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06/07/2021
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Regular Inspection
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Demerit Score: 17
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Water from approved source; Plumbing installed; Proper backflow device
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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.
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If water does not meet standards, voluntary suspension of food preparation is required.
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No Evidence of Insect contamination, rodent/other animals
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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.
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Immediate measures must be taken to control the presence of rodents in the establishment. Other animals must be restricted from the establishment as well.
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Adequate ventilation and lighting; designated areas used
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Lighting or ventination requirements not being met.
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Lighting and ventilation requirements must be met at all times.
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Food Handler/ no unauthorized persons/ personnel
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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.
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Food employees must be properly trained Food Handlers and act accordingly.
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Physical facilities installed, maintained, and clean
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Not Maintaining premises and has unnecessary items and litter.
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Maintain physical facilities clean and in good repair.
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Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips
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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.
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Accurate thermometers must be provided.
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Adequate handwashing facilities: Accessible and properly supplied, used
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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.
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Handsinks must be made to be convenient and accessible at all times and kept stocked with soap and hand drying devices.
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Garbage and Refuse properly disposed; facilities maintained
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Garbage and refuse requirements not being met.
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Garbage and refuse storage and maintenance requirements must be met.
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Toxic substances properly identified, stored and used
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Only approved toxic substances may be stored or used on the premises.
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Approved toxic substances may stored or used on the premises. Unapproved toxic substances must be removed from premises.
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Non-Food Contact surfaces clean
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Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris.
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Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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10/22/2020
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Regular Inspection
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Demerit Score: 13
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Wiping Cloths; properly used and stored
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Wiping cloths not properly stored and used.
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Properly use and store wiping cloths.
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Physical facilities installed, maintained, and clean
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Not Maintaining premises and has unnecessary items and litter.
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Maintain physical facilities clean and in good repair.
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Food Handler/ no unauthorized persons/ personnel
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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.
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Food employees must be properly trained Food Handlers and act accordingly.
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Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips
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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.
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Accurate thermometers must be provided.
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Other Violations
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Possible violations:
1. Handwashing signage not adequate
2. Permit/license not posted
3. First Aid Supplies not available
4. OTHERS
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Correct other violations.
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Adequate ventilation and lighting; designated areas used
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Lighting or ventination requirements not being met.
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Lighting and ventilation requirements must be met at all times.
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No Evidence of Insect contamination, rodent/other animals
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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.
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Non-Food Contact surfaces clean
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Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris.
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Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Water from approved source; Plumbing installed; Proper backflow device
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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.
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If water does not meet standards, voluntary suspension of food preparation is required.
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04/29/2020
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Regular Inspection
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Demerit Score: 15
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Toilet facilities; constructed, supplied, clean
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Service sink not supplied or toilet facilities inadequate.
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Provide proper service sink and toilet facilities.
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Time as a Public Health Control; procedures & records
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All opened ready-to-eat food held for more than 24 hours must be properly date marked. Specialized food preparation activities must have approved preparation plans. When time, instead of temperature, is used to control public health factors, a written action plan must be on file.
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Opened ready-to-eat food must be date marked if held for mor than 24 hours. Unmarked food should be voluntarily destroyed. When no plan is in place when using time as a public health control rather than temperature, the subject food must be destroyed.
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Food Handler/ no unauthorized persons/ personnel
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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.
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|
Food employees must be properly trained Food Handlers and act accordingly.
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|
|
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Other Violations
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Possible violations:
1. Handwashing signage not adequate
2. Permit/license not posted
3. First Aid Supplies not available
4. OTHERS
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Correct other violations.
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Non-Food Contact surfaces clean
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Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris.
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Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Physical facilities installed, maintained, and clean
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Not Maintaining premises and has unnecessary items and litter.
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Maintain physical facilities clean and in good repair.
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Utensils, equipment,& linens; properly used, stored, dried,& handled/ In use utensils; properly used
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Utensils not being properly used or stored.
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Properly store and use utensils.
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Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips
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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.
|
|
|
|
|
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.
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11/12/2019
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Regular Inspection
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Demerit Score: 8
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Non-Food Contact surfaces clean
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Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris.
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Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Physical facilities installed, maintained, and clean
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Not Maintaining premises and has unnecessary items and litter.
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Maintain physical facilities clean and in good repair.
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Toilet facilities; constructed, supplied, clean
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Service sink not supplied or toilet facilities inadequate.
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Provide proper service sink and toilet facilities.
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Environmental contamination
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Food is not protected from environmental contamination.
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Store food in a manner in which it will not be subject to environmental contamination.
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Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips
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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.
|
|
|
|
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Adequate ventilation and lighting; designated areas used
|
|
Lighting or ventination requirements not being met.
|
|
Lighting and ventilation requirements must be met at all times.
|
|
|
|
|
Other Violations
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Possible violations:
1. Handwashing signage not adequate
2. Permit/license not posted
3. First Aid Supplies not available
4. OTHERS
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Correct other violations.
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