Thanks for correcting previous findings.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the hamburger freezer is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed damage to the hamburger freezer door.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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02/08/2016 | Follow-up | |
Good job of maintaining proper food temperatures.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the hamburger freezer is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed damage to the hamburger freezer door.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device located in the walk in refrigerator is not easily readable. EHS observed the thermometer for the walk in refrigerator is not reading properly (mercury broken).
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Non-Food Contact Surfaces (repeated violation)
Observation: EHS observed the nonfood contact surface of the fryers has accumulations of grime and debris.
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* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. EHS observed a hose attached to mop sink that extended below rim of mop sink basin. PIC removed.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Light Bulbs Protective Shielding
Observation: EHS observed that the light bulb in dry storage is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. EHS observed dust and mold build up on HVAC vents (intake and exhaust).
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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01/11/2016 | Routine | |
Facility is need of some cleaning of floors air vents and equipment. Good handwashing was observed but some over use of gloves. Educate personnel on proper glove (food contact only).
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. EHS educated employee of proper temperatures. EHS also educated PIC to post proper exclusion policy and food temperatures.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. When asked, employee did not answer the proper cooking temperature of eggs or raw hamburger. Employee stated that eggs where cooked to 180F and that raw hamburgers shouls be cooked to 145/150.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation. Observed gloves being used for multiple tasks, EHS observed employee opened walk-in door and then handled lettuce with contaminated gloves.
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. Employee discarded lettuce and changed gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed liquid eggs on counter, cold holding at improper temperatures at 49 degrees 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. Manager discarded product.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the Reach-in freezer, Knife handle, and metro shelving is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed a melted knive handle, and door to Hamburger chest freezer cooler. Also, metro shelving lined with cardboard. Also, EHS observed drain pan behind egg fryer has hole in bottom.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Informed PIC of surfaces needing to be smooth and easily cleanable.
- Temperature Measuring Devices
Observation: Observed that there was no temperature measuring device located in the frontline reach in freezers.
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. PIC should place thermometers in all equipment monitoring food temperatures.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fryer equipment,( to include extractor), top of oven has accumulations of grime and debris. Observed heavy grease build up around and under fryer equipment to include grease extractor. Build-up also observed on top of oven. EHS recommends facility established a daily cleaning schedule
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed clean Single service containers not inverted on shelf over food prep counter were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: EHS observed several pieces of equipment and other items on floor of dry storage room. Observed merchandising items, rubber boots, etc. stored on floor of dry storage.
Correction: Store excess items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. EHS observed concentration above 200ppm. EHS educated food worker on the proper methods of making sanitizing solution.
Correction: Utilize only Chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Too weak of a solution does not kill pathogens but too high of a solution can be toxic for patrons.
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07/10/2015 | Routine | |
Overall l facility is very clean and well run. Proper date marking and excellent use of sanitizer wiping cloths was observed. Some small cleaning is necessary by oil storage unit (possible leak) and by oil filtering equipment.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the walk in cooler is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the used oil tank and used oil filter system has accumulations of grime and debris. The HVAC vent (by handsink) has large amount of dust and grime
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in dry storage area (near oil filtering equipment) is not smooth and easily cleanable, tiles are broken and detached from wall.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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01/12/2015 | Routine | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A spray bottle of a cleaning product was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items
Correction: hanging next to salt/pepper packets.
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07/31/2014 | Risk Factor | |
- Please bring any ServSafe certificates to health department for health cards
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The rear hand sink is not functioning properly
Correction: shuts off during use. The front hand sink is also damaged.
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12/02/2013 | Risk Factor | |
- Great job with health cards!
- Good chemical storage and date labeling.
- Exterior door should have a tight seal (no daylight).
- Store all foods at least 6" off the floor.
No violation noted during this evaluation. | 02/25/2013 | Risk Factor | |
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