- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food on the right side of the line over 41 degrees, and chicken noodle soup sitting out at 66 degrees.
Correction: Have maintenance look at the line to make sure it is working properly (maintenance on site) and do not set food out to thaw (Thaw food under refrigeration or under cold running water).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed the tomato slicer still soiled.
Correction: Clean equipment thoroughly after each use.
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11/04/2015 | Risk Factor | |
ok to permit
No violation noted during this evaluation. | 07/10/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food in the walk-in cooler greater than 41 degrees.
Correction: Monitor walk-in and if it is not keeping food below 41 degrees, have maintenance come look at it.
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06/23/2015 | Follow-up | |
Make sure all employee drinks have lids and straws on them.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food in the walk-in cooler greater than 41 degrees.
Correction: Monitor walk-in and if it is not keeping food below 41 degrees, have maintenance come look at it.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed black rubber bread trays soiled.
Correction: Clean trays thoroughly after each use to prevent accumulation of food debris on them.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose on the mop sink, and no backflow device was provided.
Correction: Provide a backflow device on the mop sink if a hose is going to be connected.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dust build-up around air vents and on light shield above the microwave.
Correction: Clean around air vents frequently to prevent the build-up of dust.
- Pests - Controlling Pests*
Observation: Observed American roaches in the facility.
Correction: Pest control company treated on 5/19/15, continue treating and removing and dead roaches from the facility. Do not leave trash out back, because this will attract the roaches.
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05/21/2015 | Routine | |
Drinking cups should all have a top/lid and a straw at all times, and stored in a designated area.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Both hand sinks had either dishes or utensils in them.
Correction: Handsinks are for hand washing only and need to be accesible at all times.
|
11/03/2014 | Risk Factor | |
QT 400 ppm
Good handwashing observed. Ok for permit.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed ice accumulation under condensor in walk in freezer.
Correction: Repair unit.
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05/16/2014 | Routine | |
No risk factor violations noted at the time of inspection.
Good handwashing. QT 400 ppm.
No violation noted during this evaluation. | 11/04/2013 | Risk Factor | |
Good handwashing observed. QT 400 ppm. Ok for permit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41 degrees: steak 45 degrees, chicken 46 degrees (in paper boats).
Correction: Do not stack boats too high in pan to help maintain food at 41 degrees or less.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash signs posted at back handsink.
Correction: Post handwash signs at all handsinks.
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05/13/2013 | Routine | |
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