Cleaning has improved more needed. Operator to continue working with the pest control company.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the outside of equipment and the inside has accumulations of grime and debris.Sinks inside of refrigeration outside of sinks and refrigeration and the outside of most equipment.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Operator to come up with a cleaning schedule and submit to the health department.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls in the walk in freezer and throughout the facility noted in need of cleaning. Around the soda boxes syurp spilled on floor. Along the floor wal junction in the whole facility a build up of food debris observed.
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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10/29/2015 | Follow-up | |
Operator to ensure plan to use the handsink at the drive through window until drain is repaired for the other handsinks. A follow up inspection will be conducted tomorrow before opening to verify the drain is functioning properly. Operator to develop a cleaning schedule for the facility to ensure cleaning is maintained.
- Person in Charge
Observation: Active managerial control is not in place concerning cleaning, pest control, and maintained of plumbing specifically and sinks.
Correction: Person in charge is to ensure cleaning frequencies and functionality of required equipment.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the outside of equipment and the inside has accumulations of grime and debris.Sinks inside of refrigeration outside of sinks and refrigeration and the outside of most equipment.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Operator to come up with a cleaning schedule and submit to the health department.
- Handwashing - Using a Handwashing Lavatory
Observation: The drain at the handsink at the prep area is backed up preventing employees form washing hands.
Correction: Operator to maintain hand sinks so that they can be used.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the ice cram area is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sewage - Conveying Sewage*
Correction:
- Critical: Sewage - Conveying Sewage*
Observation: Floor drain for both of the handsinks in the facility backing up on the floor.
Correction: Maintain plumbing to ensure wastewater does not back up in the facility. Operator called plumber to repair during the inspection. All other drains working when tested. Operator came up with a plan during the inspection for handwashing until repaired. The handsink at the ice cream area is to be used. Operator agreed to ensure employees follow the plan.
- 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. Trash on the ground all around the dumpster. Observed signs of attracting animals to the area.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls in the walk in freezer and throughout the facility noted in need of cleaning. Around the soda boxes syurp spilled on floor. Along the floor wal junction in the whole facility a build up of food debris observed.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed cockroaches, flies and fruit flies in the facility.
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. Operator is called pest control company during the inspection. Operator needs to discuss a plan with ther company to ensure pests are controlled.
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10/20/2015 | Routine | |
Operator has corrected all issues from previous inspections. Operator to continue working on cleaning at the floor wall juncture.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls under and behind equipment in the kitchen 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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05/06/2015 | Follow-up | |
Operator to email the health department a copy of the pest control contract.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Food contact surfaces of the blizzard mixer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of mixer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the mop sink, inside refrigeration, and the handsinks 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line was dripping onto food products in the prep unti at the grill..
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls under and behind equipment in the kitchen 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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04/29/2015 | Follow-up | |
Reviewed employee health with the operator. Operator to work on cleaning under and behind equipment and in the inside of equipment. Operator to have plumbing fixed as well.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Food contact surfaces of the blizzard and milk shake mixer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of the mixer no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator washed and cleaned the mixer during the inspection. Operator to ensure staff are trained and follow through with cleaning and sanitizing the mixer.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the mop sink, inside refrigeration, and the handsinks 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Handwashing sink located at the preparation table is clogged and leaking staff hands turned water off because it can not be used in its current state.
Correction: Repair and unclog handsink immediately so employees can wash hands.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line was dripping onto food products in the prep unti at the grill..
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls under and behind equipment in the kitchen 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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04/16/2015 | Routine | |
Facility temperatures found to be compliance. Facility needs a very good detail cleaning then a cleaning schedule to keep up with cleaning everyday.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the preparation area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Operator provided soap during the inspection.
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08/06/2014 | Risk Factor | |
Facility has made improvements on the cleaning more is still needed. All risk factors found out from previous inspection have been corrected.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the inside of refrigeration and the outside of equipment 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. A good general cleaning of all equipment needed throughout the facility.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throught the facility under and behind equipment 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. A good geneeral cleaning needed,
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02/20/2014 | Follow-up | |
A follow up inspection will be conducted on or around 2-20-14 for the following violations. Recommend facility come up with a cleaning schedule to ensure the cleaning is kept up with at a current frequency.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: BBQ cups on the prep table cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocated the BBQ cups to the bottom of the preperation unit during the inspection discussed keeping the BBQ cups there or using time as a control because temperature cannot be maintianed with the current process.
- Temperature Measuring Devices
Observation: The temperature measuring device located reach in preperation units is not easily readable or missing.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the blizzard mixer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of mixer no less than every 4 hours to prevent the growth microorganisms on those surfaces and at the end of the night. Operator had the mixer washed rinsed and sanitized during the inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside of refrigeration and the outside of equipment 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. A good general cleaning of all equipment needed throughout the facility.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the ice cream area is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only. Operator corrected the action during the inspection.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the sandwich make table area.
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. Operator provided towels during the inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throught the facility under and behind equipment 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. A good geneeral cleaning needed,
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02/12/2014 | Routine | |
Today, follow-up inspection.
Violations from last inspection have been corrected. Facility appears clean and in good order.
No violation noted during this evaluation. | 03/26/2013 | Follow-up | |
Today, general facility inspection in response to an anonymous complaint. Complainant alleges that facility has mice and roaches.
Impression: No rodent or insect infestation. However, a moderate amount of old rodent activity was observed. Also, no roach presence identified. Of note, general sanitation appears poor. Observed accumulation of soil and debris under equipment and along floor edges.
Facility is currently receiving the service of a licensed pest control operator. Company representatives present on this date. Technicians also state no current rodent or insect activity.
This department to perform a follow-up inspection on or around March 25, 2013.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning items not removed from the premises.
Correction: Remove any unused or non-functioning items from the premises to prevent possible rodent/insect harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors noted in need of cleaning thoughout kitchen areas. Observed significant accumulation of soil and food debris under equipment and along floor edges.
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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Old mouse droppings observed in front area of kitchen in a wall rescess. Evidence of nesting activity in this area. Also, droppings observed in dry storage area. No droppings observed in or around food or on food contact surfaces.
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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03/11/2013 | Other | |
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