Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink & sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
- Non-Food Contact Surfaces
Observation: Debris build-up on the non-food contact surfaces of equipment.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
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: Debris build-up on floors, walls & ceiling 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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12/18/2015 | Routine | |
There is no food stored in the low 2 door cooler. Gasket was received but is waiting to be installed. Sliced tomatoes and sliced cheese is not held on the make up table, for longer than four hours. Microwave is use to warm bread buns and sliced ham for the ham and cheese sandwich. The flour for the fried chicken is sifted in a period of less than four hours. The left over sausage is used the next day for gravy and is reheated to an internal temperature of 165F for at least 15 seconds .
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket(left door) to the 2 door low cooler reach in next to the chicken breading table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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08/17/2015 | Routine | |
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the walk-in cooler and milk in the front under counter reach-in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the under counter reach-in (by the grill) is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean ice bucket were not observed stored in a position to allow air-drying.
Correction: Store ice bucket in a self-draining position that allows air-drying.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Clean under the fry/tater tot station 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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04/13/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink was set up correctly. Adequate employee health policy in place. Health permit posted & visible.
Additional food temperature (degree Fahrenheit) sliced tomatoes 58-60 (time).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken tenders were observed 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Burger patties, hot dogs and diced ham in the walk-in cooler were found cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the walk-in cooler is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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10/27/2014 | Routine | |
NOTES:
* All critical violations were corrected at the time of inspection.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of symptoms of or illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: CORRECTED AT TIME OF INSPECTION WITH FORM 1-B. Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The sliced ham, sausage links, and country ham cold-holding in the 2DR Flat Top Cooler(across from grill) were observed with internal food temperatures of 46-52 degrees.
Correction: DISCARDED BY EMPLOYEE. Monitor cold-holding temperatures of foods to ensure internal food temperatures of 41 or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The 2DR Prep Cooler and the 1DR Freezer(next to fryer) are not functioning as designed to maintain food temperatures.
Correction: Discontinue the use of the 2DR Prep Cooler & the 1DR Freezer(next to grill) until the equipment is functioning as designed and capable of maintaining safe food temperatures of 41 degrees or below.
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07/16/2014 | Routine | |
the follow-up inspection will occur on June 18, 2014.
All PHFs have been relocated to other refrigeration, sandwich unit and front low reach-in will not be in use until fixed.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensil (ice cream spoon) improperly stored between use.
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* (corrected on site)
Observation: Sliced cheese inside sandwich make-up table, milk in the front well and milk in the front low reach-in cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The front low reach-in refrigerator and sandwich make-up table were observed in a condition that prevents necessary maintenance and easy cleaning. Both units are not supporting cold holding of 41 F or less.
Correction: Repair both 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.
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: Ceiling near walk-in freezer and ice machine area not smooth, paint is loose and hanging.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors around friers 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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06/13/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the low reach-in freezer (fries) 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 grease, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of make-up table, exterior of all refrigeration and cooking equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/26/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes 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.
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.
- Equipment Openings, Closures and Deflectors
Observation: The lid for the tea urn does not overlap the opening. Urns are deformed.
Correction: Provide a lid or cover that overlaps the opening and is sloped to drain to prevent contaminants from entering the food contact area.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink near 3 VAT sink was measured at a temperature less than 100°F. Measured at 96 F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors around friers noted in need of cleaning. Grease and food occumulation on the floor.
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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11/25/2013 | Routine | |
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
Note: Two cookline undercounter refrigeration coolers were noted not currently in-service, pending verification of the refrigeration maintaining TCS food products at/or below 41 degrees F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: An open carton of liquid eggs and a pan of cooked sausage being held on the cook/processing line was observed cold holding at improper temperatures (carton of liquid eggs measured 66 degrees F and pan of cooked sausage measured 98-104 degrees F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the cookline/food processing area is noted in need of cleaning ( an accumulation of old food debris and residue was observed underneath the food processing area equipment..
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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08/09/2013 | Routine | |
The facility provided a metal probe thermometer, quaternary ammonium test strips and a review of the Employee Health policy was discussed during today's inspection. A review of the facility's cleaning procedure/schedule was also discussed during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham and cheese set-ups in the cookline maketable was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/26/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Buttermilk - 40, Chicken, fresh 1/8 cut - 39
Hot Holding: Green Beans - 173, Mashed Potatoes - 168
No violations noted at time of inspection today.
Adequate food testing thermometer, quaternary test kit and 3 compartment sink set-up on hand.
Quaternary sanitizer solution concentration in use tested within the manufactures acceptable range.
No violation noted during this evaluation. | 01/03/2011 | Routine | |
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