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06/15/2021
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Follow-Up Inspection
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Demerit Score: 8
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Single-service & single-use articles; properly stored and used
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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
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Properly store and use single service and single use articles.
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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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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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Warewashing Facilities; installed, maintained,used/Service sinkor curbed cleaning facility provided
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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.
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All warewashing facilities must be used and maintained to properly wash and sanitize all food contact equipment and utensils.
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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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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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06/02/2021
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Regular Inspection
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Demerit Score: 20
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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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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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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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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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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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Proper cooling time and temperature.
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All potentially hazardous food must be cooled properly after cooking or preparation. If food is not cooled rapidly, bacteria may multiply rapidly and increase the likelihood of foodborne illness.
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Voluntarily destroy food or rapidly reheat food to 165 degrees F if out of temperature less than 4 hours.
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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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Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used
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Food and non-food contact surfaces must designed, constructed, used to be cleanable in order to prevent contamination and possible foodborne illness.
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Make sure all equipment is designed to be cleanable.
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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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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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Warewashing Facilities; installed, maintained,used/Service sinkor curbed cleaning facility provided
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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.
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All warewashing facilities must be used and maintained to properly wash and sanitize all food contact equipment and utensils.
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10/12/2020
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Regular Inspection
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Demerit Score: 14
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Hands cleaned and properly washed/Gloves used properly
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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.
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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.
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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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Proper cooling method used; Equipment Adequate to Maintain Product Temperature
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Food not cooled using proper methods.
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Use proper cooling methods to cool food such as:
- Shallow pans
- Small portions
- Rapid cooling equipment
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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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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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Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used
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Food and non-food contact surfaces must designed, constructed, used to be cleanable in order to prevent contamination and possible foodborne illness.
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Make sure all equipment is designed to be cleanable.
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Warewashing Facilities; installed, maintained,used/Service sinkor curbed cleaning facility provided
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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.
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All warewashing facilities must be used and maintained to properly wash and sanitize all food contact equipment and utensils.
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Original container labeling (Bulk Food)
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Food packaged in an establishment, is not labeled as specified in law.
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Label packaed products in accordance with labeling laws.
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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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04/15/2020
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Regular Inspection
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Demerit Score: 10
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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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Approved thawing method
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Food not thawed properly is subject to environmental and bacterial contamination.
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Thaw food in an approved manner.
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Proper Cold Holding temperature (41F/45F)
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All potentially hazardous food being held cold, must be at the proper holding temperature. Failure to hold cold food at at the proper temperature can lead to increasing bacterial numbers and and increased likelihood of foodborne illness.
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Voluntarily destroy Potentially Hazardous Food held above 41 degrees F for more than 4 hours. Food held above 41 degrees F for less than 4 hours may be rapidly cooled to 41 degrees F using an ice bath or similar process.
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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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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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Posting Consumer Advisories;raw or undercooked foods(Disclosure/reminder/buffet plate)Allergen label
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Must provide notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease. Sign must be posted at each buffet bar that clean tableware must be used upon return to self-service salad bars and buffet lines.
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Provide all appropriate signage and notifications.
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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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10/23/2019
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Regular Inspection
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Demerit Score: 16
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Food contact surfaces and Returnables; Cleaned and sanitized at ______ ppm/temperature
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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.
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Food contact surfaces must be cleaned and sanitized before they can be used.
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Personal Cleanliness/ eating, drinking or tobacco use
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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.
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Have employees follow good hygienic practices.
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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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Warewashing Facilities; installed, maintained,used/Service sinkor curbed cleaning facility provided
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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.
|
|
|
|
|
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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|
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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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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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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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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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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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