- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Fish was being stored above reach to eat foods. Fish was moved to the bottom shelf.
- Handwashing signage
Observation: The sink by the dish washing area did not have a hand wash sign place by it. A sign was provided and placed by the hand sink.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent screens in the salad and meat cutting area were not clean to sight. The units were taken down and cleaned.
- Multiuse food contact surfaces are cleanable
Observation:Container lids were damaged that were covering fish in the chicken cooking area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The prep kitchen area had some flour and breading on the bottom of the freezer and fridge units.
- Separation from food, equipment, utensils, linens, and single service
Observation: Glass cleaner was being stored above a box of gloves. The items were moved to a safe spot.
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12/03/2015 | Regular |
- Air drying of equipment and utensils
Observation: Clean plates were not air dried by the dish area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Ceiling beams were chipping paint. Ledges by the windows did have some dead mosquitoes/bugs. The intake vents in the dining area were loaded with dust.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: One plate in the serving area was not clean to sight. It was removed and cleaned.
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08/19/2015 | Non Illness Complaint |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: There was not a thermometer in the pizza fridge unit.
- Air drying of equipment and utensils
Observation: Several dishes were not dry to sight in the metal dish storage area in the dish washing room.
- Physical facilities maintained in good repair
Observation: The hand sink in the dish washer area was damaged and going to be fixed on 3-27-2015.
- Eating, drinking, or using tobacco
Observation: In side of the waitress prep area there was one uncovered drinking glass. The person in charge took the glass and dumped it and told the employee they had to have a covered drinking cup.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The wire racks in the salad walk in, in the dish washing area, carts, oven tops(oven vents), and areas of the floors were not clean to sight.
- Indoor and outdoor surfaces
Observation: Floor tiles by the drain in the chicken fryer area were missing.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The person in charge stated they have taken serve safe but his certificate is in corporate. I told the person in charge that he could provide me with the certificate the next time I inspect in the fall.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine, can openers, and slicer unit holders were not clean to sight. Units were cleaned prior to me leaving the facility.
- Wiping cloths properly air dried
Observation: Several wiping cloths were being placed on the counter top after each use.
- Protecting food from environmental contamination
Observation: Saniitizer buckets were setting on the floor in the waitress station. The buckets were dumped and replaced with another unit and stored up off of the floor. The meat prep employee was prepping meat on top of a garbage can. The unit was removed from the garbage can.
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03/25/2015 | Regular |
- When to wash
Observation: An employee using the restroom did not wash his hands.
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10/15/2014 | Non Illness Complaint |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener and the ice machine were not clean to sight.
- Handwashing signage
Observation: The hand sink in the dish washing area did not have a hand wash sign posted by it.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The over all prep area by the fryers and ovens was not clean to sight. The pizza prep area and insides the fridge units in this area was not clean to sight. The bins used to store containers with in the salad area was not clean to sight.
- Eating, drinking, or using tobacco
Observation: There was one drinking glass in walk way to the meat prep cooler that was not covered with a lid and a straw or a screw cap lid.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Chicken and cut beet were 45-46 degrees F. The cooler was shut off to clean it and was not turned on correctly.
- Food is properly identified and monitored
Observation: Pizza was said to stay out only about 1/2 an hour and was not time marked and was 95-120 degrees F. Product removed and discarded.
- Outer openings are protected
Observation: The back fire door was left open when I first entered the prep area.
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10/06/2014 | Regular |
| No violation noted during this evaluation. | 06/20/2014 | Routine |
- Air drying of equipment and utensils
Observation: Several dishes were not being air dried prior to storage.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: The walk in cooler had a thermometer that was damaged.
- Prohibited storage areas for clean equipment and utensils
Observation: Sanitizer was setting on the floor in the prep area. Ice scoop handles were setting in the ice after each use.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent filters were not in above the fryer area.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Raw chicken was 47 degrees F. Cut beef was 45 degrees.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several cutting boards had deep groups and were not clean to sight.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure for cleaning diarrhea or vomit.
- Food storage containers identified with common name of food
Observation: Several shaker containers were not labeled.
- Food employees hair is effectively restrained
Observation: The meat cutting employees were not wearing hair restraints.
- Eating, drinking, or using tobacco
Observation: A drinking container in the meat prep area was not covered.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The containers holding utensils, tops of ovens, intake vent units, standing H2O on the floor, fryer area, and pizza fridge area were not clean to sight. Continue cleaning these areas.
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06/06/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
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09/27/2013 | Routine |
- Shucked shellfish, packaging and identification
Several containers in the bakery area were not labeled.
- Discharge from eyes, nose, and mouth
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09/13/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Light intensity
The hand sink in the front, employees were throwing paper towels behind the equipment.
- Private homes
The hand sink in the front, employees were throwing paper towels behind the equipment.
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04/18/2013 | Routine |
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