- Equipment location, installation, repair, and adjustment
Observation: Cleaning of the walls that peeling has been improved and still is in process.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: One air vent has been cleaned. Food and dust still build up on ceiling and other air vents.
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01/12/2016 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Excessive food and dust build up on ceiling and air vents. All floors walls and ceilings need to be clean to sight and touch as often as necessary to keep clean.This is a repeating violation.
- Equipment location, installation, repair, and adjustment
Observation: Walls and ceiling of walk in cooler are peeling and flaking. All equipment surfaces must be clean to sight and touch. This is a repeating violation.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following areas soiled and need to be cleaned: both microwaves, cooked and raw chicken racks in walk-n cooler, in between broasters, and breading areas and prep line area. This is repeating violation.
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12/23/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Excessive food and dust build up on ceiling and air vents. All floors walls and ceilings must be clean ti sight and touch. clean as often as necessary to keep clean.
- Equipment location, installation, repair, and adjustment
Observation: Walls and ceiling of walk in cooler are peeling and flaking. All equipment surfaces must be clean to sight and touch. All floors walls and ceilings must be smooth easily cleanable and non absorbent. Repair or replace walk in cooler.
- Physical facilities maintained in good repair
Observation: Handwashing sink and three compartment sink need caulked where equipment meets the wall. 2)There is a hole in the wall under the three compartment sink with exposed plumbing.All floors walls and ceilings must be smooth easily cleanable and non absorbent.
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06/26/2015 | Physical Recheck |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The following area must be clean: 1) Hoods over fryers, 2) Filters not clean and there is grace on hood system, 3) vents are dusty in dishwashing area, walk-in cooler and freezer. Must clean off dust build up as often as necessary to keep them clean.
- Handwashing signage
Observation: Employee hand washing sign not posted in men's restroom. Every hand sink to be used by employee must have sign posted reminding employees to wash their hands before and after using restroom and returning to work with food.
- Drying mops
Observation: Mop was found in mop bucket wet. If not in immediate use the mop must be allowed to air dry to prevent buildup of bacteria.
- Physical facilities maintained in good repair
Observation: 1) There is whole on the wall under three compartment sink with exposed pluming. 2) Condensing unit in walk-in chicken cooler leaking. Physical facilities must be maintained in good repair. --Observation: There is gap between handwashing sink and the wall. Need caulking around the wall to provide a smooth an cleanable surface to avoid bacteria bulid up.
- Storage or display of food in contact with water or ice
Observation: Chicken box stored in walk-in cooler was half full off the condensing water. Package food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of contamination. Removed voluntarily from the cooler.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The psysical facilites has food debris, excessive build up with mold in following area: 1) Cheeken cooler, 2) All floors, walls and ceiling in the facility, 4) behind and under persi's units in drive thoruhg are and cosumer area. 5) Mop sink soiled with mold. All physical facilites must be cleaned as often as necessary tokeep them clean.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following areas have become soiled and must be cleaned: 1) both inside/outside refrigerator in kitchen 2) kitchen line equipment, such as fryer, and oven, 3) food debris buildup on three compartment sink, 4) stainless steel table area, 5) food prep table, 6) hot hold unit and equipment, 7) ware-washing sink, 7) hand ware washing. All food and non-food contact surface must be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean as often as necessary to keep it clean to avoid build up bacteria and avoid contamination.
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06/04/2015 | Regular |
- Plumbing system maintained in good repair
Observation: After the general manager swept and moped under the preparation table inspector and general manager noticed a drip near the drain. The general manager will call maintenance to repair. SEND LETTER OF CORRECTION WITHIN 10 DAYS TO LINN COUNTY PUBLIC HEALTH.
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05/30/2014 | Non Illness Complaint |
- Hand drying provided
Observation: The back handwashing sink did not have any paper towels. The manager has signs posted for employees if they are the last one to use the last of the paper towels to replace or tell the manager. A new roll of paper towels were installed during this inspection. CORRECTED ON SITE.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The walk in cooler floor and shelving needs to be cleaned more often. Shall clean as often as necessary to keep clean.
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1)The can opener had food debris build up.2)The stainless steel drying area had food debris on the table.3) The two microwaves had some food build up. All of the above violations shall be cleaned as often as necessary to keep clean. ALL OF THE ABOVE VIOLATIONS WERE CORRECTED ON SITE.4) The walk in cooler stainless cooking sheets have food debris and stagnant water on the trays shall be cleaned more frequently. Clean as often as necessary to keep clean. REPEAT VIOLATION.
- Food temperature measuring devices are provided and readily accessible
Observation: The pepsi cooler holding cartons of milk does not have a temperature measuring device. ALL cooling units shall be provided with thermometers. CORRECTED ON SITE.
- 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: Three stainless steel holders with coleslaw sitting on a preparation table at 46 degrees. The manager asked the employee how long the coleslaw was taken out of the walk in cooler. The employee stated "about 15 min." The coleslaw was covered and placed back into the walk in cooler. DO NOT LEAVE COLD HOLD FOOD ITEMS OUT OF THE COOLER PLACE DIRECTLY AT COLD HOLD UNIT FOR SERVICE OR LEAVE IN THE WALK IN COOLER. CORRECTED ON SITE. MANAGER STATED SHE WILL EDUCATE ALL STAFF.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several plastic containers of sanitizer were stored on the floor. REPEAT VIOLATION. The manager placed containers of sanitizer off the floor. CORRECTED ON SITE.
- Food storage, prohibited areas
Observation: One bag of hot dry sauce was laying under the shelving in the dry storage area.Shall keep ALL food items at least 6" off the floor to prevent contamination. CORRECTED ON SITE.
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03/05/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Manual warewashing equipment, hot water sanitizing temperatures
- Stored frozen foods shall be maintained frozen
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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09/24/2013 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer in raw chicken cooler was very dirty and appeared to be incorrect. Must replace thermometer in cooler to ensure adequate temp is maintained.
- Plumbing system repaired according to law
1) Vacuum breaker on mop sink leaks. Must repiar or replace vacuum breaker to prevent buildup of bacteria and contamination. 2) Drain pipe to dining area pop machine leaks into bucket. Must replace or repair plumbing to prevent buildup of bacteria and contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed most sanitizer buckets off floor on step stools. Two buckets were directly on the floor. Must not store sanitizer buckets directly on the floor to prevent contamination. 2) The following areas have become soiled and must be cleaned: all walk in coolers/freezers, racks and pallets inside walk in coolers/freezers, wire rack above mash potatoes on line, under and on stainless steel prep tables, tan push cart, behind fryer line, mop sink area and walls, and ceiling. All areas must be cleaned to prevent buildup of bacteria and contamination. --The following areas have become soiled and must be cleaned: both microwaves, cooked chix racks in between broasters, and breading areas.
- Storage and maintenance of wet and dry wiping cloths
1) Observed most sanitizer buckets off floor on step stools. Two buckets were directly on the floor. Must not store sanitizer buckets directly on the floor to prevent contamination. 2) The following areas have become soiled and must be cleaned: all walk in coolers/freezers, racks and pallets inside walk in coolers/freezers, wire rack above mash potatoes on line, under and on stainless steel prep tables, tan push cart, behind fryer line, mop sink area and walls, and ceiling. All areas must be cleaned to prevent buildup of bacteria and contamination.
- Backflow protection
air gap, device standard, when required
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood system has dust buildup on filters. Must keep clean to prevent buildup of bacteria and contamination.
- Test kit provided and used to measure sanitizing solution concentration
Do not have test strips at time of inspection. Must have test strips for checking concentration of sanitizer at all times. Strips are on order according to manager.
- Miscellaneous sources of contamination
Mash pot and gravy containers were not covered on line. Must cover all food items when not in immediate use to prevent buildup of bacteria and contamination.
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09/18/2013 | Routine |
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