- Non-Food Contact Surfaces
Observation: The drip tray for the hood above the fryers is full.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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06/19/2015 | Routine | |
Ice Bin Door on order for repair and correction.
No violation noted during this evaluation. | 03/12/2015 | Follow-up | |
Discussed with manager about the proper cooling of foods during the inspection.
- Critical: Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the ice bin lid is broken in the center and damaged around the edges.(Not smooth and it contains cracks, chips, or pits that can not be easily cleaned.)
Correction: Replace the ice bin lid to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris and/or possible contamination from broken parts of the lid in the ice.
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02/18/2015 | Routine | |
Inspection to re-open following remodeling project - no violations noted
No violation noted during this evaluation. | 10/20/2014 | Risk Factor | |
Reviewed with the Manager about the proper cooling of foods (sausage) and to check temperatures to verify meeting the time requirements of cooling. (135°F to 70°F within two hours and then 70°F to 41°F within four hours.)
- Equipment - Good Repair and Proper Adjustment
Observation: Seals and structure around the door area on the Meat Freezer and Ice Cream Cooler were observed in a condition that prevents necessary maintenance and easy cleaning. Observed frozen water hanging in the walk in freezer from a hole in the ceiling that allows piping through.(Possible air leak area.)
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Top of Prep Line Counter and other areas 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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06/27/2014 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw the frozen packs of ham.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Food Contact Surfaces - Cleanability*
Observation: The possible food contact surface of the ice cream freezer lid area is damaged, and not smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: baking pans, and charboiler cooker
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the deep fry grill wall and area 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.
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02/12/2014 | Routine | |
talked to PIC about employee health hand washing and use of gloves. store is scheduled for remodel in future
No violation noted during this evaluation. | 08/08/2013 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:toaster
Correction: Clean and sanitize these surfaces for food contact.
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02/04/2013 | Routine | |
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