- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed Employees observed handling ready-to-eat (RTE) food with their bare hands at the Front-side kitchen.
Correction: CORRECTED AT TIME OF EVALUATION. Use single use gloves, spatulas, tongs, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the cold food condiment such as : sliced tomatoes and cole slaw holding in the temperature danger zone. Also it appears that the homestyle unit located at the Backside kitchen is not working properly.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Recommended to the owner to upgrade the cold-holding plastic container to one that is more of a commercial-grade container that is designed to cold the foods at 41 degrees F or below.
Operator relocated food from homestyle unit to unit that was cold holding at 39 degrees F at time of evaluation.
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05/30/2015 | Routine | |
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the rest-rooms.
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
- 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. The rest-rooms did not have hand-washing signage posted.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed fecal smears on the stalls of the restroom. Restrooms were filthy. Also observed water pooling on the floor in the rest-room.
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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04/02/2015 | Routine | |
| No violation noted during this evaluation. | 04/11/2014 | Other | |
- Physical Facilities in Good Repair
Observation: Observed the tabletop in poor-repair (particle board is chipping off)- discard and remove from premises.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests*
Observation: Install screen- door on the outer-opening. Kitchen will get too hot and cross ventilation is needed in order to maintain ambient air- temps that will allow the refrigeration units to run properly- ( proper cold holding temp.) Otherwise units may run continually and may not hold consistent temp. It will also prevent fly-entry into the building during the busy service times.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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04/10/2014 | Routine | |
Operator had chef's thermometers located at each snack-bar kitchen.
Operator was instructed to submit water sample results to the Lexington Health Department. A sample (from the well) that meets state standards must be submitted.
Please conduct a thorough cleaning/sanitizing of the snack-bar kitchens.
No violation noted during this evaluation. | 04/12/2013 | Routine | |
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