Monitor temperature of handwashing sinks. 100 degrees was just barely reached after sometime of allowing water to run. Permit Issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Food uncovered at hot holding with out any protection.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food (baked potatoes) stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes cold holding at improper temperatures at 2nd make unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers still needed in all units. Did not observe all units with thermometers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation:
The 2nd make unit was observed unable to keep food at the top area at proper temperature. The door handles are still in disrepair at cabinets behind cash register.
Correction: Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Accumulations of food debris observed in the bottom of the reach in freezer by cook top. Clean inside microwave.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was provided at the hand washing lavatory behind the cash registers but was unable to be dispensed. The battery needed to be replaced in the dispenser.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present/able to be dispensed to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: Facility noted in need of cleaning throughout and in hard to reach areas. Especially under fryers (per PIC - grease was spilled last night) and in mop sink area ( per PIC water was spilled last night and EHS observed dirty standing water).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/04/2015 | Routine | |
FHC's for all employees must be completed before end of the year.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Hair Restraints - Effectiveness
Observation: Employees (manager) observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between. In-use utensils improperly stored between use. (tongs and ice scoop)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sliced tomatoes cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: Not all units were observed with thermometers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Make unit close to fryers was not running adequately and in temperature during inspection. Handles to storage areas behind cash registers were observed broken.
Correction: Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The area behind the fryers and the salting area for fries was in need of cleaning and the freezer floor.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire facility in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/28/2015 | Routine | |
Sandwich line cold holding at the proper temperature, food handler cards up-dated. Recommended for permit renewal. Permit issued.
No violation noted during this evaluation. | 02/20/2015 | Follow-up | |
Follow up for food handler cards and check on sandwich line.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A few food service employees are working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Items in primary sanwich line observed at ~54°F with the unit holding at 55°F, cold holding at improper temperatures. Items on line were restocked at 2pm after the lunch rush, ice added under containers with TCS foods. Items retemped after 20 minutes and were observed at 43°F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the interior of the microwave had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/12/2015 | Routine | |
Food handler cards not observed. Will conduct a second follow-up inspection on 10/31/14
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Live flies observed throughout the kitchen and the customer seating area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/21/2014 | Follow-up | |
Permit, business license and Manager's certificate conspicuously displayed to the public. Food handler's cards observed, some cards were expired. Frequent handwashing observed. pH kit and thermometer observed. Provided food handler class schedule.Facility is well maintained and clean.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Live flies observed throughout the kitchen and the customer seating area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/09/2014 | Routine | |
Pest eradication will be ongoing. Decreased number of live house flies observed at the time of inspection. Spoke with manager about obtaining pest control equipment. Equipment has been ordered and will be installed upon delivery. Dumpster area maintained. Refrigerator door handle ordered and will be installed upon delivery. Exhaust visible at the time of inspection. Technician called and will repair system.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Methods are not being used to control pests
Harborage conditions exist. Dirty, cloudy colored standing water, food spillage and accumulation on syrup dispensers, grime and decaying food particles stuck in floor drains, and accumulation of soiled cardboard boxes on the floor observed throughout the kitchen
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/10/2014 | Follow-up | |
Heavy presences of house flies throughout the establishment. Spoke with manager regarding pest control and pest controlling devices. Advised manager to look for harborage conditions such as standing water, food spillage, clearing drains, and syrup spillage. Food handlers cards to be readily accessible. Follow up on or about 7/9/14.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The ready-to-eat lettuce is unsound and adulterated by a dead insect.
Correction: Ensure food is safe and unadulterated. Food item voluntarily discarded.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door handle for the walk-in refrigerator was observed broken and in a state of disrepair and damaged.
Correction: Repair the door handle of the walk-in refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door handle of the walk-in refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse Outside Receptacles
Observation: The door of the refuse container located outside the establishment is not a tight fit.
Correction: Replace the missing door of the outside refuse container with one that is a tight fit.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture outside the walk-in refrigerator, under the electrical breakers is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests
Harborage conditions exist. Dirty, cloudy colored standing water, food spillage and accumulation on syrup dispensers, grime and decaying food particles stuck in floor drains, and accumulation of soiled cardboard boxes on the floor observed throughout the kitchen
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/02/2014 | Routine | |
Certified food managers certificates posted. Permit not conspicuously posted. pH kit and Metal stem thermometer provided. Food code changes and Time as a Public Health Control changes left with manager. Hot and cold potable water observed
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. No food handler's cards provided for any of the 10 employee's working at the time of the inspection.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Eating; Drinking; or Using Tobacco*
Observation: The food worker is drinking through a straw from an uncovered container on the cook line in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Preventing Contamination from Hands
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Food worker observed dispensing a frosty dessert while bare hands were in contact with a ready-to-eat ice cream cone.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Food item discarded and napkin used to handle ice cream cone.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Ready-to-eat sliced tomatoes and cut lettuce observed to be cold holding at improper temperatures of 54°F and 67°F respectively. Said food items were at said location for 90 minutes as per operator's statement. Time as a Public Health Control not in use at the time of the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food items were placed in another unit and rapidly cooled to 41°F or below
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) sliced tomatoes, cut lettuce, sliced onions, pickles, and condiments in the refrigeration unit is not properly dated for disposition.
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.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Foods observed out of temperature at the time of the inspection. Operator stated that there is no formally policy, though they were stating that they were using Time as a Public Health Control. No policy or logs provided.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Reach in refrigerators under the cold holding tables were observed with the gaskets not allowing the door to close and seal tightly overstocked and is not sufficient in to meet the food storage demands of the establishment. Also the slots for the cold holding units were not all filled and wide open, not allowing for proper cold holding. Unit observed to be at 49 degrees F.
Correction: Provide proper maintenance necessary to maintain food items at 41 degrees F. Improperly installed gaskets do not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Gaskets were repaired and spaces filled allowing for ambient temperature to drop to 38 degrees F
- Equipment - Good Repair and Proper Adjustment
Observation: Drain line for the sweet tea dispenser was observed in a state of disrepair and damaged allowing for the liquid to drain directly onto the floor under the storage cabinet and next to the soda fountain station in the customer self service area.
Correction: Repair the drain line to the tea dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Clear plastic food storage containers were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Containers were unstacked and laid single level for proper air drying
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Salad bowls and Salad bowl covers were observed stored open, with the food contact surfaces face up and unprotected on the bottom shelf of the food prep table in the rear kitchen.
Correction: Store allr Single Service items in the original protective package to protect from contamination until used.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at two of the three handwashing sinks used by food employees in the kitchen
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of oven cleaner is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Said chemical was stored on the food prep table in the rear kitchen.
Correction: Containers of oven cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/02/2014 | Routine | |
Trim spray foam in drink storage area.
Caulk around electrical cover.
Seal around piping in walk-in refrigerator.
Facility recommended to reopen after renovations and remodeling.
- Ventilation - Mechanical Ventilation
Observation: Gaps noted between hood filters.
Correction: Hood filters should be tight fitting.
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10/30/2013 | Routine | |
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