This was a routine inspection. No critical violations were observed. The concentration of the chlorine sanitizer at the 3-compartment sink was checked and observed to be adequate at 50-100 ppm.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the storagew of food supplies above the floor.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
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01/29/2016 | Routine | |
This was a routine inspection. The hot water heater was noted to be operating improperly and in consistently. This was also observed during the previous inspection. The manager/owner was contacted by telephone regarding this issue. he was advised to make permanent repairs or to replace the water heater if it can no longer be repaired to operate properly. The hot water heater is not maintaining a minimum of 110 F at the 3-compartment sink and 100- at the hand washing sinks throughout the the time of operation. The temperature of the hot water appears to rise and fall intermittently.
A follow-up inspection to verify compliance will be conducted in 30 days. If the hot water heater problem is not permanently, further enforcement action will be taken.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the ice cream machines and reach-in refrigerators are damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair the torn rubber gaskets /seals or replace them.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The current water heater (Sandblaster Model, 75 BTU input is not operating properly and does maintain a minimum hot water temperature required at the 3-compartment sinks and at the hand washing sinks, consistently.
Correction: Repair the hot water heater properly and permanently to meet minimum required temperatures for proper hand washing and for proper cleaning of utensils and equipment. If the hot water heater can nolonger bed repaired, replace it. with a unit that is capable of maintaining of hot water at these equipment as required by the Code. If you decide to replace the water heater, the new unit must meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of 60 gph of 120-F water at 140 F rise@, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. As an option, the permit holder may choose to remove a newly installed warewashing machine to comply with this requirement. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at throughoutbthe facility was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Mops in Air-dry Position (repeated violation)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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07/30/2015 | Routine | |
| No violation noted during this evaluation. | 03/13/2015 | Follow-up | |
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sinks at thje restrooms and in the food prep areas was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.(water temp adjusted at the hot water heater)
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use. observed wet mop stored in the mop bucket and not hung to properly air dry.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.(wet mop hung)
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03/11/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: gravy inside of hot holding unit
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Gravy was reheated at time of inspection.
- Physical Facilities Good Repair
Observation: Observed that the tray at the Arctic Rush machine is broken is not maintained in good repair.
Correction: Repair or replace the tray to allow for smooth and easily cleanable surface.
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09/19/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed cleaning schedule and the removing of items that are no longer used in the facility.
No violation noted during this evaluation. | 03/28/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: drains on handsinks, floors inside of freezer and walls throughout the kitchen.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair
Observation: Observed that the components in the ice machine is being held up by a string and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Restricted Use Pesticides, 40 CFR Criteria (corrected on site)
Observation: Can of raid is being used for pest inside of kitchen.
Correction: Restricted use pesticides may be toxic, which may result in the contamination of food. These pesticides shall not be used.
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10/01/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Manager e-mailed a copy of the signed employee health forms the same day as inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
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03/22/2013 | Risk Factor | |
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