Pest control company is scheduled to come tomorrow for their monthly visit.
- Physical Facilities in Good Repair
Observation: Broken tiles are causing water to stay on the floor by the drainage of the ice machine in the service line.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/29/2015 | Routine | |
Notes:
The maintenance call was placed to get WIC checked, meanwhile the data logger was placed to monitor WIC for 24 hours.
Non-critical violation must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All TCS foods cold holding at improper temperatures in the WIC.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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08/10/2015 | Routine | |
Comments:
Data logger placed in Frozen custard unit to monitor product temperature that is slightly elevated.
- Do not overload containers on ice. Food on the bottom stays cold versus top being warm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Frozen custard and Jamoca mix cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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04/14/2015 | Routine | |
Notes:
- Maintenance call was placed to get Custard unit repair/adjust/replace. Do not sell ice cream dessert until unit is fixed.
- Disconnect hose from the mop sink faucet if not using.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ice cream mix cold holding at improper temperatures in the frozen custard/jamoca machine.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/08/2014 | Routine | |
Notes:
Discussed reheating procedure for cheese sauce. Suggested to heat up cheese sauce in the steamer fast and then store in the roast beef hot hold cabinet.
There are no violations noted during inspection.
No violation noted during this evaluation. | 09/05/2014 | Routine | |
Notes:
Ensure that container with sliced cheese and other PHFs in the right sandwich unit completely submerged in ice, otherwise product will be out of temperature. Excessive amount of ice was removed and containers placed in the way that all sides are covered with ice.
Emphasized proper hand washing between changing gloves.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Grilled onions and peppers were placed in the walk-in cooler in covered container without being cooled.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced cheeses in the left sandwich unit and sliced cheese in the right sandwich unit cold holding at improper temperatures. Also chocolate ice cream mix cold holding at 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink is not sealed to wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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06/19/2014 | Routine | |
Non-critical violation must be corrected within 30 days.
Clean and very organized facility.
- Physical Facilities in Good Repair
Observation: Leak from the ceilings near prep table and storage shelving observed during inspection.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/18/2014 | Routine | |
Critical violation have been corrected during inspection.
Discussed reheating time for cheez whiz for hot holding.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Cheez whiz classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
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12/16/2013 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
Maintenance call was placed to get walk-in freezer and plumbing connections repaired.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer is not supporting freezing temperature of 20 F or less. Found at 35 F internal temperature.
Correction: Repair/adjust freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the mop sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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09/16/2013 | Routine | |
There are no violations noted during inspection.
Excellent sanitation and food handling observed.
No violation noted during this evaluation. | 06/14/2013 | Routine | |
Sandwich prep unit must be filled up with ice to the point where ice is touching and surrounding metal containers with food. Change/add ice frequently.
Sanitizing solution in the buckets tested correctly at 200 ppm.
Clean and very organized facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, shredded cheese and sliced cheese cold holding at improper temperatures (iced unit next to the roast beef slicer).
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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03/14/2013 | Routine | |
All violations have been corrected since the last inspection.
No violation noted during this evaluation. | 12/18/2012 | Follow-up | |
All PHFs being removed from the top portion of left make-up table until unit is fixed.
Suggested to delude sanitizing solution to 200 ppm by adding water to it and check concentration with test kit until dispenser will get adjusted.
The follow-up inspection will occur on/about December 14, 2012.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, grilled onions and sliced cheese cold holding at improper temperatures in the top portion of left make-up table.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Top portion of left make-up table was observed in a state of disrepair and not supporting cold holding temperature of 41 F or less.
Correction: Repair the make-up table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Dispenser is not adjusted to the proper concentration.
Correction: Utilize only 200 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/10/2012 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Turkey breast, whole - 41, BBQ Beef - 42
No violations noted at time of inspection.
No violation noted during this evaluation. | 02/03/2012 | Routine | |
No violations noted at time of inspection today.
Facility has accurate calibrated food testing thermometer, chlorine sanitizer testing kit and 3-vat sink set-up for effective warewashing and sanitizing.
Quaternary sanitizer solution concentration in use in the 3-vat sink tested within the manufactures acceptable range.
tis restaurant has an effective and well managed Food Safety program in place. The facility is clean, organized and well maintained.
No violation noted during this evaluation. | 02/04/2011 | Routine | |
Additional Food Temperature: Chicken, whole, raw - 38 F.
Quaternary sanitizer in use tested at 200 ppm in the wiping cloth pails. Food testing thermometers on hand and in use.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Wrong test kit (chlorine) was in the facility at the time of inspection.
Correction: Obtain a Quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean ice transfer buckets (3) were not observed stored in a position to allow air-drying.
Correction: Store ice transfer buckets in a self-draining position that allows air-drying.
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11/08/2010 | Routine | |
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