| No violation noted during this evaluation. | 02/03/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed mixed vegetables, plantains, and sweet potatoes 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.
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10/13/2015 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use ice scoop 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the vent hood has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closure for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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05/11/2015 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean dishes were observed stored with the food-contact surfaces facing upward in the basement storage area.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Light Bulbs Protective Shielding
Observation: Observed light bulbs in the kitchen and basement storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Mops - Drying Mops
Observation: Observed mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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09/17/2014 | Routine | |
This inspection was a training inspection for standardization.
No violation noted during this evaluation. | 07/09/2014 | Training | |
| No violation noted during this evaluation. | 11/06/2013 | Risk Factor | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station kitchen is being used to store clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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06/27/2013 | Routine | |
| No violation noted during this evaluation. | 12/27/2012 | Risk Factor | |
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