July 07, 2009 (Routine)

• 0470 - Critical Raw meat stored over cooked RTE foods.
  Store raw meat below cooked foods.
• 1770 C - Refrigerator doors and handles are dirty.
  Clean refrigerator doors and handles.
• 1860 - Three compartment sink method of warewashing is not being practiced.
  When washing wares first wash, then rinse, then sanitize.
• 3080 - Overhead lights in the ventilation system are burned out.
  Replace light bulbs as needed to maintain proper lighting.

June 04, 2008 (Follow-up)

May 20, 2008 (Routine)

• 0060 - Critical Establisment does not have a current CFM on premises. Food workers are not in possession of food handler's card.
  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. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0450 - Critical Employees observed handling raw chicken and cabbage with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1180 - No metal stem thermometer was available to monitor food temperatures.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1570 - Restroom: Toilet handle missing, string inplace for use to flush toilet and was observed in a state of disrepair and damaged.
  Repair the toilet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the toilet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2310 - Critical The handwashing sink located in the kitchen is blocked with five, 5 gallon buckets preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the buckets preventing its use.
• 2930 - Upon arrival, front & rear doors were stored open and were not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Restroom vent was in need of cleaning.
  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.
• 3270 - Observed several flies inside kitchen area on food and food equipment.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.