Environmental Health Services

06/03/2021

Regular Inspection

Demerit Score: 40

Adequate handwashing facilities: Accessible and properly supplied, used

Because handwashing is such an important factor in the prevention of foodborne illness, sufficient facilities must be available to make handwashing not only possible, but likely. Facilities which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the facility unavailable for regular employee use. Properly stock with soap and hand drying devices.

Handsinks must be made to be convenient and accessible at all times and kept stocked with soap and hand drying devices.

Original container labeling (Bulk Food)

Food packaged in an establishment, is not labeled as specified in law.

Label packaed products in accordance with labeling laws.

Adequate ventilation and lighting; designated areas used

Lighting or ventination requirements not being met.

Lighting and ventilation requirements must be met at all times.

Single-service & single-use articles; properly stored and used

Single-service articles for food- or lip-contact for consumer self-service not stored or dispensed with the original individual wrapper intact or from an approved dispenser

Properly store and use single service and single use articles.

Toilet facilities; constructed, supplied, clean

Service sink not supplied or toilet facilities inadequate.

Provide proper service sink and toilet facilities.

Environmental contamination

Food is not protected from environmental contamination.

Store food in a manner in which it will not be subject to environmental contamination.

No bare hand contact with ready to eat food or approved alternate method properly followed( _ y _ n)

Because contacting ready to eat food may contaminate food without a chance to destroy bacteria by cooking, bare hand contact with ready to eat food is to be avoided unless an approved plan in in place and properly followed.

Bare hand contact with ready to eat food will result in voluntary destruction of the food.

Utensils, equipment,& linens; properly used, stored, dried,& handled/ In use utensils; properly used

Utensils not being properly used or stored.

Properly store and use utensils.

Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips

The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.

Accurate thermometers must be provided.

Personal Cleanliness/ eating, drinking or tobacco use

Proper hygienic practices must be followed by food employees in performing assigned duties to ensure the safety of the food, prevent the introduction of foreign objects into the food, and minimize the possibility of transmitting disease through food. Smoking or eating by employees in food preparation areas is prohibited because of the potential that the hands, food, and food-contact surfaces may become contaminated. Insanitary personal practices such as scratching the head, placing the fingers in or about the mouth or nose, and indiscriminate and uncovered sneezing or coughing may result in food contamination. Poor hygienic practices by employees may also adversely affect consumer confidence in the establishment.
Food preparation areas such as hot grills may have elevated temperatures and the excessive heat in these areas may present a medical risk to the workers as a result of dehydration. Consequently, in these areas food employees are allowed to drink from closed containers that are carefully handled.

Have employees follow good hygienic practices.

Wiping Cloths; properly used and stored

Wiping cloths not properly stored and used.

Properly use and store wiping cloths.

Person in Charge present, demonstration of knowledge, performs duties of Certified Food Manager(CFM)

Person in Charge must be abke to perform the duties of a person in charge. At least one Certified Food Manager must be hired by the establishment.

Person in Charge must be available to direct food sanitation activities.

Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used

Food and non-food contact surfaces must designed, constructed, used to be cleanable in order to prevent contamination and possible foodborne illness.

Make sure all equipment is designed to be cleanable.

Warewashing Facilities; installed, maintained,used/Service sinkor curbed cleaning facility provided

The 3 compartment requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used.

All warewashing facilities must be used and maintained to properly wash and sanitize all food contact equipment and utensils.

No Evidence of Insect contamination, rodent/other animals

Rodents must not be present in the establishment. Dogs, cats and other animals are restricted from food service establishments. Openings to the outside must be protected.

Immediate measures must be taken to control the presence of rodents in the establishment. Other animals must be restricted from the establishment as well.

Food contact surfaces and Returnables; Cleaned and sanitized at ______ ppm/temperature

Because bacteria and viruses can be present in old food soil, plates and other food contact surfaces must be properly cleaned and sanitized after each use.

Food contact surfaces must be cleaned and sanitized before they can be used.

Food Handler/ no unauthorized persons/ personnel

All food employees must meet Food Handler training criteria. No unauthorized persons may be in the food production area. Wash hands only at designated hand sink.

Food employees must be properly trained Food Handlers and act accordingly.

Toxic substances properly identified, stored and used

Only approved toxic substances may be stored or used on the premises.

Approved toxic substances may stored or used on the premises. Unapproved toxic substances must be removed from premises.

Water from approved source; Plumbing installed; Proper backflow device

Safe drinking water is an absolute necessity to operate a food establishment. Water from an approved source only may be used in the operation of the establishment. Plumbing shall be repaired in compliance with plumbing code.

If water does not meet standards, voluntary suspension of food preparation is required.

Other Violations

Possible violations:

1. Handwashing signage not adequate
2. Permit/license not posted
3. First Aid Supplies not available
4. OTHERS

Correct other violations.

Garbage and Refuse properly disposed; facilities maintained

Garbage and refuse requirements not being met.

Garbage and refuse storage and maintenance requirements must be met.

Physical facilities installed, maintained, and clean

Not Maintaining premises and has unnecessary items and litter.

Maintain physical facilities clean and in good repair.

Hands cleaned and properly washed/Gloves used properly

The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Code.
Even seemingly healthy employees may serve as reservoirs for pathogenic microorganisms that are transmissible through food. Staphylococci, for example, can be found on the skin and in the mouth, throat, and nose of many employees. The hands of employees can be contaminated by touching their nose or other body parts.

Employes must properly wash hands throughout the work day to prevent the contamination of food and food contact surfaces. Gloves must be worn as required.

Non-Food Contact surfaces clean

Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

10/20/2020

Regular Inspection

Demerit Score: 13

Utensils, equipment,& linens; properly used, stored, dried,& handled/ In use utensils; properly used

Utensils not being properly used or stored.

Properly store and use utensils.

Warewashing Facilities; installed, maintained,used/Service sinkor curbed cleaning facility provided

The 3 compartment requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used.

All warewashing facilities must be used and maintained to properly wash and sanitize all food contact equipment and utensils.

Physical facilities installed, maintained, and clean

Not Maintaining premises and has unnecessary items and litter.

Maintain physical facilities clean and in good repair.

Wiping Cloths; properly used and stored

Wiping cloths not properly stored and used.

Properly use and store wiping cloths.

Food contact surfaces and Returnables; Cleaned and sanitized at ______ ppm/temperature

Because bacteria and viruses can be present in old food soil, plates and other food contact surfaces must be properly cleaned and sanitized after each use.

Food contact surfaces must be cleaned and sanitized before they can be used.

No Evidence of Insect contamination, rodent/other animals

Rodents must not be present in the establishment. Dogs, cats and other animals are restricted from food service establishments. Openings to the outside must be protected.

Immediate measures must be taken to control the presence of rodents in the establishment. Other animals must be restricted from the establishment as well.

Non-Food Contact surfaces clean

Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate ventilation and lighting; designated areas used

Lighting or ventination requirements not being met.

Lighting and ventilation requirements must be met at all times.

Toilet facilities; constructed, supplied, clean

Service sink not supplied or toilet facilities inadequate.

Provide proper service sink and toilet facilities.

Environmental contamination

Food is not protected from environmental contamination.

Store food in a manner in which it will not be subject to environmental contamination.

05/05/2020

Regular Inspection

Demerit Score: 1

Physical facilities installed, maintained, and clean

Not Maintaining premises and has unnecessary items and litter.

Maintain physical facilities clean and in good repair.

11/13/2019

Follow-Up Inspection

Demerit Score: 8

Non-Food Contact surfaces clean

Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean

Not Maintaining premises and has unnecessary items and litter.

Maintain physical facilities clean and in good repair.

No Evidence of Insect contamination, rodent/other animals

Rodents must not be present in the establishment. Dogs, cats and other animals are restricted from food service establishments. Openings to the outside must be protected.

Immediate measures must be taken to control the presence of rodents in the establishment. Other animals must be restricted from the establishment as well.

Adequate ventilation and lighting; designated areas used

Lighting or ventination requirements not being met.

Lighting and ventilation requirements must be met at all times.

Hot and Cold water available; adequate pressure, safe

Enough hot and cold water must be available for normal operations. All water must be proven to be safe.

If enough safe hot and cold water is not available for operation, voluntary suspension of food preparation is required.

Warewashing Facilities; installed, maintained,used/Service sinkor curbed cleaning facility provided

The 3 compartment requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used.

All warewashing facilities must be used and maintained to properly wash and sanitize all food contact equipment and utensils.

10/24/2019

Regular Inspection

Demerit Score: 20