Note: As soon at the cold holding unit under the grill is fixed, please fax a copy of the receipt showing the unit was repaired to the health department.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed the following foods hot holding at improper temperatures: Hot Dogs 96°F - 100°F and Hamburger 128°F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the following foods cold holding at improper temperatures: Ham 51°F, Tenderloin 51°F, Ham & Cheese Sandwich 51°F, and Turkey Cheese with Bacon Sandwich 51°F.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution for the dish machine.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the cooler unit under the grill is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
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12/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the following food hot holding at improper temperatures: Sausage 115°F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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08/10/2015 | Routine | |
The new cutting boards and mini ovens look great! Keep up the good work!
No violation noted during this evaluation. | 04/07/2015 | Routine | |
Note: Observed one container of flour at the biscuit preparation station needs to be labeled with its common name.
No violation noted during this evaluation. | 12/04/2014 | Routine | |
Wipe Cloths Sanitizer 200 ppm - Okay
Three Compartment Sink Sanitizer 300 ppm - Okay
Keep up the good work!
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the preparation line across from the grill are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Refuse - Using Drain Plugs
Observation: The refuse container or outside dumpster used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
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08/05/2014 | Routine | |
3 Compartment Sink 250 ppm - Okay
Wipe Cloths 200 ppm - Okay
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabled containers of flour in the walk-in cooler and squeeze bottle of water at the grill cook-line.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the racks of shelves across from the biscuit making area and the racks of shelves in the walk-in cooler 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.
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04/09/2014 | Routine | |
Three Compartment Sink 300 ppm - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
Note: Need new batteries for disposable towels dispenser at hand wash sink near biscuit making area. Need to label the flour container at the biscuit oven area with its common name.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use knifes improperly stored between the sandwich preparation unit and a small shelf between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the following food cold holding at improper temperatures: Liquid Egg Product at cook line 56°F
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of flour on the following nonfood-food contact surfaces: the shelf racks near the biscuit preparation area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/11/2013 | Routine | |
3 Compartment Sink Sanitizer 250 ppm - Okay
Wipe Cloths Sanitizer 150 ppm - Okay
- Food Storage - Clean and Dry Location
Observation: Crates of ice cream mix were stored on the floor or food stored less than 6" above the floor in the ice cream walk-in refrigerator.;Elevate food storage onto approved shelving with minimum 6" legs or casters or an empty crate between the floor and the ice cream mix.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following food was cold holding at improper temperature: Liquid Egg Product 57°F.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the walk-in freezer and refrigerators are 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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06/06/2013 | Routine | |
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