- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the True low-boy prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep men's rest-rooms free of excessive obnoxious odors
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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09/14/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: potato dicer..
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ventilation hood filters/baffles has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: Flooring adjacent to kitchen entrance is not maintained in good repair. Rear door entrance, screening is torn and loose.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall tiles in the kitchen area is 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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07/24/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The food handler was drinking from a cup without a lid and straw in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Drink from a container that has a lid and straw and store personnel drinks away from food and food contact surfaces
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding*
Observation: chilli beans found in steamer reheating at an internal temperature of no higher than 90 degrees F. When reheating products use a direct source of heat such as a stove, oven, microwave, etc.. that is designed to reheat products to at least 165 degrees F within 2 hrs
Correction: When reheating products use a direct source of heat such as a stove, oven, microwave, etc, that is designed to reheat products to at least 165 degrees F within 2 hrs for hot holding
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods in the prep cooler across from the stove were found at 50 degrees F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Cardboard found lining the shelves of the walk in cooler and dry storage area. Cardboard is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the shelving units to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.Discontinue the use of cardboard to line shelves
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, and can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in the kitchen is not smooth and easily cleanable.
Floor unclean to touch and sight
Correction: Clean floors periodically or as needed
Repair or replace ceiling to make it smooth and easily cleanable.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Evidence of rodent droppings were found upstairs, and downstairs
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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05/08/2013 | Routine | |
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