| No violation noted during this evaluation. | 01/13/2016 | Standard Inspection |
- Food storage containers are not properly labeled. Observed working containers of sugar and flour that were unlabeled
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Miscellaneous sources of contamination observed. Observed nesting of a bowl with fresh produce placed directly on top of another food item
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Critical: Observed improper use of time as a public health control for up to four hours. Observed flour and breading used for battering chicken that was noted being left out for longer than 4 hours. Any dry batter that is introduced to the proteins of meat must be disposed of after 4 hours to limit the growth of bacteria or held below 41 degrees F
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed working container of black solution that were unlabeled
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed bottle of bleach solution stored with other food items
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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10/26/2015 | Standard Inspection |
- Food is not protected from environmental sources of contamination during preparation. Observed a plastic scoop, without a handle, being stored in a tub of chicken.
During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed spray bottles of cleaning chemicals being stored without a label. A few spray bottles contained a label but label was beginning to wear off.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed spray bottles of cleaning liquids hanging from food prep sink, with nozzles pointing into sink.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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01/08/2015 | Standard Inspection |
- TCS foods were not properly thawed. Observed chicken being thawed in standing water.
TCS food shall be thawed as required in this rule. TCS foods shall be thawed (1) under refrigeration of 41F or below (2) under running water of 70F or below, with sufficient water velocity (3) as part of the cooking process or in a microwave for immediate cooking. Discontinue thawing TCS foods in standing water.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and food debris in reach-in cooler/freezer of basement (produce cooler, both freezers) and 2-door reach-in refrigerator of kitchen.
Nonfood-contact surfaces of equipment shall be kept clean.
- The plumbing system was not properly maintained. Water of prep sink does not maintain a steady temperature of 70F or below in order to allow for proper thawing of TCS foods under cold, running water.
A plumbing system shall be properly maintained. Spoke with PIC
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10/07/2014 | Standard Inspection |
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