Once confirmation that the Food Permit Renewal fees were paid, the food permit will be re-issued. HM
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: The PIC is to have a Manager's Certificate in food sanitation. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The cooler was not working.
Correction: Have the cooler repaired so that it s capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: None of the coolers were working to cold hold foods at proper temperature.
Correction: Have the cooler(s) fixed so the cooler(s) can cold hold foods at 41 F or lower.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Clutter/congestion needs to be reduced to make cleaning easier. Found equipment not in use or not to be used because they were broken making cleaning of the affected areas difficult to do.
Correction: Reduce clutter by removing unwanted equipment so that cleaning can be done properly.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean pots and pans were found stored on the kitchen floor. Rodent/roach droppings were found inside utensils that were stored on shelves inside the W-in dry storage area.
Correction: Keep clean pots and pans at least 6 inches above the floor. Clean and sanitize utensils that were found with droppings. Also, clean the shelving units free of droppings and monitor areas for roach/rodent activity.
- Critical: Toilets and Urinals*
Observation: The urinal was not working and needs to be fixed.
Correction: Fix/repare the urinal..
- Plumbing System Maintained in Good Repair
Observation: The tap for one of the kitchen hand sinks could not turn to generate hot water.
Correction: Repair and maintain all plumbing components ans fixtures.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: Not all hand sinks used by food employees had a sign to remind food employees to wash their hands.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
- Lighting, Intensity
Observation: None of the lights over the cooking equipment could come on.
Correction: Have lights working so that there is at least 50 foot candles at a surface where a food employee is working with food.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Flooring under and around the deep fryer was greasy and 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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11/17/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Hot water faucet is not working at the handwash sink in the food preparation area
Correction: Repair faucet
- 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.
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07/09/2014 | Routine | |
Visit to inspect establishment- manager not available- unable to conduct inspection
No violation noted during this evaluation. | 12/20/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator unit ambient temperature is above 41F
Correction: Repair unit to maintain ambient temperature of 41F or below
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08/20/2013 | Routine | |
- Light Bulbs Protective Shielding
Observation: Light bulbs in the food preparation area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the food preparation area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/30/2013 | Routine | |
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