- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- hand wash sink(s) back line
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWELS OBSERVED IN DISPENSER AT BACK LINE HANDSINK. ALL HANDSINKS SHALL BE PROPERLY STOCKED WITH HAND DRYING PROVISIONS. IMMEDIATELY INSTALL PAPER TOWELS. , CORRECTED-PAPER TOWELS STOCKED IN DISPENSER TODAY.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EMPLOYEES OBSERVED WEARING VISORS WITHOUT HAIR NETS ALONG WITH VISORS. ALL HAIR RESTRAINT SHALL BE PROPERLY USED AND CORRECT RESTRAINTS SHALL BE WORN. WEAR HAIR NETS WITH VISORS OR USE OTHER MEANS TO RESTRAIN HAIR PROPERLY e.g. BASEBALL HATS. CORRECT WITH STAFF IMMEDIATELY. RE-CHECK WILL OCCUR ON NEXT ROUTINE INSPECTION.
- 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
|
02/28/2015 | Routine |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed at time of inspection employee changed gloves without washing hands. Corrected at time of inspection staff was reminded that when ever they are changing gloves they need to wash there hands before dawning new gloves. Corrected.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Observed at time of inspection wash compartment of three compartment sink has a small leak in it. Correct by repairing sink so that it holds water. Three compartment sink is currently holding water by clogging drain with single use gloves. Correct as soon as possible a follow up will occur at the nest routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/17/2014 | Routine |
| No violation noted during this evaluation. | 03/25/2014 | Routine |
| No violation noted during this evaluation. | 10/04/2013 | 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:
- CUT TOMATOES AT 48F.....MAINTAIN 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)
|
09/25/2013 | Routine |
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