- Walls, floors, etc/soiled
1 Clean the perimeter of floor around and behind refrgeration units located in kitchen area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
09/19/2014 | Routine |
| No violation noted during this evaluation. | 01/10/2014 | Routine |
- Pests/rodents (corrected)
1. House mouse droppings present under and behind feezer located in kitchen pantry. Also present in cabinent. Take measures to eliminate mice. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in kitchen under and behind shelving and equipment. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
1. Provide a thermometer in the refrigerator located in kitchen area. Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Equipment repair (corrected)
1. Repair or adjust thermostat in the refrigerator located in kitchen so it maintains a temperature of 41 degrees F or lower. Do not use for potentially hazardous food storage until cold enough. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency (corrected)
1. Clean the inside of cabinents in kitchen area of rodent droppings. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
07/18/2013 | Recheck |
- Pests/rodents
1. House mouse droppings present under and behind feezer located in kitchen pantry. Also present in cabinent. Take measures to eliminate mice. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Walls, floors, etc/soiled
1. Clean the floor in kitchen under and behind shelving and equipment. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
1. Provide a thermometer in the refrigerator located in kitchen area. Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Equipment repair
1. Repair or adjust thermostat in the refrigerator located in kitchen so it maintains a temperature of 41 degrees F or lower. Do not use for potentially hazardous food storage until cold enough. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. Clean the inside of cabinents in kitchen area of rodent droppings. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
07/12/2013 | Routine |
| No violation noted during this evaluation. | 03/14/2013 | Routine |
- Cold holding (corrected)
1. Refrigerator not cold enough. Monitor and adjust refrigerator temperature to ensure 41 degrees F or lower. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
|
09/25/2012 | Recheck |
- Cold holding
1. Refrigerator not cold enough. Monitor and adjust refrigerator temperature to ensure 41 degrees F or lower. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
|
09/18/2012 | Routine |
| No violation noted during this evaluation. | 05/31/2012 | Routine |
| No violation noted during this evaluation. | 05/31/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 02/10/2012 | Routine |
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