The ceiling tiles and vents are in need of cleaning. Lights are out under the hood and in the reach in coolers. The owners must post a sign indicating the last inspection is available for review upon request. Temperature tapes must be obtained to evaluate the proper operation of the high heat dish machine. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat food was discussed. The permit will be mailed to the owner.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing or in use utensils improperly stored between usage. Tongs and ice scoop not stored in a clean location.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Nonfood Contact Surfaces
Observation: Foil and cloth liners are used throughout the facility.
Correction: Replace these items to provide a surface that is smooth and easily cleanable.
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02/29/2016 | Routine | |
All violations were discussed during the inspection. Employee health, hand washing, and no bare hand contact with ready to eat food was also discussed. Thank You
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) TCS foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: the interior of the microwave and the slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets and interior of the reach in cold holding units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Disinfecting wipes being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only those sanitizers that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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11/06/2015 | Routine | |
During the inspection all violations were discussed and the importance of cleaning as you go was emphasized. One reach in unit is not cold holding at or below 41 degrees. It is suggested that this unit only be used for non-TCS foods. Employee health, no bare hand contact with ready to eat foods and hand washing was discussed.. Thank You.
- Food Preparation
Observation: Food is subject to splash during preparation. Install a splash guard at the hand sink located at the table used for prep.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Temperature Measuring Devices
Observation: There are no thermometers placed in the reach in cold holding units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 82 degrees F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Ensure the booster heater is operational.
- Non-Food Contact Surfaces
Observation: The interior of the oven, as well as the hood and filters, are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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04/29/2015 | Routine | |
The permit was issued. The operators are well trained and within the standards of the 2013 Food Code. Employee Health, no bare hand contact with ready to eat foods and hand washing were discussed. Thank You
- Equipment - Good Repair and Proper Adjustment
Observation: The prep unit and the dish machine are not operational and are not in use.
Correction: Repair the prep unit and the dish machine 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to two reach in coolers are in poor condition and must be replaced.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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02/27/2015 | Routine | |
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