- 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: OBSERVED FOOD HANDLER NOT WASHING HANDS BEFORE PUTTING ON NEW GLOVES
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED IN PARTS OF THE SLICER. SHOWED MANAGER WHERE TO CLEAN
Location: Kitchen
Equipment: Slicer
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: ONE (1) DENTED CAN FOUND IN DRY STORAGE, REMOVED OFF SHELVING
Location: Dry storage
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: TURKEY AND DELI MEATS NOT DATE MARKED
Location: Kitchen
Equipment: Walk in cooler
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: ISLAND OASIS REACH IN COOLER NEEDS THERMOMETER, PROVIDE
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN FREEZER ICE BUILDUP, DEFROST
Location: Service counter
Equipment: reach in freezer
|
10/01/2014 | Recheck |
- 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: OBSERVED FOOD HANDLER NOT WASHING HANDS BEFORE PUTTING ON NEW GLOVES
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED IN PARTS OF THE SLICER. SHOWED MANAGER WHERE TO CLEAN
Location: Kitchen
Equipment: Slicer
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: ONE (1) DENTED CAN FOUND IN DRY STORAGE, REMOVED OFF SHELVING
Location: Dry storage
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: TURKEY AND DELI MEATS NOT DATE MARKED
Location: Kitchen
Equipment: Walk in cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: ISLAND OASIS REACH IN COOLER NEEDS THERMOMETER, PROVIDE
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN FREEZER ICE BUILDUP, DEFROST
Location: Service counter
Equipment: reach in freezer
|
09/17/2014 | Routine |
| No violation noted during this evaluation. | 04/15/2014 | Routine |
- 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: EMPLOYEE REMOVED THEIR GLOVES AND DID NOT WASH THEIR HANDS BEFORE PUTTING A NEW PAIR OF GLOVES ON.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: THE HAND SINK AT THE CONCESSION STAND ACROSS FROM THE CAFETERIA IS BEING USE FOR MULTIPLE TASK : 1. EQUIPMENT STORED AT THE HAND SINK( TONGS ETC). 2. HAND SINK USED TO WASH COOKING EQUIPMENT. PLEASE USE THE HAND SINK FOR HAND WASHING ONLY. NO DUMPIMG, STORING EQUIPMENT, NO GETTING WATER FROM HAND SINK TO FILL PITCHES ETC. WHEN WASHING EQUIPMENT PLEASE USE THE DISH MACHINE OR 3 BAY SINK IN THE SCHOOL CAFETERIA KITCHEN AREA.
Location: -
Equipment: Hand sink
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EMPLOYEE WASHING DISH USING THEIR CELL PHONE IS CONTAMINATING THE CLEAN EQUIPMENT.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE INTERIOR CAVITY IS SOILED IN THE CONCSSION STAND. PLEASE CLEAN AT LEAST WITH IN 24 HR.
Equipment: Microwave oven
|
12/03/2013 | Recheck |
- No hand washing (when)
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: EMPLOYEE REMOVED THEIR GLOVES AND DID NOT WASH THEIR HANDS BEFORE PUTTING A NEW PAIR OF GLOVES ON.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: THE HAND SINK AT THE CONCESSION STAND ACROSS FROM THE CAFETERIA IS BEING USE FOR MULTIPLE TASK : 1. EQUIPMENT STORED AT THE HAND SINK( TONGS ETC). 2. HAND SINK USED TO WASH COOKING EQUIPMENT. PLEASE USE THE HAND SINK FOR HAND WASHING ONLY. NO DUMPIMG, STORING EQUIPMENT, NO GETTING WATER FROM HAND SINK TO FILL PITCHES ETC. WHEN WASHING EQUIPMENT PLEASE USE THE DISH MACHINE OR 3 BAY SINK IN THE SCHOOL CAFETERIA KITCHEN AREA.
Location: -
Equipment: Hand sink
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EMPLOYEE WASHING DISH USING THEIR CELL PHONE IS CONTAMINATING THE CLEAN EQUIPMENT.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE INTERIOR CAVITY IS SOILED IN THE CONCSSION STAND. PLEASE CLEAN AT LEAST WITH IN 24 HR.
Equipment: Microwave oven
|
11/20/2013 | Routine |
- Receiving temperature 135 F (corrected)
Cooked food was not received at proper temperature.
Correction: Potentially hazardous food(s) that have been cooked to the proper temperature shall be received at 135 degrees F or above.
Comments: Reheat food to 135 an hold at 135
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
02/20/2013 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood light was out. Please replace light.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vents are soiled.
Location: Kitchen
|
10/01/2012 | Routine |
| No violation noted during this evaluation. | 04/16/2012 | Routine |
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