Re-inspection found the following: (1) A partition was provided to separate the driver's area from the food area, however, the partition was not of a solid material
No violation noted during this evaluation. | 06/16/2015 | Follow-up | |
A re-inspection revealed the following: (1) Foodhandler training is required. At least one person is to have a Manager's certificate in food sanitation. All other foodhandlers are to have at least a foodhandler's card
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Refrigator not holding proper temperature.
Correction: Repair refrigerator adjust temperature to hold foods at 41° F.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: tongs, utensils, and other food equipment.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Water Capacity* (repeated violation)
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
Correction: Cease food service until water is provided.
- Critical: Water Capacity* (repeated violation)
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: Repair water heater in order to provide hot water.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors walls and ceilings were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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06/02/2015 | Follow-up | |
Unsatisfactory food safety operations observed. Water was not provided initially. Re-inspection will be done and permit will not be issued until after satisfactory inspection.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment and washing hands.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigator not holding proper temperature.
Correction: Repair refrigerator adjust temperature to hold foods at 41° F.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: tongs, utensils, and other food equipment.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Water Capacity*
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
Correction: Cease food service until water is provided.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: Repair water heater in order to provide hot water.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors walls and ceilings were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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05/30/2015 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor in the grill area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/30/2014 | Routine | |
| No violation noted during this evaluation. | 06/19/2013 | Risk Factor | |
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