See file and attachment for the inspection done at this facility.
No violation noted during this evaluation. | 5/22/2012 | Routine | 84 |
HACCP: Discussed the addition of equipment and changes in the menu. If any changes occur, contact the health department to ensure proper practices are maintained.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The door seal of the cooler with the ranch/parmesan cheese is broken/torn.
Replace the seal to ensure the cooler maintains proper temperature.
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.
- Wiping cloths clean, used properly, stored
Rags were found stored on the chest freezer.
Corrected
- Non-food contact surfaces clean
The top of the black stove is soiled. The outside and tops of the coolers are soiled.
Clean and sanitize all non food contact surfaces routinely.
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
Single service articles are stored on the floor of the side storage area.
Elevate all boxes to minimize contamination.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Floors throughout the facility have missing or broken tiles.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
There are ceiling tiles missing above the mop sink. The ceilings in the kitchen are soiled. The walls behind the fryers are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Repair or replace the ceiling tiles.
- Lighting provided as required. Fixtures shielded
The light shields are missing above the single service article storage side area.
Replace the light 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.
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2/14/2012 | Routine | 93 |
Chlorine bleach is the sanitizer used in the facility.
Frozen foods are frozen.
HACCP: Discussed frequent and proper hand washing.
- Food contact surfaces designed, constructed, maintained, installed, located.
The interior of the white upright freezer is broken and chipping. The seal of the chest freezer is torn.
Repair or replace the broken equipment and maintain in good repair.
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 designed, constructed, maintained, installed, located.
The hand wash sink in the restroom is pulling away from the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The interior of the freezer is soiled. The fryers are soiled.
The food-contact surfaces of equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
Paper towels are stored on the floor of the side storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no waste receptacle in the restroom.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities where disposable towels are used.
- Floors properly constructed, clean, drained
Various floor tiles in the facility are missing.
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
Various areas of the facility have walls that are in disrepair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
There is no light shield in the dry good storage area and in the kitchen.
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.
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10/18/2011 | Routine | 89 |
HACCP: Discussed proper protection of outer openings. The sweep at the front door will require replacement or repair.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
The pest control operator for the facility is Terminix.
Chicken is ordered and obtained from supplier every other day. The foods are also transferred as needed to and from the other store depending on storage capability or amount of chicken needed at either facility.
Received check # 1902 for reinspection fee from January.
- Food contact surfaces designed, constructed, maintained, installed, located.
The interior of the white upright freezer is broken and chipping. The seal of the chest freezer is torn.
Repair or replace the broken equipment and maintain in good repair.
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 exterior of the fryers are heavily soiled.
Clean and sanitize routinely.
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
The hand wash sink in the restroom is soiled.
Clean the sink and maintain clean.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors under equipment are soiled. The floor under the storage shelf area is soiled. Several areas in the facility has missing or broken tile.
Clean all floors routinely. Repair or replace all missing or broken tile.
Floors, floor coverings, mats, and duckboard shall be maintained clean. 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles are missing above the mop sink area. The vents and ceiling are soiled. The hood above the fryers is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
The light shields in the storage area and kitchen are missing.
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.
- No Certified Manager Present
The original copy of the certificate is not present in the facility.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
Provided form for updated
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5/27/2011 | Routine | 92 |
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