| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/10/30 |
Risk Category 3 |
Routine |
Physical Facilities - Cleaning Frequency and Restrictions |
Walls and floors in the prep/cooking areas of the kitchen noted in need of cleaning. |
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be establ |
|
| 2018/10/30 |
Risk Category 3 |
Routine |
Food Storage - Preventing Contamination from the Premises. |
Cooking oil stored on the floor or food stored less than 6" above the floor. |
Elevate food storage onto approved shelving with minimum 6" legs or casters. |
|
| 2018/10/30 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) TCS food in the refrigeration units are not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2018/10/30 |
Risk Category 3 |
Routine |
Food - Consumption of Raw or Undercooked Animal Foods |
Raw and/or undercooked foods is/are offered on the menu, menu board, table tent or brochure without proper disclosure. |
The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods offered raw or undercooked and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items a |
Corrected |
| 2018/10/30 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the first refrigerator on the corner of the facility.. |
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. Correction: PIC will place thermometer in refrig |
Corrected |
| 2018/10/30 |
Risk Category 3 |
Routine |
Handwashing - Using a Handwashing Sink |
The handwashing facility located at the back of the facility is blocked, preventing access by employees for easy handwashing. |
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can and other items preventing its use. Correction: PIC moved equipment preventing its use. |
Corrected |
| 2018/10/30 |
Risk Category 3 |
Routine |
Handwashing Signage/Handwashing Facilities |
A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees |
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. |
|
| 2018/10/30 |
Risk Category 3 |
Routine |
Equipment - Cutting Surfaces |
The transportable cutting board(s) along the cook lineare 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. |
|
| 2018/10/30 |
Risk Category 3 |
Routine |
Clean-up of Vomiting or Diarheal Events |
This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility. |
Develop procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment. Correction: EHS provided clean-up handout and explained procedure. |
Corrected |
| 2018/10/30 |
Risk Category 3 |
Routine |
Backflow Prevention Device, When Required |
A backflow prevention device or airgap not provided on a hose bibb (threaded faucet) at back mop sink area as required by law. |
Provide a backflow prevention device or airgap on hose bibbs as required by law. Correction: PIC disconnected hose that did not have proper backflow preventer and will have proper backflow preventer installed before continuing use of hose. |
Corrected |
| 2018/10/30 |
Risk Category 3 |
Routine |
Equipment - Cooking and Baking Equipment |
The food contact equipment surface of the microwave in the corner of the facility is observed soiled with accumulations of grime and debris. |
Clean the food contact surface of the microwave to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. |
|
| 2018/10/30 |
Risk Category 3 |
Routine |
Non-Food Contact Surfaces |
The nonfood contact surface of the fryers, stoves and corner refrigerator have accumulations of grime and debris. |
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. |
|
| 2018/10/30 |
Risk Category 3 |
Routine |
Food Storage Containers - Identified with Common Name of Food |
Food storage containers or working containers of food ingredients that have been removed from their original containers are not labeled to identify the contents. |
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liqu |
|
| 2018/06/01 |
Risk Category 3 |
Routine |
Toxics - Common Name/Working Containers of Toxics |
Working containers of cleaners are not properly labeled. |
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. |
Corrected |
| 2018/06/01 |
Risk Category 3 |
Routine |
Equipment - Cutting Surfaces |
The cutting board(s) along the cook prep areas 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. |
Corrected |
| 2018/06/01 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Foods cold holding at improper temperatures. Monitor food temps near grill area to maintain below 41F. |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |
| 2018/06/01 |
Risk Category 3 |
Routine |
Equipment - Cooking and Baking Equipment |
The cavity of the microwave oven is observed soiled. |
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. |
Corrected |
| 2018/06/01 |
Risk Category 3 |
Routine |
Thawing |
Improper methods used to thaw ROP FISH. |
Remove fish that has been packaged in a reduced oxygen package from the reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41°F or less, or immediatley upon completion of thawing if thawed by completely subme |
Corrected |
| 2018/01/30 |
Risk Category 3 |
Routine |
Equipment - Non-TCS Food Contact Surfaces and Utensils |
Surfaces of the ice box in contact with non-time/temperature control for safety (TCS) food items were observed soiled. |
Clean the surface of ice box at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. |
Corrected |
| 2018/01/30 |
Risk Category 3 |
Routine |
Utensils - In-Use - Between-Use Storage |
Dispensing utensils improperly stored between uses. ice scoops. |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
Corrected |
| 2018/01/30 |
Risk Category 3 |
Routine |
Handwashing Signage/Handwashing Facilities |
A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees |
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. |
Corrected |
| 2017/08/22 |
Risk Category 3 |
Routine |
Equipment - Food Contact Surfaces, Non-food Contact Surfaces, and Utensils |
Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine |
Clean and sanitize these surfaces for food contact. |
|
| 2017/08/22 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) pasta noodles and salad in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2017/04/05 |
Risk Category 3 |
Routine |
Food - Miscellaneous Sources of Contamination |
Water |
Protect food from miscellaneous sources of contamination. |
|
| 2017/04/05 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) Pasta noodles, cheese, adn fruit medley in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2017/04/05 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). |
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Frozen, commercially processed, a |
Corrected |
| 2017/04/05 |
Risk Category 3 |
Routine |
Outer Openings - Protected |
Outer opening of the food establishment is not protected against entry of insects and rodents. |
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents |
|
| 2017/04/05 |
Risk Category 3 |
Routine |
Mops - Drying Mops |
Mops not hung up to air dry. |
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. |
|
| 2017/04/05 |
Risk Category 3 |
Routine |
Food - Food Labels |
Fruit medley, cheese, meats packaged in the establishment is not labeled in accordance with Law. |
Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. |
Corrected |
| 2017/04/05 |
Risk Category 3 |
Routine |
Toxics - Identifying Information, Manufacturer's Label |
Chemical spray bottle observed without a label. |
Label spray bottles with contents or discard. |
Corrected |