Holes in wall is still present. Reapir and make sure wall surface is smooth and easily cleanable. Hair restraints are on order. EHS discussed methods to correct issue until beard restraints come in. Kitchen floor observed that paint (sealant ) has come up over time and just may need to be resealed. Much cleaning issues have been addressed. Areas still working on include under cooking equipment and in hard to get to areas between equipment.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Employe is required a beard restraint when working with food. Hair can be a direct and an indirect food contaminate.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the grease trap is not corrosion resistant, nonabsorbent, and/or smooth. Observed rust on surface. Recommend resurfacing
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the deep fryer (side and underneath), grease/debris drain at eh grill 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. Paint/sealant on floor has come up in various areas and nicks in floor observed creating areas where it is not easily cleanable and where pathogens can grow and spread through the facility.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. Observed holes in wall where unit has been removed. Seal holes and holes around plumbing as a deterrent for pest/rodent
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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03/30/2016 | Follow-up | |
Ensure all employees under stand that gloves are for food contact only just like a pair of tong. Not for multitask duties and hands must be washed every time switching or dawning gloves. If ordering or have personnel foods in refrigeration. PIC must designate a seperate area/shelf for those food items. They can not be mixed with restaurant foods.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. EHS observed employee dawning gloves with out washing hands. EHS stopped employee and educated on proper handwashing prior to dawning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Employe is required a beard restraint when working with food. Hair can be a direct and an indirect food contaminate.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed food stored on the floor in walk in. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the grease trap is not corrosion resistant, nonabsorbent, and/or smooth. Observed rust on surface. Recommend resurfacing
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the deep fryer (side and underneath), grease/debris drain at eh grill 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. Paint/sealant on floor has come up in various areas and nicks in floor observed creating areas where it is not easily cleanable and where pathogens can grow and spread through the facility.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Facility is not maintained in good repair. Several light bulbs observed out and caulking under hood is falling off where it will fall in food. PIC removed caulk and placed a call to have light bulbs replaced. Improper lighting may affect light intensity for the safety of the employees
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed holes in wall where unit has been removed. Seal holes and holes around plumbing as a deterrent for pest/rodent
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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03/22/2016 | Routine | |
Great job of maintaining proper food temperatures, and date labeling.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area. EHS observed employee drink with no lid or straw.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. EHS observed employee without proper hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the beer cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Cambro pans were observed in a state of disrepair and damaged.
Correction: Repair the cambro pans to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cambro pans, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. EHS coached employee to replace damaged cambro pans. PIC discarded.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the grill, fryer and broiler has accumulations of grime and debris. EHS obesrved build of grease around grill, fryer and broiler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. EHS educated employee about frequency of cleaning.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: EHS Observed a hose attached to a faucet fixture. The hose extended 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. Coached employee about backflow. PIC removed hose.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. EHS observed back door to kitchen proped open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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11/06/2015 | Routine | |
Inspection conducted during the lunch hour. Temperature of foods and refrigeration were observed with in normal limits. Sanitizing solution a little strong. Please monitor and use test strips. Ensure proper hair restraints as hair nets, baseball caps etc.. are used. Update food handler cards right away. No visible signs of pest/rodent infestation.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Observed employees with valid food handler cards. Food handler cards must be updated with in 15 days of this inspection date.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Observed food worker with no hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination.Observed boxes of food stored on floor of walk in.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the gas grill (side) and under the deep fryer 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: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quat Tabs being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed concentration at 300ppm. Manufactures recommendation is 200ppm.
Correction: Utilize only QT that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Ensure concentration is at manufactures recommendation. Temperature and calcium in water will affect concentration so utilize test strips. Too strong of a concentration for food contact surfaces can be toxic for many people.
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03/30/2015 | Routine | |
Very good date marking, good handwashing and glove use. No violations at time of inspection.
No violation noted during this evaluation. | 11/05/2014 | Routine | |
- Two lights out in ventilation hood
- Critical: Employee Health*
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: Employee Health*
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw hamburgers cold holding at improper temperatures (49 degrees)
Correction: atop the drop-ins in the top of the prep unit.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean utensils were found stored with a silverware caddy on top of it.
Correction: Store clean utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Outer Openings - Protected
Observation: Outer opening of the food establishment (side door next to handsink) is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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03/19/2014 | Routine | |
- No violations at time of inspection.
- Looks good!
No violation noted during this evaluation. | 09/10/2013 | Risk Factor | |
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