|
02/11/2021
|
Regular Inspection
|
Demerit Score: 8
|
|
|
|
Physical facilities installed, maintained, and clean
|
Not Maintaining premises and has unnecessary items and litter.
|
|
Maintain physical facilities clean and in good repair.
|
|
|
|
|
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.
|
|
|
|
|
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.
|
|
|
|
|
Wiping Cloths; properly used and stored
|
Wiping cloths not properly stored and used.
|
|
Properly use and store wiping cloths.
|
|
|
|
|
Adequate ventilation and lighting; designated areas used
|
|
Lighting or ventination requirements not being met.
|
|
Lighting and ventilation requirements must be met at all times.
|
|
|
|
|
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.
|
|
|
08/11/2020
|
Regular Inspection
|
Demerit Score: 10
|
|
|
|
Physical facilities installed, maintained, and clean
|
Not Maintaining premises and has unnecessary items and litter.
|
|
Maintain physical facilities clean and in good repair.
|
|
|
|
|
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.
|
|
|
|
|
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.
|
|
|
|
|
Wiping Cloths; properly used and stored
|
Wiping cloths not properly stored and used.
|
|
Properly use and store wiping cloths.
|
|
|
|
|
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.
|
|
|
|
|
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.
|
|
|
02/13/2020
|
Regular Inspection
|
Demerit Score: 6
|
|
|
|
Adequate ventilation and lighting; designated areas used
|
|
Lighting or ventination requirements not being met.
|
|
Lighting and ventilation requirements must be met at all times.
|
|
|
|
|
Wiping Cloths; properly used and stored
|
Wiping cloths not properly stored and used.
|
|
Properly use and store wiping cloths.
|
|
|
|
|
Physical facilities installed, maintained, and clean
|
Not Maintaining premises and has unnecessary items and litter.
|
|
Maintain physical facilities clean and in good repair.
|
|
|
|
|
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.
|
|
|
|
|
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.
|
|
|
08/20/2019
|
Regular Inspection
|
Demerit Score: 27
|
|
|
|
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.
|
|
|
|
|
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.
|
|
|
|
|
Proper cooling method used; Equipment Adequate to Maintain Product Temperature
|
|
Food not cooled using proper methods.
|
Use proper cooling methods to cool food such as:
- Shallow pans
- Small portions
- Rapid cooling equipment
|
|
|
|
|
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 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.
|
|
|
|
|
Physical facilities installed, maintained, and clean
|
Not Maintaining premises and has unnecessary items and litter.
|
|
Maintain physical facilities clean and in good repair.
|
|
|
|
|
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.
|
|
|
|
|
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 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.
|
|
|
|
|
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.
|
|
|
|
|
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.
|
|
|
|
|
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.
|
|
|
|
|
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.
|
|
|
|
|
Wiping Cloths; properly used and stored
|
Wiping cloths not properly stored and used.
|
|
Properly use and store wiping cloths.
|
|
|
|
|
Adequate ventilation and lighting; designated areas used
|
|
Lighting or ventination requirements not being met.
|
|
Lighting and ventilation requirements must be met at all times.
|
|
