- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Water temperature is not hot at hand sinks in employee’s restroom. Must provide at least 100*F water through faucet for hand-washing. Adjust hot water temperature to meet standards. Person in charge (PIC) called for service and service person came to work on it. PIC will send us the invoice when is done correctly.
- Storage or display of food in contact with water or ice
Observation: The front chest freezer for the ice cream has excessive amount of ice build. Defrost, clean and sanitize as often as necessary to avoid build up and contamination with ice.
- Plumbing system maintained in good repair
Observation: There is leak on there compartments sink faucet. All plumbing must be maintained and in good repair. Repair as needed. Person in charge called for service.
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07/07/2015 | Regular |
| No violation noted during this evaluation. | 07/23/2014 | Physical Recheck |
- Sanitization of food contact surfaces - before use and after cleaning
Observation: The 3 compartment sink only has one stopper to properly Wash, rinse, and sanitize shall provide at least two and can rinse with the faucet or can have 3 and fill the 2nd rinse sink and rinse the equipment. NEED TOO PROVIDE MORE STOPPERS.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The plastic popcorn scoop is stored on paper popcorn bags. Shall store the scoop on a cleanable, smooth, and nonabsorbent surface. Placed the scoop on a plastic tray. CORRECTED ON SITE.
- Handwashing signage
Observation: The men's/boy's restroom and family restroom which is used for staff do not have a sign posted when to wash their hands. ALL HANDWASHING SINKS SHALL BE PROVIDED WITH SIGNS WHEN TO WASH THEIR HANDS. GIVEN DURING THIS INSPECTION TO POST.
- Equipment location, installation, repair, and adjustment
Observation:The white wooden shelves continue to be chipping and worn and need to be resurfaced. The shelf where staff pass food items to consumers. REPEAT VIOLATION. REPAIR AS NEEDED TO MAKE A SMOOTH, CLEANABLE AND NONABSORBENT SURFACE.
- Sanitizers
Observation: Two spray bottles of bleach sanitizer were too weak did not have any bleach. The manager CORRECTED BOTH DURING INSPECTION. SHALL ALWAYS HAVE BLEACH SANITIZER AT 50-100 PPM.
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07/22/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1. Observed using paper towels under syrup jugs for spills, paper towels not considered smooth, cleanable and non-absorbent. May use tray for example. 2. Observed single serve containers opened, invert to prevent contamination. (CORRECTED). 3. Clean cheese dispenser nozzle, has dried cheese residue. Clean frequently.
- Food storage - preventing contamination from the premises
Observed boxes of single serve styrofoam cups and Naco trays on floor. Need to be up 6" off floor to prevent contamination.
- Dispensing of single-service and single-use articles
1. Observed using paper towels under syrup jugs for spills, paper towels not considered smooth, cleanable and non-absorbent. May use tray for example. 2. Observed single serve containers opened, invert to prevent contamination. (CORRECTED). 3. Clean cheese dispenser nozzle, has dried cheese residue. Clean frequently.
- Material characteristics of non-food contact surfaces
1. Observed lower wooden shelves paint is chipped and worn away. Paint at end of season as needed. Wood not considered smooth, cleanable and non-absorbent unless sealed with varnish or paint. 2. Remove cardboard with masking tape along side of door of pizza warmer, not smooth, cleanable and non-absorbent.
- Multiuse food contact surfaces are constructed of safe materials
1. Observed using paper towels under syrup jugs for spills, paper towels not considered smooth, cleanable and non-absorbent. May use tray for example. 2. Observed single serve containers opened, invert to prevent contamination. (CORRECTED). 3. Clean cheese dispenser nozzle, has dried cheese residue. Clean frequently.
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06/28/2013 | Routine |
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