- Using a handwashing sink- operation and maintenance
Observation: Hand sink in kitchen is blocked by garbage receptacle. Staff moved to alternate area during inspection.
- 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: Chopped lettuce at prep table temped at 47 degrees. Staff voluntarily discarded at time of inspection.
- 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: Chicken strips in hot hold temped at 130 degrees. Staff voluntarily discarded during inspection.
- 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 hot dogs and tavern meat is not date marked for keeping over 24 hours. Staff dated items during inspection.
- 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: Facility is unable to provide Employee Health Policy at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Cake supply counter and storage is visibly soiled.
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02/22/2016 | Regular |
- Foods are cooled using appropriate methods
Observation: Gravy being cooled in large plastic containers that are closed.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine not clean to sight or touch. PIC cleaned out ice machine during inspection. Corrected.
- In-use utensils, between-use storage
Observation: Ice scoop stored in ice.
- 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: Chicken strips on hot hold temped at 125*. Chicken strips were voluntarily discarded during inspection. Corrected.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Gravy in walk in cooler temped at 57*. Manager unable to determine when gravy was put in cold hold to be cooled. Gravy was voluntarily discarded during inspection. Corrected.
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08/18/2015 | Physical Recheck |
- Demonstration of Knowledge
Observation: Person in charge unable to answer questions posed by inspector and as required by Code.
- Foods are cooled using appropriate methods
Observation: Gravy being cooled in large plastic containers that are closed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Various non-food contact surfaces with build up on them.
- 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: Chicken strips on hot hold temped at 115*.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Gravy cooked at 7:00 this morning temped at 68* at 2:15pm. Gravy was voluntarily discarded during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine not clean to sight or touch. Ice scoop at front counter not clean to sight or touch.
- When to wash
Observation: Employees not wash hands before food prep and after handling raw hamburger.
- In-use utensils, between-use storage
Observation: Scoops stored in food.
- Bare hand contact with ready to eat foods
Observation: Employee handle hamburger and hot dog buns with bare hands. Buns were voluntarily discarded during inspection.
- 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 system above grill with build up.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink in kitchen area not providing water.
- Established procedures for responding to vomiting and diarrheal events
Observation: PIC unable to provide procedures for clean up of vomiting and diarrhea events.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food.
- Plumbing system maintained in good repair
Observation: Leak at hand sink next to walk in cooler.
- Posting inspection reports
Observation: Most recent inspection not posted where the public can view it.
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07/27/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Walls, equipment, etc. in walk in cooler with visible food debris. Visible grease accumulation near grease trap.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:Chest freezer near fry line must be replaced ASAP
- 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:Keep thermometers easily visible in cooling units
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Visible debris under and around equipment. Mold buildup on cooler and freezer gaskets. Improve general housekeeping in rear area.
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01/21/2015 | Regular |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Hand sink in kitchen area not easily accessible
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:Thermometer in hot dog line cooler not accurate
- Test kit provided and used to measure sanitizing solution concentration
Observation:Sanitizer test strips not being used by employees
- Posting of a valid license
Observation:License and inspection report not posted
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Open hot dog package not datemarked
- Poisonous or toxic materials used and applied
Observation:Three compartment sink sanitizer solution over 200ppm
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04/29/2014 | Routine |
- Cutting surfaces maintained
Regularly clean ice milk tubing in walk in freezer. Resurface or replace cutting boards.
- Bare hand contact with ready to eat foods
Absolutely no bare hand contact with ready to eat foods. Use gloves, deli tissues, tongs, etc. Proper training and monitoring of employees is essential for food safety. Corrected at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Provide and use probe thermometers for checking cook temperatures.
- equipment food contact surfaces and utensils clean to sight and touch.
- Food storage - preventing contamination from the premises
- Using a handwashing sink- operation and maintenance
Keep the handwash sinks easily accessible at all times.
- When to wash
Glove change does not replace hand washing. Train all employees on proper handwash and glove use procedures. Corrected at time of inspection
- Hand and arm jewelry prohibition
Loose bracelets, dangling jewelery must be removed when preparing and serving food.
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03/18/2013 | Routine |
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