- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed bag of carrots stored on floor of walk in refrigerator. PIC corrected;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, milk wash, tomatoes and strawberries cold holding at improper temperatures. EHS observed temperatures of chicken, milk wash tomatoes and strawberries between 44-52 degrees. HVAC technician onsite repaired and reset thermastat. Temperatures returned below 41 by the end of inspection.
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.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The door gasket to the front line refrigerator is in poor repair. HVAC technician onsite replaced.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the refrigerator gaskets has accumulations of grime and debris. PIC corrected.
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. Observed hose attached to mop sink and hose extended beyond rim of sink. Also, there was a spray nozzle attached to the hose, this changes the shut off valve. Also, there was a splitter attached without a backflow device. PIC removed hose.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. Observed HVAC return vents have dust build up.
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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03/14/2016 | Routine | |
Kitchen needs to be thoroughly cleaned.
- Critical: Cooling* (corrected on site)
Observation: Observed the leftover breaded chicken at 45-46°F in the walk-in cooler.
Correction: Product was discarded. Air flow is restricted in the walk-in cooler due to over loading.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed time control not being used for the fried chicken products. The nuggets were under 130°F.
Correction: Nuggets were discarded. Use the time control panel.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed containers of cleaner above the chicken breading table and on a cart with single use items in the kitchen.
Correction: Both containers were moved to the chemical storage area.
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11/12/2015 | Risk Factor | |
- Critical: Hands - When to Wash*
Observation: Observed two employees handling cell phone and not changing gloves and washing hands.
Correction: Corrected by management getting employees to wash hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed milk and cooked chicken at 44°F in the walk-in cooler.
Correction: Temperatures should be less than 41°F. Walk-in cooler seems to be overstock which could be causing a circulation issue.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed containers of cleaner stored above prep areas.
Correction: Removed and stored properly.
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07/08/2015 | Risk Factor | |
Permit Issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed grease build-up on the outside surfaces of the double boiler pots, on the toaster and the hot holding units next to the fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed food debris on the floor under equipment near the 3 compartment sink.
Correction: Clean.
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03/27/2015 | Follow-up | |
data logger install in the walk-in cooler.
- Equipment - Cutting Surfaces
Observation: Observed the cutting boards badly scored and stained.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed grease build-up on the outside surfaces of the double boiler pots, on the toaster and the hot holding units next to the fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Observed the drain leaking for the 3 compartment sink.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed food debris on the floor under equipment near the 3 compartment sink.
Correction: Clean.
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03/11/2015 | Routine | |
Data logger was left in the walk-in cooler next to the grilled chicken cooling rack. Grilled chicken and strawberries were 43°F.
No violation noted during this evaluation. | 10/29/2014 | Risk Factor | |
Good glove use and handwash observed. Sanitizer concentration at 3 compartment = >200 ppm QAC - sanitize all utensils? All cook, hot hold and cold temperatures were satisfactory. No risk factor violations observed. We discussed: some cleaning of surfaces, shelves, equipment needed.
No violation noted during this evaluation. | 06/30/2014 | Risk Factor | |
Good glove use, handwash observed. Light intensity at prep area 51-58 foot candles. Sanitizer bucket, on line, 100+ ppm chlorine. Annual permit expires 4/30/14. Ok for permit.
- Food Storage - Clean and Dry Location
Observation: Found cases of cheese packs, milks, on floor, wet/stained in walk-in.
Correction: Store all food off floor in protected manner.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Found food and debris on floors in walk-ins and cook line.
Correction: Keep floors clean.
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02/24/2014 | Routine | |
Good handwash and glove use observed. Good date labeling practices. 200+ ppm QAC at 3 compartment sink. All cold, hot hold and cooking temperatures were satisfactory. No violations observed. We discussed: cleaning floors in walk-in. Facility is well managed with excellent food handling practices.
No violation noted during this evaluation. | 09/27/2013 | Risk Factor | |
Previously cited violations have been corrected. 820A2 - circulator fan repaired, 30 degrees around salad ingredients. #3180 - area behind range/grill cleaned. Annual permit issued.
No violation noted during this evaluation. | 04/26/2013 | Follow-up | |
Good handwash and glove use practices observed. +58 foot candles light in prep area. We discussed: storage of gallons of tea in undrained ice, brief tours, cutting shake mix dispenser at 45 degree angle. Please call for follow up inspection when violations have been corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salad prep refrigerator top >41 degrees.
Correction: Repair/replace to maintain 41 degrees or less for ingredients in top area.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed accumulation of food/debris behind range/grill.
Correction: Clean and keep clean.
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04/23/2013 | Routine | |
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