- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE MACHINE HAS MOLD GROWING MOLD, SHOWED MANAGER WHERE TO CLEAN
Location: Service counter
Equipment: Ice machine
|
09/04/2014 | Routine |
| No violation noted during this evaluation. | 04/15/2014 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Eating inside kitchen prep area - need to eat outside of kitchen prep areaSuggest eating in the cafeteriaEnsure food handlers are washing hands after employee lunch break
Location: Kitchen
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer arm extends below the sink rim - sprayer arm needs to be shorted when in use does not touch the bottom of the sink
Location: Kitchen
Equipment: 3-bay
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guards x 2 not fixed from last inspection routine, two bare bulbs are over food (condiment packets, dry noodles, etc..) cover to prevent bulb breakage that can be a physical contamination in food
Location: Dry storage
|
10/15/2013 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Eating inside kitchen prep area - need to eat outside of kitchen prep areaSuggest eating in the cafeteriaEnsure food handlers are washing hands after employee lunch break
Location: Kitchen
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer arm extends below the sink rim - sprayer arm needs to be shorted when in use does not touch the bottom of the sink
Location: Kitchen
Equipment: 3-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guards x 2 not fixed from last inspection routine, two bare bulbs are over food (condiment packets, dry noodles, etc..) cover to prevent bulb breakage that can be a physical contamination in food
Location: Dry storage
|
10/08/2013 | Routine |
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide light guard / shatter resistant light bulb. Stored over food, in case of breakage, may cause physical contamination in food
Location: Dry storage
|
02/21/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Eggs stored over ready to eat foods.
Location: Service counter
Equipment: Reach in cooler (2 door)
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooling hot chili with lid on. Remove lid to allow hot air out to cool foods faster
Location: Service counter
Equipment: Reach in cooler (2 door)
|
12/07/2012 | Routine |
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Potatoes on floor in dry storage. Store on shelving at least 6 inches.
Location: Dry storage
|
03/06/2012 | Routine |
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