| 3-18-2021 |
Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (a-g). Whenever gloves are worn, they shall be changed as often as handwashing is required.
| 3.00 |
The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately.
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Observed an employee washing their gloved hands instead of removing the gloves and then washing their hands. Corrected during inspection.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 3-18-2021 |
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)
| 3.00 |
The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues.
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Observed employee washing their gloved hands.
Observed two employees washing hands but turning off faucet with bare hands instead of a paper towel.
Go over proper hand washing & glove use with employees.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 3-18-2021 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 2.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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REPEAT VIOLATION
Observed dirt, grime, and / or food particle buildup behind equipment handles and on refrigerator seals. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.
NEW VIOLATIONS
Observed the door seals if the two door Acosta refrigerator are ripped. Replace.
Observed some of the shelving inside the Acosta refrigerator are missing their protective coating and have rusted making them hard to clean. Replace.
Observed food build up and dented metal on the condenser cover of the US Refrigeration freezer. Repair and clean.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 3-18-2021 |
All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)
| 2.00 |
Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.
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REPEAT VIOLATION
Observed the restroom sink counter is cracked. Repair.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 3-18-2021 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 3.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
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Observed the temperature of the prep refrigerator was measured at 45 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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