A clean, efficiently operated commercial kitchen. Staff are professional, personable, knowledgeable, and responsive. Facilities are well-managed and controlled, with gleaming and polished steel surfaces, equipment and structures routinely being cleaned, and background soil is kept to a bare minimum.
Work to button up the outbuilding to prevent entry of vermin. Don't forget to check an internal temp of a food in each of the holding units during the day, to ensure proper hot and cold holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Under cabinet cooler cold holding at improper temperatures. Cole slaw and prepped produce were 44F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier
Observation: Perimeter walls of the dry-goods storage building are not protecting the establishment from mouse entry. The door base is damaged, separating, and allows a large gap for rodent entry. The block walls are not sealed to the ceiling
Correction: there is a 2" open space that connects into rodent access areas. Mouse droppings are present. An exterminator service is in the process of controlling existing rodents in the outbuilding, but building needs to be sealed up to prevent re-entry.;Seal up outbuilding to block all entry points for rodents. Repair or replace door and ensure it seals well to the door sill and frame. Seal upper wall to ceiling, block possible entry from other parts of the structure.
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03/09/2016 | Routine | |
Overall, facility is professionally-operated, clean, well stocked, and organized. Temperature control is good throughout. Staff are knowledgeable, responsive, and work efficiently together.
Reminder to mgr: be sure to get a copy of your food safety training certification and keep it posted on the wall. Watch that towels live in sani-buckets, and that staff seeking to dry their hands in the back kitchen use disposable towels, not linen cloths. Make sure that staff do not use the dry storage shed as a place to smoke cigarettes.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw shell eggs were stored on top shelf of reach in cooler, above lower-risk raw pork tenderloin, which was in turn stored over the bacon and cartons of pasteurized eggs.
Correction: Separate types of raw animal foods from each other such as pork, poultry, eggs, and pasteurized eggs during storage, preparation, holding, and display by storing the high risk items on the lowest shelf, and lower risk foods above. Foods were rearranged during inspection, to be stored in accordance with their risk.
- Light Bulbs Protective Shielding
Observation: Light bulbs over cook line are not shielded, coated, or otherwise shatter-resistant. The sleeves are missing. One of the light fixtures over this area is dead, having caught fire at some point, and needs to be replaced to correct the weak lighting in the room.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Replace the damaged fixture with a new, functional unit with shielded bulbs.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Three cans of insecticides (2 cans of "HotShot, one of industrial spray) for flies were present in the back kitchen, on a shelf over the water heater. ;Remove unnecessary poisonous or toxic materials.Only a licensed pesticide applicator can apply insecticdes in a food establishment. Licensed applicators are trained in the products that are safe to use around food, and the required separation distances from food and food contact surfaces. If there is a fly problem, have the exterminator address the problem with food-safe options such as wall-mounted fly traps. Ensure doors remain closed and latched to prevent fly entry. Sprays were disposed at inspection.
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12/16/2015 | Routine | |
This was the first inspection for this manager. Management was knowledgeable and responsive. Facilities are tight quarters, but are maintained and efficient. A new walk-in cooler has been added outside, greatly improving the situation for refrigerated storage. Facility has good temperature control throughout. The 3CS has been repaired since the last inspection.
Cooling needs to be reviewed by all staff. Containers that are being cooled should not be completely covered---allow them to remain open to properly vent and cool. Pour foods into shallow pans, not to exceed 2" depth. Avoid the use of insulating containers such as lexan / plastic. Monitor the cooling rate, and establish a habit of writing on the container when it first got below 135F, as this is the start of the cooling time.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. The scoop for the flour was completely buried in the food product.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Warewashing - Manual Warewashing Equipment, Chemical Sanitizatin Using Detergent-Sanitizers (corrected on site)
Observation: The operator is using a detergent/sanitizer product as a sanitizer without a separate rinse between wash and sanitize. Sani-buckets have bleach + soap which is being wiped on food prep surfaces.
Correction: Use of soap requires a rinse step. Do not combine bleach and soap in sani-buckets. If surfaces are soiled to the point of needing soap cleaning, proceed with a full wash/rinse/sanitize to properly clean. Buckets were emptied, rinsed, and refilled with appropriate sanitizer.
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09/30/2015 | Routine | |
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the @3 compartment @ sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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04/27/2015 | Routine | |
High activity, small kitchen that is organized and clean. Management is knowledgeable and responsive. Wiping cloths are used, placed in chlorine sanitizer at the 3CS and reused, but sani-buckets are not in use. Past attempts to require sani-buckets have caused slip/trip/fall hazards due to the cramped quarters of the food prep areas. Current policy: cloths are not kept out and in use for more than 30 minutes.
- Equipment and Utensils, Air-Drying Required
Observation: Steel pans and plastic lids were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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04/02/2014 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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04/03/2013 | Follow-up | |
Notes: Facility appeared to be clean and organized and while staff were pleasant, courteous and helpful, they did not have the knowledge of proper cold holding, hot holding, or cook temperatures, proper cooling procedures, etc. Several of the noted violations above are repeats and critical. A follow up inspection will be conducted to verify that all observed issues have been corrected.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling money at the drive through window. Also observed employees changing gloves without washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Wash hands before putting gloves on or changing to a new pair.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed a large container of what appeared to be cooked pork that was partially used with no name or date in the reach in cooler as well as a can of something that was covered with platic wrap but that had no manufacturers label.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Discard or return any canned food items that do not have a manufacturers label on it.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Ice scoop was observed stored in the ice with the handle down in the ice. Also observed flour/sugar scoop handle stored in the bin with the handle touching the food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food/ice with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (repeated violation)
Observation: Pinto beans noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
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: Soft serve ice cream mix in the soft serve machine cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Observed inconsistent labeling. Some items had the name, prep date, and discard date. Others had just a date(no name and no way to to know if it was a prep date or use by date).
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food. Observed walnut and pineapple topping stored in single use containers that had manufacturers labels indicating a different type of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
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03/07/2013 | Routine | |
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