- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Ready to eat TCS (time/temp control for safety) food was not date marked (tomatoes, taco meat, cheese, taquitos, etc.).
- Established procedures for responding to vomiting and diarrheal events
Observation: Do not have an established procedure for the cleanup of vomiting and or diarrheal incidents. Given today.
- Posting inspection reports
Observation: Most recent inspection report was not posted.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths were stored on counter tops and prep tables not in solution.
- Food employees hair is effectively restrained
Observation: Employee preparing food did not have a hair restraint.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pop dispenser nozzles have buildup on the inside.
- Person in charge is present
Observation: At time of inspection there was not a designated person in charge.
- Equipment location, installation, repair, and adjustment
Observation: The retail side walk in cooler gaskets are torn. Also the walk in cooler ceiling is in poor condition (coming off ceiling), and entrance to the beer cave has exposed wood and insulation.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Food thermometer could not be located at the facility. A thin tip probe is necessary for thin food (gyro meat).
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee agreements are not in place. Given today.
- Eating, drinking, or using tobacco
Observation: Uncovered beverage was found in the kitchen area.
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02/12/2016 | Regular |
| No violation noted during this evaluation. | 05/05/2014 | Follow Up LOC |
- Indoor and outdoor surfaces
Observation: Ceiling on walk-in cooler is warped and no longer in good condition. Must replace. Repeat violation.
- Food is properly labeled
Observation: donuts in case for self-service must have ingredient label on case or must post a sign stating " Ask staff for ingredient list" and provide a book for all ingredient labels for self-service food.
- Cleanability of floors, walls, and ceilings
Observation: Provide wall/floor juncture (cove base) for 1) Back wall behind new counter tops for 3 compartment sink in kitchen area. 2) Back wall behind drink area storing pop dispenser, coffee, ice cream, etc.
- Food storage - preventing contamination from the premises
Observation: Frito-lay hip shelf must be maintain at least 6 inches off the floor for easy cleaning and food protection. Repeat violation.
- Using a handwashing sink- operation and maintenance
Observation: Using hand sink to wash vegetables. Must provide a food preparation sink separate from all other sinks to wash fruits and vegetable.
- In-use utensils, between-use storage
Observation: Scoops for large ice machine being stored directly on shelf, Must store on a cleanable surface. Suggest placing in holder when not in use to prevent contamination.
- 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: Pizza preparation reach-in cooler was 50*F at time of inspection. Food was 44*F. Food temperature at 9am was 41*F. All potentially hazardous food was moved to large walk-in cooler. DO NOT USE UNIT FOR POTENTIALLY HAZARDOUS FOOD UNIT UNIT CAN MAINTAIN 41*F OR BELOW AT ALL TIMES.
- Foods are at proper initial internal temperature when removed from temperature control and are consumed or discarded as required
Observation: Some potentially hazardous food was kept out for consumer self-service. Keep on ice and monitor to ensure food is held 41*F or below, or discard product after 4 hours from being out of temperature (above 41*F).
- Sanitization methods - hot water, chemical
Observation: Bucket of sanitizer in kitchen area tested under 10ppm (chlorine tablet). Must maintain 50-100ppm. CHange out more frequently and check concentration to ensure in compliance. Corrected on site.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Cooked chicken and beef was being cooked in small crock pots. Food was 95* F after 2 hrs of cooking on high heat. Must use microwave to re-heat food to 165*F then can hot hold in crock pot at 135*F after proper reheating temp has been reached. Food was discarded.
- Material characteristics of non-food contact surfaces
Observation: 1) Caulk around new counter tops in kitchen area. 2) Caulk around hand sink in restroom. 3) Caulk around toilet. All non-food contact surfaces must be smooth and easily cleanable.
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04/24/2014 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Must provide a spray bottle or bucket of sanitizer located close to food preparation area to properly sanitze surfaces throughout day. May use same santizier that is used for 3 compartment sink.
- equipment food contact surfaces and utensils clean to sight and touch.
1) pop dispenser nozzles have pop sugar build-up 2) Ice chute on pop dispensers have build-up, and 3) reach-in pizza freezer has food debris on bottom shevling. Must clean food contact surfaces more frequently to prevent food contamination. --1) Ceiling in walk-in cooler is loose and ceiling boards are falling down or warped. MUST REPLACE CEILING. Surface must be smooth easily cleanable and non-absorbent. REPEAT VIOLATION 2)Dust build-up on ceiling in walk-in cooler. Clean for food protection. 3) Torn door gasket for pop cooler door. Replace to maintain in good repair.
- Cleanability of floors, walls, and ceilings
Damaged wall coner near walk-in cooler entrance. REPEAT VIOLATION.
- Laundry facilities
requirement, location, and use
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer for reach-in pizza topping cooler. Ensure cooler is maintained 41 degrees or below.
- Material characteristics of non-food contact surfaces
1) Ceiling in walk-in cooler is loose and ceiling boards are falling down or warped. MUST REPLACE CEILING. Surface must be smooth easily cleanable and non-absorbent. REPEAT VIOLATION 2)Dust build-up on ceiling in walk-in cooler. Clean for food protection. 3) Torn door gasket for pop cooler door. Replace to maintain in good repair.
- Food is properly labeled
Must label bagged ice to identify store if bagged on site. Label with store name and address or identification number. REPEAT VIOLATION.
- Food storage - preventing contamination from the premises
1) Frito Lay chip wire rack 2) Jacks Links wire rack, and 3) Several racks in wakl-in cooler or below 6 inches. MUST adjust to maintain food storage at least 6 inches off the floor for food protection and easy cleaning. REPEAT VIOLATION.
- Test kit provided and used to measure sanitizing solution concentration
Must have color indicator for chlorine test strips to ensure employee are knowledgable about what the proper concentration is for bleach-water or chlori-tabs. Chlorine sanitizer shall be maintained at 50-100ppm. REPEAT VIOLATION.
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04/22/2013 | Routine |
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