- Non-food contact surfaces of equipment are dirty. - Observed a build-up of dust on condenser fans guards in walk-in cooler.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean fan guards to remove build-up and prevent contamination of items in cooler.
- Observed accumulation of soil residue on nonfood-contact surfaces. - Observed a build-up on baffle of ice machine.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Clean and sanitize baffle to remove build-up and prevent contamination of ice.
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12/01/2015 | Standard Inspection |
| No violation noted during this evaluation. | 05/05/2015 | Standard Inspection |
| No violation noted during this evaluation. | 01/14/2015 | Follow-up Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. -Food employees did not wash hands when moving from the register back to the sandwich assembly area. -Food employees did not wash hands after removing gloves that were in contact with raw product.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed improper use and/or maintenance of wiping cloths. -Observed wet, soiled cloths on food surfaces.
Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration
- Critical: Observed improper storage of poisonous or toxic materials. -Observed a chemical spray bottle stored above packaged salt and sugar packets.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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12/12/2014 | Standard Inspection |
- Critical: .
Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. Observed employee handle raw beef then begin the process of preparing ready to eat foods without changing gloves or washing hands. Activity was halted and employee thoroughly washed his hands prior to making ready to eat food. Discussed the importance of ensuring steps are taken with all employees to be aware of this issue and its potential to make people ill. Corrected. Correct By: 22-Aug-2014
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08/22/2014 | Foodborne Inspection |
- Observed food employees wearing jewelry on arms or hands during food preparation.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands.
- In-use utensils are improperly stored. -Observed utensils stored in a pan of standing water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. -Store utensils on a clean surface or in the food product with the handle sticking up. Continuous-use utensils must be wash/rinsed/sanitized every 4 hours. Discontinue storing utensils in pans of water.
- A label on a food packaged in the RFE or FSO did not contain all required information. -Observed no ingredient or allergen labels on the packaged cookies.
Foods shall be labeled as specified in this rule. -Provide ingredient labels for packaged cookies that are available for customer self-service.
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07/22/2014 | Standard Inspection |
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