- Separation from food, equipment, utensils, linens, and single service
Observation: Two spray bottle of sanitizer stored on the dry ruck next to food. Employee removed and corrected on site.
- Light intensity
Observation: No light intensity or light bulb is not working in reach-in cooler Victoria in the kitchen.
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11/17/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Observation: Must caulk the right side of the serving line cold unit.
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09/04/2015 | Pre Opening |
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The cold holding units at the serving counter are not working properly. Call a manufacturer-approved technician to make adjustments as needed.
- Plumbing
materials, design, construction and installation
- Hand drying provided
Observation: No paper towels and dispensers at hand sink. Must provide disposable towels or heated-air hand drying device to every handwashing sink. Corrected on site.
- Handwashing cleanser, availability
Observation: No soap available at bar hand sinks. Soap must be available at every hand sink. Provide the soap. Corrected on site.
- Storage or display of food in contact with water or ice
Observation: Ice buildup on drain lines in walk-in freezer and ice on the food boxes. Must defrost to prevent source of contamination. Must keep freezer free of ice.
- Indoor and outdoor surfaces
Observation: There are gaps in the following areas that need to be re-caulked: 1) corner around the prep sink, 2) cold holding units at the serving line around and along the wall, 3) three compartment sink corner in the kitchen.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Backflow protection
air gap, device standard, when required
- Light intensity
Observation: No lighting in the three-door Victory cooler, lights are burned out. Must replace bulbs to provide adequate lighting for cleaning.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: All food contact surfaces must be cleaned in the kitchen such as, hood above grill and behind), three compartment sink. Clean and sanitize.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Plastic dish rack for dishwashing machine need cleaning. 2) gaskets on walk-in freezer and walk-in cooler must be cleaned.
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08/21/2015 | Other |
- Miscellaneous sources of contamination
Observation: The service pans (hotel pans) not stored on the mat properly in cabinet. Must stored them on mat properly to avoid contact with painted wood surface. --Observation: Can opener has masking tape around the handle. All surfaces must be smooth easily cleanable and non absorbent. --Observation: Fruit slicers (apple/orange)found in a kitchen drawer stored with maintenance equipment. All food contact equipment and utensils must be stored separated from source of contamination.Corrected on site.
- Cleanability of floors, walls, and ceilings
Observation: A small carpet found in cooler. All floors must be free of items for smooth, easy cleanable and non absorbent surface.Corrected on site and removed.
- Separation from food, equipment, utensils, linens, and single service
Observation: Two spray bottles of sanitizer were stored on the top edge of the vegetable prep sink. All chemicals items must be stored separate from food contact surface, utensils and equipment to prevent contamination.
- Storage or display of food in contact with water or ice
Observation: Signature 2000 freezer has excessive frost build up in it.Defrost as often as necessary to prevent food contamination.
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05/13/2015 | Regular |
| No violation noted during this evaluation. | 12/10/2014 | Regular |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The salad is NOT a cooling unit. Observed diced tomatoes at 50.6 degrees, shredded cheese at 54.2 degrees. The manager stated the food items were in the salad bar approximately 1/2 hour. All of the above food items were discarded during this inspection. Manager stated the church has a ice machine which this inspector was able to view. Manager was educated and VERBALIZED UNDERSTANDING. Manager plans on using ice when having ANY PHF on the salad bar, and is going to educate all food staff. CORRECTED ON SITE.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The walk in freezer has wood on the floor to keep food items at least 6" off the floor, this is not a washable, cleanable and nonabsorbent surface. The manager gave the inspector a copy of the food-grade pallets which are planned to be installed into the walk in freezer in a few days. The pallets are FDA approved and USDA accepted per the paperwork.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The two ceiling fans one near the dish machine and the other near the freezer have some build up on the end of the blades. The facility has a cleaning schedule, when these are cleaned. The ceiling fans shall be cleaned as often as necessary to keep clean. REPEAT VIOLATION
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03/18/2014 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Test kit was outdated and did not allow for proper change of color. Must obtain new test strips for accurate concentration results.
- Cutting surfaces maintained
Butcher block table (without can opener) has stains and buildup on it. Must resurface or replace table surface to prevent buildup of bacteria and contamination.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer was tested too low at time of inspection. Must maintain quat sanitizer between 200-400ppm for adequate sanitation.
- Light bulbs, protective shielding
Light in Signature freezer in kitchen is not shielded or covered. Must provide a shatter resistant bulb or adequate cover to prevent contamination.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Ceiling fans in kitchen (by dish machine and freezer) have become dusty. Must keep clean to prevent buildup of bacteria and contamination.
- Package integrity
Observed two dented cans of oranges and cheese sauce. May not use any can that is dented on top, bottom, or side seals. Also any can that cannot sit level or has sharp points due to denting. Corrected at time of inspection
- Material characteristics of non-food contact surfaces
Cabinets in kitchen (outsides and insides) and wood pallets in walk in freezer are either peeling paint or bare wood. Must paint or seal with at least two coats of light colored paint/varnish to prevent buildup of bacteria and contamination.
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12/13/2013 | Routine |
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use wiping cloths must be maintained in sanitizer to prevent buildup of bacteria and spread of disease. 2) All shelves and cupboards in kitchen are peeling paint, and wood pallets in walk in freezer are bare wood. All areas must be repainted or resealed to prevent contamination and buildup of bacteria. FACILITY WILL BE REMODELING THE ENTIRE KITCHEN THIS SUMMER.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Adult RR handsink did not reach 100*F within reasonable time (5 min). Water to handsink must be at least 100*F for proper handwashing.
- Package integrity
Observed dented can of green beans. Must not use/sell any can that is dented on top, bottom, or side seals. Also any can that cannot sit level without rocking, or has sharp points due to denting. COS
- Storage or display of food in contact with water or ice
Signature freezer has ice buildup on inside. Formed ice is not potable water, so it could contain contaminants. Must defrost freezer and then throughly clean to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed single use cup used for a scoop in sugar container. If scoop is stored inside product then it must have a handle, and the handle must be stored outside of the product. 2) Microwave in kitchen has food buildup on inside. Must keep clean to prevent buildup of bacteria and spread of disease.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use wiping cloths must be maintained in sanitizer to prevent buildup of bacteria and spread of disease. 2) All shelves and cupboards in kitchen are peeling paint, and wood pallets in walk in freezer are bare wood. All areas must be repainted or resealed to prevent contamination and buildup of bacteria. FACILITY WILL BE REMODELING THE ENTIRE KITCHEN THIS SUMMER.
- In-use utensils, between-use storage
1) Observed single use cup used for a scoop in sugar container. If scoop is stored inside product then it must have a handle, and the handle must be stored outside of the product. 2) Microwave in kitchen has food buildup on inside. Must keep clean to prevent buildup of bacteria and spread of disease.
- Drying mops
Observed mops bunched up on floor. Must allow mop head to air dry when not in immediate use to prevent buildup of bacteria and spread of disease.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed sauce bottles without date mark. Must date mark all ready to eat (RTE) food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Black stand up fan, and hood filters have dust buildup. Must keep clean to prevent buildup of bacteria and spread of disease.
- Light bulbs, protective shielding
Signature freezer does not have a shatter resistant bulb or adequate cover. Must provide a shatter resistant bulb or adequate cover to prevent contamination.
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04/30/2013 | Routine |
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