No violations noted.
No violation noted during this evaluation. | 01/07/2016 | Routine | |
Notes:
- Observed heavy grease and food debris deposits underneath burger grill. Clean and sanitize this surface every 24 hours or often if needed.
- Kitchen hand sink needs to be sealed to the wall along with soap and sanitizer dispensers.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located at bakery area (along the wall as you walk in to the left) does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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09/01/2015 | Follow-up | |
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on August 27, 2015.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sliced tomatoes and cheeses for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The top door to the ice cream well is not corrosion resistant, nonabsorbent, and/or smooth. Door is not easy cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Friers doors are broken and held together with rope and plastic.
Correction: Repair frier's doors 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the soda machine in the dining room and pipe that goes through the wall to the floor drain are leaking. Also 3 VAT sink compartment (right one) is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located at mop sink room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at bakery area (along the wall as you walk-in to the left) does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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08/20/2015 | Routine | |
Notes:
- reviewed Employee Health Policy with Manager on duty
- Thawing
Observation: Improper methods used to thaw frozen sliced turkey. Packages were placed under hot water. Food reached 81 F in 20 min.
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
- Critical: Time as a Public Health Control*
Observation: Sliced cheese, sliced tomatoes and fried peppers for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Trash and food debris found under front equipment line.
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: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Opened bottle of commercial alcohol stored near food and clean utensils.
Correction: Containers of any chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/16/2015 | Routine | |
All non-critical violations must be corrected within 30 days.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the milk shake unit and hot holding box is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: ice tea area, prep sink.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors behind chicken breading station, ice tea area and in the walk-in freezer 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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01/06/2015 | Routine | |
Notes:
- Excessive amount of water on the floor in the mop room. Leaking pipe to the water heater. Plumber was called during inspection to get it repaired as well as a leaking 3 VAT sink.
- Ice is not effective when storing milk carton near ice cream unit. Store milk in the refrigerator.
- Soap dispenser broke during inspection, must be replaced/repaired to support proper hand washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The kitchen sandwich table is not supporting cold holding temperature of 41 F or less. Also, outside walk-in freezer had heavy ice build-up on the floor and near the door.
Correction: Repair the sandwich table and walk-in freezer 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: Plumbing to the water heater is in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
|
10/02/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
Work order placed to get rear RIC repair (reading 45 F) , no PHFs stored inside.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken butter cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the front reach-in cooler and ice cream well is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking (left compartment)
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen area 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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06/25/2014 | Routine | |
Non-critical violation must be corrected within 30 days.
Maintenance call was placed during inspection to get plumbing repaired.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the front low reach-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Mop sink faucet is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
03/10/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
Ice build-up on the motor of sandwich unit, maintenance call was placed to get unit repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned ham and cheese cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment Openings, Closures and Deflectors (repeated violation)
Observation: The lid for the tea container does not overlap the opening.
Correction: Provide a lid or cover that overlaps the opening and is sloped to drain to prevent contaminants from entering the food contact area.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich unit was observed in a state of disrepair. Interior temperature of the unit found at 45 F.
Correction: Repair the sandwich unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located at mop room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Wall has water damage with mold growing on it.
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
|
11/22/2013 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
Missing thermometer inside walk-in freezer and ice cream unit.
No potentially hazardous food items holding inside hot cabinet, unit is not supporting hot holding temperature of 135 F or above. Maintenance call was placed this morning.
Front low reach-in cooler had been fixed multiple times and found in state of disrepair and condition that not allow for proper operation and maintenance. Unit must be removed or replaced.
- Equipment Openings, Closures and Deflectors
Observation: The lid for the ice tea holding metal containers does not overlap the opening. Containers are dented.
Correction: Provide a lid or cover that overlaps the opening and is sloped to drain to prevent contaminants from entering the food contact area.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The gasket to the front ice cream cabinet is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Hot holding box, left frier door and front low reach-in refrigerator was observed in a state of disrepair and damaged.
Correction: Repair above listed units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Leaking faucet and clogged drain in mop sink, excessive amount of water on the floor.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the tall rear biscuit refrigerator.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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08/19/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Maintenance call was placed to get refrigerators repaired. All food had been removed to working refrigerators.
- Critical: Cooling* (corrected on site)
Observation: Sausage noted not being adequately cooled to prevent the growth of harmful bacteria. Discarded voluntarily.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Kitchen make-up table and front reach-in cooler were observed in a state of disrepair. Maintenance call was placed to get units repaired. Outside walk-in freezer had heavy ice build-up on both fans, around the door and on the floor.
Correction: Repair refrigeration units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/21/2013 | Routine | |
Sanitizing solution tested correctly at 200 ppm.
Excellent hand washing and food handling observed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked mushrooms 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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02/13/2013 | Routine | |
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