| No violation noted during this evaluation. | 09/11/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE AIR WAS ESCAPING FROM COLD TOP UNIT DUE TO THE PLACEMENT OF THE CONTAINER. PLACE CONTIAINER PRPOERLY TO ENSURE THAT THE UNIT IS MAINTAINING PROPER TEMPERATURE OF 41 DEGREES.
Location: Kitchen
Equipment: Cold top
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE HANDLING FOOD DID NOT HAVE ON HAIR RESTRAINTS. REPEAT VIOLATION
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT WAS OUT . REPLACE LIGHT.
Location: Kitchen
|
03/12/2014 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE CUTTING PRODUCE USE BARE HAND CONTACT.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: ENSURE HAND WASHING IS DONE BEFORE GRABBING A NEW PAIR OF GLOVES FROM THE CONTAINER.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK WAS BLOCK BY A CONTAINER OF PRODUCE .
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: PROVIDE HAIR RESTAINT FOR ALL FOOD EMPLOYEES
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: EMPLOYEE DID NOT WASH CELERY AFTER SEPERATING IT.
Location: Kitchen
Equipment: Prep table
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: OBSERVED FOOD BEING STORED ON THE FLOOR IN SEVERAL AREA IN THE KITCHEN. STORE FOOD 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
|
10/15/2013 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE CUTTING PRODUCE USE BARE HAND CONTACT.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: ENSURE HAND WASHING IS DONE BEFORE GRABBING A NEW PAIR OF GLOVES FROM THE CONTAINER.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK WAS BLOCK BY A CONTAINER OF PRODUCE .
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: PROVIDE HAIR RESTAINT FOR ALL FOOD EMPLOYEES
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: EMPLOYEE DID NOT WASH CELERY AFTER SEPERATING IT.
Location: Kitchen
Equipment: Prep table
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: OBSERVED FOOD BEING STORED ON THE FLOOR IN SEVERAL AREA IN THE KITCHEN. STORE FOOD 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
|
10/03/2013 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of all sinks and back counter of coffee counter with silicone
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of all sinks and back counter of coffee counter with silicone
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean bottom of coolerif peeling cannot be removed provide a rack over it
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strips for chlorine 50-100ppm or quat sanitizer 200ppm
Location: Kitchen
|
08/29/2013 | Pre-Licensing |
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