no violations noted, chlorine concentration at 3-comp sink good at 100ppm, good date marking practices, facility well organized and clean. Note: facility no longer using dish machine, only 3-comp sink
No violation noted during this evaluation. | 12/28/2015 | Routine | |
The dishwasher temperature was not 120 F, please make sure to have it fixed. Also have the chlorine test strips on site to check the sanitizer. Keep items above corrected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) deli meat in the refrigeration unit was not discarded by seven days.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served within seven days after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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07/02/2015 | Risk Factor | |
Post current health department permit in view of the public.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sliced ham and turkey in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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01/13/2015 | Routine | |
Make sure all staff are aware of the reportable illnesses. Correct the above items this week.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Handout was left wtih the shift supervisor.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Due to the malfunctioning dish machine, the utensils were not sanitizing.
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. Discontinue the use of the dish machine until it has been repaired to sanitize the food utensils.
- Plumbing System Maintained in Good Repair
Observation: The hot water plumbing to the dish machine is in poor repair. Faucet at 3 compartment sink is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
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06/03/2014 | Routine | |
All items have been corrected. The available light at the work surface has been increased. The floor / wall junctures have been sealed. Toilet room doors are not self closing. Hand wash signs have been placed in the toilet rooms. Please post hand wash signs at all hand sinks in the production area of kitchen. Permit application has been submitted and paid for. Approve for permit.
No violation noted during this evaluation. | 11/20/2013 | Pre-Opening | |
Correct the above items. Call or email for a re-inspection. Please provide info on food suppliers that will be providing soups and chili.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in kitchen area and behind the ice machine is not sealed. There is also a gap at corner of mop sink closet.
Correction: Seal floor and wall juncture in rooms where water and other fluid will be on the floor from spillage.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen at slicing station.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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11/18/2013 | Pre-Opening | |
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