- Outer openings are protected
Observation: Side exterior door in kitchen hallway is not properly sealed as light is exposed.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: corn dogs, pre-cooked sausages and cooked meats are not date marked for keeping over 24 hours. Staff date marked items during inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef stored above rice, raw beef stored above lemons. Staff moved items during inspection.
- Sanitizers
Observation: Chlorine sanitizer measured 200 ppm. Staff re-mixed to proper concentration.
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02/08/2016 | Regular |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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10/05/2015 | Illness Complaint |
| No violation noted during this evaluation. | 08/31/2015 | Follow Up LOC |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The two fridge units in the prep area were not maintaining food temps of 41 degrees F or below. Several items were discarded.
- Cooling foods are stored properly
Observation: Foods still were not cooled down to 41 degrees F in 6 total hours.
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08/13/2015 | Physical Recheck |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Raw chicken was being prepped with a sauce and the items were 53-54 degrees F.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Overall food contact surfaces were not clean to sight.
- Foods are cooled using appropriate methods
Observation: Cooling foods were being placed in the small and upright fridge units. The units have 4 hours to cool from 70-41 degrees F. Use the freezer units, ice, cold wands, ect.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being set on counter tops after each use.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a diarrhea vomit clean up plan.
- Hand drying provided
Observation: The hand wash sink in the prep area did not have hand towels. Hand towels were placed at the hand sink.
- Sanitizers
Observation: The bleach water was 200 ppm. The unit was diluted while I was there and tested out at 100 ppm.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility has attended a serve safe class but has not passed the course.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces were not clean to sight throughout the facility. Continue to clean.
- Drying mops
Observation: Mops were not being hung after each use.
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07/29/2015 | Regular |
- Bare hand contact with ready to eat foods
Observation:Tortillas, lettuce, etc. being handled with bare hands
- Using a handwashing sink- operation and maintenance
Observation:Handsinks not easily accessible(trash can in front of handsink in kitchen area, sanitizer bucket stored in handsink by warewashing area)
- Posting inspection reports
Observation:Current inspection report not posted
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Frozen food items being thawed on the countertop at room temperature
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Open package of hot dogs not datemarked
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Magnetic knife holder visibly soiled
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01/15/2015 | Regular |
- Food temperature measuring devices are provided and readily accessible
Observation:Probe thermometers not regularly used for checking food temps
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12/01/2014 | Illness Complaint |
- Foods are cooled using appropriate methods
Observation:Large quantities of hot foods being cooled in large containers. Use smaller containers, shallow pans, ice wands, etc.
- Using a handwashing sink- operation and maintenance
Observation:Handsink full of containers. Keep handsink easy to use
- Hand drying provided
Observation: Paper towels not available at all handsinks.
- In-use utensils, between-use storage
Observation:Scoops without handles used in bulk food containers.
- Storing maintenance tools
Observation:Maintenance tools stored above prep table
- Storage of clean equipment and utensils
Observation:Clean linens stored on floor in areas subject to contamination.
- Bare hand contact with ready to eat foods
Observation:Bare hand contact observed with raw vegetables and buns. Food items discarded
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02/14/2014 | Routine |
- Other personal care items - storage
Tools and personal medicines stored above food prep areas.
- Storing maintenance tools
Tools and personal medicines stored above food prep areas.
- Bare hand contact with ready to eat foods
Corrected at time of inspection.
- Material characteristics of non-food contact surfaces
Unlined cardboard is not an approved surface for storing utensils, Use plastic containers in place of cardboard in areas that are subject to splash.
- Foods are cooled using appropriate methods
Foods cooling at room temperature. Corrected on-site
- Drying mops
Tools and personal medicines stored above food prep areas.
- Posting of a valid license
- Hand drying provided
Provide paper towels at all handsinks. Do not store items in the handsinks.
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12/03/2013 | Routine |
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