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03/17/2021
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Regular Inspection
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Demerit Score: 11
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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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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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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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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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No bare hand contact with ready to eat food or approved alternate method properly followed( _ y _ n)
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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.
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Bare hand contact with ready to eat food will result in voluntary destruction of the food.
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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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09/15/2020
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Regular Inspection
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Demerit Score: 8
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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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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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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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03/11/2020
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Regular Inspection
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Demerit Score: 13
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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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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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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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Food received at proper temperature
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Food must be received at proper temperatures to avoid food already tainted with bacterail growth.
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Food received at improper temperatures must be refused by Person in Charge.
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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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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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09/17/2019
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Regular Inspection
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Demerit Score: 12
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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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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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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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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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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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