Note: Management stated due to the weather, waiting to pour concrete pad for dumpster outside. Also, noted missing a thermometer in the upright freezers in the room near the mop sink.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Freezer jam prepared in a private home is distributed or offered for sale to the public.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs were stored over ready-to-eat (RTE) ham and turkey 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the bulk can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of bulk can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The handwash sink faucet is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
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01/26/2016 | Routine | |
Note: Management stated will be installing a walk-in cooler/freezer in the near future to replace the upright freezers. Just make sure the walk-in unit is placed on a smooth and non-absorbent pad, has overhead protection, the condensate line drains to an open site drain, the lighting is shielded inside the unit and is at least 10 foot candles of light.
No violation noted during this evaluation. | 10/06/2015 | Follow-up | |
Note: Missing a thermometer in the up right freezer in the kitchen.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) bread 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled containers of sugar and flour in the dry storage closet.
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.
- 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.
- Food Storage - Clean and Dry Location
Observation: Observed pans of buiscuits stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination or put a suitable covering on the food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the following food hot holding at improper temperature: Sausage Gravy 127°F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) barbecue and chili in the refrigeration unit is not properly dated for disposition.
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.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There are floor mounted freezers and a refrigerator/freezer that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin for the three compartment sink.
Correction: Provide Chlorine at proper concentration of at least 50 ppm to no more than 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash sink in the kitchen is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: There is pooling of water in the bottom of the Beverage Air Sandwich Unit and the faucet at the hand wash sink in the kitchen that is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents since the side door off of the kitchen is propped open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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09/22/2015 | Routine | |
Need to complete the following before the first routine inspection:
Need to install spring loaded hinges or self closures for all bathroom doors
Need to install a back flow preventer on mop sink faucet or keep hose unhooked when not in use
If decide to use buffet unit, run line to trapped drain
Elevate the refrigerators and upright freezers on legs or casters
Add more light where refrigerators and freezers are in kitchen
Replace floor tile in kitchen near 3 compartment sink
Need to put up a table at waitress station/buffet unit to prevent customers access
If decide to use the downstairs room for freezers/ice machine, need to install drop ceiling
Need to put a screen on the condensate line off of the ice machine downstairs when decide to use
Need to install a riser for the grease trap for ease of pump out service
Need to clean out where old septic lines are
The dumpster needs to be on a concrete pad or asphalt and make sure it has a drain plug
Grease box also needs to be on a concrete or asphalt pad
Make sure to wash, rinse, and sanitize all equipment, utensils, dishware, etc. before opening
No violation noted during this evaluation. | 08/14/2015 | Pre-Opening | |
Need to complete the following before the first routine inspection:
Need trash cans with secure lids - bungee cords to prevent animals from opening
Need hand wash signs for all hand wash sinks
Need no smoking sign
Need to install spring loaded hinges or self closures for all bathroom doors
Need to install a back flow preventer on mop sink faucet or keep hose unhooked when not in use
If decide to use buffet unit, run line to trapped drain
Fill in holes in walls at waitress station
Elevate the refrigerators and upright freezers on legs or casters
Add more light where refrigerators and freezers are in kitchen
Replace floor tile in kitchen near 3 compartment sink
Need to install open site drain at 3 compartment sink with p trap
Need to close off ceiling tile at vent hood after inspection with fire marshal
Fix floor tile at wall junction at dry storage/sink area
Need a light cover for the light on in the dry storage room
Need to put up a table at waitress station/buffet unit to prevent customers access
If decide to use the downstairs room for freezers/ice machine, need to install drop ceiling
Need to put a screen on the condensate line off of the ice machine downstairs when decide to use
Need to install a riser for the grease trap for ease of pump out service
Need to clean out where old septic lines are
Need to have only the line from the 3 compartment sink draining to the grease trap and not any other lines
Need copies of the water samples taken from the well from Office of Drinking Water showing/stating water is approved for use
Need thin tip probe thermometer to check food temperatures
Need sanitizer test strips
The dumpster needs to be on a concrete pad or asphalt and make sure it has a drain plug
Grease box also needs to be on a concrete or asphalt pad
Need copy of layout of facility
No violation noted during this evaluation. | 08/07/2015 | Pre-Opening | |
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