Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here
| 01/02/2024 - ROUTINE INSPECTION
|
|
|
4-402.11 - CORE
Violation Comments:The back of the hand sink in the kitchen is coming away from the wall.
All equipment that is not easily movable must be sealed to the adjoining wall to prevent the buildup of debris and allow for easy cleaning.
To correct: Re-seal the back of the hand sink to the adjoining wall.
|
|
|
5-402.11 - PRIORITY
Violation Comments:The drain line of the sanitize basin of the 3 compartment sink is directly connected to to the sewage line.
There must be an air gap of at least one inch on drain lines for the rinse and sanitize sinks to prevent the backflow of sewage into a food preparation area.
For immediate correction the person in charge switched the flow of dishes to create an air gap on the rinse and sanitize basins. Ensure all employees are aware of this change and the signage is permanently adjusted to reflect the flow of dishes from R to L when looking directly at the sinks.
|
| 06/02/2023 - ROUTINE INSPECTION
|
| 12/02/2022 - FOLLOW-UP INSPECTION
|
| 11/22/2022 - ROUTINE INSPECTION
|
|
|
5-205.11 - PRIORITY FOUNDATION
Violation Comments:An employee used a handwashing sink to fill up a container of hot water.
Handwashing sinks must be used for handwashing only to ensure any employee that needs to wash their hands may do so.
Corrected on site: The person in charge retrained staff and the hand sink was only used for handwashing for the rest of the inspection.
|
|
|
3-501.17 - PRIORITY FOUNDATION
Violation Comments:Several bags of meat in the cooler and freezer that were cooked, cooled, and stored cold for several days in the facility for Vietnamese sandwiches did not have a date mark on them.
All potentially hazardous food that is held cold must be date marked for 7 days or less in order to limit the growth of Listeria.
Corrected on site: The person in charge date marked all bags of meat for 7 days including the day of prep, and labeled all frozen bags with a frozen on date. This is a repeat priority foundation violation. A follow up will occur with in 7 days to go over a risk control plan for this violation. The risk control plan template will be provided by the inspector at the follow up.
|
|
|
3-501.16 - PRIORITY
Violation Comments:The facility was holding boiled tapioca pearls in a crock pot at 89F.
All potentially hazardous food that is held hot must be held at or above 135F to limit the growth of hazardous bacteria.
To correct: Hold the boiled tapioca pearls hot at or above 135F or develop a time as control plan for them. Temporary correction: The person in charge indicated that the pearls had finished boiling around 2pm. The person in charge stated the pearls will be discarded by 6 pm. A follow up inspection will occur with in the next 7 days.
|