This visit was made to conduct a routine food inspection. Observed excellent managerial control while in the facility, staff and manager were very knowledgeable about employee health, and food surface sanitization.
*Repeat violations are subject to civil penalties*
No violation noted during this evaluation. | 02/25/2016 | Routine | |
Seek additional help from your pest control company to eliminate all fruit flies.
- Controlling Pests by Routine Inspection of Shipments (corrected on site)
Observation: Incoming shipments are not being routinely inspected for the presence of insects, rodents, and other pests. Observed numerous fruit flies in the rear prep area especial in the bag of onions. Onions were relocated to the refrigerator.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect incoming shipments of food and food supplies to control the presence of pests on the premises.
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07/23/2015 | Routine | |
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (handsink in kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/23/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet after washing hands)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: sausage crumbles, chicken, diced tomatoes, wings, creamed spinach (products were moved from walk in refrigerator at 11 am)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less (unit was defrosted and wasn't turned back on. Unit was turned on during inspection)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper towels in women's bathroom)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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07/16/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
-Employee health information must be reviewed with all new staff. All staff must know the BIG 5 foodborne illnesses and all reportable symptoms
--- Great cold holding temperatures, very clean facility
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: some employees did not know all BIG 5 illnesses or reportable symptoms or where to find this information. Information was reviewed with all staff during inspection.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
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01/15/2014 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
- Employee beverages must be stored in a manner that will prevent contamination to foods
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (water bottles and jugs with no straw stored over foods in walk in).
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
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07/15/2013 | Routine | |
No violations
No violation noted during this evaluation. | 01/07/2013 | Risk Factor | |
Visited the establishment due to possible foodborne illness complain when 2 members of the same family became ill after eating a burger meat pizza sold and eaten on Jan 3, 2013. 17 pizzas with burger meat sold on suspect day. All foods being held at proper temperature. Burger meat comes in prepackaged precooked and frozen. Placed in the walk-in and then panned to pizza prep unit and used as needed. No temperature violations and no procedural violations.
No violation noted during this evaluation. | 01/07/2013 | Complaint | |
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