All food temperatures taken were internal.
Note: Freezer door handle broken (reach in), laminate counter strip torn off or damaged in two places.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed BBQ Pork, various lunch meats and 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a precision chlorine test paper test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: top shelf of three compartment sink, lower counter cabinets, knife storage container and carts.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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 in restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/29/2016 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. Some of the GRP's observed are: blade worn on can opener, front and interior of cabinets noted in need of cleaning, reach-in freezer/refrigerator combo cooler bottom door gasket torn, coving missing from small section on side wall, side wall damaged in two areas.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The sliced tomaotes were observed discolored and a fuzzy growth was observed on tomatoes exterior.
Correction: Ensure food is safe and unadulterated. Tomatoes were discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed luinch meats, tomatoes and 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- 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 in the restrooms next to the snack bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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09/16/2015 | Risk Factor | |
All food temperatures taken were internal.
Note: The insulation is falling from the ceiling of the back storage room onto the floor and on all surfaces. This is not a good area to store dry foods, food equipment, food utensils and single service items.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. The dates written on the food containers exceed 7 days.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) ham and turkey in the refrigerator, the food should have been discarded 2 days ago. The pork BBQ should have been discarded 6 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: Plastic food containers are cracking and a couple of utensils were damaged and observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: clean metal food containers in clean dish rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food service equipment and single service articles were found stored in the back storage area where the insulated ceiling is falling. Tiny fiberglass like fibers/ insulation dust was found on food packaging, single service packaging and on food storage containers and equipment that was stored in that room.
Correction: Store these items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Light Bulbs Protective Shielding
Observation: Light bulb in fixture in kitchen ceiling is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Pests - Controlling Pests*
Observation: Large rodent droppings were observed in back left corner of large storage room off of kitchen. Numerous devices have been laid out to help control rodents and the facility is employing routine pest managment services.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Continue receiving routine pest managment and clean old rodent droppings.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach and window cleaner are not properly labeled. The container labeled bleach had no chlorine residual and the window cleaner was not labeled window cleaner.
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.
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03/12/2015 | Routine | |
Permit issued for 2015. All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. Some GRP's Observed: Front of cabinets soiled and inside of some, outside of some food containers soiled, freezer door handle broken, the dish drain is rusting (i suggest using bar keepers cleaning powder, itcan probably take off the rust), label all foods in containers (ex. sugar, salt, etc...), clean outsides of bottles (like the pretzel water bottle). The bare wood storage shelves in the back may need to be sealed (where single service articles are stored), so when they are wiped down they don't absorb moisture.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Utensils and food containers were observed soiled to sight and touch. Dishes were washed, but still soiled. Some food dispensing containers are not being cleaned often enough and some utensils that are used to dispense sugar and popcorn flavoring are not cleaned often enough to prevent buildup.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The ice bin used to tranfer ice was observed soiled with accumulations of grime and debris.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. The ice bin is being discarded.
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10/28/2014 | Risk Factor | |
All food temperatures taken were internal.
- 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.
Correction: Obtain a QT-10, quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Door handle to the reach in freezer is broken
>>Laminate cabinets are beginning to show wear. In some areas the laminate strips have came off, exposing the underlying particle board.
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Conditions of Use*
Observation: Home use pesticides are being applied by employees to kill ants.
Correction: Have a certified pest control company apply pesticides.
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06/12/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed soups and chilli in the refrigeration unit was 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Handle to deep freezer is missing
>>Gasket to deep freezer torn
>>Liner to deep freezer chipped around top edge
>>Reach-in freezer handle broken (left side)
>>Reach-in refrigerator handle broken (left side)
>>Laminate surface of counter door frames has came off in some areas
>>Can opener blade worn
Correction: Repair or replace damaged equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>The blue utensil caddy used to store clean utensils has grease build-up
>>The insides of some under counter shelves have debris accumulating
>>A spill was noted under beverage carbonator under front counter
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front of kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors in the kitchen under equipment and counters noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/23/2014 | Routine | |
all food temperatures observed are internal.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dog in warmer (1258) hot holding at improper temperature.
Correction: Hot hold at or above 135*. Per manager, hot dog will be discarded at 4 pm when snack bar closes.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Ready to eat deli ham and turkey not labeled with a use by date.
Correction: Corrected. Label product with a use by date of 7 days once prepared or package is opened.
- Equipment - Good Repair and Proper Adjustment
Observation: Unnecessary/inoperable equipment on prep table and in back storeroom.
Correction: Remove from premises for access to cleaning and elimination of potential pest harborage conditions.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets torn on: chest freezer, upright refrigerator-freezer, and reach-in refrigerator.
Correction: Repair/replace the door gaskets.
- Non-Food Contact Surfaces
Observation: Counter tops not clean below microwave oven and oven at back prep area.
Correction: Clean.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at back hand sink (dispenser empty).
Correction: Ensure soap provide at the hand sink.
- Physical Facilities in Good Repair
Observation: Wall damaged next to ice scoop holder.
Correction: Repair to provide a smooth, easily cleanable, and non-absorbent surface.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors not clean below: upright refrigerator/freezer and reach-in refrigerator
Correction: Clean.
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01/31/2013 | Routine | |
All food temperatures observed are internal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee began to put gloves on to fill food order without washing hands.
Correction: Corrected. Hands shall be washed before putting on gloves.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Ready to eat sliced ham and sliced tomatoes inside the refrigerators are not labeled with a use-by date.
Correction: Corrected. Label the use by dates once the food has been opened or sliced/prepared.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets are torn on the both refrigerators.
Correction: Repair/replace.
- Good Repair and Calibration of Thermometers
Observation: Digital food thermometers are not operational.
Correction: Replace the battery or replace the thermometers.
- Non-Food Contact Surfaces
Observation: Shelf around the soda carbonator is not clean.
Correction: Clean.
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05/08/2012 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Tongs stored in splash area of hand sink next to the three compartment sink (hanging on splash guard).
Correction: Store tongs on other side of splash guard to prevent splash contamination when washing hands.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Ready to eat sliced ham an dturkey are not labeled with a use by date once pulled from the freezer.
Correction: Label the use by date on deli meat to ensure they are used or discarded within 7 days.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gskets torn on 2 door refrigerator and both on the combination refrigerator and freezer doors.
Correction: Repair/replace the gaskets.
- Lighting, Intensity (repeated violation)
Observation: Light bulb burned out inside the 2 door freezer.
Correction: Replace.
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Fly bait station is stored on floor next to trash can but is labeled for OUTSIDE USE ONLY.
Correction: Remove station from the premises. If insect control is needed refer to Certified pest control operator for approved indoor devices.
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01/27/2012 | Routine | |
all food temperatures observed are internal.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cheese sauce in warmer hot holding at 115-117*.
Correction: Hot hold potentially hazardous foods at or above 135*.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) door gaskets are torn on the refrigerator and freezer and 2-door refrigerator
2) ice build up observed in two door freezer.
Correction: Repair/replace the door gaskets and remove ice from freezer. Ensure freezer is not leaking.
- Non-Food Contact Surfaces
Observation: The interior of the bread drawer is not clean.
Correction: Clean.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Fly strip/trap is stored on top of the ice machine.
Correction: Relocate to a non-food area.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor is not clean:
1) below ice machine
2) behind chest freezer
3) below 2-door freezer
Correction: Clean.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Fly bait station stored on top of ice machine and is not used in accordance with the label.
Correction: The fly bait station is labeled "for outdoor use only." Remove from the foodservice area.
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09/22/2011 | Routine | |
all food temperatures observed are internal.
- Food Storage Containers - Identified with Common Name of Food
Observation: Containers of seasonings/powder at back counter are not labeled.
Correction: Label contents.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are in poor repair:
1) 2-door refrigerator
2) refrigerator of combo unit
3) freezer of combo unit
4) chest freezer lid
Correction: Repair/replace the door gaskets.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out:
1) freezer of combo unit
2) maximum freezer
Correction: Replace the bulbs.
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02/17/2011 | Routine | |
All food temperatures are internal.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cheese sauce in dispenser hotholding at 115-1248.
Correction: Hot hold at least 135* after heating to 135* (new can) or 165* (from refrigerator).
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Three-compartment sink not sealed to the wall.
Correction: Seal to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets are in poor repair:
1) 2-door refrigerator torn
2) refrigerator door of combo unit torn
3) freezer door of combo unit torn
4) chest freezer gasket not secured to lid
Correction: Repair/replace the door gaskets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Inoperable/unnecessary equipment in storage--though substanitally less than previous routine evaluation.
Correction: Continue to remove inoperable/unnecessary equipment from the premises.
- Equipment and Utensils - Good Repair and Calibration
Observation: Digital food thermometer not operational.
Correction: Repair/replace.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out/not provided:
1) homestyle refrigerator in storeroom
2) freezer of combo unit
Correction: Replace/provide shatterproof light bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall behind chest freezer is damaged.
Correction: Repair.
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11/22/2010 | Routine | |
All food temperatures observed are internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal beverage improperly stored on top of microwave oven.
Correction: Corrected. Store on lower level BELOW food and food contact surfaces.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Round plastic tray with pizza pans in poor repair.
Correction: Discard and replace if necessary.
- Temperature Measuring Devices
Observation: Thermometer located at back of refrigerator in the refrigerator-freezer unit.
Correction: Relocate thermometer to the front by the door.
- Temperature Measuring Devices
Observation: Thermometer not provided inside Nesquick display refrigerator.
Correction: Provide a thermometer inside the Nesquick refrigerator at the front by the door.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Three compartment sink not sealed to the wall.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Inoperable/unnecesscary equipment in back storage area (although less than last evaluation).
Correction: Remove to facilitate cleaning and eliminate pest harborage conditions.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets are torn:
1) refrigerator-freezer unit
2) 2-door refrigerator
3) chest freezer (not secured to interior panel of lid)
Correction: Repair/replace.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces are not clean:
1) shelf above the three compartment sink
2) can opener blade
Correction: Clean.
- Lighting, Intensity
Observation: Light bulb burned out inside the freezer below the refrigerator.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: Section of the wall behind the chest freezer is damaged.
Correction: Repair.
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08/24/2010 | Routine | |
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