Overall, the facility is clean, well maintained, and in compliance with food regulations. Employees were observed demonstrating appropriate food safety practices.
No violation noted during this evaluation. | 03/23/2016 | Routine | |
The facility is clean, well maintained, and in compliance with food regulations.
No violation noted during this evaluation. | 09/14/2015 | Routine | |
Noted observations and corrective actions were discussed with the person in charge. Overall, the facility is well maintained.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation (raw chicken).
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef and chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- 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: main prep unit
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/14/2015 | Routine | |
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Physical Facilities in Good Repair
Observation: The ceiling in the womens restroom, and in the kitchen is not maintained in good repair (water leak)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/14/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling raw shrimp.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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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06/02/2014 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the restrooms
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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09/25/2013 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: grease trap in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Toilet Rooms, Convenience and Accessibility
Observation: Toilet was not accessible to employees during all hours of operation
Correction: Toilet must be conveniently located and accessible to employee during all hours of operation to encourage employee use of appropriate facilities for disposing of human wastes as needed followed by the washing of hands.
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03/05/2013 | Routine | |
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