Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding employee health, food safety and general sanitation practices. Health department permit issued to CFM.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach water are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/16/2015 | Routine | |
Permit issued.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the plastic crates is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the True freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Light in pepsi reach-in was observed in a state of disrepair and damaged.
Correction: Repair the light 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 light, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Toxics - Conditions of Use*
Observation: The rodent bait is not being used in accordance with law or the manufacturer's use directions.
Correction: The rodent bait must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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06/05/2014 | Routine | |
Very well maintained kitchen. Great job!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs stored over ready to eat products in the walk-in refrigerator.
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.
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01/14/2014 | Risk Factor | |
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the soda crates is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Good Repair and Proper Adjustment
Observation: Slicer was observed in a state of disrepair and damaged. Grey guard chipped.
Correction: Repair the slicer 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 slicer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the dry storage area 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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Container of Lysol not properly stored to prevent the contamination of single service items.
Correction: Containers of lysol must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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03/28/2013 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Observed leaking faucet near iced tea station.
Correction: Plumbing systems and components shall be maintained in good repair. *Work order has been placed.
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03/05/2012 | Routine | |
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