- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before donning single use gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms before donning single use gloves.
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02/08/2016 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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11/10/2015 | Routine | |
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand wash sink in the food prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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05/18/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryer basket.
Correction: Clean and sanitize these surfaces for food contact.
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11/17/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryer baskets.
Correction: Clean and sanitize these surfaces for food contact.
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05/01/2014 | Routine | |
No violation noted during this evaluation. | 11/07/2013 | Routine | |
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Wiping cloth sanitizing solution was observed at > 200 ppm.
Correction: Store wiping cloths in a sanitizing solution of 50-100 ppm.
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05/09/2013 | Routine | |
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