All temperatures were taken internally unless otherwise noted.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the kitchen handsink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the 3 compartment sink area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind the deep fat fryer covered with grease.
Correction: Clean
|
03/01/2016 | Routine | |
Foods were not being prepared at the time of this inspection and employees were not available for this evaluation. No violations found.
No violation noted during this evaluation. | 11/06/2015 | Risk Factor | |
All temperatures were taken internally unless otherwise noted.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation and before donning a new pair of gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including before they put on a new pair of gloves.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints on beards.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Fish 56*F-57*F in the make 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. Plastic bag with ice may also be used.
- Cooling, Heating, and Holding Capacities
Observation: Make table refrigeration unit was not operating. it is noted that the ambient air temperature was 68*F.
Correction: Repair or replace the unit. Improper food storage temperatures are a major contributing factor to foodborne illness
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
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.
|
06/06/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
No violation noted during this evaluation. | 01/22/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands before donning a new pair of gloves.
Correction: Instruct food employees to clean their hands before donning gloves. Employees should also wash hands in between tasks.
- Critical: Reheating for Hot Holding*
Observation: Chilli classified as ready-to-eat (RTE) in a commercially processed, hermetically sealed package, stored in the warmer @ 64*F, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. Be advised that warmers are not designed to reheat foods.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw fish. Fish was sitting on the preparation sink at room temnperature
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used to line clean dish cartlocated at the 3 compartment sink.
Correction: Discontinue the use of absorbent/ non corrosion resistant materials. These materials are subject to spillage and splash and are can be soiled very easily.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device ( digital tip sensitive thermometer) 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The preparation sink used to thaw meats is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: 1. Outside of tea dispenser has accumulations of dust and grease.
2. Top of ice maker dusty where ice buckets are stored.
Correction: Clean.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
1. Multiple holes in walls in 3 VAT sink area. Syrup soda storage area, and beside reach-in cooler.
Correction: Maintain physical facilities in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in 3 VAT sink are noted in need of cleaning. They were observed with food splatter.
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals stored on the chemical storage shelf are 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.
|
06/27/2014 | Routine | |
All temperatures are internal unless otherwise noted.
No violation noted during this evaluation. | 04/02/2013 | Routine | |
All temperatures are internal unless otherwise noted.
No violation noted during this evaluation. | 01/04/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
10/01/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed 4 spatulas with the handles melted and cracked.
Correction: Replace the spatulas to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces are in need of cleaning:
>>Fan guard of fan located next to flat top grill
>>Shelving underneath drink machines
Correction: Clean
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity
Observation: There is a light out underneath the vent hood.
Correction: Replace light bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floor beneath the soda syrup dispensing boxes is heavily encrusted with debris, and there is pooling water at the location.
>>The air returns throughout the kitchen are dusty/dirty
Correction: Clean
|
06/08/2012 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: employee observed chewing gum
Correction: advised employee that gum chewing in a food service area was not approved
- Hair Restraints - Effectiveness (corrected on site)
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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: BBQ in hot hold cabinetry IT 76-93
Correction: whenever reheating product it is to be heated ( initial heat ) to > 13 5 prior to placing in hot hold unit . IF the product has been heated and then cooled it must be reheated to > 165 prior to placing in hot hold unit
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: facility does not have digital thermometer
Correction: at least one digital thermometer is required in and available in the facility
- Single-Service and Single-Use Articles, Use Limitation
Observation: observed foil pans that had been previously used
observed folded up previously used foil
Correction: foil pans and wrap are not to be reused . If someone is saving for recycle must be removed from area of storage items for facility and placed seperately until removed from building ( such as in the lockers )
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: containers of misc. equipment cart by 3 compartment sink had debris in them
Correction: clean and sanitze containers and contents
- Non-Food Contact Surfaces
Observation: >> cart top right of 3 compartment sink is dirty
>>top surface / ledge of drink fountain snack bar is dusty ( also check top of bakery display case in snack bar where bagged chips located for dust )
>> interior fryer cabinetry ledge is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: cup lids at drink fountain are unprotected on counter
box of cups on floor of snack bar
Correction: >> cup lids , like the cups observed , are to be in their plastic sleeves on counter or in a washable caddy / organizer unit
>> boxed cups ( or lids ) are to be stored > 6 inches off floor
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: handsink at the cookline had soda fountain nozzles soaking in container in the basin
Correction: handsinks are not be used as additional counter tops or work areas --- are to be used only for washing of hands
- Handwashing Cleanser - Availability
Observation: soap not present at the handsink by the 3 compartment sink and in the snack bar
Correction: restock soap at the handsinks
- Hand Drying Provision (repeated violation)
Observation: paper toweling out at the handsink by the 3 compartment sink and in the snack bar
Correction: restock paper toweling at the handsinks
- Lighting, Intensity (repeated violation)
Observation: walk in freezer lights are not operational
Correction: restore lights to operating
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: air return by the ice machine is dusty
Correction: clean
|
12/02/2011 | Routine | |
all food temperatures observed are internal.
In discussion with person in charge (PIC) regarding pizzas hot holding in display case, the PIC stated pizzas are only held for 30 minutes and if they are not sold, they are discarded. The timer was not set and there was no means in tracking the time the product is held on display. PIC was advised that when using time as a public health control, a working amount of food may held within the temperature danger zone provided the time the product was removed from refrigeration or cooking equipment is TRACKED/MEASURED. Any product remaining within 4 hours shall be discarded. There shall be a written policy that employees can refer to regarding using time as a control. Advised that pizza hot holding cabinet holding at 125.6 and that at this temperature, the food product will not hold at least 135*, especially since there will be heat loss due to opening the cabinet to remove or replace pizza.
Report to be faxed to operator due to time constraints.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to remove gloves and wash his hands after breading raw fish and before handling ready to eat food and food contact surfaces (i.e. deli paper). Employee breaded fish with gloves on and then put new gloves over the contaminated gloves.
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.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surfaces of at least two lexan containers (one with food in it) are in poor repair.
Correction: Discard the containers that are in poor repair since they are no longer easily cleanable.
- Temperature Measuring Devices
Observation: Thermometer not provided:
1) inside the pizza display case
2) top rail of make table (bottom interior not used and no thermometer inside)--CORRECTED
Correction: Provide a thermometer inside these units at the front by the door.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: 1) Dumpster lid missing
2) Dumpster drain plug in poor repair
Correction: Maintain dumpster in good repair. Replace lid and plug or replace entire unit.
- Hand Drying Provision
Observation: Paper towels not provided at the cookie prep area hand sink.
Correction: Ensure all hand sinks are stocked with a supply of paper towels.
- Lighting, Intensity
Observation: Light bulb burned out in walk-in freezer.
Correction: Replace the light bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vent dusty above soda syrup racks.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray cans of odor neutralizer on storage rack with food.
Correction: Corrected. Store chemicals physically separate from food, utensils, equipment, linen, and single service.
- Personal Care Items - Storage (corrected on site)
Observation: Baby lotion stored next to toaster on storage rack.
Correction: Corrected by relocation. Store personal care items physically separate from food, utensils, equipment, linen, and single service.
|
07/29/2011 | Routine | |
All food temperatures are internal unless otherwise noted.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Facility does not have digital thermometer
Correction: Provide tip sensitive digital thermometer for measuring internal food temperatures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in corner under soda boxes stained
Correction: Repair or Replace
|
02/22/2011 | Routine | |
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