- Nonfood Contact Surfaces Clean
- Details:
- The floor sinks still have some mold. Clean today.
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
|
07/22/2015 | Reinspection |
- Demonstration of knowledge
- Details:
- The food manager's certificate is expired. Provide a current one in 60 days.
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Hot and Cold Holding Temperatures (corrected on site)
- Details:
- The 1 dr True is at 58 F. Adjust to 41 F or below today. Cheese discarded. The condiment cooler is at 48 F. Adjust to 41 F or below today.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Nonfood Contact Surfaces Clean
- Details:
- The floor sinks have mold. Clean today.
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Equipment/Utensils Approved and in Good Repair
- Details:
- There is some ice buildup on the walk in freezer floor. Remove today.
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- There is still some dirt and debris underneath shelves and equipment. Clean today.
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07/03/2015 | Reinspection |
- Critical: Hands Clean/Properly Washed/Proper Glove Use (corrected on site)
- Details:
- Observed employee put on gloves without washing hands first. Always wash hands before and after putting on gloves.
- Comment:
- Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
- Critical: Hot and Cold Holding Temperatures (corrected on site)
- Details:
- The 1 dr True is at 60 F. Adjust to 41 F or below today. Cheese and milk products were discarded. The condiments cooler (cut tomatoes) is at 48 F. Adjust to 41 F or below today.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Demonstration of knowledge
- Details:
- The food manager's certificate is expired. Provide a current one in 60 days.
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Food Contact Surfaces Sanitized or Warewashing Sanitization
- Details:
- There is no sanitizer bucket to store wiping cloths. Provide with 200 ppm QUAT today.
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Nonfood Contact Surfaces Clean
- Details:
- The floor sinks are dirty. Clean today.
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Equipment/Utensils Approved and in Good Repair
- Details:
- There is ice buildup on the walk in freezer floor. Remove today.
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Plumbing Maintained
- Details:
- Approved Back Flow Device
- Comment:
- The hand sink next to the coffee machines is leaking at the p-trap. Repair in 1 week.
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- There is a lot of dirt along the base cove and underneath equipment in the back area. Clean and organize area in 2 weeks.
- Signs Posted
- Details:
- Last Inspection Report Available
- Comment:
- Previous report not on site. Maintain a copy at all times.
|
06/18/2015 | Routine |
- Critical: Improper Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Handwashing Facilities Not Supplied and Accessible
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Nonfood Contact Surfaces Not Clean
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Equipment/Utensils Not Approved/Installed/Cleaned
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
|
02/07/2014 | Routine |
- Handwashing Facilities Not Supplied and Accessible (corrected on site)
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Improper Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Equipment/Utensils Not Approved/Installed/Cleaned
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
|
02/25/2013 | Routine |
| No violation noted during this evaluation. | 03/30/2012 | Reinspection |
| No violation noted during this evaluation. | 03/14/2012 | Routine |
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