|HACCP- Discussed toxic item storage and labeling.
NOTE: Also discussed Cracked Pepper now being the in-house caterer and need of annual license.
No violation noted during this evaluation. | 10/21/2013 | Routine | 100 |
HACCP- Discussed concentration of sanitizer for spray bottles.
No violation noted during this evaluation. | 3/18/2013 | Routine | 100 |
HACCP- Discussed temporary permits for 2013 due to minimal events.
- Food contact surfaces of equipment and utensils clean
The interior of the Chest Freezer is soiled. Clean and sanitize food-contact surfaces.
- Single service items properly stored, handled, dispensed
Box of papertowels stored on the floor in the closet. Elevate all single service articles at least 6" above the floor to prevent potential contamination. NOTE Violation is corrected.
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11/15/2012 | Routine | 97 |
See.attached paper inspection.
- Thermometers, gauges, test kits provided
No chlorine test strips provided. Provide accrate test strips to concentration of sanitizer.
- Single service items properly stored, handled, dispensed
Papertowels stored below chemicals. Protect single service articles by storing below and physically separate from chemicals. Corrected.
- Critical: Toxic items properly stored
Raid stored in closet with other chemicals. Store all pesticides below and physically separate from other chemicals. Raid moved out of closet.
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7/30/2012 | Routine | 93 |
.HACCP Concept- Discussed proper labeling of foods stored for more than 24 hours in the facility..
Found frozen chili and spaghetti sauce in freezer, and also there was sausage for gravy in the cooler that had been cooled. Discussed with Francis about moving the facility up to a Class I, and she agreed.
- Food contact surfaces designed, constructed, maintained, installed, located.
Chest freezer was excessively frosted. Maintin equipment in good repair. Eliminate excessive frost.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Observed no lids for trash cans in women's restroom. Easily cleanable, covered receptacles shall be easily maintained in a clean and sanitary condition. Provide a covered garbage can in every restroom.
2) Observed air gap between wall and three compartment sink in the kitchen. Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition. Eliminate gap.
- Single service articles not re-used
Observed reuse of foil pans. Re-use of single-service articles is prohibited. Only use single-service items once.
- Critical: Presence of insects/rodents. Animals prohibited
Observed back door to facility propped open. Keep doors closed at all time to prevent pest entry.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed storage rooms walls soiled with cobwebs, gaps in wall between door and walls, hole in wall in mopsink room. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Eliminate gaps in wall in mopsink room, and clean walls in storage room.
- Lighting provided as required. Fixtures shielded
Observed no lighting in storage room. Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas. Provide proper lighting in this room.
- Critical: Toxic items properly stored
Observed bottle of hand cleaner stored directly above solo cups. Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles. Store all hazardous or toxic materials physically separate from single-service items.
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10/10/2011 | Routine | 84 |
This is a recheck on Item #30. Sprayer hose attached to wall and hanging above the sink rim. Corrected.
No violation noted during this evaluation. | 5/19/2011 | 1st Recheck | |
HACCP: cross connection
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Replace missing cover plate on electric outlet in kitchen.
- Food contact surfaces of equipment and utensils clean
Interior of Deli Meat & Cheese cooler is soiled and has odor. Clean and sanitize interior of cooler.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Spray hose is hanging too low. Adjust or repair so hangs a minimum twice diameter above drip edge of sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Women's restroom door not closing all the way and gap exists around edge of door. Repair or replace door so closes completely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walling in kitchen and in mop sink room is excessively soiled. Clean walling. Maintain clean.
- Lighting provided as required. Fixtures shielded
Light is out in store room. Provide proper lighting in storeroom
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5/9/2011 | Routine | 88 |
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