| No violation noted during this evaluation. | 11/19/2015 | Regular |
- Food employees hair is effectively restrained
Observation: One employee has no hair restrain during the food preparation and serving. Food employees must wear hair restraints such as hats, hair coverings or nets restraints, that covers body hair, whenever engaged in food preparation.
- When to wash
Observation: Employee did not wash the hands before donning disposable gloves. Must wash hands properly immediately before, during and after engaging in food preparation,, including working with exposed food, clean equipment and utensils, and unwrapped single service articles.
- Sanitizers
Observation: Q-T10 sanitizer is too strong at 400ppm and does not meet the concentration requirements. Q-T 10 sanitizer concentration must be maintained between 200ppm (neutral). Replace more frequently. Corrected at time of inspection.
|
05/28/2015 | Regular |
- Where to wash
Observation:Using RR sink in kitchen for handwashing, must use designated sink in kitchen area for handwashing. Currently water running rusty at intervals with boiler work, does have food sink that can be used on separate line until repairs done.
- Food on display is protected from contamination by consumers
Observation:Has open bowl of lettuce and salsa for self service, must cover at least part of the bowl to protect from contamination, ie lid or plastic wrap.
- When to wash
Observation:Need to wash hands before putting on gloves to serve meals.
|
10/29/2014 | Regular |
- Material characteristics of non-food contact surfaces
Observation:Has some bare wood edges to shelving holding canned goods etc. Sand rough edges and seal with at least two coats of light colored paint or varnish to make smooth cleanable surfaces.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Dust vent fan in warewashing area.
|
04/30/2014 | Routine |
- Food storage - preventing contamination from the premises
Has two shelving units that are set up with lowest shelf less than 6 inches off floor, must adjust lowest shelf to be at least 6 inches off floor to aid cleaning, if rack is adjustable.
- Material characteristics of non-food contact surfaces
Wooden shelves holding canned foods have some bare wood showing through, seal with at least two coats of light colored paint or varnish to aid cleaning.
- Common name-working containers
Sanitizer container not labeled, label with common name to identify contents. Corrected on site.
|
10/21/2013 | Regular |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Using hood system without any fire supression system, must contact city building dept about requirements with cooking equipment in use.
- Backflow protection
air gap, device standard, when required
- Package integrity
One dented can on seam and rim, removed from usage area today, will discard. Corrected on site.
- Material characteristics of non-food contact surfaces
Wooden shelving still has some bare wood edges, must repaint or reseal edges to make all surfaces smooth, and cleanable.
- Outer openings are protected
Back door has gap around the screen door, must seal whereever can see light showing through, suggest weatherstripping.
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06/28/2013 | Regular |
- Multiuse food contact surfaces are constructed of safe materials
Has squeeze bottles, lids, and a few spoons air drying on cloth toweling, must separate with webbing or other means to keep items from contact with the toweling, ie use rack or webbing.
- Food storage - preventing contamination from the premises
One wire rack set up less than 6 inches off floor, adjust lowest shelf to have at least 6 inches for clearance to aid cleaning.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Still has same hood system without fire surpression system, must consult with city building dept about needs for the type of cooking equipment currently using.
- Backflow protection
air gap, device standard, when required
- Posting of a valid license
Does not have the license or most recent inspection posted within public view, must post these.
- Responsibilities of Permit Holder
Does not have the license or most recent inspection posted within public view, must post these.
- Material characteristics of non-food contact surfaces
Wooden shelving still chipped along front edge where storing cans, repaint this to provide a smooth, cleanable, nonabsorbent surface.
|
05/01/2013 | Regular |
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