Frozen foods were frozen.
Sanitizer - chlorine
HACCP - Discussed and provided written information on potentially hazardous foods.
- Single service items properly stored, handled, dispensed
Single service boats stored upright. Store single service articles with food contact surface protected. Invert or cover single service articles.
- Critical: Outer openings protected from insects, rodent proof
Window open to outside with no screen.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Provide screen material for windows. Worker closed window. Corrected.
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9/21/2015 | Routine | 95 |
HACCP - Discussed and provided written information on proper handwashing.
Establishment not in operation at time of inspection. Mechanical refrigeration ambient temperature of 41 degress F.
Sanitizer - Quats
No violation noted during this evaluation. | 5/15/2015 | Routine | 100 |
HACCP= date marking, toxic labeling
Quat sanitizer is the solution used. No sanitizer was prepared during the inspection.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several items in the walk-in cooler (prepared and cooled hot dogs, hamburgers, opened milk, sliced turkey, and one package of sliced ham in the Everest refrigerator) are all opened and/or prepared and are not labeled at all. 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. Date mark all items which meet the date marking requirements. All of these items listed have been discarded of in the trash.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The lower interior surface of one of the cabinets at the service line, where the pipe is located, is cracked and/or peeling up. Maintain all non-food contact surfaces smooth, easily cleanable and in good repair. Repair/resurface this area.
- Food contact surfaces of equipment and utensils clean
1) A large amount of grease is built-up inside the popcorn machine. 2) The interior surface of the microwave is soiled. 3) The hot dog rollers on the hot dog machine are soiled. Maintain all food-contact surfaces clean. Clean these items.
- Non-food contact surfaces clean
1) The hand sink in the kitchen is soiled. 2) The interior surfaces of the cabinets at the service line are soiled. 3) The external surfaces of the "Wells" warming drawers in the kitchen are soiled. 4) The gaskets on the Victory cooler in the kitchen are soiled. 5) The interior surface of the Traulsen freezer is soiled. 6) A large amount of lime is built-up in the "High Performance Warmer" located to the left of the nacho chip machine. 7) A large amount of lime is built-up in the lower interior surfaces of the two steamers at the service line. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
The floor throughout the kitchen and service area is soiled. Maintain all floors clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ventilation hood in the kitchen, especially above the fryers is soiled. 2) The ceiling located above the hand sink in the kitchen is soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
1) No lighting is provided in the Coca-Cola refrigerator, located at the service line. 2) The light located above the storage rack in the back of the ktichen is burnt-out. Maintain adequate lighting in all areas. Replace the lights.
- Critical: Toxic items properly stored
Two spray bottles located on the shelf near the warming drawers, one with a blue liquid and one with a purple liquid are not labeled with contents. Label all chemicals correctly so they are used properly. The bottles have been labeled or poured out.
- Critical: Toxic items labeled and used properly
A bottle of windex was being stored above the two compartment food preparation sinks. Store all chemicals in designated areas to prevent contamination. The bottle has been relocated.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
1) A plunger is being stored beside a sanitizer spray bottle, on the storage rack in the back of the kitchen. 2) A pair of shoes are being stored in a cabinet at the service line. Maintain all unncessary items for food service in a designated location.
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8/26/2014 | Routine | 82 |
HACCP: Provided hand washing haccp sheet.
Sanitizer used is Chlorine. sanitizer made up at this time due to not being operational. Make sure sanitizer is at 100ppm.
Note: At this time the establishment was not in operation. In speaking with Mike McKim, the snack shop is not officially reopening for a couple more weeks.
- Plumbing installed and maintained
Right faucet of the 3-comparmtn sink is leaking at the faucet neck.
- Critical: Outer openings protected from insects, rodent proof
Cakes and bisects left after a function was left uncovered and unprotected from possible pest activity.
Corrected by having the Food items placed into the coolers until the items can be discarded or cleaned up.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Floors properly constructed, clean, drained
The floor through out the kitchen area is soiled, especially under and behind the cooking equipment.
Clean and maintain clean floors prior to official opening day.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The hood vents and hoods are soiled.
Routinely clean the hoods and hood vents.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/24/2014 | Routine | 93 |
HACCP: Discussed hand washing when changing tasks.
Chlorine: 200 ppm
NOTE: The establishment is in need of a deep cleaning and additional attention with regards to cleaning especially in hard to reach areas. With the history of pest issues and the location of the facility cleanliness is especially important.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
2 packages of hot dogs were not date marked in the walkin cooler.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
Corrected by education.
- Food contact surfaces designed, constructed, maintained, installed, located.
The grill and ventilation system has not been serviced since 2011.
- Non-food contact surfaces clean
Several nonfood contact items throughout the kitchen are soiled including but not limited to the serving cart, hand contact surfaces of equipment.
Provide routine deep cleaning.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The cleanliness of the men and women's restrooms were sub par.
- Floors properly constructed, clean, drained
The floor throughout the kitchen is soiled especially under equipment and in the walk-in cooler.
Clean and maintain clean floors.
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6/3/2013 | Routine | 89 |
NOTE: A fee will be assessed for all rechecks.
- Critical: Water source safe, hot, and cooled under pressure
The previous violation of no hot water at the hand sink in the men's restroom has been corrected.
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1/31/2013 | 1st Recheck | |
See att.ached paper inspection due to CDP issues.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The handle of the make table is missing.
- Food contact surfaces of equipment and utensils clean
The following items are soiled: . microwave, 2. inside of the make table.
- Non-food contact surfaces clean
The gaskets of the make table are soiled.
- Storage/handling of clean equipment, utensils
Utensils are being stored multidirectional.
- Critical: Water source safe, hot, and cooled under pressure
The sinks in the men's restroom are frozen.
Repair so hot and cold water are available at the handsinks.
NOTE: Maintenance was called before I left the inspection.
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1/21/2013 | Routine | 90 |
HACCP: Datemarking
This inspection was done while facility was not open. New hours of operation are Fri, Sat, and Sun.
Peppers Cafe is contracted for the food service at his location.
- Food contact surfaces designed, constructed, maintained, installed, located.
A scoop in the sugar container had no handle and was submerged in the sugar.
Provide a scoop with a handle on it.
- Food contact surfaces of equipment and utensils clean
The meat slicer was heavily soiled.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
Clean and maintain clean the meat slicer.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No trash can was located by the hand sink closest to the kitchen entrance.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Floors were heavily soiled especially behind fryer and in corners.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No Food Service Sanitation manager is employed at all times.
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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8/7/2012 | Routine | 93 |
HACCP: Discussed employees washing hands before donning single use gloves and not wearing bracelets or other wrist jewelry.
Frozen foods were frozen
There is no sanitizer available during inspection.
Facility voluntarily closed
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed:1)bottle of mayo and ranch dressing labeled "refrigerate after opening" sitting at room tempererature on front counter. 2)Observed opened packages of hot dogs in prep cooler and walk in cooler and open chili cans in walk in cooler not date labeled.
1)Items labeled "refrigerate after opening" are potentially hazardous. Cold items must be maintained at 41 degrees or below. Keep bottles in cooler or in 50/50 ice bath to keep items cold. Items were discarded, violation corrected. 2)After potentially hazardous, ready to eat, refrigerated items are opened, they must be date labeled with a 7 day discard date when held over 24 hours in facility. Label potentially hazardous, ready to eat, refrigerated items the date they are opened and held for over 24 hours. Corrected by education.
- Critical: Foods properly cooked and/or reheated
Observed small crock pot being used to heat chili.
Ready-to-eat food taken from a commercially processed, hermetically sealed container shall be heated to a temperature of at least 135°F (57°C) prior to hot holding.
Steam tables, bain-maries, warmers, and similar hot food holding facilities shall not be used to rapidly reheat potentially hazardous foods.
The reheating of potentially hazardous foods for hot holding shall be done rapidly. The time during which the food is between 41°F and 165°F may not exceed 2 hours.
Use proper heating devices to rapidly reheat chili. Informed employees to put chili on stove top to heat item rapidly
- Food protection during storage, prepartion, display, service, transportation
Observed sandwiches, cookies, and chips on front counter top without any means of food protection.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Corrected, plastic wrap was put over items.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Observed three compartment sink not utilized correctly.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
No sanitzer is available or used. Approved sanitzer must be used to correcly "wash/rinse/sanitize" food contact surfaces.
- Critical: Sanitizing concentration
Observed no sanitizer available during inspection.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
This facility must obtain and use an approved sanitzer to properly sanitizer food contact surfaces. Bleach was borrowed from the banquet kitchen for use today. Ensure that sanitizer is provided and used for future activity. Violation corrected.
- Wiping cloths clean, used properly, stored
Observed cloth wiping cloths on countertop not stored in approved sanitizer.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the approved sanitizing solutions.
Provide buckets of approved sanitizer and store wet wiping cloths in bucket between uses.
- Food contact surfaces of equipment and utensils clean
Observed cooler no longer in use with mold growth inside.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
If cooler is no longer used, remove cooler. Otherwise, clean interior of cooler and maintain clean.
- Non-food contact surfaces clean
Observed soiled fan shield in walk in cooler.
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
Observed trays for nachos and boats stored with food contact surface facing up.
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.
Invert single service items so that the food contact surface is protected.
- 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 available at hand sink.
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.
Corrected, soap and paper towels were provided by employee.
- Lighting provided as required. Fixtures shielded
Observed light bulb in walk in cooler without a shield.
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.
Provide light shield.
- Critical: Toxic items properly stored
Observed bottle of degreaser and cleaner stored on top of prep table and on storage shelves in back of kitchen above paper plates.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
Store all toxic items segregated from food or food items. Spray bottles were moved, violation corrected.
- No Certified Manager Present
Observed no proof of a food sanitation certified, full time employee (30+ hours a week) available at time of inspection.
Provide documentation that a certified food service sanitation manager was scheduled to work due to temporary illness, short errands off the premises, etc.
For a category 2 establishment, an employee (over 30 hours/week) must be food sanitation certified. Provide documentation.
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6/15/2012 | Routine | 74 |
A second inspection for the year was not conducted because of establishment being closed for season.-TM
No violation noted during this evaluation. | 12/6/2011 | Routine | |
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