- Food Storage/Display Properly Labeled
- Details:
- There are some open egg white omelet patties in the walk-in freezer. Once a food container is opened, re-containerize into a smaller container with a snug fitting lid. Correct today.
- 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))
- Nonfood Contact Surfaces Clean
- Details:
- The exhaust fan above the bread oven needs to be cleaned. Clean today.
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
|
02/11/2016 | Routine |
- Critical: Hot and Cold Holding Temperatures (corrected on site)
- Details:
- Refrigeration unit at the counter measured 51.6F. The control gauge for the unit is broken and requires replacement. Remove all food items to the walk-in or discard food items after 4 hours. Correct by 2/23/15.
- 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:
- Employee staffed today does not have a Food Handler Card (FHC) in possession. Provide FHC within 30 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:
- EHD observed pink fungi present inside the ice chute at the soda machine. Correct by 2/23/2015.
- 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)
- Hot and Cold Potable Water Not Available
- Details:
- Hot water only reached 118 for the 3-Compartment and Mop Sink. Hot water shall be available at all times at 120F. Correct routinely. Repeat violation.
- 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)
- Approved Thawing Methods
- Details:
- Food is being thawed at three-compartment sink. Cease this practice immediately. Food preparation is not to be conducted at the three-compartment sink. The food Preparation sink is available for use. Corrected.
- Comment:
- Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
- Approved / Sufficient Ventilation and Lighting
- Details:
- Light is absent in walk-in. Provide a light and cover that is shatter proof by 2/23/2015.
- Comment:
- Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
- Thermometers Provided/Accurate/Easily Visible
- Details:
- A thermometer is absent for the counter 2-door refrigeration unit. Provide a thermometer by 2/23/2015.
- Comment:
- An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
- Signs Posted
- Details:
- Last Inspection Report Available
- Comment:
- Hand Wash signage is absent for the employee and customer restrooms. Signage provided today.
|
02/09/2015 | Routine |
- Food Contact Surfaces Not Cleaned and Sanitized
- 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)
- Hot and Cold Potable Water Not Available
- 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)
- Signs Not Posted
- Details:
- Last Inspection Rpt Unavailable
- Nonfood Contact Surfaces Not Clean
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
|
01/23/2014 | Routine |
| No violation noted during this evaluation. | 02/11/2013 | Reinspection |
- Critical: Hands Not Clean/Properly Washed/Proper Glove Use
- 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))
- Lack of Valid Food Safety Certificate
- 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).
- 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))
|
01/24/2013 | Routine |
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