (CFM) present.Active managerial control observed. Facility organized and clean..
No violation noted during this evaluation. | 09/16/2015 | Routine | |
Permit displayed. Certified food manager (CFM) not present at the time of the inspection. Spoke with director and advised her to take CFM course. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding employee health and food flow practices.
No violation noted during this evaluation. | 05/07/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Cabinet side and rusty wire racks observed in a state of disrepair .
Correction: Repair or replace the noted equipment.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of deposits or other soil on the following: freezer interior, wire racks.
Correction: Clean and sanitize these surfaces.
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01/21/2015 | Routine | |
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the Kenmore freezer is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: 3 Bowls.
Correction: Clean and sanitize these surfaces for food contact. If they cannot be adequatly cleaned, they should be replaced.
- 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: Microwave, clean utensil drawer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Pot and pan cabinet in the kitchen 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.
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05/22/2014 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: toaster and refrigerator gaskets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Light shield 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.
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01/07/2014 | Routine | |
Refrigerator gaskets in need of minor cleaning. Can opener blade needs to be sharpened.
No violation noted during this evaluation. | 07/08/2013 | Risk Factor | |
One light bulb is out under the hood. Work order has been called in for handsink. Employee enrolled in this month's Certified Food Manager's class. Health Permit renewal issued.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor (cases of water).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 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: exterior surfaces of the dish machine, toaster, cabinets and drawers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F due to broken faucet.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of HAZARDOUS PRODUCT must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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01/09/2013 | Routine | |
Permit issued
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The can opener and drawer storing clean utensils are in need of cleaning
Correction: Clean
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The small area of floor in front of refrigerator needs cleaning
Correction: clean
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02/07/2012 | Routine | |
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