- Observed improper use and/or maintenance of wiping cloths. - Observed wiping cloths stored outside of sanitizer buckets.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris inside reach-in freezer.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize inside of freezer to remove build-up and prevent contamination of food.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. - Observed missing light shield on ceiling of kitchen.
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. - Observed lose floor tiles in front of ice machine.
The physical facilities shall be maintained in good repair. - Repair/replace tiles as necessary.
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12/03/2015 | Standard Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. - Observed food employee wash dishes with gloved hands, then prepare food without changing gloves or washing hands between tasks. - Observed food employee scratch face with gloved hand, then continue prepping food.
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
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of grease on oven hood and dust on ventilation fans. - Observed a build-up of food debris on floor of 2 door reach-in cooler.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean oven hood and vents to remove build-up. - Clean inside of reach-in cooler to prevent contamination of food.
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06/03/2015 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths.
Cloths that are in use for wiping food spills, counters and other equipment surfaces shall be held between uses in a chemical sanitizer.
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06/26/2014 | Follow-up Inspection |
- Linens are being inappropriately used in contact with food. -Observed linens used to cover food in the walk-in cooler.
Linens and napkins may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are maintained clean and replaced after each use. -Corrected
- Observed improper use and/or maintenance of wiping cloths.
Cloths that are in use for wiping food spills, counters and other equipment surfaces shall be held between uses in a chemical sanitizer.
- Observed improper storage of food items. -Observed food boxes stored directly on the floor in the walk-in cooler. Observed large bags of food stored directly on the floor in the dry storage 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. -Provide additional shelves or racks to store food off the floor.
- Critical: TCS foods were not being held at the proper temperature. -Observed eggs and sprouts holding on the cookline without temperature control. -Observed beef on the counter without temperature control.
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. -Discussed working supplies of food. Beef was below 41F and was returned to refrigerator. Correct By: 17-Jun-2014
- Observed improper design, construction or installation of an indoor storage area for refuse, recyclables, or returnables. -Observed several bags of used beverage cans in the basement.
If located within the FSO or RFE, a storage area for refuse, recyclables, or returnables shall meet the requirements specified under this code. -Remove bags of cans to prevent possible pests.
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06/17/2014 | Standard Inspection |
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