| No violation noted during this evaluation. | 03/09/2016 | Risk Factor | |
All
No violation noted during this evaluation. | 04/22/2015 | Follow-up | |
Asked manager to prepare sanitizing buckets as food was being prepared during inspection. 100 ppm bleach.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Hot holding and Cooling.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (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.
- 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: 1. Inside surface of 3 door cooler where raw chicken is stored (especially the floor). 2. Door handle on walk in cooler 3. shelving where clean pans are stored (under prep table)
Correction: Maintain nonfood-contact surfaces of equipment clean. Correct within one week.
- Physical Facilities in Good Repair
Observation: Condensation leak in walk in freezer. Ice build up.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair unit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors especially under equipment, in walk in cooler and in walk in freezer in need of detail 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.
|
04/17/2015 | Routine | |
all violations from previous inspection report have been corrected
No violation noted during this evaluation. | 03/05/2014 | Follow-up | |
3 vat sink 50 ppm
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in freezer has excessive ice buildup and was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the walk in freezer 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 the walk in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Repair within 30 days
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Correct within 2 weeks
- Equipment and Utensils, Air-Drying Required
Observation: pans and bins were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Correct today.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the walk in freezer noted in need of cleaning. Floors under equipment especially under raw chicken prep noted in need of detail 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. Clean within one week
|
02/26/2014 | Routine | |
No issues of public health concern observed at this time.
No violation noted during this evaluation. | 02/07/2013 | Routine | |
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