Notes:
All food items use to dress up cheeseburger must be stored either refrigerated or on ice. Time as a public health control also may be used (4 hours sell or discard).
Discussed proper hand washing procedures.
Critical violations must e corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Employee observed washing hands with gloves on.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked peppers and onions, shredded cheese and sliced tomatoes cold holding at improper temperatures. Food stored on the counter during operational hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Roach and ant spray bottles stored in the kitchen.
Correction: Remove unnecessary poisonous or toxic materials.
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02/16/2016 | Routine | |
Non-critical violations must be corrected within 30 days.
Purchase additional thermometer to replace broken one.
- Handwashing Aids and Devices - Use Restrictions (repeated violation)
Observation: Handwashing aids and devices have been installed at the warewashing sink (paper towels)
Correction: Remove handwashing aids and devices from the warewashing sink
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/13/2015 | Routine | |
- Handwashing Aids and Devices - Use Restrictions
Observation: Handwashing aid (paper towel dispenser) is installed at the warewashing sink
Correction: Remove handwashing aids and devices from the warewashing sink
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06/12/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use (Ice scoop handle in direct contact with ice in bin) .
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 - Hot Holding* (corrected on site)
Observation: Hash brown potatoes hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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03/03/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Ice scoop handle laying in direct contact with ice for consumption in bin.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) brown gravy in the refrigerator, the food should have been discarded 10 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
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11/17/2014 | Routine | |
Good hand washing practices observed
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, or menu boardare not asterisked to the disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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08/08/2014 | Routine | |
- Person in Charge
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. FDA Forms 1B used to establish compliance were not available
Correction: employee queried was not capable of demonstrating knowledge.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Chicken salad made with hot chicken placed in refrigerator (ambient air 41 degrees) registered 82 degrees after 10 minutes, and requires additional action to release heat before sealing and refrigerating.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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05/14/2014 | Routine | |
Good hand washing practices observed
ServSafe flyer provided
- Food Storage - Clean and Dry Location
Observation: Cases of fresh potatoes stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: BBQ not being adequately cooled to prevent the growth of harmful bacteria. Day after cooking internal temp registers 48 degrees F. Product was discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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02/05/2014 | Routine | |
Good food handling practices observed.
No violation noted during this evaluation. | 10/23/2013 | Routine | |
Good hand washing practices observed.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food (salad lettuce and sandwich buns) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Diners are not adequately warned of increased risk to their health resulting from consumption of raw and/or undercooked foods. The posted advisory at the customer counter is obscured behind a tall tea dispenser, and not viewable by all diners.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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07/17/2013 | Routine | |
- Critical: Hands - When to Wash*
Observation: Employee at customer counter failed to wash her hands between handling soiled utensils and customer food orders.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Sanitizer in bucket had no detectable level of chlorine.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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04/16/2013 | Routine | |
| No violation noted during this evaluation. | 01/17/2013 | Routine | |
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