- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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09/04/2015 | Inspection | Discussed hot-holding temperatures of cooked potentially hazardous (TCS) foods with staff during inspection; also discussed proper use of plastic gloves and routine hand washing with kitchen staff. Will conduct a HACCP training with cook staff later in the year. |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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05/28/2015 | Inspection | Inspection for off-premise catering conducted at Wisner Market. Observed probe thermometer and temporary hand wash station at time of inspection. Discussed with operator storing any food items off the ground. Discussed with operator keeping any ice for cold holding at the level of the food. |
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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07/23/2014 | Inspection | Discussed proper cooling procedures with kitchen staff for cooked potentially hazardous foods- limiting food depth, leaving product uncovered, using shallow flat pans, and refrigerated equipment (including freezers). Also discussed routine hand washing and proper use of plastic gloves to eliminate direct bare-hand contact with cooked & ready-to-eat foods. Will conduct a HACCP training exercise with cook staff later in the year. |
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