Discussed the need for a regular cleaning schedule with the General Manager.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. The ice scope was observed being stored directly in the ice bin in the back in a manner that could result in contamination.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperatures in the preparation unit (underneath): (1) Sliced tomatoes (48F) and (2) Sliced cheddar cheese (49F). All food had been held in the unit for less than four hours at the time of inspection.
Correction: The food (held less than four hours) was moved to the walk-in cooler. The establishment will not store any time and temperature control for safety (TCS) foods in the unit until it is repaired. The unit (top) can continue to be used for TCS foods where time as a control is used for safety. The operator will email the Health Department a copy of the invoice when the unit is repaired.
- Equipment - Cutting Surfaces
Observation: The large white cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: (1) preparation unit, (2) walk-in cooler, (3) walk-in freezer, and (4) chest freezer.
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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03/02/2016 | Routine | |
Today, follow-up inspection. Violations from last inspection have been corrected.
Note: Adhere to a cleaning schedule to ensure that facility is maintained in a clean and sanitary manner.
No violation noted during this evaluation. | 01/23/2015 | Follow-up | |
This department to perform a follow-up inspection on or around January 23, 2015.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Equipment cavities and surfaces.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under equipment noted in need of cleaning throughout.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Accumulation of unnecessary items observed on work surfaces/tables.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/09/2015 | Routine | |
Note: Kitchen still in need of many upgrades due to long standing damaged/worn floors, equipment, etc, Recommend establishment receives an in-house corporate assessment to evaluate store needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed significant accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top of prep line and walk-in refrigerator door baffles..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walk-in refrigerator floor 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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07/28/2014 | Routine | |
Today, some improvement noted with cleanliness of floor.. Person-in-charge stated that management has scheduled an upcoming deep cleaning.
As noted on last inspection report, provide a copy of an updated cleaning schedule to this department. Cleaning schedule, once maintained and followed, will help to ensure that facility is maintained in a clean and sanitary manner.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout noted in need of cleaning. Significant soil and debris observed under equipment. Also, dust observed on celing above prep area.
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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01/21/2014 | Follow-up | |
Temperatures and time as a public health control observed to be in code compliance. However, today's noted violations reveal that the facility is not being maintained in a clean and sanitary manner.
A follow-up inspection will be performed by this department on or around January 21, 2014. Prior to inspection, person-in-charge to develop an effective cleaning schedule that will be followed accordingly.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outter surfaces of equipement and its electrical cords/junction box..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cooking, refrigeration, and storage 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 throughout noted in need of cleaning. Significant soil and debris observed under equipment. Also, dust observed on celing above prep area.
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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01/14/2014 | Routine | |
Today, follow-up inspection.
Violations from previous inspection have been corrected.
Facility appears clean and orderly.
No violation noted during this evaluation. | 04/24/2013 | Follow-up | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior surfaces of equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipment noted in need of cleaning. Observed significant accumlation of soil and debris in these areas.
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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03/27/2013 | Routine | |
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