- Cleanability of floors, walls, and ceilings
Observation: Aluminium walls and ceiling in walk-in chicken cooler have build up.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Ventilating hood system and air conditioning systems such as fan covers and air-ducts continues have dusty build up
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12/18/2015 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: cooler floor soiled causing excessive smell.
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10/27/2015 | Non Illness Complaint |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Internal and external surfaces of all hot hold equipment have become still soiled and need cleaned. All surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become excessively soiled and must be cleaned: all equipment, shelving,bulk containers of flour,walk-in cooler and freezer walls floors and ceilings along with the entire back kitchen floors walls and ceilings. All surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Several broken tiles between fryers and hot hold ovens broken or grout missing not repaired yet. All floors must be maintained smooth easily cleanable and non absorbent.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The ventilation system, air ducts and vent covers and fan covers in kitchen, freezers and coolers are excessively soiled and are blowing debris on the walls and equipment in the kitchen. All surfaces must be clean as often as necessary to keep them clean.
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05/18/2015 | Physical Recheck |
- Physical facilities maintained in good repair
Observation: Several broken tiles between fryers and hot hold ovens broken or grout missing. All floors must be maintained smooth easily cleanable and non absorbent.
- 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: Pickles Were observed not at 41 degrees and original container was labeled that after opening the pickles would need to be refrigerated. Pickles were from yesterday and had been placed out again this morning. Pickles were voluntarily discarded and fresh were put out. Corrected on site.
- Plumbing system maintained in good repair
Observation: Plumbing on prep sink does not enter floor drain properly and makes a mess on the floor. Fix the drain pipe so it enters the floor drain and has a one inch air gap. --Observation: Floor drains in mop sink room do not drain properly. All plumbing must be maintained in proper working order.
- Established procedures for responding to vomiting and diarrheal events
Observation:Manager was unable to produce a response procedure for vomiting and diarrheal events on the premises. As of 1/1/2014 this documentation has been required to be on site and available to the staff if said event occurred.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Microwave was excessively soiled. all surfaces mus be cleans to sight and touch.The microwave must be cleaned as often as necessary to keep clean. Corrected on site. Manager and employees working on it during inspection. --Observation: Internal and external surfaces of all hot hold equipment have become excessively soiled and need cleaned. All surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become excessively soiled and must be cleaned: all equipment, shelving,bulk containers of flour,walk-in cooler and freezer walls floors and ceilings along with the entire back kitchen floors walls and ceilings. All surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
- Outer openings are protected
Observation: Light is visible under back door. All entrances must seal properly to help prevent insect and rodent infestation.
- Duties of PIC
Observation:New manager was asked about past inspection and replied he had never seen it and it isn't posted.Many of the violations from the latest inspection are repeated this inspection and are needing addressed. Must have more training to inform staff of duties and responsibilities.
- Preventing contamination from equipment, utensils, and linens
Observation:chicken in the walk in cooler was being thawed on large sheet pans that had food build up on them and the bags were leaking juices and water onto the pans loosening the old food build up and were sitting in the juices. Separate the bags from the surface of the pans by using a baking rack or similar device to provide an air gap between thawing chicken and the pan surface.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:All Surfaces of permanent in place equipment such as but not limited to hand washing sinks, ware washing sinks and vegetable prep sinks must be sealed ant the wall junctures. All surfaces must be smooth easily cleanable and non absorbent.
- Multiuse food contact surfaces are cleanable
Observation: Several baking sheets stored on shelves have cracked rims or other imperfections such as rust. All multi use food contact surfaces must be free of free of breaks open seams cracks pits and imperfections.
- Toilet room
receptacle, enclosed, fixtures clean
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:The ventilation system, air ducts and vent covers and fan covers in kitchen, freezers and coolers are excessively soiled and are blowing debris on the walls and equipment in the kitchen. All surfaces must be clean as often as necessary to keep them clean.
- Food storage containers identified with common name of food
Observation: Working containers on prep line were not identified with common name of contents. All working containers must be labeled with proper contents if it is not pasta or is easily and unmistakably recognizable.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Posting inspection reports
Observation:The latest inspection report was not properly displayed at time of inspection.
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04/20/2015 | Regular |
- Handwashing signage
Observation: The following handwashing sinks do not have signs posted when employees are to wash their hands. All three sinks in the kitchen and the men's restroom. All handwashing sinks shall have signs posted at the handwashing sinks. Given signs and were posted during this inspection. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The upper portion of the microwave and the slicer CONTINUE to have some build up. BOTH OF THE ABOVE ARE REPEAT VIOLATIONS.Shall clean as often as necessary. Employees are cleaning both items during this inspection. CORRECTED ON SITE. Due to both of the above violations are REPEAT VIOLATION the food establishment shall prepare a improved cleaning schedule within 10 days.
- Storage and maintenance of wet and dry wiping cloths
Observation: Two plastic containers of sanitation buckets were stored on the floor. Wet wiping cloths used for food contact surfaces shall be kept off the floor.
- 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: The type of pickles this food establishment uses is must refrigerate after opening per box label.The food establishment has not been holding pickles per the manufacturer label and not on cold hold. The manager was educated and verbalized understanding, and plans on educating ALL staff after the pickles are opened MUST BE REFRIGERATED PER BOX LABEL. The pickles that were not on cold hold were discarded during this inspection.The facility can also purchase pickles if the manufacturer box label states refrigeration after opening is NOT REQUIRED.
- Equipment location, installation, repair, and adjustment
Observation: The filter machine is filled with OLD oil and not in use. This equipment is also in disrepair due to the OLD oil. The manager reported this unit is being repaired in the next few days. The "heat tank" has build up and needs to be cleaned. The manager reported this unit is usually cleaned monthly. Due to build up not in use. At present the facility is using the 3 compartment sink. Clean as often as necessary to keep clean. Suggest more frequently than monthly.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The ventilation system, air ducts filters in the following areas CONTINUE to have build up.1)the walk in raw chicken cooler and the area by the cleaned equipment. Shall clean as often as necessary to keep clean. REPEAT VIOLATION. Due to REPEAT VIOLATION provide a improved cleaning schedule within 10 days.
- Clean in place equipment is self-draining and inspection access points
Observation: The food establishment has a 3 compartment sink for warewashing but when drying the equipment some of the equipment is stacked and proper drying cannot be utilized. Shall have adequate shelving or other areas to properly air dry all equipment after being washed, rinsed, and sanitized.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: The lower portion of the two drawer hot holding unit was holding one gravy at 130 degrees. This gravy was discarded at time of inspection. All other hot holding units are holding at least 135 or above. CORRECTED ON SITE.
- 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: The small reach in cooler holding small cartons of milk does not have a temperature measuring device. All cooling units shall have temperature measuring devices. REPEAT VIOLATION. Due to REPEAT VIOLATION in the letter of correction verify a new temperature measuring device was placed in this cooler. Within 10 days.
- Plumbing system maintained in good repair
Observation: The men's restroom has a loose faucet. The faucet dispenses hot and cold water adequately shall repair the faucet to be better attached and not loose. --Observation: The utility sink does not have a hose and when the water is turned on water squirts all over the floor and out of the utility sink. The manager reported a new hose has been ordered. Install the new hose upon arrival.
- Posting of a valid license
Observation: The most current license fell off the floor and is in the office not visible to consumers. The license shall be posted in a conspicuous place for consumers to view. The manager plans on getting another hanging device to post in view for consumers to read.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Two coolers had thermometers reading 20 degrees. Manager removed both of these temperature measuring devices. The above coolers were at 40 degrees. The manager plans on placing new thermometers in both of the above coolers. Verify with the letter of correction working temperature devices were placed in the both cooling units. Within 10 days.
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02/19/2014 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Dust builup on the following fans: 1) Raw meat walk-in cooler, 2) above dry utensil rack. Must clean off dust buildup more frequently.
- Linens- cleaning and storage
1) Observed several lids have cracked surface. All utensils must be maintained in good condition to prevent contamination or bacteria buildup. Replace new lid as needed. 2) Must clean the top of the inside of microwave. REPEAT VIOLATION. 3) Visable buildup on can opener. Clean more frequently. 4) A box of single service items was store on the floor in dry storage. All single service & use items must be stored 6" off the floor.
- Food temperature measuring devices are provided and readily accessible
Didn't have thermometers in Pepsi reach-in cooler. Must provide thermometer to ensure adequate temperature is maintained.
- Test kit provided and used to measure sanitizing solution concentration
Didn't have QA test strips. Must provide QA test strips to ensure the concentration of sanitizer.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed several lids have cracked surface. All utensils must be maintained in good condition to prevent contamination or bacteria buildup. Replace new lid as needed. 2) Must clean the top of the inside of microwave. REPEAT VIOLATION. 3) Visable buildup on can opener. Clean more frequently. 4) A box of single service items was store on the floor in dry storage. All single service & use items must be stored 6" off the floor.
- Miscellaneous sources of contamination
Several food containers on hot hold equipment were not covered. Must have lid to prevent sources of contamination. Corrected at time of inspection
- Utensils and pressure measuring devices maintained
1) Observed several lids have cracked surface. All utensils must be maintained in good condition to prevent contamination or bacteria buildup. Replace new lid as needed. 2) Must clean the top of the inside of microwave. REPEAT VIOLATION. 3) Visable buildup on can opener. Clean more frequently. 4) A box of single service items was store on the floor in dry storage. All single service & use items must be stored 6" off the floor.
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11/04/2013 | Routine |
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