- Cleanability of floors, walls, and ceilings
Observation: Several tiles by back doors rare cracked and no longer easily cleanable. This is a REPEATING violation.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. CFPM certificate expired last year.
- Cooling foods are stored properly
Observation:
- Posting of a valid license
Observation: Most recent licence expired in December 2015 on the wall.
- Material characteristics of non-food contact surfaces
Observation: Woods shelving in the storage is cheeping away and with no two coats of varnish or light-colored paint.
- Plumbing system maintained in good repair
Observation: The faucet at the 3 tank sink is leaking. This is a repeating violation.
- Foods are cooled using appropriate methods
Observation: Cooked home made salsa for taco meat stored hot uncover plastic container in reach-in refrigerator. Internal temperature was between 121-125*F. Removed to warm it up at 165* in microwave before serving. Educate staff about cooling methods and provided forms.Corrected.
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01/11/2016 | Regular |
- Plumbing system maintained in good repair
Observation: Faucet at the 3 tank sink is leaking. All plumbing to be maintained in good repair. Repair as needed.
- Cleanability of floors, walls, and ceilings
Observation: Tiling by back door is cracked and no longer easily cleanable. All floor installed must be easily cleanable. Repair as needed.
- Package integrity
Observation: Observed 4 dented cans in dry storage. Removed during inspection. CORRECTED.
- Protecting food from environmental contamination
Observation: Cans in dry storage covered with dust from the badly damaged shelving that are chipping. All food must be protected from environmental contamination. Repaint shelving or replace. Letter of correction due in 30 days to address the issue.
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12/02/2014 | Regular |
| No violation noted during this evaluation. | 07/28/2014 | Other |
- Poisonous or toxic materials used and applied
Observation: 3 buckets of sanitizer were in excess of 400ppm. According to label must be maintained at 200 ppm. CORRECTED.
- 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: Shredded lettuce on buffet was temped at 48.6 degrees. All potentially hazardous foods must be maintained at 41 degrees or less. Lettuce to be discarded after lunch (12:30pm)
- Plumbing system maintained in good repair
Observation: Faucet at 3 tank sink is leaking. All plumbing must be maintained in goof repair. Repair as needed.
- Cleanability of floors, walls, and ceilings
Observation: 1) Shelving is dry storage is chipping and no longer easily cleanable. All surfaces exposed to food and food items must be smooth, non absorbent and easily cleanable. Seal edges with 2 coats of light colored paint. 2) Cove base is needed to be installed at floor wall juncture in kitchen to aid in cleaning.
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06/10/2014 | Routine |
- Stored frozen foods shall be maintained frozen
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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11/12/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Priecing thermometer through wipe package. Must properly sanitizer thermometer between use. Open package and throughly clean probe with wipe. Educated staff during inspection.
- Cleanability of floors, walls, and ceilings
In the kitchen the floor/wall juncture must have cove base installed to aid in cleaning.
- Material characteristics of non-food contact surfaces
Wood shelving in dry storage is chipped and longer cleanable. All surfaces exposed to food and food items must be smooth, nonabsorbent, and easily cleanable. Seal shelves with varnish or two coats of light colored paint.
- Plumbing system repaired according to law
Faucet at 3 tank sink is leaking. All plumbing must be maintained in good repair. Make repairs as needed.
- Roasts held at a temperature of 130°F or above
Reach-in cooler behind serving line was holding yogurt at 47 degrees and ambient air temp of 51.8 degrees. All potentially hazardous foods (PHF) must be maintained under 41 degrees. PHF dscarded during inspection and service called.
- Condiments are protected from contamination by consumers
Pickles sitting on table with lid or sneeze guard. Condiments must be protected from consumer contamination. Cover or move bowl under sneeze guard.
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11/12/2013 | Routine |
- Material characteristics of non-food contact surfaces
Wooden shelving in dry storage is chipping and no longer smooth. All surfaces exposed to food or food items must be smooth, nonabsorbent, and easily cleanable. Seal shelving with varnish, two coats of light colored paint, or replace.
- Cleanability of floors, walls, and ceilings
In the kitchen floor and wall juncture must have cove base installed to aid in cleaning.
- Plumbing system repaired according to law
Faucet at the 3 tank sink leaks when turned on. All plumbing must be maintained in good repair. Maintenance is aware of issue.
- Miscellaneous sources of contamination
1) A bowl of pickles and a bowl of parm cheese were sitting out uncovered and without sneeze guard. All food must be protected from consumer contamination. Place under sneeze gaurd, cover, or otherwise protect food. 2) Hood ducts in kitchen have peeling paint over cooking areas. All food must be protected from contamination. Remove peeling paint and refinish with approved commerical kitchen products if needed.
- Equipment and utensils-durability and strength
Reusing disposable dressing container for a funnels. Approved food contact surfaces must be intended for multiple uses and remain durable under normal conditions. Use an approved food funnel. Discarded during inspection. CORRECTED.
- Condiments are protected from contamination by consumers
1) A bowl of pickles and a bowl of parm cheese were sitting out uncovered and without sneeze guard. All food must be protected from consumer contamination. Place under sneeze gaurd, cover, or otherwise protect food. 2) Hood ducts in kitchen have peeling paint over cooking areas. All food must be protected from contamination. Remove peeling paint and refinish with approved commerical kitchen products if needed.
- Using a handwashing sink- operation and maintenance
Sanitizer bucket was in hand sink at beginning of inspection. A hand sink must be used for hand washig only at all times. Bucket removed during inspection. CORRECTED.
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04/03/2013 | Routine |
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