- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw beef being held above condiments.
To prevent contamination, 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. Store all raw foods underneath ready to eat foods to prevent cross contamination.
- Observed improper storage of food items. Observed box of potatoes stored on floor in kitchen.
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.
- Critical: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods (Hamburgers).
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Non-durable equipment observed. Observed single use food containers being used for restorage of food (mushrooms) and also wooden block used for knife storage.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Discontinue reuse of any single use food containers and store knives in an area that is clean and sanitized.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed build up of debris on potato slicer, bottom shelf on table near cook line where pans are stored, cooler located beneath the beer taps,
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean these surfaces frequently and thoroughly to prevent cross contamination.
- The physical facilities are not being maintained in good repair. Floor in kitchen near 3 comp sink is no longer durable and easily cleanable.
The physical facilities shall be maintained in good repair. Replace missing floor tiles to provide a surface that is smooth and easily cleanable. Correct By: 04-May-2016
- Observed a build-up of dirt and debris. Observed build up of debris shelves over beer cooler, inside of redbull cooler, general floor area in kitchen.
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 these areas to deter pests.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed chemicals being stored improperly near ready to eat products and on food contact surfaces (Oven cleaner, ice cleaner)
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. Store all chemicals in a proper arear away from foods or food contact surfaces to prevent possible cross contamination.
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11/04/2015 | Standard Inspection |
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