- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: 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. Properly cleaning and sanitizing a minimum of every 4 hours with regular sanitizing between times when needed.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination - coffee and Keurig are adjacent to the handwashing sink.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Relocated at time of inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures in the cold hold service area - teriyaki chicken.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria - relocate to outer rim to be closer to colder edge and replace with a non-potentially hazardous food item. Adjust temperature of unit if needed to maintain food temperatures.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the racks is not corrosion resistant, nonabsorbent, and/or smooth - starting to corrode.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: racks in the walk-in.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food container were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: Men's restroom - floor, walls and vents
Correction: Women's restroom - floor behind toilet, vent and base of toilet.
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03/03/2016 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination - single-service coffee and other containers of food items are being located adjacent to the handwashing sink in the splash area.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination - installing a splashguard may be a correction or separation by space out of the splash area. Items were moved during the inspection but then a container of food or item would be placed adjacent to the sink.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connection from the 3-compartment sink to the grease trap are not properly connected.
Correction: Plumbing systems and components shall be properly installed according to laws.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: light cover missing in restroom, broken light switch cover in women's restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: Men and Women's Restrooms - toilets, floors, floor/wall junctures, walls, ceiling, and vents.
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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03/04/2015 | Routine | |
| No violation noted during this evaluation. | 02/18/2014 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sliced tomatoes and chicken in the walk-in 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.
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11/20/2013 | Risk Factor | |
| No violation noted during this evaluation. | 08/01/2013 | Routine | |
Complaint received on employees smoking and then coming into establishment and putting on gloves to make sandwiches and oven mitt to get bread out of oven without washing hands. Talked to employee in charge concerning the complaint and told her that hands must be washed when employees come into the establishment.
No violation noted during this evaluation. | 01/11/2013 | Complaint | |
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