| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/10/22 |
Risk Category 3 |
Routine |
Handwashing - Using a Handwashing Sink |
The handwashing facility located at the end of the prep line 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 @EQUIPMENT@ preventing its use. Correction: trash can obstructing access to handsink was moved. |
Corrected |
| 2018/10/22 |
Risk Category 3 |
Routine |
Food Storage - Preventing Contamination from the Premises. |
Food stored on the floor or food stored less than 6" above the floor. Boxes of food were stored on the floor of the walk-in freezer. |
Elevate food storage onto approved shelving with minimum 6" legs or casters. |
|
| 2018/10/22 |
Risk Category 3 |
Routine |
Employee Health |
Employees and conditional employees are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Typhoid fever (caused by Sa |
The permit holder must inform employees and conditional employees to report to the person in charge if they meet are suspected of causing, or being exposed to, a confirmed disease outbreak caused by Typhoid fever (caused by Salmonella Typhi), Salmonella ( |
Corrected |
| 2018/10/22 |
Risk Category 3 |
Routine |
Employee Health |
Employees and conditional employees are not aware of the reporting requirements concerning information about their health and activities as they relate to diseases that are transmissible through food. |
The permit holder must inform employees and conditional employees that they are required to report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Typhoid fever (caused by Sal |
Corrected |
| 2018/10/22 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
The temperature measuring device in the prep line refrigerators were not properly located in the coldest part of the unit. |
Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature. |
|
| 2018/10/22 |
Risk Category 3 |
Routine |
Toxics - Identifying Information, Manufacturer's Label |
Chemical spray bottle observed without a label. |
Label spray bottles with contents or discard. Correction: bottle was labeled with chemical name and returned to storage. |
Corrected |
| 2018/06/18 |
Risk Category 3 |
Routine |
Food - Miscellaneous Sources of Contamination |
Food Stored in pooled condensation in the bottom of multiple lowboy prep units. |
Protect food from miscellaneous sources of contamination. |
Corrected |
| 2018/06/18 |
Risk Category 3 |
Routine |
Food Storage - Preventing Contamination from the Premises. |
Food stored on the floor or food stored less than 6" above the floor. Boxes on walk-in freezer floor. |
Elevate food storage onto approved shelving with minimum 6" legs or casters. |
Corrected |
| 2018/06/18 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Unwrapped or uncovered food in the lowboy units. |
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. |
Corrected |
| 2018/02/20 |
Risk Category 3 |
Routine |
Temperature Measuring Devices, Manual Warewashing |
An irreversible registering temperature indicator is not provided. |
Provide an irreversible registering temperature indicator as a means of checking the hot water sanitizing temperature of the warewashing machine. |
Corrected |
| 2018/02/20 |
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 |
Corrected |
| 2018/02/20 |
Risk Category 3 |
Routine |
Cloths - Wiping Cloths - Use Limitation |
Wiping cloths improperly stored between use. |
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. |
Corrected |
| 2018/02/20 |
Risk Category 3 |
Routine |
Food Storage - Preventing Contamination from the Premises. |
Food 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. |
Corrected |
| 2018/02/20 |
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 |
| 2017/11/02 |
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 |
| 2017/11/02 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) pimento cheesespread 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 |
| 2017/06/13 |
Risk Category 3 |
Routine |
Hands - When to Wash |
A food employee failed to wash their hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated their hand |
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and dur |
Corrected |
| 2017/06/13 |
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 |
| 2017/02/10 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the lowboy refrigerator. |
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. |
|
| 2017/02/10 |
Risk Category 3 |
Routine |
Food Display - Preventing Contamination by Consumers |
The food on display is not protected from contamination. |
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. |
|