- Critical: Equipment food-contact surfaces or utensils are dirty observed interior of low boy cooler in back area with spills etc.
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 area and hard to reach areas throughout floor surfaces.
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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09/21/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
at the time of the inspection handsink knocked partially off wall, still operational- being repaired at the time of the inspection
- The person in charge is Certified in Food Protection
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures. observed chicken strips being deep fried. -165 F
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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09/21/2015 | Critical Control Point Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: I supply food distributors
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
- Toxic materials are properly identified and stored.
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01/13/2015 | Critical Control Point Inspection |
- Observed employees lockers located where food, equipment, or utensils may be contaminated -observed employees outwear, etc. located in the food storage area. .
Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, linens, and single-service and single-use articles cannot occur.
- Observed a build-up of dirt and debris on the ceiling area and walls of the walk in cooler /exist a build up of ice in the walk in freezer.
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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01/13/2015 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation discontinue storing raw chicken above ready to eat food(in package , lemonade etc. in cooler) addressed at the time.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Correct By: 13-Aug-2014
- Food storage containers are not properly labeled. (flour, all large yellow containers etc. )
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.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked facility must establish a method of date marking for the date of expiration facility uses a quality marking without dates. .
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.- in the walk in cooler
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair replace all missing floor tiles near the 3 comp sink, food prep sink and throughout.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris-floors, equipment (hard to reach places behind equipment , door handles, etc.).
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 unnecessary or nonfunctional items and /or litter on the premises-back storage area.
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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08/13/2014 | Standard and Complaint Inspection |
- Food employee was eating food in designated area.
- Observed no supply of hand cleaning liquid, powder or bar soap or towels at the handwashing sink(s) not at the sink .
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated. chicken delivered and being put up at the time of the inspection .
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
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08/13/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 04/07/2014 | Complaint Inspection |
| No violation noted during this evaluation. | 04/03/2014 | Standard Inspection |
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