Clean inside refrigerator where dogs are stored.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Insufficient hot holding temperature on sausage and hot dogs.
Correction: Maintain 135 F or above. Try covering to maintain heat during the winter months. Sausage and dogs were placed onto grill.
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01/20/2016 | Risk Factor | |
Permit issued.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching raw steak.
Correction: Remove gloves, wash hands before further food prep.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Lids to cold containers found dirty. Area under grill is dirty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Cold water to handsink will not fully shut off. There appears to be a leak under handsink.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling and A/C unit found dirty.
Correction: Clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters are soiled.
Correction: Clean. Clean them more frequently. They should remain shiny.
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06/19/2015 | Routine | |
Repair cold water faucet at handsink. Clean area under grill. Next inspection is a routine inspection for permit renewal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed raw steaks placed on grill with gloves on and proceed to handle bun and cheese without removing gloves or washing hands.
Correction: This was discussed.
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03/19/2015 | Risk Factor | |
Since you have chlorine test strips use bleach to sanitize food contact surfaces. Clean out bottom of reach in. Paper towels are soiled. Clean onion bin thoroughly.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Sausages found at 119, 128 on grill.
Correction: Consider covering with foil when hot holding. PIC placed back onto grill and reheated to 165.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date found on open hot dog package.
Correction: You must date upon opening. You may put a note on wall or door of refrigerator to indicate the day of opening instead of on package.
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11/24/2014 | Risk Factor | |
Gave DOK to employee who passed.
No violation noted during this evaluation. | 07/24/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed sausages held below 135 degrees on grill.
Correction: Correct by reheating to 165 degrees.
- Sanitizing Solutions, Testing Devices
Observation: Observed incorrect test kit present.
Correction: Correct by providing Quaternary ammonia test kit to check sanitizer solution.
- Non-Food Contact Surfaces
Observation: Observed handsink area and handles and gasket of refrigerator not clean.
Correction: Correct by cleaning.
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07/16/2014 | Routine | |
Gloves worn.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed sausage and hot dogs held below 135 degrees on flat top grill.
Correction: Correct by reheating to 165 degrees.
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03/20/2014 | Risk Factor | |
Gloves worn.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed hands not washed before putting on gloves.
Correction: Correct by properly washing.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed sausages on grill holding less than 135 degrees.
Correction: Correct by reheating to 165 degrees.
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11/18/2013 | Risk Factor | |
Follow up to inspection of 7/22/13. Items 1530, 1800, 3180 were corrected.
No violation noted during this evaluation. | 07/25/2013 | Follow-up | |
No critical violations observed.
- Sanitizing Solutions, Testing Devices
Observation: Observed no test kit to check Quaternary ammonia sanitizer.
Correction: Correct by providing test kit.
- Non-Food Contact Surfaces
Observation: Observed gasket to freezer not clean, sliding door tract not clean, chip display shelving not clean.
Correction: Correct by cleaning.
- Physical Facilities in Good Repair
Observation: Observed floor covering loose.
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed wall not clean behind handsink.
Correction: Correct by cleaning.
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07/22/2013 | Routine | |
No critical violations observed. Gloves worn.
No violation noted during this evaluation. | 03/13/2013 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed hands not washed before putting on gloves.
Correction: Correct by washing.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed packages of chips stored below handsink towel dispenser.
Correction: Correct by moving chips.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed hot dogs and sausages not held at 135 degrees or above.
Correction: Correct by reheating.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean: gaskets, bottom of refrigerator, exterior of bread container.
Correction: Correct by cleaning.
- Physical Facilities in Good Repair
Observation: Observed floor covering in storage building is torn. Floor in trailer has loose seam.
Correction: Correct by repairing.
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06/27/2011 | Routine | |
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