Spoke on not using pesticides in the building, unless done by a professional. Use test strips to test sanitizer strengths for consistency.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Pests - Controlling Pests*
Observation: Only licensed applicators can manage pest. Do not use foggers in the restaurant.
Correction: Remove all store bought pest control methods.
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12/07/2015 | Routine | |
All employees now have valid food handlers cards. Spoke on maintaining food cards for employees and making sure they have them before handling food.
No violation noted during this evaluation. | 08/20/2015 | Follow-up | |
Many food handlers cards had expired. Follow-up required.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Many food service employee were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the @Location@
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
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08/03/2015 | Routine | |
No violations recorded at this time. Spoke on maintaining thermometers in coolers and cleaning hand sinks.
No violation noted during this evaluation. | 03/11/2015 | Routine | |
During the inspection, all violations were discussed and or corrected. Employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. The 2013 Food Code requirements were also reviewed. Permit issued. Thank You
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Employee Health (corrected on site)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Improper ice scoop observed in the ice machine.
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 140°F and the container.
- Equipment - Good Repair and Proper Adjustment
Observation: The self service drink dispenser leaks.
Correction: Repair/replace the drink dispenser.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets of the reach in and walk in coolers are broken.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (corrected on site)
Observation: The self service table is in need of cleaning. Mold observed in the caulking.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Pests - Controlling Pests*
Observation: Fruit flies observed in the coffee service area.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. Mold observed in the caulking.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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09/26/2014 | Routine | |
The facility is in good condition. The double driveway is being installed and one hand sink has been removed. There are two other available hand sinks in the facility. The new Food Code regulations were discussed. Thank You.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are stored on the rim of the hand sink.
Correction: Containers of cleaning agents must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/12/2014 | Risk Factor | |
During the inspection, flies were observed. Manager told to ensure all areas were clean and moist cloths kept stored in the sanitizer buckets. Cleaning of the floor drains was also discussed. Employee health, hand washing, and no bare hand contact with ready to eat foods was reviewed. Thank You.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Hot holding trays and small utensils in the drawers.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the coffee area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dish cloths and food preventing its use.
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10/21/2013 | Risk Factor | |
During the inspection, employee health was discussed, along with cooling methods and proper hand washing. The restaurant is in good condition over all. All managers have Certified Food Manager's Certification and all employees have food handler cards. Thank you.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling burrito mix and salads are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:b exterior of the oven and its storage table.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Dishes and utensils on the "clean" storage shelf were observed stored with dried food residue on them.
Correction: When washing utensils and dishes, ensure food debris is clearing cleaned before rinsing and sanitizing.
- Critical: Pests - Controlling Pests*
Observation: Flies observed in the kitchen.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/24/2013 | Routine | |
Note: The five year CFM certificate must be transferred to the three year certificate. Discussed proper storage of employees' personal belongings, no bare hand contact with ready to eat foods, hand washing and employee health. Thank you.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Burrito mix and prepare burritos, which time rather than temperature is being used as a control, was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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02/11/2013 | Risk Factor | |
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