- Equipment is not approved by a recognized testing agency (Kenmore household microwave oven).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair (floors missing tiles and walls where not smooth and easily cleanable and or peeling paint).
The physical facilities shall be maintained in good repair.
- Observed the presence of live insects, rodents, and other pests (small drain or fruit flies).
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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12/16/2015 | Follow-up Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area (open beverage containers).
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Food storage containers are not properly labeled (sugar, flower etc.).
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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.
- Equipment is not approved by a recognized testing agency (Kenmore household microwave oven).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- A food thermometer was not readily accessible (thermometer unable to measure cold temperatures).
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair (floors missing tiles and walls where not smooth and easily cleanable and or peeling paint).
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris (fan guard cover inside 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.
- Critical: Observed the presence of live insects, rodents, and other pests (small drain or fruit flies).
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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12/08/2015 | Standard Inspection |
- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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12/08/2015 | Critical Control Point Inspection |
- Critical: License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Observed improper storage of food items.
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.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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.
- Critical: Equipment food-contact surfaces or utensils are dirty (freezer/cooler).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Maintain equipment in a clean and sanitary manner.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents (back door is ajar).
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair. Maintain floors, walls, and ceilings in good repair. Replace missing and or damaged tiles, reattach base cove where missing and resurface or replace walls where backing is exposed.
- Critical: Observed the presence of live insects, rodents, and other pests (back doors are ajar).
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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07/23/2015 | Standard Inspection |
- License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations.
The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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07/23/2015 | Critical Control Point Inspection |
- Food storage containers are not properly labeled (bulk sugar, flour etc.).
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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 a build-up of dirt and debris (maintain walls in a clean and and sanitary manner. Remove dust and dirt build up from fan guard cover, walls, and ceilings).
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.
- Observed plumbing fixtures that were not being kept clean and maintained (kichen handsink).
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
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01/29/2015 | Standard Inspection |
- Observed cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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01/29/2015 | Critical Control Point Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands.
Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Corrected Correct By: 20-May-2014
- Critical: TCS foods were not cooled using the proper time and temperature parameters.
Cooked TCS food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temp. of 45°F or less. Corrected Correct By: 20-May-2014
- Equipment and/or components are not maintained in good working order (final rinse gauge on dishmachine).
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Ensure that final rinse gauge indicates final rinse temp.
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05/20/2014 | Standard Inspection |
| No violation noted during this evaluation. | 05/20/2014 | Critical Control Point Inspection |
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