All temperatures taken internally. Hampton Certified food manager needed.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes above the 3-compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: 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.
- Physical Facilities in Good Repair
Observation: Window frame at the drive-thru is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: 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.
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11/19/2015 | Routine | |
All temperatures taken internally.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese and tomatoes on the make table were stored at improper temperatures. Cheese at 58*F and tomatoes at 60*F
Correction: Discard or move to walk-in cooler.
- Equipment - Good Repair and Proper Adjustment
Observation: Duct tape observed on the vitamix and on the leg of the ice machine.
Correction: Repair.
- Plumbing System Maintained in Good Repair
Observation: Atmospheric vacuum breaker cover missing.
Correction: Replace.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: 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.
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02/19/2015 | Routine | |
- Person in Charge
Observation: No Hampton CFM.
Correction: Register your ServSafe with the Environmental Health office at 1320 Lasalle Ave.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the employee restroom is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The prep refrigerator located in the kitchen was missing a door/kickplate, which covered the condenser parts to the refrigerator.
Correction: Repair
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelves in the kitchen 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: 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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Outdoor Areas, Surface Characteristics (repeated violation)
Observation: Walk way leading to the employee enterance is slippery.
Correction: Exterior surfaces of building shall be constructed of weather-resistant materials.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The vents throughout the kitchen are in need of cleaning.
Correction: 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 established and followed to maintain the facility in a clean and sanitary manner.
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08/12/2014 | Routine | |
All temperatures were taking internally.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Utensils in contact with cooked products were also in contact with raw products as the cook was preparing hamburgers.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Separate utensils should be used to prepare cooked and a raw products.
- Utensils - In-Use - Between-Use Storage
Observation: A ladle at the grill was stored in a pan of standing water.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. A metal 3rd pan was being used to dispense ice from the ice machine. Both ice machines had dispensing equipment's stored inside of the ice.
Correction: Provide handled utensils that will limit the possibility of contamination of the ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following food items were found at improper cold holding temperatures located at the ice cream preparation area: Cheesecake filling 51*,Whip cream 58*
Correction: EHS recommended that the items be discarded due to the time specified by the manager (10:00 am), in which the items had been pulled and setting out. Ensure that the potentially hazardous foods for cold holding are maintained at 41*F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Vegetable cutter parts were being stored on cardboard which is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Advised PIC to remove card board.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is not sealed to adjoining equipment or walls.
1. Sink in the employee rest-room was not sealed to the wall.
2. Three compartment sink in the kitchen was not sealed to the wall.
3. Handwash sink in the kitchen was not sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep refrigerator located in the kitchen was missing a door/kickplate, which covered the condenser parts to the refrigerator.
Correction: Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: A spatula was observed in a state of repair and condition preventing effective maintenance and easy cleaning. The wooden handles were partially missing and the food contact area was chipped away.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving in the kitchen 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple pans were found stacked while wet after cleaning and chemical sanitization.
Correction: 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. Recommend that additional drain boards be installed to accommodate proper drying procedures.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink leading to the grease trap are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outdoor Areas, Surface Characteristics
Observation: Exterior surfaces outside of the employee entrance door was very slippery.
Correction: Exterior surfaces of building shall be constructed of weather-resistant materials.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair.
1.Coving missing in rest-room entrance.
2. Grout in between tiles and around edges of the floor in the employee rest-room.
3. Self closing mechanism on the employee entrance door to was broke.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: HVAC vents in the employee rest-room noted in need of cleaning.
Correction: 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 established and followed to maintain the facility in a clean and sanitary manner.
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12/26/2013 | Routine | |
There is a small amount of grey water spilling out of the grease trap, clean trap and ensure that grey water does not flow out of trap.
This inspection is a change of owner ship inspection and will act as a permit to operate that is set to expire on November 12, 2013
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: following issues noted
>>seal/caulking moldy 3-vat
>>seal/caulking handsink kitchen cracked/damaged
>>seal/caulking rest-room handsink damaged
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>crack present "weld broke" left compartment of 3-vat
>>remove plastic on side of deep fryers
>>cabinet door missing deep fryer
>>bottom cabinet under fry hot holder does not close repair
>>gasket torn mini under shake machine
>>gasket torn make table
>>ice build-up walk-in freezer
Correction: repair
- Equipment and Utensils, Air-Drying Required
Observation: Metal and plastic food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: 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.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: Area around dumpster needs to be cleaned also gate is damaged.
Correction: Maintain enclosure for refuse, recyclables, or returnables in good repair and cleaned.
- Outer Openings - Protected
Observation: Drive thru window is not self closing.
Correction: 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 are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Outdoor Refuse Areas - Curbed and Graded to Drain
Observation: Pot holes present in parking lot and drive thru. Lot pooling water and is not graded to drain.
Correction: Repair refuse area so that it drains liquid waste resulting from the cleaning the area and waste receptacles. If refuse areas are not graded properly, waste water will pool and attract insects and rodents.
- Lighting, Intensity
Observation: following lighting issues noted
>>light walk-in fridge not sufficient
>>light both hoods not on and working
>>multiple lights out throughout facility
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Repair and/or replace other lights and ensure bulbs are shielded or shatter proof.
- Physical Facilities in Good Repair
Observation: following in need of repair
>>floor grout eroded throughout kitchen
Correction: repair
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10/03/2013 | Other | |
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