Received a complaint that chicken was left out all day floating in dirty water, glasses are dirty and stored on the floor, refrigerator is filthy. Also stated employee used hands to clean a broken glass out of the ice machine and that employees don't wash their hands after breaks and smoking. Complainant said there is a complete disregard for health and safety.
I conducted a routine inspection and did not see chicken sitting out or improperly thawing during my inspection. Cleaned glasses are stored in the dishwasher racks on rolling dollies that are at least 6" above the floor. I talked to employees about what they are supposed to do after taking smoke breaks and they said wash their hands. I did not observe employees take smoke breaks during my inspection. Refrigerators are clean- there is no accumulation of food debris. Kitchen is maintained clean.
See routine inspection dated 6/24/2015 for other findings.
No violation noted during this evaluation. | 06/24/2015 | Complaint | |
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several foods in top of the prep cooler and some of the homemade sauces that have not been lab tested for shelf stability were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of the ice machine has some pink mold.
Correction: Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Correct by 7/1/2015.
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06/24/2015 | Routine | |
The facility plans to send their homemade sauces to a lab to test for shelf stability.They will send me the results of the lab testing once it is completed.
Corrected since last inspection: Foods in the pizza prep cooler were at proper temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Homemade wing sauces and several foods in top of the pizza prep cooler were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair (repeated violation)
Observation: There are missing floor tiles in the grill area and there is a hole in the wall above sauce stickers.
Correction: Replace the missing floor tiles and repair the wall so they are smooth and easily cleanable. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct by 3/10/2015.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles above the exhaust hoods are not in place.
Correction: Replace the missing ceiling tiles. Correct by 3/10/2015.
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02/25/2015 | Follow-up | |
If you have documentation on your homemade wing sauces being tested and stating they do not require temperature control to prevent bacterial growth, please send it to me by 2/13/2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Homemade wing sauces and several foods in top of the pizza prep cooler were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the food prep/ cooking area was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Correct by 2/15/2015.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the food prep/ cooking area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large container of plastic wrap that is preventing its use.
- Physical Facilities in Good Repair
Observation: There are missing floor tiles in the grill area and there is a hole in the wall above sauce stickers.
Correction: Replace the missing floor tiles and repair the wall so they are smooth and easily cleanable. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct by 3/10/2015.
- Physical Facilities in Good Repair
Observation: Ceiling tiles above the exhaust hoods are not in place.
Correction: Replace the missing ceiling tiles. Correct by 3/10/2015.
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02/10/2015 | Routine | |
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