Critical violations must be corrected in 10 days. Non-critical violations must be corrected in 30 days.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom of oven Blodgett brand.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the side panels of deep fat friers have grease built up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities in Good Repair
Observation: Handwashing station (sink) is not maintained in good repair. It is not firmly secured to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor underneath three vat sink 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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03/23/2016 | Routine | |
Good hand washing practices observed during the inspection. Temperature log of the WIC does not show any temperatures above 41 F, but the temperature of the pull pork prepped on Sept 14 and Sept 15 recorded at 44 with inspector digital thermometer as well as the general manager's digital thermometer. The information provided on the pull pork bag was that it had a shelf life of 21 days after being being pull from the freezer into the walk-in refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: One container of commercially prepared pull pork prepped on September 14 and two prepped on the 15 of September cold holding at improper temperature of 44 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.
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09/17/2015 | Routine | |
All non-critical violations must be corrected within 30 days.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice machine was observed in a state of disrepair and damaged. Water leaking on the floor from the bottom of unit, producing standing water in the area around.
Correction: Repair the ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted deposits or other soil on the following food contact surfaces: smoothies pitchers.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at restrooms used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system above friers and burger oven are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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03/09/2015 | Routine | |
Notes:
Containers with sliced tomatoes have been pulled from refrigeration unit and stored under sandwich line (extra). Containers being marked with 4 hours sell or discard time. By the time containers will get to the serving line the 4 hours time will be expired and tomatoes must be discarded. Keep extra containers inside refrigerator and pull when needed.
All non-critical violations must be corrected within 30 days.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in two front low reach-in coolers and frozen wells.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen hand washing station is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: smoothie station.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: The hand sink basin near drive thru window is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door has a gap between door and floor.
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 Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at restrooms used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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09/05/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
Sanitizing solution tested at 100 ppm.
Excellent hand washing observed among employees.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink next to 3 VAT sink 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the storage room and behind the ice machine 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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02/19/2014 | Routine | |
Notes:
Do not overload low reach-in freezer, excessive food amount will block air fans.
Non-critical violations must be corrected within 30 days.
- Equipment - Good Repair and Proper Adjustment
Observation: The door handle to the walk-in cooler was observed in a state of disrepair and damaged.
Correction: Repair door handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: A few tiles are missing on the wall close to the floor near friers.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/13/2013 | Routine | |
Sanitizing solution tested correctly at 100 ppm.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes 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.
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02/12/2013 | Routine | |
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