| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/10/22 |
Risk Category 1 |
Risk Factor |
|
|
|
|
| 2018/01/19 |
Risk Category 1 |
Routine |
|
|
|
|
| 2017/12/20 |
Risk Category 1 |
Routine |
Dressing Rooms - Using Dressing Rooms and Lockers |
Employees are not using the designated area or lockers provided. jacket stored on food shelf |
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. |
Corrected |
| 2017/12/20 |
Risk Category 1 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the prep unit. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
|
| 2017/12/20 |
Risk Category 1 |
Routine |
Certified Food Protection Manager |
This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager. |
By July 1, 2018 at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge an |
|
| 2017/12/20 |
Risk Category 1 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Gasket on the prep unit was observed in a state of disrepair and damaged. |
Repair the gasket to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the gasket on the prep unit, replace it with one tha |
|
| 2017/12/20 |
Risk Category 1 |
Routine |
Hand Drying Provision |
No continuous towel system that supplies the user with a clean towel has been provided. |
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid |
Corrected |
| 2017/12/20 |
Risk Category 1 |
Routine |
Certified Food Protection Manager |
This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager. |
By July 1, 2018 at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge an |
|
| 2017/12/20 |
Risk Category 1 |
Routine |
Plumbing System Maintained in Good Repair |
Plumbing connection under the three compartment sink is leaking. |
Plumbing systems and components shall be maintained in good repair. |
|
| 2016/12/20 |
Risk Category 1 |
Routine |
Equipment and Utensils, Air-Drying Required |
Food storage containers were found stacked while wet after cleaning and chemical sanitization. |
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. |
Corrected |
| 2016/12/20 |
Risk Category 1 |
Routine |
Equipment - Cutting Surfaces |
The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. |
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. |
|
| 2016/12/20 |
Risk Category 1 |
Routine |
Hand Drying Provision |
No disposable towels were provided at the hand washing lavatory in the dishwashing area. |
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid |
Corrected |