- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris in the door gaskets of various coolers throughout facility. - Observed a build-up of sticky substance on low cooler door gasket, behind counter, causing a tear in gasket when opened.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean/sanitize or replace gaskets as necessary to remove build-up and prevent contamination of items in the coolers.
- Observed a build-up of dirt and debris. - Observed a build-up of debris on floor of walk-in cooler.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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12/01/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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12/01/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/01/2015 | Standard Inspection |
- Critical: Observed no towels or hand drying device at the handwashing sink in kitchen.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
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04/27/2015 | Standard Inspection |
- Observed no towels or hand drying device at the handwashing sink in kitchen.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device. Corrected - paper towels provided.
- The person in charge is certified in food safety.
- Food received from the following approved source: MBM (main supplier).
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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04/27/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 11/26/2014 | Follow-up Inspection |
- TCS foods were not properly thawed. -Observed frozen packages of soup in containers of warm water to thaw.
TCS food shall be thawed as required in this rule. -Corrected
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed chicken that had been cooked and cooled without date marks in the walk-in cooler.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Observed accumulation of soil residue on nonfood-contact surfaces. -Observed buildup on exterior of equipment (refrigerators, ice machine, coolers, etc) and on racks in the walk-in cooler.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Observed a build-up of dirt and debris. -Observed food buildup and debris on the floor, under equipment, and in the walk-in freezer.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Critical: Observed improper storage of poisonous or toxic materials. -Observed boxes of sanitizer stored above boxes of lemons in the dry storage area.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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11/12/2014 | Standard Inspection |
- Critical: Observed single-use gloves being used improperly. -Observed an employee tuck his shirt in with gloved hands. -Observed an employee adjust his hat with gloved hands.
If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. -Remove gloves and wash hands when gloves become contaminated. Correct By: 27-Jun-2014
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06/27/2014 | Standard Inspection |
| No violation noted during this evaluation. | 06/27/2014 | Standard Inspection |
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