| No violation noted during this evaluation. | 12/14/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under/between/insde/outside equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the prep area/under and between equipment 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.over flat grill
Correction: Maintain hood system vent filters in a clean condition.
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02/19/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the two door reach in freezer 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 dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fryer area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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08/14/2014 | Routine | |
Pilot light on hot water heater was out at time of visit. To be repaired by 12:00.
No violation noted during this evaluation. | 02/10/2014 | Follow-up | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces.outside equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.mop sink
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: Quatenary ammonia on three compartment sink being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Too strong.
Correction: Utilize only quatenary ammonia that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.Recalibrate automatic dispenser.
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02/03/2014 | Routine | |
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.(mop sink)
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under and between fryers 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quatenary ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940.(three compartment sink)
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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07/31/2013 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Cooked hotdogs noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Discarded.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes and leafy greens on make line 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.
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01/23/2013 | Routine | |
Leave containers in walk in uncovered during cooling. Clean the exhaust filters for the burger grill. Clean floor in walk in cooler. Need a hose bibb vacuum breaker on mop sink faucet when a hose is attached.
No violation noted during this evaluation. | 11/08/2011 | Risk Factor Assessment | |
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