| No violation noted during this evaluation. | 11/16/2015 | Physical Recheck |
- Warewashing equipment, determining chemical sanitizer concentration
Observation: Chlorine sanitizer concentration is too low below 10ppm. Manger made new one and corrected on site.
- Light intensity
Observation: Reach -in freezer next to the exit door has no light in.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Storage of clean equipment and utensils
Observation: Single use items (cups) stored on the floor in dry the storage are and under serving table.This repeat violation.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: No thermometer in reach-in cooler with the all fruits.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot water reached only 80 degrees at hand sinks inadequate supply of hot water This is repeat violations.
- In-use utensils, between-use storage
Observation: Ice scoop stored in the ice product in ice bin. Manager take it out and put on clean surface with handle out. Corrected on site.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Pizza sauce dated 08/24/2015 and held more then 7 days in plastic containers with contaminated utensils in the product. Manager discarded and corrected on site.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths on prep sink not held in sanitizer. Manager hang on to allow air dry. Corrected on site.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Safe, unadulterated, honestly presented
Observation: Package of Kale in poor condition (yellow) with no label or date in reach-in cooler. Manager was unsure of date or from when and discarded voluntarily. Corrected on site.
- Posting inspection reports
Observation: Does not have prior inspection report posted in public view, readable by the public.This is repeat violation.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Spinach tempted internally at 55*F in line cooler and stored at 9:00AM.(7hrs) Refrigerator temperature was good. Manager discarded voluntary and he placed in deep container put the lid on . Corrected.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: All food in plastic working containers such chicken, fruits, cheese etc. were not date marked in reach-in coolers.
|
11/04/2015 | Regular |
| No violation noted during this evaluation. | 06/23/2014 | Physical Recheck |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips provided on site. Must have chlorine test strips to ensure chlorine sanitizer concentration is maintained between 50 to 100ppm.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Whirlpool refrigerator was temped between 47.9*F to 52.6*F. Food internal temperature around 47*F. Refrigerator out of temperature. Removed all potentially hazardous food. Fix or replace. MAY NOT USE THIS REFRIGERATOR UNTIL APPROVAL HAS BEEN GIVEN THROUGH HEALTH DEPARTMENT.
- Cleanability of floors, walls, and ceilings
Observation: 1) Missing a piece of ceiling tile in storage. Must put ceiling tile to prevent entry pest. REPEAT VIOLATION 2) Dry storage has a lot of food debris on the floor. Must be cleaned as often as necessary to keep them and make the storage more organized put food and single service items on the racks. REPEAT VIOLATION
- Backflow protection
air gap, device standard, when required
- Smoke free air act
Observation: "NO SMOKING" sign was not posted on the entrant door. Must has sign posted.
- Storage of clean equipment and utensils
Observation: Several boxes of single service items were stored on the floor in storage. Must store all single service items 6" off the floor. REPEAT VIOLATION
- Hand drying provided
Observation: Paper towel dispenser was empty at front hand sink. Must provide paper towel for drying hands.
- When to wash
Observation: Food employee didn't wash hands before put gloves on. Ensure to wash hands before putting on gloves when handling food. Dirty hands may contaminate gloves if not washed.
- Sanitizers
Observation: Chlorine sprayer bottle used for cleaning food contact surface, the solution concentration exceed 100 ppm. Chlorine concentration must be maintained between 50 to 100ppm. Must use chlorine test strip to ensure concentration after made.
- Sanitization methods - hot water, chemical
Observation: Employee dipped clean dishes into sanitizer less than 2 seconds for sanitizing.Must put dish into sanitizer at least 15 seconds to prevent food borne illness.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot water from hand sink was temped at 81*F in restroom. Hot water uses for handwashing must meet 100*F or above. Adjust hot water line to ensure washing is at least 100*F.
- Food storage containers identified with common name of food
Observation: Several buckets holding powder were not labeled at front prep table. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have thin prob thermometer to temp food temperature. Must provide thin prob thermometer to ensure adequate temp is maintained for cooked/hot holding food.
- Handwashing signage
Observation: No handwashing sign on hand sink at front. Every hand sink to be used by employee must has sign posted reminding employees to wash their hand.
- Food storage, prohibited areas
Observation: Inside of reach-in freezer in dry storage has ice buildup. Must be cleaned as often as necessary to keep ice free. REPEAT VIOLATION
- Food employees hair is effectively restrained
Observation: Food employee were not wearing hair restrains. Food handling employee must wear hair restraints, hat, or hair net to adequately restrain hair when working around food. REPEAT VIOLATION
- Posting inspection reports
Observation: Didn't have most recent inspection report posted. Must post in area viewable to the public. REPEAT VIOLATION
- Light bulbs, protective shielding
Observation: Light bulb in Whirlpool was no covered or shielded. Must provide an adequate cover or shatter resistant bulbs in area where there is exposed food.
- Plumbing system repaired according to law
Observation: 1) No water provided at all in hand sink at front. Must provide water to ensure washing is at least 100*F to prevent foodborne illness. 2) Mop sink on hot water side is leaking. 3) Food prep sink is drain slow. All plumbing must be maintained into a good condition. Repair.
- Drying mops
Observation: Mop was stored in the mop bucket. Must provide a hook for mop or drape over bucket to allow to air dry in between uses. REPEAT VIOLATION
- Food storage - preventing contamination from the premises
Observation:Several boxes of food were stored on the floor in dry storage. All food must be 6" off he floor to prevent contamination and cleaning purposes. REPEAT VIOLATION
|
06/11/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Inside of Whirlpool refrigerator has food debris 2) Inside of reach-in freezer by Whirlpool refrigerator has ice buildup. Must be cleaned as often as necessary to keep them clean. 3) Several boxes of single service items were stored on the floor in storage. Must store all single service items 6" off the floor.
- Posting of a valid license
Didn't post most recent inspection report. Must post in area viewable to the public.
- Plumbing system repaired according to law
Hot water handle on 3 compartment sink is leaking. Must repair or replace to maintain in good condition.
- Linens- cleaning and storage
1) Inside of Whirlpool refrigerator has food debris 2) Inside of reach-in freezer by Whirlpool refrigerator has ice buildup. Must be cleaned as often as necessary to keep them clean. 3) Several boxes of single service items were stored on the floor in storage. Must store all single service items 6" off the floor.
- Cleanability of floors, walls, and ceilings
1) Missing two pieces of ceiling tile in storage. 2) Observed several ceiling tile are damaged in storage. Must put ceiling tile and replace the damaged one to prevent entry pest. 3) Must recaulk the wall behind hand sink in restroom to make smooth surface and easily cleanable.
- Food employees hair is effectively restrained
Must wear effective hair restraint when handling food. Ex. hat, hair net. REPEAT VIOLATION.
- Drying mops
1) Storage has a lot of food debris on the floor. Must be cleaned as often as necessary to keep them clean, and make the storage more organized put food and single service items on racks. 2) Mop was stored in the mop bucket. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Food storage - preventing contamination from the premises
Several boxes of food were stored on the floor in the storage. All foods must be 6" off the floor for prevent contamination and for cleaning purposes.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Storage has a lot of food debris on the floor. Must be cleaned as often as necessary to keep them clean, and make the storage more organized put food and single service items on racks. 2) Mop was stored in the mop bucket. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Food temperature measuring devices are provided and readily accessible
Didn't have thermometer in Whirlpool refrigerator. Must provide thermometer to ensure adequate temperature is maintained.
|
08/29/2013 | Routine |
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