The operator provided a digital metal probe thermometer, quat. test strips and an Employee Health policy at this time. The operator called for servicing to the premix sanitizing set-up at the warewashing sink (elevated sanitizing concentrations) and the maintenance for running hot water at adequate pressure to all sinks within the facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Liquid eggs on the cookline/prep line was cold holding at improper temperatures ( liquid eggs measured 47F). The operator discarded the TCS food product.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions for the veggie wash.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: An accumulation of ice was noted on the back of the walk-in freezer condenser was observed in a state of disrepair and damaged.
Correction: Repair the walk-in freezer condenser 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 freezer condenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Water Pressure (corrected on site)
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: handsink in the facility. The water pressure at the facilities handsink later returned.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsinks immediately.
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11/02/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink & sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee entered establishment and went directly to duties without adequate hand-washing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately upon arrival in the establishment.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drink in an area where it may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may drink 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hash browns were observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid egg product was observed cold holding at improper temperatures.
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.
- Critical: Time as a Public Health Control*
Observation: Time controlled foods 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: Debris build-up interior of the hot holding cabinets.
Correction: Clean the hot holding cabinets as needed.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the hand-sink 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Oil build-up on the floor near the oil storage container. Debris build-up in the prep sink floor drain.
Correction: Provide a detailed floor and floor drain cleaning as needed.
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03/27/2015 | Routine | |
Establishment with an adequate food thermometer & chlorine test kit. The three vat sink and sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
Additional food temperatures (degree Fahrenheit) chicken strips 187, 174, 173, 182, onion rings 184, 179, 173, 184, French fries 188, 203, 193, chicken nuggets 184, 189, 187, 183, firecracker sauce 39, 39, 39, sliced cheese 39, 38, 39, 40, 41, light cream 39, liquid eggs 38, 37, 39, 39, cooked mushrooms 28, 23, 23, 24, yogurt 36.
- Non-Food Contact Surfaces (corrected on site)
Observation: Debris build-up on the non-food contact surfaces of the hot holding units.
Correction: Provide a detailed cleaning as needed.
- Physical Facilities in Good Repair (corrected on site)
Observation: Debris build-up on the floor under equipment.
Correction: Provide a detailed floor cleaning as needed.
- Mops - Drying Mops (corrected on site)
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.
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08/26/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The three vat sink & wiping cloth set-ups were adequate. Excellent employee hand-washing was observed during inspection. Reviewed employee health policy with management & staff. Post current Health permit.
Additional food temperatures (degree Fahrenheit) fish 173, 170, 174, chicken nuggets 159, 161, 162, 158, orange juice 34, 34, 35, apple juice 34, 34, honey mustard dressing 37, 37, 38, lite honey balsamic dressing 38, citrus Caesar dressing 37, 38, apple cider vinaigrette 38, ranch dressing 37, yogurt 38, milk 37, 38, 37, light cream 38, bacon 38, soft serve mix 30, 36
No violation noted during this evaluation. | 01/14/2014 | Routine | |
Notes:
Floor mat inside walk-in cooler is too long and blocking walk-in freezer door.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Onions stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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07/03/2013 | Routine | |
NOTES:
* Violation corrected at the time of inspection.
* Verified sanitizer concentrations, sanitizing test kit, calibrated food thermometers, and employee health policy.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Plastic food 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.
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12/21/2012 | Routine | |
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