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03/22/2021
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Regular Inspection
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Demerit Score: 14
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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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Person in Charge present, demonstration of knowledge, performs duties of Certified Food Manager(CFM)
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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.
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Person in Charge must be available to direct food sanitation activities.
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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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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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Food Separated &protected, prevented during food preparation,storage,dispaly and tasting
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Raw food can contaminate cooked or otherwise ready-to-eat food. Every effort must be made to prevent the contamination of food.
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Ready-to-eat foods contaminated by raw potentially hazardous food must be voluntarily destroyed.
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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 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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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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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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09/18/2020
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Regular Inspection
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Demerit Score: 13
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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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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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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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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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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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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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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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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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03/18/2020
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Regular Inspection
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Demerit Score: 14
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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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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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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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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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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 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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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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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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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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09/23/2019
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Regular Inspection
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Demerit Score: 23
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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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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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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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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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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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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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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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Hot and Cold water available; adequate pressure, safe
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Enough hot and cold water must be available for normal operations. All water must be proven to be safe.
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If enough safe hot and cold water is not available for operation, voluntary suspension of food preparation is required.
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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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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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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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|
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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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