- Observed food employee touching ready-to-eat food with bare hands. staff cutting lemons. no one wearing gloves upon entry, but upon exist, most of staff wearing gloves. Staff needs to wear gloves when handling ready to eat food.
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: The handwashing sink was not easily accessible. a few bottles inside of sink. Keep sink accessible at all times, and encourage staff to wash hands as needed.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
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12/09/2015 | Standard Inspection |
| No violation noted during this evaluation. | 10/08/2015 | Foodborne Inspection |
- The Handwashing sink(s) are not located to allow convenient use by employees. bucket and other items in sink. keep sink accessible and encourage staff to wash their hands.
To ensure frequent and proper handwashing, a handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Critical: Observed improper storage of poisonous or toxic materials. on rack above plates. keep all chemical below and away from food or utensils.
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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08/27/2015 | Standard Inspection |
| No violation noted during this evaluation. | 01/07/2015 | Standard and Complaint Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illess, 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.
- Critical: Observed food employee touching ready-to-eat food 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. Discussed proper food handling with cooks
- Critical: Observed improper method for cooling TCS foods.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- 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.
- 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. Clean floor area behind and under equipment Correct By: 20-Nov-2014
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11/18/2014 | Standard Inspection |
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