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. (walk-in cooler racks & sides of equipment)
Correction: Provide a detailed equipment cleaning as needed.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects by replacing the rear door weather stripping.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Debris build-up on the floors, floor drains and ceiling tile.
Correction: Provide a detailed floor, floor drain & ceiling tile cleaning.
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03/01/2016 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (Sandwich Buns) food with their bare hands.
Correction: DISCARDED & EMPLOYEE OBSERVED WASHING HANDS & DAWNING GLOVES. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage Gravy on cook-line hot bar observed with an internal food temperature of 128 degrees at the time of inspection.
Correction: RAPIDLY REHEATED TO 166 DEGREES AT TIME OF INSPECTION. Monitor hot holding practices to ensure an internal food temperature that is maintained at or above 135 degrees to prevent potential bacterial growth.
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12/01/2014 | Routine | |
NOTES:
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Observed good hand washing practices, verified calibrated food thermometer, sanitizer concentration and test kit was adequate, and reviewed employee health policy with food manager.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections directly next to the hot water heater are leaking onto the ground surface and ponding.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Rear kitchen door is not completely enclosed to prevent potential entry from unwanted pests. (Bottom-door sweep)
Correction: All exterior outer openings shall be completely enclosed to prevent the potential entry from unwanted pests.
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07/16/2014 | Routine | |
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned cheese steak trays and ham and cheese set-up trays in the cookline undercounter pass-thru refrigeration unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Multiple food products, held on top of the cookline refrigeration unit, 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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the hamburger freezer, by the grill, 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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01/15/2014 | Routine | |
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: A container of mushrooms in the Henny Penny hot cabinet was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A container of hazardous product is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (a can of "TAT Flying insect" insecticide spray was observed stored on the front service shelf where packaged condiments are stored).
Correction: Containers of hazardous product must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/13/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes in the service line cooler 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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03/25/2013 | Routine | |
There are no violations noted during todays inspection.
No violation noted during this evaluation. | 12/06/2010 | Routine | |
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