HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in Traulsen and True cooler in back storage areas are peeling and rusting. Replace or reseal/paint racks. Back storage room chest freezer lid is in disrepair. Repair lid. Shelves in dish machine room are rusted and chipping. Repair or replace shelves with smooth, nonabsorbent, easily cleanable surface.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: shelving next to three compartment sink, shelving above three compartment sink, exterior of dough mixer, exterior of ice machine, shelving holding spices in dough room.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soap dispenser is empty at handwashing sink located in three compartment sink room. Provide soap.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Floors throughout establishment are in disrepair with missing or chipped tiles. Coving missing or in disrepair throughout establishment. Repair floors and provide a smooth, easily cleanable, nonabosrbent surface. Replace or repair coving.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restroom are soiled. Clean vents.
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12/8/2015 | Routine | 93 |
HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in Traulsen and True cooler in back storage areas are peeling and rusting. Replace or reseal/paint racks. Back storage room chest freezer lid is in disrepair. Repair lid. Shelves in dish machine room are rusted and chipping. Repair or replace shelves with smooth, nonabsorbent, easily cleanable surface.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels or hand soap present at hand washing sink located in three compartment sink room. Provide paper towels and soap to all hand washing sinks at all times.
- Floors properly constructed, clean, drained
Floors throughout establishment are in disrepair with missing or chipped tiles. Coving missing or in disrepair throughout establishment. Repair floors and provide a smooth, easily cleanable, nonabosrbent surface. Replace or repair coving.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restroom are soiled. Clean vents.
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8/28/2015 | Routine | 94 |
HACCP: Sanitizer concentration. Sanitizer at the appropriate concentration (50 to 200 ppm chlorine) must be available for sanitizing of food contact surfaces during all hours of food operation.
Cl- sanitizer is used in the establishment.
Frozen foods stored frozen.
- Thermometers provided and conspicuously placed
No thermometer present in Traulsen cooler, Coca-Cola cooler (both large and small), True sandwich prep cooler, and True cooler in back storage area. Provide thermometers. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Observed soiled tongs for Italian Beef stored on the stainless steel counter next to crock pot. Tongs must be stored in product, in running water, or clean and dry. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in Traulsen and True cooler in back storage areas are peeling and rusting. Replace or reseal/paint racks. Back storage room chest freezer lid is in disrepair. Repair lid. Shelves in dish machine room are rusted and chipping. Repair or replace shelves with smooth, nonabsorbent, easily cleanable surface.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: dough mixer, spice containers on rack above dough prep area, shelves in Traulsen, Coca-Cola, and True sandwich prep coolers. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Observed no soap or paper towels at hand sink in dish machine room. Provide hand soap and paper towels to every hand washing sink at all times for convenient hand washing.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Floors throughout kitchen and back room storage areas are in disrepair with missing or chipped tiles. Floors are soiled beneath shelves in backroom storage. Repair floors. Clean floors routinely.
- No Certified Manager Present
fssm currently not working.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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2/24/2015 | Routine | 87 |
HACCP: Provided date marking haccp. Sanitizer used is Chlorine All frozen food was frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The racks in both the back coolers are rusted and chipping. Repair, resurfaces or replace the racks so they are smooth, easily clean able and non-absorbent.
2) The lid of the smaller deep freezer is in disrepair. Replace the lid for the deep freeze so it is smooth, easily clean able and in good condition.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: The bottom interior of the sandwich prep cooler, the lower shelf of the middle island work table, the fan and fan guard of both metal and plastic fans in the back.
Clean and maintain clean all non-food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There are no paper towels at the hand sink in the dish room.
Corrected by supplying paper towels for the hand sinks.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floor through out the kitchen, dish room, flour room and back room all are in disrepair in some form or another.
Retile, repaint or other wise resurface the floor for the mentioned areas.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fire suppression and exhaust hoods above the stove and range grill are dusty and soiled.
Clean and maintain clean all walls and attached equipment, this including hoods and fire suppression equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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10/29/2014 | Routine | 93 |
HACCP: Provided Hand washing and glove use haccp sheets
Sanitizer used is Chlorine
All frozen food was frozen.
NOTE: This routine inspection was conducted in conjunction with a complaint investigation. Complaint number 14-0385. A complainant was come in Friday night 8/1/14 and noticed employees not washing hand and using gloves improperly.
Discussed with the manager Jennifer about hand washing. Make sure hand are washed after taking money and wash hand before putting on gloves. Change gloves frequently and as often as needed and when they are soiled.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks of the True cooler in the back room is rusted and has chipping paint.
Resurface the rack so the paint is no longer chipping and is no longer rusted.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Critical: Hand washing sinks installed, located, accessible
Hand sink in the dish room was blocked with brooms and mops making it inaccessible.
Corrected by moving the brooms and mops.
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels near the hand sink in the dish room.
Provided paper towels at all hand sinks at all times.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floor through out the kitchen, dish room and floor storage area has cracked and chipping floor tile.
Replace the floor tiles to make the floor smooth, easily cleanable and non-absorbant.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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8/8/2014 | Routine | 91 |
HACCP- Discussed keeping all handsinks clean and accessible at all times, provided HACCP Bulletin.
Note: Ed Wages for p.m. shift has taken the test again and waiting on results.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several items were not datemarked. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Datemark foods correctly and discard after seven days. Note: Corrected
- Thermometers provided and conspicuously placed
No thermometer is present in the coke cooler or the Traulsen cooler. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. Provide a thermometer for all refrigeratin units.
- In-use food dispensing utensils properly stored.
Utensil used to dispense sugar had the handle laying in the sugar. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Store utensils properly.
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the True cooler and the Traulsen cooler are rusted. Maintain all food-contact surfaces smooth, non-absorbent and easily cleanable. Paint or seal shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The handsink in the front kitchen is no longer completely attached to the wall. Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. Use caulk or other means to completely seal sink to wall.
- Food contact surfaces of equipment and utensils clean
The interiors of the chest freezer in the back storage room and the shelving of the Traulsen are soiled. Maintain food-contact surfaces clean. Clean freezer and cooler.
- Floors properly constructed, clean, drained
The floor directly entering the kitchen is in disrepair. All floors shall be smooth, non-absorbent and easily cleanable. Repair floor.
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4/10/2014 | Routine | 87 |
HACCP- Discussed FSSMC. Another employee for night shift has taken test, but needs to retake. A night shift employee has 90 days from today to be certified.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several foods are not datemarked. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Datemark items correctly.
- Thermometers provided and conspicuously placed
Thermometer is not working in reach in cooler. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. Provide thermometer.
- Foods handled with minimal manual contact
Ice scoop handle for beverage machine is stored in the ice. Store scoops with the handle extended up to minimize hand contact with ice. Store utensils properly.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Coats are hanging on shelving above single service articles. All personal belongings shall be stored below and physically separate from food contact surfaces and single service articles.
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving of the True cooler in back room is rusting. All food contact surfaces shall be smooth, non absorbent and easily cleanable. Paint or seal shelving.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap or papertowels are present at back handsink. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. A supply of hand-cleansing soap or detergent shall be available at each lavatory. Provide soap and papertowels at all handsinks.
- Floors properly constructed, clean, drained
Floor in kitchen is in disrepair. All floors shall be smooth, non absorbent and easily cleanable. Repair floors.
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12/9/2013 | Routine | 82 |
. HACCP- Facility has 90 days to employ a food service sanitation manager for the p.m. shift or a compliance conference will be held.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Salami and turkey stored in the true reachin cooler with no label. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Datemark foods correctly.
- Thermometers provided and conspicuously placed
No thermometer is present in the true reachin cooler. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. Provide thermometer.
- Food contact surfaces of equipment and utensils clean
The interiors of the True reachin cooler and the True stand-up cooler are soiled. Maintain all food-contact surfaces clean. Clean coolers.
- Floors properly constructed, clean, drained
Floors have chipping or missing tiles in several places. Maintain all floors smooth, non-absorbent and easily cleanable. Repair tiles.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Several unused articles are stored throughout facility. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Remove unused items to prevent pest harborage.
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7/8/2013 | Routine | 90 |
HACCP- Discussed the need for another FSSM to work p.m. shifts.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several foods were found without a label. Label all potentially hazardous, ready-to-eat foods with the date opened or prepared and discard after 7 days.
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelves of the True reachin cooler, tall coke cooler, and the True cooler in dry storage area are all chipping or rusting. Paint, seal, replace, or remove shelves to provide a smooth, non-absorbent, easily cleanable surface.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The handsink near coke cooler is not sealed to the wall. Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. Use caulk or other means to fully seal sink to the wall.
- Food contact surfaces of equipment and utensils clean
The interiors of the true reachin cooler and tall coke cooler are soiled. Clean and sanitize all food-contact surfaces routinely and maintain clean.
- Non-food contact surfaces clean
The gaskets of the true reachin cooler are soiled. Clean all non-food contact surfaces routinely and maintain clean.
- Floors properly constructed, clean, drained
Several tiles are chipped or missing on the kitchen floor. Repair floor to provide a smooth, easily cleanable, non-absorbent surface.
- Critical: Toxic items properly stored
Dawn dishsoap is stored in dry storage area above food and single service articles. Protect food and single service articles at all times by storing toxic items below and physically separate.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Several pieces of equipment are not being used in kitchen. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Remove all unnecessary items.
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2/4/2013 | Routine | 82 |
HACCP- Discussed properly washing dishes by washing, rinsing, and sanitizing in three compartment sink with the correct concentration of sanitizer.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1)Opened sliced ham found in several coolers did not have a date sliced. 2) Opened pepperoni stored in the "Coke" cooler was labeled 11/17.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. NOTE: Ham was labeled 11/24 and Pepperoni was discarded.
- Food protection during storage, prepartion, display, service, transportation
1) Soap is stored above food and food-contact surfaces in the dry storage area. 2) Employee food is stored above food for sale in the coke cooler.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Store toxic items and personal items below and physically separate from food and food-contact surfaces to prevent potential contamination.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The handsink near the coke cooler is not completely sealed to the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
Use caulk or other means to completely seal cooler to the adjoining wall.
- Food contact surfaces of equipment and utensils clean
The interiors of the coke cooler, true reach-in cooler, and the prep table shelving are soiled. Clean and sanitize all food-contact surfaces routinley and maintain clean.
- Non-food contact surfaces clean
The gaskets of the true reach-in cooler are extremely soiled. Clean all non-food contact surfaces routinely and maintain clean.
- Critical: Hand washing sinks installed, located, accessible
Handsink near 3 compartment sink is soiled.
Maintain handsink clean and accessible at all times, and use for handwashing only.
Clean and sanitize handsink.
- Floors properly constructed, clean, drained
Tiles are chipping or missing throughout facility, and paint is chipping in dry storage area. Provide all floors with smooth, non-absorbent, easily cleanable surfaces in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Several pieces of equipment that is not in use is stored throughout facility.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Remove unnecessary pieces of equipment.
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11/26/2012 | Routine | 83 |
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