Don't forget to date open packages of sausages. Step up cleaning of dishmachine, floor under 3-c sink and top of grease trap. Clean wall by trash can. Single service containers to be turned upside down. Clean walk in floor. Serv Safe employee guide given to owner.
- Critical: Reheating for Hot Holding*
Observation: Chili found frozen in steam table unit.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above before placing in a steam table unit. Chili was placed on grill.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishmachine was not sanitizing at 50 ppm.
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. Servicetech was called and is expected this afternoon. Do not use machine until 50 ppm is achieved. Use 3-c sink.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Corrected.
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08/21/2015 | Risk Factor | |
Previous violations have been corrected. A lot of cleaning has been done. Continue to clean as you go to keep this sanitation level. I highly recommend a cleaning schedule. Permit issued.
No violation noted during this evaluation. | 04/15/2015 | Follow-up | |
Follow up on cold drawer under grill. Unit was serviced and a new thermostat installed. Hot dogs found in handsink. This is unacceptable. Hot dogs were removed. Handsinks are for handwashing only. Odor from walk in.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) olives with their bare hands.
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. Toothpicks are intended to be used.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the printer shelf is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Reseal.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working quat test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
Correction: Clean and sanitize these surfaces for food contact. Unit was sprayed down with degreaser during my visit. Ensure it is taken apart and completely washed, rinsed and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: bacon/burger presses.
Correction: Clean these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: handsink faucets, legs to equipment, fryer cabinet,compressor area to grill drawers, hinges to make table, bun toaster edges, gasket to drawers, shelf under grill, interior of ice cream freezer, edge of front handsink, spray hose, dishwasher racks, edges to shake machines.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin .
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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Spray hose sink is missing cold faucet. Handsink faucet up front is loose. Handsink faucet in kitchen has been duct taped.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall beside grill, coving by grill area, wall under and behind 3-c sink and grease trap, floor and pipes under 3-c and around grease trap all found greasy and dirty. Fan grill in walk in and walk in floor found dirty.
Correction: Clean thoroughly.
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02/13/2015 | Follow-up | |
Post a NO SMOKING sign in a conspicuous location. Remove grease saturated rag from under grill. When edge to front handsink is cleaned up, recaulk. Permit expires 4/30/15. A follow up inspection is needed for refrigeration and a reinspection is needed to issue permit. You may call me when complete.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) olives with their bare hands.
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. Toothpicks are intended to be used.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Insufficient sanitizer found in wiping cloth bucket.
Correction: Keep minimum of 150 ppm quat in bucket.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken in drawer found at 48 F. Burgers were found at 43 to 45 F.
Correction: PIC relocated bulk of product to another unit. Have serviced.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed hot dogs in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the printer shelf is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Reseal.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working quat test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
Correction: Clean and sanitize these surfaces for food contact. Unit was sprayed down with degreaser during my visit. Ensure it is taken apart and completely washed, rinsed and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: bacon/burger presses.
Correction: Clean these surfaces for food contact.
- 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: handsink faucets, legs to equipment, fryer cabinet,compressor area to grill drawers, hinges to make table, bun toaster edges, gasket to drawers, shelf under grill, interior of ice cream freezer, edge of front handsink, spray hose, dishwasher racks, edges to shake machines.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin .
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.
- Plumbing System Maintained in Good Repair
Observation: Spray hose sink is missing cold faucet. Handsink faucet up front is loose. Handsink faucet in kitchen has been duct taped.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall beside grill, coving by grill area, wall under and behind 3-c sink and grease trap, floor and pipes under 3-c and around grease trap all found greasy and dirty. Fan grill in walk in and walk in floor found dirty.
Correction: Clean thoroughly.
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02/10/2015 | Routine | |
Grease fire occurred Sunday 10/26/14 ~4:30 PM. Fire department used a hand held extinguisher to put out fire on grill. Oil in fryers was discarded. Clean oil/grease build up under flat top and on floor. Personal drinks
No violation noted during this evaluation. | 10/27/2014 | Other | |
Gloves worn during prep. Dishmachine chlorine level satisfactory.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray cleaners not labeled with product name.
Correction: Correct by properly labeling.
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08/27/2014 | Risk Factor | |
No critical violations noted. Gloves worn during prep. Good handwashing observed. Discussed replacing of food containers used for French fries. Dishmachine chlorine level satisfactory.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed torn gaskets on reach-in refrigerator in front and grill refrigerator drawers. Observed duct tape on handle of fryer oil filter.
Correction: Correct by replacing (gaskets were ordered). Correct by properly repairing.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean: bread rack, exterior of make table lid, gaskets, handles of fry bins, 2 filters on grill hood, fan covers in walk-in).
Correction: Correct by cleaning.
- Outer Openings - Protected
Observation: Observed opening under rear door.
Correction: Correct by providing door sweep or other measures to make door tight fitting.
- Lighting, Intensity
Observation: Observed light not at proper intensity at slicer.
Correction: Correct by providing light at 50 foot candles.
- Physical Facilities in Good Repair
Observation: Observed silicone not clean or not properly fitting around handsink and 3 compartment sink.
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean - walk-in refrigerator, floor at grease trap in kitchen.
Correction: Correct by cleaning.
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03/12/2014 | Routine | |
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