Any containers or utensils that are in continuous use such as the containers used at the chicken breading station must be washed,rinsed and sanitized at least every 4 hours.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No sanitizer in wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizing bucket reset up with proper concentration of sanitizer during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: half and half is 78 F. Liquid eggs on ice is 52 F.
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. Food discarded during inspection.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Barbecue, cooked eggs, sausage for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Food was in temperature during inspection. Went over with the PIC and employee about marking time for these items per their procedure.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The food contact surface of the plastic container used for raw chicken to be breaded is not durable, nonabsorbent, easily cleanable, resistant to pitting. This container is in poor repair and no longer cleanable.
Correction: Replace the container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the door handle of the chicken walk-in 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. Make sure employees wash hands after handling chicken and before they go to the walk-in to get more chicken.
- Physical Facilities in Good Repair
Observation: Floor is not maintained in good repair. Floor in the back near the ice machine and 3-compartment sink is missing grout and has several damaged tiles making floor no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bottle of bleach stored over clean dishes.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/28/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinks on food counters
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- 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. Raw sausage, bacon and ham stored over RTE food in the walk-in.
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. PIC to move raw food to bottom shelf.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: liquid eggs by grill are 52 F. They were not on ice.
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. Liquid eggs discarded during inspection.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sides and meats for which time rather than temperature is being used as a control were not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Food out of temperature during inspection was discarded. Time was marked on food that was in temperature.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the breading container is not durable, nonabsorbent, easily cleanable, resistant to pitting. Breading container is in very poor repair and no longer cleanable.
Correction: Repair or replace the breading container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being sanitized in the 3-compartment sink. No measurable sanitizer in the sink. Bag of sanitizer had run out.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. New bag of sanitizer hooked up and sink reset up during inspection.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. Hand sink beside the ice machine leaks underneath. Hot water food pedal for hand sink in biscuit area does not work.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor is not maintained in good repair. Floor has some broken tiles and is missing grout especially near the 3-compartment sink make floor no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of grill cleaner stored over food prep tables.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/06/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drinks, cigarettes and employee food in areas where they may contaminate food, clean equipment, utensils or other items needing protection. These items were on top of take out refrig.
Correction: Provide a designated area where employees may eat,drink and smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. All items removed from top of take out refrigerator during inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Food items on the left steam table (bites, green beans, gravy etc) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Food past holding time discarded during inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Fried chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Chicken labeled with time during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the take-out refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink in the back are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor is not maintained in good repair. Floor in the back near the ice machine is missing grout and is no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Personal Care Items - Storage (corrected on site)
Observation: Employee personal items stored in such a way that they could contaminate food. Personal items stored on top of take-out prep refrigerator where condiments for take-out are stored.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. Personal items moved during inspection.
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09/24/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: cheese sauce is 122 F (no time control for this item)
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. Cheese sauce discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: half and half in frozen container stacked too high - all those in the top 1/3 of container are above 41 F. Top ones are 63 F. Liquid eggs out by grill are 53 F (no time control used)
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. Half and half singles out of temperature were discarded. Remainder of container put in refrigerator. Liquid eggs had only been out a short time and were placed back in the refrigerator.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the mop sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant. Cover on light fixture is broken.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Floor in back near ice machine is not maintained in good repair. Some broken tiles and grout missing in floor in this area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of chemical is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottle labeled during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles stored on ledge above food counters. Chemicals stored over fryer filter additive.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottles moved. Filter fryer additive moved to shelves with food items.
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01/15/2014 | Routine | |
- 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.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment and Utensils, Air-Drying Required
Observation: Food storage containers 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station beside the ice machine is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen and the wall in the mop sink area 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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06/19/2013 | Routine | |
- 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 (open bacon packages stored over coffee and filters in walk-in cooler).
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, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the inside of the ice machine shoot.
Correction: Clean and sanitize these surfaces for food contact.
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12/17/2012 | Routine | |
Spray hose at 3-compartment sink has been fixed and is now hanging a safe distance above the flood level rim of the sink.
No violation noted during this evaluation. | 12/16/2011 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Utensils stored in standing water.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small under counter unit near the take out area and the small prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant. Cover on light is broken.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of chemical is not properly labeled. Chemical placed in bottle with another label.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Chemical discarded during inspection.
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11/10/2011 | Routine | |
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