- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the hot holding unit and the outside of equipment 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and ceiling 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. A good deep cleaning needed in the kitchen.
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08/25/2015 | Routine | |
Facility has made improvements on cleaning. Facility has developed a new program for employee health policy. Work is still need on the mop floor.
No violation noted during this evaluation. | 02/25/2015 | Risk Factor | |
Operator had to replace a thermostat in the walk in cooler. A work order a been placed on the on door cooler holing at 45. Operator has done extensive cleaning discussed implementing a cleaning schedule to continue to improve and maintain the cleaning need in the facility. Operator has a work order in for a self closure device on the walk in door. Discussed multiple daily line checks for food temperature with the operator.
- Physical Facilities in Good Repair (repeated violation)
Observation: Mop sink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/23/2014 | Follow-up | |
A follow up inspection will be conducted on the 23rd for the refrigeration and progress on the other items. Manager answered employee health questions correctly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food in the walk in cooler and the 1 door reach in were hat dogs and bacon is stored cold holding at improper temperatures
Correction: Operator to have staff clean the compressor of the walk in cooler. Operator stated that food temperatures below 41 degrees were taken in the mourning hours. Food temperatures today were recorded at 45. Operator to take temperatures of food in two hours to ensure food is at 41 degrees. Refrigeration company is to be called is the food temperatures are not maintained at 41. Operator to discard food if time frame for how long they have been out of temperature cannot be established. Leaving a food and equipment log for the operator to track temperatures.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the inside of refrigeration outside of fyrers and other equipment in the kitchen has accumulations of grime and debris. Fan covers in the walk in cooler and the compressor in need of cleaning. Inside of hot holding cabnets alon the rails and the walls and floors of these units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Grease receptacle lid left open.
Correction: After dumping close lid so that pests are not attracted to the area.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: Mop sink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls in the kitchen under and behind 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.
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09/18/2014 | Routine | |
Discussed using some degreaser with the operator on the outside of the equipment and floors before cleaning. Discussed employee health information with the operator.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed food employee handle raw frozen patty with glove hands return to the preperation table without removing gloves.
Correction: Stopped the staff before they handled clean equipment or food requested they remove gloves and wash hands staff complied.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Tomato and cheese 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. Staff had forgotten to relable product after it was replaced.
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. Staff relabled the product during the inspection.
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04/16/2014 | Risk Factor | |
Request the GM for the facility to call the health Department to discuss the inspection leaving contact information with the manager. Employee health is in place.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: hot dogs hot holding at improper temperatures.
Correction: Manger decided to discard the hot dogs water was low in the hot holding well operator made a new batch reheated to 145 and placed on the hot line operator added more water to the steam table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg wash for the chicken cold holding at improper temperatures
Correction: Operator decided to discard product and make new facility using ice in the bottom to keep product cold ice had melted in the unit. Discussed time as for the unit since no refrigeration is in place at this time. Operator place more ice in the unit.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Facility using a raw chicken wash for the fried chicken for which time rather than temperature is being used as a control was not marked witha discard 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. Operator discarded the wash during the inspection and marked with time a time on the wash.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside of equipment in general, the fan covers in the walkin cooler and the ceiling in the walk-in 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.
- Physical Facilities in Good Repair
Observation: Mop sink, floors, and coving is not maintained in good repair. Grout lines are low in the floor, tiles coming off of the coving.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, ceilings 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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10/22/2013 | Routine | |
Discussed grouting mop sink, repairing leaky fixtures, and cleaning frequencies. Leaving employee health flow chart for the operator.
No violation noted during this evaluation. | 04/09/2013 | Risk Factor | |
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