- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (shelled eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE): shredded cheese.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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01/20/2016 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelf above the stove and the door leading to the back room has an accumulation of grime and/or debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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11/02/2015 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The splash guard behind the 3 compartment sink is not sealed properly to the wall: gap observed between splash guard and wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind the Hussman Reach in refrigerator has an accumulation of grime and debris.
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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08/05/2015 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The sink in the kitchen is not properly sealed to the wall: gap observed between sink and wall.
Correction: Seal the unit to the wall since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime:
- Door gasket of reach in freezer.
- Utensil bin in utensil drawer in the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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05/26/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Top exterior surface of the Hussman reach in refrigerator
- interior of the measuring cup cabinet.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/25/2015 | Routine | |
#45 3170 Facility in good Repair: OBSERVATION: Ceiling above the kitchen sink is in poor repair:
RECOMMENDATION: Repair the ceiling so contaminates do not fall on clean and sanitized dishes.
- Physical Facilities in Good Repair
Observation: Ceiling above the sink in the kitchen is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the ceiling to ensure no contaminates fall on to clean and sanitized dishes.
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11/24/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cottage cheese in reach-in refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the freezer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/26/2014 | Routine | |
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the spice cabinets (interior surfaces) in the kitchen have an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor in front of the 3 compartment sink in the kitchen is not maintained in good repair
Correction: Replace the broken tiles to present a smooth, impervious and easily cleanable surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/03/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors through out the kitchen (behind equipment (refrigerator) and at floor/wall junctures), have an accumulation of grime and/or debris.
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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02/27/2014 | Routine | |
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the spice cabinet in the kitchen an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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11/26/2013 | Routine | |
- Non-Food Contact Surfaces (corrected on site)
Observation: The utensil drawer and drawer under the ovens observed with an accumulation of grime and/or debris.
Correction: Clean and maintain clean to prevent an attractant condition for insects/rodents.
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08/09/2013 | Routine | |
- Thawing (corrected on site)
Observation: Improper method used to thaw ground beef.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves in the corner cabinet in the kitchen has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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05/07/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the drawer under the ovens in the kitchen has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the kitchen is being used as a dump station: milk noted in sink basin. .
Correction: The handwash facility identified above is to be used for washing hands only
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03/15/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the Hussmann reach in freezer has an accumulation of grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands, sink observed used to drain foods. .
Correction: The handwash facility identified above is to be used for washing hands only
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12/10/2012 | Routine | |
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