Discussed inspection report with operator.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Inspector observed several wet wiping clothes stored on counter tops during the inspection. Operator place wiping rags in a sanitizer bucket on request.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer was found in the sanitize basin. The sanitizer pump was observed to be empty during the inspection. Operator filled sanitizer pump with new container of sanitizer during inspection. Operator tested the sanitizer with proper levels observed.
Correction: Provide quat at proper concentration of sanitizer and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Plumbing System Maintained in Good Repair
Observation: The three compartment sink is in poor repair. Inspector observed pooled water in the sink area. Sink routinely backups from the drain. Operator will contact plumber for servicing. Please repair to prevent contaminated water from being tracked into food preparation and storage areas.
Correction: Repair and maintain all plumbing components and fixtures.
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01/25/2016 | Routine | |
Inspection report was discussed with the person in charge.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: 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 employees to drying their hands on their clothing or other unclean materials
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10/23/2015 | Routine | |
Inspection report was discussed with the person in charge. Both violations were corrected during inspection. Overall evaluation was very good considering the size of the facility.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sandwich toppings for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide sanitizing agent at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. Entire sanitizing packet must be used and then sanitizing level needs to be checked with sanitizing strips.
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07/20/2015 | Routine | |
Inspection report discussed with the person in charge.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Ice scoop handle was laying in the ice.
Correction: 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 potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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03/27/2015 | Routine | |
Inspection report discussed with the person in charge.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the top of the warewash machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/09/2014 | Routine | |
Inspection report discussed with the person in charge.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: hot fudge pump..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located next to the 3 vat sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Physical Facilities in Good Repair
Observation: Water faucet over the mop sink is not maintained in good repair. There was a continuous leak.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/24/2014 | Routine | |
Inspection report discussed with the person in charge.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop improperly stored between use.
Correction: 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 potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes, cheese, and sliced cucumbers for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory
Observation: Observed employees using the handwashing station in a manner that was not approved by the manufacturer. Employee was washing a dish/tool in handsink.
Correction: Discontinue to use the automated handwash station for @LOCATION@. This station must be used in accordance with the manufacturers operating procedures.
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07/18/2013 | Routine | |
Creamers - 38 degrees
Cheese - 33 degrees
Tomatoes - 37 degrees
Parmesan Cheese - 33 degrees
Bev-Air Salad Unit - (Front Counter) 39 degrees
Salad Cooler (Glass Top) 41 degrees
Wet wiping cloths sanitizing bucket is changed
every 4 hours per conversation with the PIC.
No violations were found during this inspection.
Corrections made to violations from previous inspection
dated 12-21-12: #3045, Sec. 8
#0570, Sec. 39
Excellent!
Very responsive and cooperative manager. A pleasure!
No violation noted during this evaluation. | 04/15/2013 | Routine | |
All violations were discussed with the PIC.
Very clean, well run!
All food handlers were wearing disposable gloves
during food preparation.
All violations were discussed with the PIC.
Employees Health Handbook was given to the PIC.
2013 Food Establishment Permit was issued on this date.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/21/2012 | Routine | |
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