- Observed a build-up of dirt and debris. Clean and remove clutter to eliminate buildup.
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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12/30/2015 | Standard Inspection |
- Observed improper storage of food items. Keep food off of the floor in the walk in freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- A food thermometer was not readily accessible. All refrigeration equipment needs to have thermometers
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Replace ceiling tiles in bathroom, floor around the toilet, floor by kitchen hand sink. repair/replace floor in uitility room
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Provide constant supply of soap in back restroom.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed a build-up of dirt and debris. Clean the floors throughout the facility on a routine basis. Clean ceiling by vents to remove dust buildup.
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 working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Label all plastic spray bottles to identify contents.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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08/25/2015 | Standard Inspection |
- A food packaged in the facility did not contain a label. Found products on the shelf without labels.
Foods shall be labeled as specified in this rule.
- Observed a build-up of dirt and debris. Clean entire facility to remove buildup. Operator explained that they are in the process of reorganizing the back stock area to be able to clean all hard to reach areas.
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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08/03/2015 | Standard Inspection |
- Observed a build-up of dirt and debris. Continue to clean entire back area to remove buildup.
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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01/26/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Found multiple foods in reach in cooler at about 66F. Foods were voluntarily discarded. Cooler door may have been left open over night. Cooler temperature was 41F after about 30 minutes.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less.
- Observed a build-up of dirt and debris. Continue to clean to remove buildup in facility and on equipment.
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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08/13/2014 | Standard Inspection |
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