- Hot and Cold Holding Temperatures
- Details:
- The 3 door sweets refrigerator is 48F. Maintain unit at 41F or below. Correct 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))
- Hot and Cold Potable Water Not Available
- Details:
- The hot water at the 3-comp sink and mop sink is 118-119F. Maintain hot water at 120F or higher.
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Toxic Substances Properly Identified/Stored/Used
- Details:
- Observed a can of Raid ant & roach spray in the facility (in the bottom portion of the 2-comp prep table - storage cabinet). Remove this product from the facility today. Use only commercial grade / food safe products.
- Comment:
- All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
- Food Properly Labeled and Honestly Presented
- Details:
- Several re-packaged / re-portioned food items lack proper labeling: including dried crayfish, ogbonno, almonds, raisins, and char magaaz. All reportioned or repackaged food items shall have a label on them. This label must include: 1) the common name of the food (or an accurate description of the food item), 2) a list of ingredients if product contains two or more ingredients, 3) an accurate declaration of the quantity of the contents (number or weight), and 4) The name and address of the manufacturer, packer, or distributor. Correct ASAP. The lamb shanks and goat have been re-portioned into smaller bags and are weighed at the front counter. Provide a label that lists the manufacturer, packer or distributor's name and address. Correct ASAP.
- Comment:
- Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. Food facilities with 19 or more chains in the state shall disclose nutritional information. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114094)
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01/25/2016 | Routine |
- Food Storage/Display Properly labeled
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Plumbing Maintained (corrected on site)
- Details:
- Approved Back Flow Device
- Premises: Clean/Litter Free (corrected on site)
- Details:
- Vermin-Proof
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11/24/2014 | Routine |
| No violation noted during this evaluation. | 11/20/2013 | Routine |
- 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)
- Toilet Facilites Not Clean/ Supplied/ Maintained
- Comment:
- Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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11/16/2012 | Routine |
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