|
07/01/2022
Inspection, Re-Inspection
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- A valid food protection manager certificate was not available for the facility.
Corrective action: Obtain a valid certification immediately.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
An employee at the grill line did not wash his hands immediately before donning gloves for food preparation. An employee in the kitchen did not wash his hands after touching his face.
Corrective action: The employees were educated to wash their hands at the proper times.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
- A mug was stored in the basin of the hand sink at the wait station.
Corrective action: The person in charge removed the mug and was educated on hand sink use.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-702.11 Before Use After Cleaning (P)
- An employee was observed cleaning a large tilt kettle and stated it will not be sanitized prior to reuse.
Corrective action: The employee was educated on proper in-place cleaning and sanitizing processes.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cut cabbage (66°F) on the cooks' line cold-top refrigerator and two coconut milk sauces (52-56°F) on ice in the wait station area were greater than 41°F.
Corrective action: The cabbage was moved into the refrigerator. Water was added to the ice bath items to maintain temperature.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Cooked white rice and cooked chicken in the cold-top refrigerator were not marked with a date once prepared to be used or discarded within 7 days.
Corrective action: The inspector educated the person in charge on date marking.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
- Two chemical spray bottles in the ware washing area were not labeled as to their contents.
Corrective action: The person in charge discarded the bottles.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
- Numerous containers of bulk baking items in the dry storage room were not labeled with their common name.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
- Gaps were present at the base of the exterior doors in the banquet room.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking under the main cook line ventilation hood was torn.
- The caulking under the bulk cook line ventilation hood was torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The can opener near the walk-in refrigerator was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- Water was pooled on the floor in the ware washing area.
- The wall below the three compartment sink was soiled.
- The floor in the dry storage room was soiled.
|
|
06/23/2022
Inspection, Re-Inspection
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- A valid food protection manager certificate was not available for the facility.
Corrective action: Obtain a valid certification immediately.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
- An employee beverage was stored on a shelf above the cold-top reach-in refrigerator across from the main cook line.
- An employee beverage was stored on a shelf above the hot holding unit.
Corrective action: The person in charge moved the employee beverages to an approved location.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
- A rug was stored in the basin of the hand sink near the preparation sink.
- Food debris was observed in the basin of the hand sink near the kitchen entrance.
Corrective action: The person in charge removed the rug from the basin of the hand sink and was educated on hand sink use.
6-301.11 Handwashing Cleanser, Availability (Pf)
- Soap was not available at the hand sink near the preparation sink.
Corrective action: The person in charge provided soap.
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not available at the hand sink near the preparation sink.
- Paper towels were not available at the hand sink in the women's restroom.
Corrective action: The person in charge provided paper towels to both hand sinks.
6-301.14 Handwashing Signage (C)
- A sign telling employee to wash their hands was not present at the hand sink in the wait station area.
Corrective action: The inspector provided signage.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
- Moldy mint was stored in the walk-in refrigerator.
Corrective action: The person in charge discarded the molded food product, see voluntary condemnation.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw shelled eggs were stored on a shelf above sauces in the walk-in refrigerator.
Corrective action: The person in charge moved the raw shelled eggs to the bottom shelf and was educated on proper raw food storage.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
- The dish machine failed to measure 50-200 ppm chlorine upon inspection.
Corrective action: The person in charge has ordered parts to service the machine. The person in charge was instructed to use the three compartment sink for ware washing until the dish machine can prove to measure 50-200 ppm chlorine.
4-702.11 Before Use After Cleaning (P)
- The person in charge stated that dishes are not sanitized in the three compartment sink after cleaning.
Corrective action: The person in charge was educated on how to make a chlorine based sanitizer solution for the three compartment sink and proper contact time.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
3-501.14 Cooling (P)
- Cooked potatoes (72-75°F) were stored at room temperature on a shelf below the preparation table across from the walk-in refrigerator overnight to cool.
Corrective action: The person in charge was educated on proper cooling practices and discarded the potatoes. See voluntary condemnation.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
- A date marking system was not in place for time/temperature control for safety foods kept longer than 24 hours throughout the facility.
Corrective action: The person in charge will implement a date marking system.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
- A chemical spray bottle stored behind the pre-rinse sprayer on the dish machine was not labeled as to its contents.
- A chemical spray bottle stored below the hand sinks in the women's restroom was not labeled as to its contents.
Corrective action: The person in charge labeled the bottles immediately.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
- An ambient air thermometer was not present in the cold-top reach-in refrigerator across from the main cook line.
- An ambient air thermometer was not present in the Coca-Cola reach-in refrigerator in the dining room.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
- Numerous containers of bulk baking items in the dry storage room were not labeled with their common name.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
- Gaps were present at the base of the exterior doors in the banquet room.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
- Containers of raw chicken and raw fish were stored on the floor in the walk-in refrigerator.
- Numerous containers of food were stored on the floor in the walk-in freezer.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- Numerous wiping cloths were stored out of their sanitizer solution throughout the kitchen.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- The scoop in the bulk flour container was not equipped with a handle.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-904.11 Kitchenware and Tableware-Preventing Contamination (C)
- Single-service containers were stored with their food contact surface exposed on the shelf above the cold-top reach-in refrigerator across from the main cook line.
4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
- Numerous boxes of single-service containers were stored on the floor near the office.
- A box of toilet paper was stored on the floor below the hand sinks in the men's and women's restrooms.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking on the hand sink near the kitchen entrance was torn.
- The caulking on the hand sink near the bulk cook line was torn.
- The caulking under the main cook line ventilation hood was torn.
- The caulking under the bulk cook line ventilation hood was torn.
- The caulking on the preparation sink was torn.
4-501.12 Cutting Surfaces (C)
- The cutting board on the cold-top reach-in refrigerator across from the main cook line was scored.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
- The person in charge was unable to locate chlorine test strips in the facility.
Corrective action: Obtain test strips immediately.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The trays for the dish machine were soiled.
- The shelf below the preparation table across from the fryers on the main cook line was soiled.
- The exterior of the cold-top reach-in refrigerator across from the main cook line was soiled.
- The exterior of the preparation table across from the flat top grill on the main cook line was soiled.
- The handles on the three-door cold-top reach-in refrigerator near the kitchen entrance were soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
5-501.17 Toilet Room Receptacle, Covered (C)
- Covered trash cans were not available in the stalls in the women's restroom.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- A hole was present in the wall above the hand sink near the bulk cook line.
- The coving below the hand sink near the bulk cook line was separated from the wall.
6-501.12 Cleaning, Frequency and Restrictions (C)
- Water was pooled on the floor in the ware washing area.
- The caulking on the pre-rinse side of the dish machine was soiled.
- The wall below the three compartment sink was soiled.
- The wall below the dish machine was soiled.
- The back door was soiled.
- The floor in the dry storage room was soiled.
- The ceiling vents in the men's and women's restrooms were soiled.
|
|
06/15/2022
Inspection, Re-Inspection
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- A valid food protection manager certificate was not available for the facility.
Corrective action: Renew certification immediately.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
- A rug was present in the basin of the hand sink near the preparation sink.
Corrective action: Removed the rug imediately.
6-301.11 Handwashing Cleanser, Availability (Pf)
- Soap was not available at the hand sink near the ware washing area.
Corrective action: The person in charge provided soap to the hand sink.
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not available at the hand sink near the ware washing area.
Corrective action: The person in charge provided paper towels at the hand sink.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH,
Concentration and Hardness (P)
- The dish machine measured less than 50 ppm chlorine after three attempts.
Corrective action: The person in charge will have the machine serviced. The three compartment sink will be used for sanitizing until the dish machine can prove to measure 50-200 ppm chlorine.
4-702.11 Before Use After Cleaning (P)
- The person in charge stated that dishes are not sanitized after being cleaned in the three compartment sink.
Corrective action: The person in charge was educated on how to make a sanitizer solution for the three compartment sink and proper contact time.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Chicken wings (115°F) measured less than 135°F in the hot holding unit in the wait station area.
Corrective action: The person in charge reheated the chicken to 165°F.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Shredded cabbage (75°F) and tomato sauce (50°F) measured greater than 41°F in the cold-top refrigeration unit across from the main cook line.
- Cooked rice (45°F) measured greater than 41°F in the cold-top reach-in refrigerator across from the main cook line.
- Cooked goat (45°F) and cooked chicken (45-48°F) measured greater than 41°F in the cold-top refrigeration unit near the kitchen entrance.
- Yogurt sauce (52°F) measured greater than 41°F in the improperly made ice bath in the wait station area.
Corrective action: The person in charge moved all the above food products to the walk-in refrigerator, was educated on how to make an ice bath, and was instructed to monitor temperatures of the above refrigeration units.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
- A date marking system was not in place for Time/Temperature Control for Safety Foods kept longer than 24 hours throughout the facility.
Corrective action: The person in charge will implement a date marking system.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
- A chemical spray bottle stored near the dish machine was not labeled as to its contents.
- A chemical spray bottle stored below the three compartment sink was not labeled as to its contents.
- A chemical spray bottle stored below the hand sinks in the women's restroom was not labeled as to its
contents.
- A chemical spray bottle stored below the hand sinks in the men's restroom was not labeled as to its
contents.
Corrective action: Label the bottles immediately.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
- Raw fish was observed thawing at room temperature near the preparation sink.
Corrective action: The person in charge moved the raw fish to the walk-in refrigerator.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.13 Insect Control Devices, Design and Installation (C)
- A sticky fly strip was stored above single service containers in the hall way near the preparation sink.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- The scoops in all bulk baking ingredient containers throughout the kitchen were not equipped with handles.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-904.11 Kitchenware and Tableware-Preventing Contamination (C)
- Numerous boxes of single-service containers were stored on the floor near the office.
- Boxes of toilet paper were stored on the floor below the hand sinks in the men's and women's restrooms.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking under the ventilation hood above the bulk cook line was torn.
- The caulking under the ventilation hood above the main cook line was torn.
4-501.12 Cutting Surfaces (C)
- The cutting board on the cold-top refrigeration unit across from the main cook line was scored.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
- Chlorine test strips were not available at the facility.
Corrective action: The inspector provided chlorine test strips.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
5-501.17 Toilet Room Receptacle, Covered (C)
- Covered trash cans were not available in the stalls in the women's restroom.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The caulking on the pre-rinse side of the dish machine was soiled.
- The wall above and below the dish machine was soiled.
- The floor sinks in the ware washing area were soiled.
- Water was pooled on the floor in the ware washing area.
- The floor below the main cook line was soiled.
- The floor below all preparation tables was soiled.
- The wall behind the preparation table across from the walk-in refrigerator was soiled.
- The floor surrounding the mop sink was soiled.
- The floor outside the kitchen exterior door was soiled.
- The floor in the dry storage area was soiled.
- The floor below the preparation sink was soiled.
- The rug in the wait station area was soiled.
- The ceiling vents in the men's and women's restrooms were soiled.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
- Numerous pieces of unused equipment were stored throughout the facility creating harborage
conditions.
|
|
06/06/2022
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- A valid food protection manager certificate was not available for the facility.
Corrective action: Renew certification immediately.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
- A written employee illness policy was not in place at the facility.
Corrective action: A handout was provided with guidance.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
- A bodily fluid clean up kit or procedure was not in place at the facility.
Corrective action: A handout was provided with guidance.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
- A rug was present in the basin of the hand sink near the preparation sink.
Corrective action: The person in charge removed the rug.
6-301.11 Handwashing Cleanser, Availability (Pf)
- Soap was not available at the hand sink near the kitchen entrance.
- Soap was not available at the hand sink near the ware washing area.
- Soap was not available at the hand sink in the wait station area.
Corrective action: Provide soap to all hand sinks immediately.
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not available at the hand sink near the kitchen entrance.
- Paper towels were not available at the hand sink near the ware washing area.
- Paper towels were not available at the hand sink in the wait station area.
Corrective action: Provide paper towels at all hand sinks immediately.
5-202.12 Handwashing Sinks, Installation (Pf)
- Hot water was not available at the hand sink in the wait station area.
Corrective action: Provide hot water immediately.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
- 12 unwholesome pablano peppers were stored with wholesome pablano peppers in a container in the walk-in refrigerator.
- 12 unwholesome jalapeño peppers were stored with wholesome jalapeño peppers in a container in the walk-in refrigerator.
Corrective action: The person in charge discarded the unwholesome food product, see voluntary condemnation.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw chicken was stored on a shelf above cooked potatoes in the walk-in refrigerator.
- Raw tilapia was stored on a shelf above boxes of peppers in the walk-in refrigerator.
Corrective action: The person in charge moved all raw food product to the bottom shelf.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
- The dish machine measured less than 50 ppm chlorine during active ware washing.
Corrective action: The person in charge will call to have the machine serviced. The person in charge stated that the three compartment sink will be used for sanitizing until the dish machine can prove to measure 50-200 ppm chlorine.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Tomato soup (125°F) measured less than 135°F in the hot holding unit in the wait station area.
Corrective action: The person in charge reheated the soup to 165°F immediately.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Tomato sauce (64°F) and shredded cabbage (65°F) measured greater than 41°F on the cold-top refrigeration unit across from the main cook line.
- Tomato sauce (45°F) and yogurt sauce (52°F) measured greater than 41°F in an improperly made ice bath in the wait station area.
Corrective action: The person in charge moved all the above food product to the walk-in refrigerator and was educated on how to make a proper ice bath.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
- A date marking system was not in place for Time/Temperature Control for Safety Foods kept longer than 24 hours throughout the facility.
Corrective action: The person in charge will implement a date marking system.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
- A chemical spray bottle stored near the dish machine was not labeled as to its contents.
- A chemical spray bottle stored below the three compartment sink was not labeled as to its contents.
- A chemical spray bottle stored below the hand sinks in the women's restroom was not labeled as to its contents.
- A chemical spray bottle stored below the hand sinks in the men's restroom was not labeled as to its contents.
Corrective action: Label the bottles immediately.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
- Raw tilapia was observed thawing in their original vacuum sealed packages in the walk-in refrigerator.
Corrective action: The person in charge cut opened the packages.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.13 Insect Control Devices, Design and Installation (C)
- A sticky fly strip was stored above single service containers in the hall way near the preparation sink.
- A sticky fly strip was stored above bulk dry baking powders in the dry storage room.
6-202.15 Outer Openings, Protected (C)
- The kitchen back door was propped open at the time of inspection.
- Gaps were present at the base of the exterior doors in the banquet area.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
- Bags of bulk baking ingredients were stored on the floor in the office.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- Wiping cloths were stored on counter tops out of their sanitizer solution throughout the kitchen.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- The scoops in all bulk baking ingredient containers throughout the kitchen were not equipped with handles.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-904.11 Kitchenware and Tableware-Preventing Contamination (C)
- Numerous boxes of single-service containers were stored on the floor near the office.
- Boxes of toilet paper were stored on the floor below the hand sinks in the men's and women's restrooms.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking under the ventilation hood above the bulk cook line was torn.
- The caulking under the ventilation hood above the main cook line was torn.
4-501.12 Cutting Surfaces (C)
- The cutting board on the cold-top refrigeration unit across from the main cook line was scored.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
- Chlorine test strips were not available at the facility.
Corrective action: Obtain immediately.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The ventilation hood above the bulk cook line was soiled.
- The ventilation hood above the main cook line was soiled.
- The exterior of the stoves on the bulk cook line were soiled.
- The shelf below all preparation tables throughout the facility were soiled.
- The exterior of all sauce squeeze bottles across from the cook line were soiled.
- The exterior of the cold-top reach-in refrigerator to the left of the main cook line was soiled.
- The shelving units in the walk-in refrigerator were soiled.
- The fan guards on the condenser unit in the walk-in refrigerator were soiled.
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| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
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Inspector Comments:
5-103.12 Pressure (Pf)
- Cold water was not available at the hand sink near the ware washing area.
Corrective action: Provide cold water immediately.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
5-501.17 Toilet Room Receptacle, Covered (C)
- Covered trash cans were not available in the stalls in the women's restroom.
6-501.18 Cleaning of Plumbing Fixtures (C)
- The exterior of the hand sink near the ware washing area was soiled.
- The drain pipe below the hand sink near the ware washing area was soiled.
- The basin of the mop sink was soiled.
- The drain pipe below the three compartment sink was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The caulking on the pre-rinse side of the dish machine was soiled.
- The wall above and below the dish machine was soiled.
- The floor sinks in the ware washing area were soiled.
- Water was pooled on the floor in the ware washing area.
- The floor below the main cook line was soiled.
- The floor below all preparation tables was soiled.
- The wall behind the preparation table across from the walk-in refrigerator was soiled.
- The floor surrounding the mop sink was soiled.
- The floor outside the kitchen exterior door was soiled.
- The floor in the dry storage area was soiled.
- The floor below the preparation sink was soiled.
- The rug in the wait station area was soiled.
- The ceiling vents in the men's and women's restrooms were soiled.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
- Numerous pieces of unused equipment were stored throughout the facility creating harborage conditions.
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