- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. No hand soap was present at hand washing sink at time of inspection. Ensure sink is stocked with soap and single service towels at all times to facilitate proper hand washing.
- Critical: TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. White upright refrigeration unit was not holding PHF at proper temp. Unit is required to hold at 41F or lower. Unit at time of inspection was holding at 50F. All foods were directed to be moved to adjacent refrigeration units with adequate holding temps. Correct By: 25-Aug-2015
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Replace damaged interior lining of small dairy cooler,"magic chef" on serving line and damaged gasket liner on upright refrigeration unit. Both surfaces are in poor repair and held intact with duct tape. Current condition does not allow for proper sanitation to be maintained. The damaged lid for the bulk storage bin should also be replaced so as to protect the bulk food ingredient stored within.
- Observed accumulation of soil residue on nonfood-contact surfaces.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Thoroughly clean exterior of bulk ingredient storage bins to address dirt/accumulate.
- Critical: The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Handwashing sink is bloked/partially blocked with a large garbage can and paper towel dispensor. Recommend a smaller can as previously discussed and storing a roll of paper towels on adjacent shelf. The current set up does not allow for easy unimpeded use which discourages proper and frequent handwashing.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair leak at spigot for 3 compartment sink so water does not spray out of fixture when in use. Further, eliminate leak at drain for food prep sink so water does not drip from sink basin onto the floor. It is possible this is an issue with the weld for the drain at the sink basin. Correct By: 25-Aug-2015
- Observed a build-up of dirt and debris.
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. Thoroughly clean floors and ceiling surfaces to address dirt and accumulate i.e., exhaust fan louver with dust and accumulate in food prep area
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08/24/2015 | Follow-up Inspection |
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. No hand soap was present at hand washing sink at time of inspection. Ensure sink is stocked with soap and single service towels at all times to facilitate proper hand washing.
- TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. White upright refrigeration unit was not holding PHF at proper temp. Unit is required to hold at 41F or lower. Unit at time of inspection was holding at 50F. All foods were directed to be moved to adjacent refrigeration units with adequate holding temps. Correct By: 25-Aug-2015
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Replace damaged interior lining of small dairy cooler,"magic chef" on serving line and damaged gasket liner on upright refrigeration unit. Both surfaces are in poor repair and held intact with duct tape. Current condition does not allow for proper sanitation to be maintained. The damaged lid for the bulk storage bin should also be replaced so as to protect the bulk food ingredient stored within.
- Observed accumulation of soil residue on nonfood-contact surfaces.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Thoroughly clean exterior of bulk ingredient storage bins to address dirt/accumulate.
- The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Handwashing sink is bloked/partially blocked with a large garbage can and paper towel dispensor. Recommend a smaller can as previously discussed and storing a roll of paper towels on adjacent shelf. The current set up does not allow for easy unimpeded use which discourages proper and frequent handwashing.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair leak at spigot for 3 compartment sink so water does not spray out of fixture when in use. Further, eliminate leak at drain for food prep sink so water does not drip from sink basin onto the floor. It is possible this is an issue with the weld for the drain at the sink basin. Correct By: 25-Aug-2015
- Observed a build-up of dirt and debris.
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. Thoroughly clean floors and ceiling surfaces to address dirt and accumulate i.e., exhaust fan louver with dust and accumulate in food prep area
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08/18/2015 | Standard Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. Ensure long hair for all food staff is adequately restrained w/ either a hair net, cap, or held back w/ either clips or bands. It is important that all hair is secured and pulled back so as not to hang down into foods preped or serve as a temptation to physically touch hair back into place while handling food.
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Reseal sink splashguards for food prep and 3 conpartment sink where splash guard adjoins the wall surface to ensure proper sanitation is maintained.
- The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Handwashing station in food prep area was blocked from use by a garbage can infront of sink locale and a plastic bin resting in sink basin. Further, there was no hand soap at handwashing station. Ensure area in and around sink is kept clear of clutter so sink can be accessed w/ ease. Ensure handsink station is always stocked w/ soap and single service towels to encourage proper and frequent handwashing. Correct By: 15-Jan-2015
- Observed a build-up of dirt and debris.
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. Thoroughly clean floor under and around bulk storage of ingredients shelving unit. Ensure all bulk waste trapped in "nooks" of shelving unit are addressed as well. Recommend a differnt shelving unit to avoid pockets where debris is prone to collect.
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01/15/2015 | 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. Correct By: 14-May-2014
- Critical: Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use. Two thermometes were not properly calibrated.
Food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius or that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Faranheit. (0-220F) Correct By: 14-May-2014
- Equipment is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace homestyle equipment (ex=refrigerator, microwave, etc.) with commercial grade equipment as needed.
- Critical: The handwashing sink was not easily accessible. Observed cart blocking handsink.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Correct By: 21-May-2014
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05/21/2014 | Follow-up 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. Correct By: 14-May-2014
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=hummus, cheese, salad dressing, deli meats, sausage patties, egg patties. etc.) were holding at 53F in the prep line reach-in cooler.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Items voluntarily discarded. Correct By: 14-May-2014
- Critical: Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use. Two thermometes were not properly calibrated.
Food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius or that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Faranheit. (0-220F) Correct By: 14-May-2014
- Equipment is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace homestyle equipment (ex=refrigerator, microwave, etc.) with commercial grade equipment as needed.
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair or adjust prep line reach-in cooler to maintaint PHF's at or below 41F.
- Critical: The handwashing sink was not easily accessible. Observed several pieces of equipment inside handwashing sink.
A handwashing sink shall be maintained so that it is accessible at all times for employee use.Items removed during inspection. Correct By: 14-May-2014
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05/14/2014 | Standard Inspection |
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