Permit Issued
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the fry table in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed several dead roaches in the facility and a few live ones.
Correction: Have pest control company continue treating for pests. Need to work on removal of items in the back to reduce the harborage conditions for roaches.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/29/2015 | Follow-up | |
- Utensils - In-Use - Between-Use Storage
Observation: Observed clean utensils not stored properly.
Correction: Store utensils so that they are all facing the same way, so that the handles are all the same way, in order to prevent contamination when grabbing them..
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food in the small dorm refrigerator over 41 degrees.
Correction: Turn down refrigerator, move all TCS food to the back refrigerator until it is holding temperature at 41 or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed no foods marked with dates.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: Refrigerators either did not have working thermometers or did not have a thermometer at all.
Correction: Provide a working thermometer in all refrigeration units.
- Non-Food Contact Surfaces
Observation: Observed the fry table in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Observed lights in the kitchen missing the end caps for the tubes.
Correction: Provide end caps for the light shield tubes.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed several dead roaches in the facility and a few live ones.
Correction: Have pest control company continue treating for pests. Need to work on removal of items in the back to reduce the harborage conditions for roaches.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/06/2015 | Routine | |
Hood system in need of cleaning. Continue treating for pests.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food in each refrigerator over 41 degrees.
Correction: Monitor units, made each unit a little bit colder, if they do not start keeping food below 41 degrees call maintenance. If leaving tomatoes out, put the container in an ice water bath and not just sitting on a block of ice.
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07/30/2015 | Follow-up | |
Observed several roaches in the facility, pest control company needs to come treat immediately (Will check for this on the follow up) Hood vent and filters are in need of cleaning, company is scheduled to come clean it on 6/24/15.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food in each refrigerator over 41 degrees.
Correction: Monitor units, made each unit a little bit colder, if they do not start keeping food below 41 degrees call maintenance. If leaving tomatoes out, put the container in an ice water bath and not just sitting on a block of ice.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Milk shake mixer soiled and in need of cleaning.
Correction: Clean equipment after each use.
- Hand Drying Provision
Observation: No paper towels available at the hand sink.
Correction: Provide paper towels.
- Toxics - Presence and Use Restriction
Observation: Observed pesticides in the establishment
Correction: Remove unnecessary poisonous or toxic materials. Pesticides must be applied by a licensed pest control operator only.
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06/23/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/09/2015 | Risk Factor | |
Ok for permit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed slice cheese at front cook line at 57F.
Correction: Do not stack cheese too high. Ice level should be the same as food level to maintain temperature or keep cheese in refrigerator.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed in need of cleaning: sides of cook line equipment, shelves.
Correction: Clean equipment regularly.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed areas of damaged floor and wall.
Correction: Repair and maintain physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed in need of cleaning: air intake grate is dusty.
Correction: Clean facilities regularly.
- Pests - Controlling Pests*
Observation: Observed live nymph stage roach in kitchen.
Correction: Continue treatment until abated. Clear excess clutter/harborage areas.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Observed unused items and personal items throughout.
Correction: Clear unused items/clutter, separate personal items.
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08/18/2014 | Routine | |
Note: Don't forget to remove old date labels.
Handwashing and glove use observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F at the make area: tomatoes 46F, cheese 45F.
Correction: Keep ice level same as food level to maintain at <41. Recommend ice/water mixture for better surface area contact cooling.
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03/31/2014 | Risk Factor | |
Note: Much improved roach control. Glove use ok. Ok for permit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41F: liquid egg in reach-in 46F, raw hamburger in back reach-in 57F.
Correction: Defrost front reach-in freezer part (air 45F). Keep hamburger in refrigerator to maintain at <41F (recommend pre-portioning burgers).
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: table under flat top grill, storage shelves, inside reach-in freezers.
Correction: Clean equipment regularly.
- Physical Facilities in Good Repair
Observation: Areas of damaged floor, wall.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall and connections behind hood equipment need cleaning.
Correction: Clean regularly.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Unused items/clutter and personal items throughout.
Correction: Remove unused items, separate personal things.
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09/23/2013 | Routine | |
Note: much improved control of roaches (none observed).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41 degrees: cheese at make area 52 degrees, raw hamburger meat 51 degrees.
Correction: Maintain TCS food at 41 degrees or less.
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05/13/2013 | Risk Factor | |
Complaint: 2/13/13 lunch time
No violation noted during this evaluation. | 02/22/2013 | Complaint | |
Note: several juvenile roaches observed (live). Clean dead roaches and continue treatment until pests have been abated. Need some general cleaning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed par-cooked bacon at 62 degrees on table top and bologna in back refrigerator at 45 degrees.
Correction: Keep uncooked bacon at 41 degrees or less. Adjusted unit in back, maintain food at 41 degrees or less.
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01/08/2013 | Risk Factor | |
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