.HACCP - Discussed and provided written information on toxic items.
Sanitizer - quats
Frozen foods were frozen.
- Lighting provided as required. Fixtures shielded
Light shield above ice machine broken (hole).
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored. Repair or replace light shield.
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11/12/2015 | Routine | 99 |
HACCP - Discussed and provided written information on proper handwashing.
Sanitizer - Quats
No violations detected at time of inspection.
No violation noted during this evaluation. | 5/19/2015 | Routine | 100 |
HACCP: FSSM-provide at least one food safety sanitation manager at all times potentially hazardous foods are being prepared.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Note: Establishment does not have a set end date for the season due to the remodeling being done at the Sheridan location.
- No Certified Manager Present
No FSSM currently employed at establishment. Two managers are scheduled to take test in November. Provide certificate at next routine inspection.
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10/29/2014 | Routine | 100 |
HACCP: Discussed proper procedures for boil orders. Provided HACCP bulletin.
Hot foods hot, cold foods cold, frozen foods frozen.
Sanitizer: Quat
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seals on heat craft freezer were found soiled with heavy ice build up on them.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use and maintained in good repair.
- Food contact surfaces of equipment and utensils clean
Nozzles on the pepsi machine and inside the heat craft freezer were found to be soiled. Clean and sanitize on a routine basis.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Blizzard machine base was found to be soiled. Clean and sanitize on a routine basis.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Computer power supply found to be resting on top of uncased single use lids. Single use spoons found food contact surface facing up. Keep single service items protected.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Plumbing installed and maintained
Walk-in cooler found to be dripping water from the condenser.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink found to be soiled. Clean and sanitize on a routine basis.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- No Certified Manager Present
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
According to Ashley Curry, she is scheduled to take the exam in August. Fax a copy of the certificate once completed.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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7/2/2014 | Routine | 92 |
HACCP: Discussed proper date marking of potentially hazardous foods. Any foods that are held longer than 24 hours must have a date mark. A HACCP bulletin was provided.
Note: Discussed risk assessment. BBQ is cooked to order, when larger portions are cooked, they must be used that same day or discarded at the end of the day. Chicken is pre-cooked frozen and allowed to thaw in the refrigerator and heated. No foods are cooked and cooled and reheated. Cut tomatoes are cut cold and discarded at the end of the day.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Non-food contact surfaces clean
The interior cabinets at the cake preparation table are soiled. The underside of the metal cake table is soiled.
Clean and sanitize routinely and maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- No Certified Manager Present
There was no certified person or certificate present at the time of inspection.
Provide an original certificate of certified personnel as well as certified personnel.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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3/4/2014 | Routine | 99 |
HACCP: Utensil storage. Quat sanitizer is used. Frozen foods were frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Freezer below ice cream toppings has heavy accumulation of frost and ice. Defrost, clean, and sanitize equipment as often as necessary to maintain smooth and easily cleanable.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- No Certified Manager Present
Provide current FSSM certification at next inspection or provide proof of enrollment in a FSSM course.
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10/3/2013 | Routine | 98 |
HACCP DISCUSSION: FOOD PROTECTION.
- Food protection during storage, prepartion, display, service, transportation
Overhead drippage on carton of chocolate drink in the walk-in cooler.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Single service items properly stored, handled, dispensed
Single sevice cake board stored directly on the floor at the storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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4/23/2013 | Routine | 97 |
HACCP DISCUSSION: SANITIZING CONCENTRATION QUAT SANITIZER USED.
- Original container, properly labeled, consumer advisory
Cooked chicken breast in a plastic bag in the walk-in cooler not labeled with date it was cooked.
Label all cooling potentially hazardous food with the date and time of preparation.
- In-use food dispensing utensils properly stored.
Handle of scoop touching ice in the ice bin of beverage machine.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
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7/27/2012 | Routine | 98 |
HACCP: DISCUSSED HOT HOLDING TEMPERATURE WITH BULETTIN QUAT USED AS SANITIZER
- Critical: Hot food at proper temperatures
Temperature of chilli at 127 degree F
Temperatures of all potentially hazardous hot foods shall be at 135°F or above, at all times except as provided for in the Code.
Hot holding unit turned up to raise temperature to 135 degree F.
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2/29/2012 | Routine | 95 |
HACCP: DISCUSSED CHEMICAL STORAGE.
- Critical: Sanitizing concentration
Zero ppm of Quat concentration in buckets. Ensure concentration Qouat at 200 to 400ppm in buckets of sanitizer.
Solution made to 200ppm.
- Single service items properly stored, handled, dispensed
Single use coffee paper stored with food contact surface up. Store with food contact surface down or covered to protect from contamination.
- Critical: Toxic items properly stored
Container of chemical cleaner stored on prep table alongside food contact items (gloves)
Store chemicals away from food contact surfaces and items.
Chemical moved.
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10/5/2011 | Routine | 90 |
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