- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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12/04/2015 | Routine | |
Mold/mildew starting to form on interior ice maker. Remove before develops to point of contamination.
Facility open to inspection but not in operation (serving or preparing food).
Installed new preparation refrigerator. Working well
- Utensils - In-Use - Between-Use Storage
Observation: In-use knives improperly stored between use. 2 knives stored between refrigerator and preparation table.
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.
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09/29/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (sandwich components0 with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chopped tomatoes (55°F) on prep. table cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/14/2015 | Routine | |
No food preparation or service during inspection.
No violation noted during this evaluation. | 02/24/2015 | Routine | |
| No violation noted during this evaluation. | 11/21/2014 | Routine | |
No food prep. or service during inspection
QUATS sanitizer in 3-compartment sink = 200 ppm - ok
Chlorine sanitizer in dishwasher = 50 ppm -ok
No violation noted during this evaluation. | 08/21/2014 | Routine | |
No violations noted.
Inspection made, on site, at Waid Park during the Pigg River Ramble
No violation noted during this evaluation. | 05/17/2014 | Routine | |
Replace light bulb that out over preparation table.
Chlorine sanitizer in dishwasher/washer = 100 ppm -ok
QUATS sanitizer in 3-compartment sink = 400 ppm - ok per manufacturer recommendations.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the shelves in walk-in freezer noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/20/2014 | Routine | |
Interior door of ice maker cracking - need replace to avoid insulation from getting in ice.
QUATS sanitizer at 3-compartment sink = 200 ppm - ok
Chlorine sanitizer in dishwasher/warewasher = 100 ppm - ok
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the back of the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the stove/grill combination noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/26/2013 | Routine | |
Note: Suggested obtaining a beverage dispenser with an on/off spigot to hold water to make it easier for washing hands.
Sanitizer 200 ppm - Okay
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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09/07/2013 | Routine | |
Dishwasher/warewasher chlorine sanitizer = 200 PPM.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Condiments in squeeze bottle and bulk sugar and flour.
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.
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08/15/2013 | Routine | |
Sanitizers - QUATS = 200 PPM at 3-compartment sink and Chlorine in dishwaher = 150 PPM - both ok
- Food Storage - Clean and Dry Location
Observation: Large volume of ice stored in trash bags.
Correction: Do not store ice or other foods in trash bags, since they potentially can contaminate ice or other foods. Use food-grade containers.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the condiment shelves, plastic lid container and shelf below prep. tables has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Several electric lines running on floor under kitchen preparation tables, causing cleaning difficulty.
Correction: Pull electric lines off floor to allow for ease of cleaning.
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05/17/2013 | Routine | |
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