- Critical: Equipment, Food-Contact Surfac
- Comment:
- OBSERVED THAT THE FACILITY FOOD AND NON-FOOD CONTACT SURFACES HAVE BEEN CLEAN, ALL TOOLS REMOVE AND CONSTRUCTION COMPLETED. CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: System Maintained in Good Repa
- Comment:
- OBSERVED THAT THE PLUMBING HAS BEEN REPAIRED
- General violation description:
- 5-205.15 - WASH WELL IS NO LONGER LEAKING AND THE WELL DRAIN BASKET HAS BEEN REPLACED. CORRECTED
- Floors, Walls, and Ceilings
- Comment:
- OBSERVED THAT THE OPENING IN THE CEILING HAS BEEN REPAIRED AND A CEILING TILE HAS BEEN INSTALLED BEHING THE OVEN.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Comment:
- OBSERVED THAT THE REFRIGERAATION UNIT IS HOLDING TEMPERATURE AT 35 DEGREES , REPAIRED. CORRECTED OBSERVED THAT THE FREEZER IS NOT LEAKING WATER, HAS BEEN REPAIRED AND HOLDING TEMPERATURE AT 14 DEGREES. CORRECTED
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Comment:
- HAND WASHING SIGNS HAVE BEEN INSTALLED. CORRECTED.
- General violation description:
- 6-301.14 - 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.
|
11/20/2014 | Follow-up |
- Critical: Cooling
- Items:
- Food(s) prepared from ingredients at room temperature
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Observed at time of inspection cut tomatoes that had been prepared at 8:00 am and placed in the prep cooler under heavy suran wrap at 50-53 F. Tomato's had been out of temperature for approximately 6 hours. Corrected at time of inspection tomato's were discarded. Staff notified to use less suran wrap so tomato's will reach 41 F within 4 hours. Corrected.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed at time of inspection hand sink next to three compartment sink used as a dump sink. utensils were stored in hand sink. Hand sink needs to be free and accessible at all times for employee use. Corrected at time of inspection utensils removed.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
09/08/2014 | Routine |
| No violation noted during this evaluation. | 09/05/2013 | Routine |
| No violation noted during this evaluation. | 08/06/2012 | Routine |
| No violation noted during this evaluation. | 08/03/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/09/2010 | Routine Inspection |
| No violation noted during this evaluation. | 08/10/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Stored improperly
- Corrections:
- Store in manner that does not contaminate items.
- Comment:
- OBSERVED EMPLOYEE BEVERAGES IN COOLER NEXT TO FOOD. EMPLOYEE BEVERAGES MUST BE STORED IN A DESIGNATED AREA AWAY FROM FOOD FOR SERVICE.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
02/26/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE HAS SMALL AMOUNT OF MOLD GROWTH. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE INTERIOR OF ICE MACHINE. CORRECT IMMEDIATLY, WILL RETURN ON/ABOUT 9-9-08 TO VERIFY COMPLIANCE.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
09/02/2008 | Routine Inspection |
| No violation noted during this evaluation. | 03/10/2008 | Routine Inspection |
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