3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment. (insecticide) Remove unnecessary poisonous or toxic materials.
1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
November 13, 2008 (Routine)
0160 - Corrected During InspectionCritical A food employee failed to wash his or her hands before donning single use gloves. 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. Discussed proper procedure with PIC.
3030 - Corrected During Inspection No disposable towels were provided at the hand washing sink in the food prep area. 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
3020 - Corrected During Inspection Soap was not provided at the hand wash sink in the food prep area. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
0830 - Critical The prepared ready-to-eat (RTE) potato salad in the refrigeration unit is not properly dated for disposition. Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
0240 - Employees observed working in the food service area without proper hair restraints. Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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