- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin 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 such as vegetables.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures in the topping refrigeration unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. The potentially hazardous food items must be timed for a maximum of 4 hours and then disposed of until the adjusted refrigeration temperature is able to maintain potentially hazardous food items at 41 degrees F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: @FOOD@ for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time - cold holding unit between the fryer and grill.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the front cooking area is being used for purposes other than washing hands - placing the grill towel.
Correction: The handwash facility identified above is to be used for washing hands only.
- Plumbing System Maintained in Good Repair
Observation: The handwashing sink faucets are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility and oil adjacent and on the pavement downslope of the recycle oil container.
Correction: The refuse/recyclable container storage areas and grounds adjacent to the containers are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: The floor is not maintained in good repair in the back kitchen area - the paint on the concrete is chipping up and the pitted areas are dirty.
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: The floors along the walls and pitted areas were 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of @HAZARDOUS PRODUCT@ are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/01/2015 | Routine | |
A policy was written for using time for food items that cannot be maintained 41 degrees and below.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health (corrected on site)
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded.
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- 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 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.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit - raw chicken beside of cheese and raw bacon over lemons.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including vegetables and cooked RTE food.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- 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 @SANITIZING AGENT@ 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 - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the @EQUIPMENT@/counters/cutting surfaces/utensils used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces - wash, rinse and sanitize.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the front cooking area is being used also for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of @HAZARDOUS PRODUCT@ are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/12/2014 | Routine | |
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor wall material located in the following locations do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent: Back Kitchen Area - door to office in the kitchen area is rough, pipe extending through wall to outside is capped with aluminum foil
Correction: front cooking/service areas - grout/caulk missing or needs to be smoother.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable - concrete floors are not easily cleanable in the back kitchen area.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located in the following locations do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent - ceiling tiles in the restrooms.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent.
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07/31/2014 | Follow-up | |
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located in the following locations do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent: Back Kitchen Area - door to office in the kitchen area is rough, pipe extending through wall to outside is capped with aluminum foil
Correction: front cooking/service areas - grout/caulk missing or needs to be smoother
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable - concrete floors are not easily cleanable in the back kitchen area and restroom doorways are not grouted.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located in the following locations do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent - kitchen area (tiles missing) and restrooms.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: General cleaning from construction needed before preparing food.
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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07/23/2014 | Pre-Opening | |
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