- Critical: Observed food employee touching ready-to-eat food with bare hands observed employee handling hamburger bun with bare hands .
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Equipment food-contact surfaces or utensils are dirty microwave, fryers, interior of all coolers .
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed a build-up of dirt and debris on the floor, hard to reach places, in grill area, and back area .
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Observed mops being dried using an unapproved method.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- Toilet room doors are not being kept closed when required.
Toilet room doors shall be kept closed except during cleaning and maintenance operations.
- Observed unnecessary or nonfunctional items and /or litter on the premises on all food storage shelves, food prep areas, back area, back potatoe storage area, table area of meat slicer, area etc. .
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
- Observed personal care items that were not stored in a designated employee storage area (coats, hats, bags , computer etc. observed on food prep table, stored on shelves above and next to food prep area. etc.).
Employees shall store their personal care items in facilities as specified under (K)(2) of rule 3717-1-6.2 of this code.
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12/10/2015 | Standard Inspection |
- Critical: Food equipment surfaces are not cleaned at the required frequency clean the interior of the coolers and freezer to remove stagnant build up.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
- Observed a build-up of dirt and debris on the hood system filters .
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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07/21/2015 | Standard Inspection |
- Equipment food-contact surfaces or utensils are dirty -observed gross spills and build up on the bottom of cooler and freezer (upright).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Cooking equipment or pan surfaces are dirty observed build up on grill.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
- Floors, walls, and/or ceilings were not smooth and easily cleanable observed damaged broken floor tiles throughout kitchen area-discussed with owner.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed a build-up of dirt and debris on the floor area and throughout..
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Observed mops being dried using an unapproved method exist mops , cleaning materials in the middle of floor, mop buckets etc. adjacent to freezer .
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- Observed unnecessary or nonfunctional items and /or litter on the premises back area(boxes etc.) .
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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01/22/2015 | Standard Inspection |
| No violation noted during this evaluation. | 08/08/2014 | Follow-up Inspection |
- Critical: Observed food in contact with an unclean surface. discontinue storing, allowing raw food to rest/sit on 3 comp sink( fish, chicken etc.)addressed /discussed.
Food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles.
- Critical: Equipment food-contact surfaces or utensils are dirty clean and keep clean the interior of all coolers, food prep coolers, microwave, etc to remove spills, and build up.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- The physical facilities are not being maintained in good repair replace missing/broken floor tiles in the kitchen area and replace all missing floor vents.
The physical facilities shall be maintained in good repair. Correct By: 30-Jul-2014
- Observed unnecessary or nonfunctional items and /or litter on the premises. throughout kitchen(shelves, back area, prep area etc. )
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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07/16/2014 | Standard Inspection |
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