| No violation noted during this evaluation. | 06/25/2015 | Follow-up |
| No violation noted during this evaluation. | 06/17/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed no hot or cold water for the handsink. Provide hot and cold water under pressure.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed no hat or hairnet for food handler. Provide.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall 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
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer for the hot dog cooler. Provide a conspicuous thermometer in cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
06/05/2015 | Routine |
| No violation noted during this evaluation. | 06/27/2014 | Follow-up |
| No violation noted during this evaluation. | 06/18/2014 | Follow-up |
- Critical: Capacity
- Items:
- Water source and system
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient water pressure to meet demand of use.
- Comment:
- Observed hot and cold water at handsink at very low capacity. Hot and cold water under pressure must be provided. Repair the handsink.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
|
06/05/2014 | Routine |
| No violation noted during this evaluation. | 06/27/2013 | Routine |
| No violation noted during this evaluation. | 06/15/2012 | Routine Inspection |
- Critical: Cleaning Procedure
- Comment:
- CORRECTION MADE: OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE PRESENT IS TRAINED AND IS KNOWLEDGEABLE IN THE USE OF: - CHEMICAL TEST STRIPS DAILY DETERMINE ADEQUATE SANITIZER STRENGTH. - A STAB TYPE FOOD THERMOMETER TO MONITOR SAFE HOT FOOD HOLDING TEMPERATURES AND ACTIONS TO BE TAKEN WHEN THE HOT HOLDING CRITERIA FAILS. - WHEN AND HOW TO PERFORM HYGIENIC HAND WASHING. - Tammy Stokes ServSafe Certificate #6729214 issued 10/26/2009 is posted on door with a note stating she is present at this location the minimum 20 hours a week.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Demonstration of Knowledge
- Comment:
- CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOUS.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Responsibility of Person in Ch
- Comment:
- Correction Made: Observed the food employees each practice hygienic hand washing
- General violation description:
- 2-201.11 - for the minimum 20 seconds
- Determining Chem.San.Concentra
- Comment:
- CORRECTION MADE: OBSERVED CHEMICAL TEST STRIPS AVAILABLE AND IN USE TO DETERMINE STRENGTH OF CHLORINE SANITIZER SOLUTION IS ABOVE 50 PPM.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food Temperature Measuring Dev
- Comment:
- CORRECTION MADE: OBSERVED A WORKING DIGITAL STAB TYPE FOOD THERMOMETER AVAILABLE AND IN USE TO MONITOR AND MAINTAIN SAFE HOT FOOD AND COLD FOOD HOLDING TEMPERATURES.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
|
07/27/2011 | Follow-up |
- Critical: Cleaning Procedure
- Comment:
- OBSERVED THE FOOD EMPLOYEE DID NOT RECEIVE THE CITED TRAINING STIPULATED ON 6-15-2011
- General violation description:
- 2-301.12 - ADDRESS IMMEDIATELY
- Critical: Demonstration of Knowledge
- Comment:
- OBSERVED THE FOOD EMPLOYEE DID NOT RECEIVE THE CITED TRAINING STIPULATED ON 6-15-2011
- General violation description:
- 2-102.11 - ADDRESS IMMEDIATELY
- Critical: Responsibility of Person in Ch
- Comment:
- Observed yet another food employee lather wet hands for 5 seconds
- General violation description:
- 2-201.11 - not the minimum 10 - 15 seconds, completing the hand washing in less than 10 seconds not the minimum 20 seconds or more. THE FOOD EMPLOYEE APPARENTLY DID NOT RECEIVE THE CITED TRAINING STIPULATED ON 6-15-2011
|
07/07/2011 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed food employees lather wet hands for 5 seconds
- General violation description:
- 2-301.12 - not the minimum 10 - 15 seconds, completing the hand washing in less than 10 seconds not the minimum 20 seconds or more., , OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE IS NOT PROVIDED CHEMICAL TEST STRIPS NOR TRAINED IN ITS DAILY USE TO DETERMINE ADEQUATE SANITIZER STRENGTH. THE FOOD EMPLOYEE IS NOT PROVIDED A WORKING STAB TYPE FOOD THERMOMETER NOR TRAINED IN ITS DAILY USE TO MONITOR SAFE HOT FOOD HOLDING TEMPERATURES AND ACTIONS TO BE TAKEN WHEN THE HOT HOLDING CRITERIA FAILS. PROVIDE CHEMICAL TEST STRIPS AND A WORKING STAB TYPE FOOD THERMOMETER TO YOUR FOOD EMPLOYEES
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE IS NOT PROVIDED CHEMICAL TEST STRIPS NOR TRAINED IN ITS DAILY USE TO DETERMINE ADEQUATE SANITIZER STRENGTH. THE FOOD EMPLOYEE IS NOT PROVIDED A WORKING STAB TYPE FOOD THERMOMETER NOR TRAINED IN ITS DAILY USE TO MONITOR SAFE HOT FOOD HOLDING TEMPERATURES AND ACTIONS TO BE TAKEN WHEN THE HOT HOLDING CRITERIA FAILS. PROVIDE CHEMICAL TEST STRIPS AND A WORKING STAB TYPE FOOD THERMOMETER TO YOUR FOOD EMPLOYEES
- General violation description:
- 2-102.11 - ALONG WITH NEEDED TRAINING IN THEIR USE TO PROMOTE SAFE FOOD PRACTICES AND PROCEDURES. THE FOOD EMPLOYEE IS NOT PROVIDED TRAINING REVIEW FOR HYGIENIC HAND WASHING
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS, AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED FOR EMPLOYEE INSTRUCTION AND TRAINING., , Observed food employees lather wet hands for 5 seconds
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- Employee(s) food prep area
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- OBSERVED NO CHEMICAL TEST STRIPS FOR DETERMINING STRENGTH OF CHLORINE SANITIZER SOLUTION
- General violation description:
- 4-501.116 - PROVIDE., OBSERVED NO CHEMICAL TEST STRIPS FOR THE DETERMINING STRENGTH OF CHLORINE SANITIZER SOLUTION
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- Not provided
- Corrections:
- Provide adequate training consisting of items above.
- Comment:
- OBSERVED THE STAB TYPE FOOD THERMOMETER IS BROKEN
- General violation description:
- 4-302.12 - REPLACE WITH NEW FOR DAILY USE TO MONITOR AND MAINTAIN SAFE HOT FOOD HOLDING TEMPERATURES., OBSERVED THE STAB TYPE FOOD THERMOMETER IS BROKEN
|
06/15/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- EMPLOYEE HAD BOTTLE OF WATER. USE CUP WITH LID AN STRAW OR TRAVEL MUG WITH LID AND HANDLE., CORRECTED. BOTTLE DISCARED. PROPER CUPS WILL BE USED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
06/25/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- PERSON IN CHARGE STATED PANS FOR BUNS AND HOT DOGS JUST WASHED OUT AND RINSED THEN AIR DRIED. FOOD EQUIPMENT MUST BE SANITIZED IN CHLORINE WATER OF 50 TO 100PPM THEN AIR DRIED. THIS IS REPEAT FROM LAST ROUTINE, SUBMIT RISK CONTROL PLAN.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
08/20/2009 | Routine Inspection |
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- EMPLOYEES NOT AWARE OF PROPER TEMPS OR METHODS OF CLEANING EQUIPMENT. ENSURE EMPLOYEES TRAINED.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED OPEN POP BOTTLE. USE CUPS WITH LID AND STRAW.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- EMPLOYEES STATED PANS AND SPOONS JUST WASHED WITH SOAP AND RINSED. EQUIPMENT SHALL BE WASHED IN SOAPY WATER, RINSED, THEN DIPPED IN CHLORINE SOLUTION OF 50 TO 100PPM AND THEN AIR DRIED. DO NOT USE 2-COMPARTMENT HAND SINK AT CAR. MUST USE 3-COMPARTMENT SINK IN BREAK ROOM OR SET UP TUBS AT CART.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- DIAL THERMOMETER OF FACILITY READ 135F AND INSPECTORS READ 190F. ENSURE THERMOMETER IS CALIBRATED FREQUENTLY.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall 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
|
02/16/2009 | Routine Inspection |
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