All temperatures taken internally.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili and hot dogs were hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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09/09/2015 | Routine | |
All temperatures taken internally.
- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: Soap dispenser not working at the time of inspection. Racks are corroding in multiple cold holding units.
Correction: Repair or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: Multiple shelves in the prep area are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls are soiled in multiple spots. Floors are soiled under all equipment.
Correction: Cleans as needed.
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03/04/2015 | Routine | |
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The racks in the walk-in cooler and the under counter cooler have chipped paint and the shelves are rusting.
Correction: Repair the shelves 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 shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Soda dispenser
>>Under counter refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following are in need of cleaning:
>>Floors under equipment in the prep area and in the walk-in cooler.
>>Ceiling vent in prep area.
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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07/21/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: An ice cream cup lid is being stored as a dispenser in the box of shelled pecans and does not have a handle and is resting on its contents.
Correction: Provide a scoop with a handle. It must be stored with its handle up above its contents to prevent contamination from hands.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) The gasket of the hot holding cabinet is damaged.
2) The walk in refrigerator shelving us rusted.
3) The lid of the bulk ice cream mixture is cracked.
Correction: >> Repair gasket.
>> Resurface or replace the walk in shelving.
>> Replace the bulk ice cream container lid.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Multiple single use thin plastic containers are being re-used in the facility.
Correction: Replace. All equipment should be durable, smooth, easy to clean, and non absorbable.
- Non-Food Contact Surfaces
Observation: The interior of the lower reach in refrigeration unit at the front line has a heavy accumulation of mildew and old food.
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) There is a damaged and loose floor tile near the center prep table.
2) The wall behind the managers desk has holes.
3) The interior surface of the back door is damaged.
Correction: >> Repair floor tiles.
>> Seal holes in wall.
>> Resurface door.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the shelving in the walk in is dirty.
Correction: Clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: There are dead insects in the light fixtures in the front area.
Correction: Clean.
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01/15/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cole slaw in the front reach in 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 (repeated violation)
Observation: The following was found in poor repair:
>> The hot holding cabinet gasket is damaged.
>> The walk in refrigerator shelving is rusted.
>> The bulk ice cream container lid is cracked.
Correction: Repair or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following was found dirty:
>> The interior surfaces and gaskets of the front line lower refrigeration units have a heavy accumulation of old food and mildew.
>> The catch pan of the soda fountain has mildew.
>> The walk in refrigerator gasket has mildew.
Correction: Clean.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: The area surrounding the dumpster has heavy accumulation of garbage and other debris.
Correction: Clean.
- Physical Facilities in Good Repair
Observation: The following physical facilites are in poor repair:
>> The floor tile at the center prep table is loose.
>> The pain on the back door is chipped/damaged.
Correction: 1) Repair tile.
2) Repaint door.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: 1) The vent covers over the True Freezer and right side ice cream machine are dirty.
2) The underside of the center prep table has a heavy accumulation of old food/splashes.
Correction: Clean.
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10/05/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment
Observation: >>The gasket between the ice machine and coke dispensing unit is corroded.
>> The lid to the bulk ice cream container in the walk in is cracked.
>> The shelving on the right side of the walk in is rusted.
Correction: Repair or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces were found dirty:
>> Interior surfaces of the front line reach in.
>> Candy make table reach in.
>> Interior surfaces and gaskets of the Dilly Bar reach in.
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: The drain under the shake machine is leaking water. Manager on duty states a plumber is coming to day to repair it.
Correction: Repair.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: The area surrounding the dumpster has excessive garbage and debris.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities have accumulated dirt and food particles:
>>Wall behind waffle cone station.
>> Floor under main service area.
>> Floor under candy make tables.
>> Vent above right soft serve ice cream machine.
>> The interior wall at the entrance to the walk in refrigerator.
>> The area between left and right lower reach in units.
Correction: Clean.
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06/11/2012 | Routine | |
All food temperatures are internal.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Blizzard cups are stored on wiping cloths.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The gasket is split on the upright freezer.
Correction: Replace.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Quat concentration in the sanitizer bucket was 100 ppm.
Correction: Corrected. Ensure quat concentration is between 150-400ppm.
- Non-Food Contact Surfaces (repeated violation)
Observation: The toppings refrigerator gasket needs cleaning.
Correction: clean.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity (repeated violation)
Observation: The light bulb is burned out in the upright freezer.
Correction: Replace.
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01/31/2012 | Routine | |
All food temperatures are internal.
- Utensils - In-Use - Between-Use Storage
Observation: Mixer cups were stored in standing water.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The mixer cups were stored on rags
Correction: food contact storage surfaces that are exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- microwave counter
- hot dog cabinet shelf
- dairy low boy gasket
Correction: clean.
- Lighting, Intensity (repeated violation)
Observation: Light bulb is missing from the 2 door freezer.
Correction: Replace.
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10/07/2011 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs on right side of warming cabinet hot holding at improper temperatures. (109-111*)
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Hold hot dogs on left side until unit gasket is repaired.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The establishment has a digital thermometer that is not able to be used due to dead batteries.
Correction: Provide an accurate and functioning tip sensitive digital thermometer
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in need of repair:
-gasket torn 2 door freezer
-gasket damaged hot hold cabinet on right side (with hot dogs)
Correction: Repair or replace
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
-plumbing under 3 compartment sink
-dipper well in front left side (corrected)
-drink machine catch basin
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: metal bins above 3 compartment sink 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.
- Lighting, Intensity
Observation: The light bulb is missing in the 2 door freezer in back
Correction: Replace light with shatter resistant or coated bulb.
- Physical Facilities in Good Repair
Observation: The following structures are in need of repair:
-floor tile grout eroded in some places in back area, especially in 3 compartment sink room at mop sink
-some minor wall damage along wall with desk/racks
Correction: Repair or Replace
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03/29/2011 | Routine | |
All food temperatures are internal.
- Utensils - In-Use - Between-Use Storage
Observation: Spoon in the coconut topping was stored witht he handle indside the contents.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed bbq in the make table 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cloth used to store the blizzard cups is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability* (corrected on site) (repeated violation)
Observation: Multiple lexan containers were scratched, scored, or broken to the point that they were no longer easily cleanable.
Correction: Replace. Containers were discarded.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The quat sanitizer was low at 0 ppm.
Correction: Raise to 150-400 ppm. Sanitizer was empty and a new container was installed.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The hot dog trays stored on the clean dish rack need cleaning.
Correction: Wash, rinse, and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- Hot dog warmer racks
- Hot dog warmer cart
- Drive thru soft serve machine wheels
Correction: clean.
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12/06/2010 | Routine | |
All food temperatures are internal.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Multiple plastic containers are chipped, cracked, or scratched to the point that they are no longer considered easily cleanable.
Correction: Replace with smooth,durable,easily cleanable, and non-absorbent containers.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
- two door freezer gasket is torn
- Racks holding the oven and the dry storage racks are rusted
Correction: Replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The can opener needs cleaning.
Correction: clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the back hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the back hand sink.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities need cleaning:
- floor behind the 2 door freezer
- floor under the toppings unit
- air vent above toppings unit
Correction: Clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/23/2010 | Routine | |
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