- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- VISORS WORN ON EMPLOYEE HEADS WITHOUT HAIR NETS. ALL VISORS SHALL HAVE A HAIR NET WORN WITH THEM ALSO. WEAR PROPER HAIR RESTRAINTS IMMEDIATELY.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Locations:
- walk-in cooler(s) floor
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- THE WALK IN COOLER AND WALK IN FREEZER FLOORS HAVE CARDBOARD ON THEM TO PREVENT DIRT BUILD UP. ALL FLOOR COVERINGS SHALL BE OF NON ABSORBENT/PROPER CHARACTERISTICS. REMOVE CARDBOARD FROM FLOORS IMMEDIATELY.
- 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.
|
09/30/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE AIR TEMPERATURE OF THE COOLER WAS AT 46F AND THE LEAFY GREENS WERE AT 39F. THE THERMOSTAT WAS REPLACED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/08/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE CUT VEGETABLE COOLER WAS AT 47F AND THE CUT TOMATOES WERE AT 44F, THE SALAD WAS AT 46F. THE OPERATOR SAID THAT A THERMOSTAT WAS ORDERED AND DID NOT RECEIVE IT YET. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE OF (41F-135F) FOR MORE THAN 4 HOURS. AT THE TIME OF INSPECTION THE OPERATOR PUT ICE UNDERNEATH THE CONTAINERS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. MEAN TIME, CONTINUE TO USE ICE. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/04/2013 | Routine Inspection |
| No violation noted during this evaluation. | 10/15/2012 | Routine |
| No violation noted during this evaluation. | 10/12/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/01/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- WALK IN COOLER RECORDED AT 54F ....TURKEY AT 47F AND SLICED SALAMI AT 48F.....MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.....ENSURE WALK IN IS CAPABLE OF HOLDING 41F FOR STORAGE OF POTENTIALLY HAZARDOUS FOODS ....DISCARD ALL POTENTIALLY HAARDOUS FOODS SUCH AS THE LUNCHMEATS NOT HELD AT 41F OR BELOW.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/05/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/24/2009 | Routine Inspection |
| No violation noted during this evaluation. | 03/05/2009 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- Comment:
- UPDATE HEALTH EDUCATION AND TRAINING FOR THE OLDER EMPLOYEES / INCLUDE THE NOROVIRUS TRAINING AND EDUCATION FOR ALL EMPLOYEES (NEW AND OLD).......PROVIDED OPERATOR WITH NEW HEALTH FORMS 1A & 1B FOR USE IN TRAINING AND EDUCATION. OPERATOR IS TRAINING NEW EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS BUT HAS NOT UPDATED THE HEALTH TRAINING FOR THE EMPLOYEES HIRED PREVIOUS TO THE LAST ROUTINE IN MARCH OF 2008.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
09/11/2008 | Routine Inspection |
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