The operator provided a digital probe thermometer and quat test strips at this time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the fry freezer, meat/burger freezer and line undercounter freezer.
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 - 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: fryer fileters and between the deep fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/23/2015 | Routine | |
Door to the walk-in cooler door was being replaced during todays inspection. Had manager move all product from the walk-in until the door is repaired and cooler is reading less than 41 degrees F.
Ice bucket should be stored inverted.
Was unable to find thermometers in several freezers. Store thermometer by the door of the freezer.
Replace tiling around walk-in freezer door and around walk-in cooler door, once door has been repaired.
Clean the interior of the oven.
No violation noted during this evaluation. | 04/08/2015 | Routine | |
The temperatures of food in the walk-in cooler range from 42-44 F. Unsure if this is because the door does not close properly, causing air to escape. Data logger placed in the walk-in cooler for the next day to monitor air temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Liquid egg cold holding at improper temperatures. Recommended not storing ice on the with ice. If liquid eggs are going to be kept on ice, they must maintain 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Door to the walk-in cooler is hard to close and does not have a tight seal.
Correction: Repair the walk-in cooler door 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 walk-in cooler door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Water leaking at the mop sink and from faucet by the ice machine. Water was also noted dripping from the bottom of the ice machine.
Correction: Repair and maintain all plumbing components and fixtures.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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11/20/2014 | Routine | |
Facility is clean and equipment is in proper working order.
No violation noted during this evaluation. | 07/15/2014 | Routine | |
Employee health policy was discussed and is on food safety training module.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid, pasteurized egg cold holding at improper temperatures. If liquid egg is going to be kept on ice, on the counter, make sure the ice bath completely surrounds the carton. Keeping it in the refrigerator is another option.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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03/07/2014 | Routine | |
Ensure all freezers have a thermometer in the warmest part of the unit.
Met pans should be wash, rinsed, and sanitized every four hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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11/04/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (@ the french fry station)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: BBQ cold holding at improper temperatures. Food was voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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07/01/2013 | Routine | |
Ensure thermometers are in all hot and cold holding equipment.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Plastic containers used for salad items was not sanitized after wash and rinsing procedures.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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12/21/2012 | Routine | |
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