- Equipment/Fixed, Spacing or Sealing
Observation: The hand sink by the dry storage area was observed not tightly connected to the wall.
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed
- Equipment/Good Repair and Proper Adjustment
Observation: The back panels of the Federal open display refrigeration units were observed with peeling to the paint that shows rust underneath.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
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03/07/2016 | Routine | |
| No violation noted during this evaluation. | 09/29/2015 | Risk Factor | |
Please clean under all equipment to minimize rodent activity. Consider plastic containers for storage of dry goods instead of cardboard.
- Cooling Methods
Observation: Observed several items not being properly cooled before placing on display/bars. Salad-65 F, chicken tender salad-67 F, canalope-46 F.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Observed can opener in need of cleaning.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Signage
Observation: Observed a missing handwashing sign in employee (women's) rest-room.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests
Observation: Observed dead mouse under true 1/dr unit at snack bar. Droppings were observed under equipment in snack/salad bar areas.
Correction: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests. Dead rodents, birds, and insects must be removed promptly from the facilities to ensure clean and sanitary facilities and to preclude exacerbating the situation by allowing carcasses to attract other pests.
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03/27/2015 | Routine | |
The front ceiling light in the walk-in freezer was observed not working.
No violation noted during this evaluation. | 09/10/2014 | Risk Factor | |
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, some equipment and utensils in the warewashing area observed not properly air dried.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
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03/21/2014 | Routine | |
Please provide trash cans at all hand washing sinks.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination
Observation: Food (little salads of lettuce & tomato, and cut celery sticks) is not in packages, covered containers, or wrappings.
Correction: Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption
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09/25/2013 | Risk Factor | |
- Food Display/Preventing Contamination by Consumers (corrected on site) (repeated violation)
Observation: Salads and chopped vegetable on display in the display refrigerator are not protected from contamination.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Controlling Pests
Observation: Mouse droppings and nesting material observed inside the fryers.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Maintaining Premises, Unnecessary Items and Litter
Observation: The fryers under the hood are not in use and rodent activity was observed.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/13/2013 | Routine | |
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