- Observed inadequate equipment for cooling, heating or holding food. Discontinue using steam tables to heat food. Steam tables are meant to hold foods hot once heated.
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures.
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01/22/2016 | Standard Inspection |
- Equipment components are not intact, tight or properly adjusted. Repair door of 2 door cook line prep cooler.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
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.
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11/03/2015 | Standard Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Observe a build-up of ice on interior surface of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior surface of ice machine to prevent contamination of ice. Correct By: 04-Feb-2015
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Exist no air gap at sinks used for food prep (fries) - discussed with manager.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
- Critical: The handwashing sink was not easily accessible. Hand washing sink in kitchen was blocked by hanging jackets.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed a bottle of degreaser being stored without a label.
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.
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02/04/2015 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Observed improper use and/or maintenance of wiping cloths.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Observed improper storage of food items. provide covers for all food in waiting in the salad prep area .
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Critical: TCS foods were not cooled using the proper time and temperature parameters.-facility cooling tcs food in low boy cooling at 135F. discussed other tcs foods in cooler -addressed at time.
Cooked TCS food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temp. of 45°F or less.
- Critical: Equipment food-contact surfaces or utensils are dirty. clean and keep clean the interior of the ice machine to remove build up
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 17-Sep-2014
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.-exist no air gap at the sinks used for food prep -discussed use with mgr.
An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
- Critical: Handwashing sink is being used for purposes other than handwashing.
A handwashing sink may not be used for purposes other than handwashing.
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09/16/2014 | Standard Inspection |
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