Facility in good shape.
Good handwashing and prevention of barehand contact observed.
Discussed soft serve machine. When the mix is low, the unit in the top stops working and this caused the mix to be to warm. When the warning light starts blinking, add more mix. Also the manager stated they could place a pan of ice in the unit to also assure that it is cold enough in the top of the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Soft serve cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/19/2015 | Risk Factor | |
Good cleaning schedule in place, the facility looks good.
Good handwashing and prevention of barehand contact observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures in the large prep unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Until the unit is fixed, only keep small portions in the unit and rotate every two hours with food from the walk-in refrigertor.
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06/26/2015 | Routine | |
Excellent food safety procedures in place. Managers are following guidelines very well. Great food safety training for employees as well as managers.
Discussed upcoming remodel that will address equipment and maintenance needs.
No violation noted during this evaluation. | 12/13/2014 | Risk Factor | |
Facility has a good cleaning schedule which is followed strictly.
Good handwashing and barehand contact prevention observed.
All units other than the top of the prep unit are working properly. Good job assuring the soft serve machine is keeping the mix below 41°F.
Discussed employee health and guidance documents provided.
- Critical: Employee Health* (corrected on site)
Observation: Employees are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes cold holding at improper temperatures top of prep station.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Cutting boards are heavily scored and no longer easliy cleanable. Door gaskets on walk-in refrigerator door are torn.
Correction: Replace the cutting boards. Replace the gaskets on the walk-in refrigerator door.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit top is not holding food at proper temperature.
Correction: Repair the prep unit to hold food properly. Until then use time as a control for items on top
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06/17/2014 | Routine | |
No violations observed.
No violation noted during this evaluation. | 12/05/2013 | Risk Factor | |
I want you to regularly monitor the temperature of the shake mix in the Taylor soft serve unit. The temperature of the mix varied between 41 and 43 degrees. Cold holding for the mix needs to be 41 or below. Have unit repaired if temperature gets any higher.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Make table refrigerator holding at improper temperatures. The sliced sandwich meats were being time controlled and were labeled. This is ok. The sour cream and sliced tomatoes were not being time controlled.
Correction: You can continue serving the sour cream and sliced tomatoes until 2 pm. This will be 4 hours, which is the limit on time control. Remember that any foods left after 4 hours when using time instead of temperature must be discarded. Sandwich meats were moved to another unit. Manager told me that the make table unit has been having some problems, and a work order had been made to repair the unit.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge has not been routinely using a metal stem food probe thermometer for monitoring cold holding for potentially hazardous foods, as evidenced by the time it took for her to find one.
Correction: Metal stem food thermometers for monitoring both hot and cold holding must be readily available to your employees to routinely check holding temperatures of potentially hazardous foods. Train your employees to use the probes (cold holding 41 degrees or below, hot holding 135 or above.
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06/10/2013 | Routine | |
All hazards from inspection of 12/10/2012 corrected satisfactorily.
No violation noted during this evaluation. | 01/08/2013 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in freezer door frame inside, is in disrepair and has sharp, jagged edges where an attempt to repair it has failed, probably due to push carts, etc. hitting the very thin flimsy aluminum that was used for the repair.
Correction: Repair the walk-in freezer door frame 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 the , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside surfaces and bottoms of Hatco hot unit, Upright fry freezer, Large floor model Hobart oven and the lower stacked Hobart oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Three light fixtures do not have shields: One over the prep.refr. counter, one near the tray holding table and one at the soft drink reservoir bank.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Ceiling in kitchen has a large ceiling tile missing near the main ice machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/10/2012 | Routine | |
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