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03/22/2021
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Regular Inspection
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Demerit Score: 10
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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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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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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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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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09/23/2020
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Regular Inspection
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Demerit Score: 11
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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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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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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 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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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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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 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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03/24/2020
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Regular Inspection
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Demerit Score: 8
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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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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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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 Date Marking and disposition
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Not properly date marking Ready to Eat or Temperature Control for Safety (TCS) food.
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Use proper date marking.
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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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09/20/2019
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Regular Inspection
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Demerit Score: 18
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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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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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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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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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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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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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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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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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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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