permit issued at time of inspection
- Equipment and Utensils, Air-Drying Required
Observation: Metal Pans 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.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door. No self closer on men's or women's employee doors.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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12/07/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes, grilled chicken, and shredded cheese cold holding at improper temperatures.
Items moved to walk-in and repair was called in.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer in salad prep unit is in disrepair.
Correction: replace with one that is accurate and easily readable.
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05/21/2015 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: blanched bacon (48.8-58.8F after 20hrs) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Food in question was disposed of immediately. Alternate cooling procedure was discussed.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Bacon procedure is in adequeate to cool food in the required time.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 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:glue residue and labels observed on outside of stacked pans. .
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/27/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Blanched bacon noted not being adequately cooled to prevent the growth of harmful bacteria. Bacon was observed at a temperature of 56-59F after 20hours of cooling. All containers of affected bacon were disposed of at time of inspection.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Bacon stacked in pans with lid. condensation observed on interior of container. Cool bacon in shallow pans, uncovered before stacking.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: labels and glue residue observed on outside of stacked pans..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Pans (metal and plastic) were found stacked while wet after cleaning .
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation moisture that may encourage microbial growth.
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09/12/2014 | Routine | |
Facility very clean. good job on food safety.
No violation noted during this evaluation. | 04/04/2014 | Routine | |
Permit Issued
No violation noted during this evaluation. | 12/31/2013 | Routine | |
All risk factor violations were corrected. Dishmachine is now dispensing sanitizer at the correct concentration. The 3 compartment sink is now dispensing sanitizer at the correct concentration. Reach-In refrigerated drawers under the grill are now cold holding at proper temperatures (38 F). Consumer advisory for hamburgers not necessary
No violation noted during this evaluation. | 05/24/2013 | Follow-up | |
The recycling refuse container is missing the drain plug, obtain a plug for recycling container.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw Hamburger (44-46°F), Chicken (46-47°F) and Catfish (48°F) cold holding at improper temperatures in the grill refrigeration unit located under the back grill.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was relocated to front grill unit that was cold holding at proper temperatures.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The dishmachine is not properly dispensing sanitizer
Correction: some loads receive no sanitizer at all, while other loads were observed to receive sanitizer in excess of 200 ppm.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories in the kitchen 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer observed in excess of 200 ppm in wiping cloth buckets being applied to food contact surfaces. This concentration is too strong and does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces. The correct concentration for chlorine sanitizer should be between 50-100 ppm.
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05/22/2013 | Routine | |
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