Some cleaning has been accomplished with equipment and under hood system. Clean not only areas clearly in front of you but areas as sides and under equipment where harboring conditions for pest/rodents exist. Food handler cards still not obtained. Facility has 1 week to complete food cards or may result in of notice of alleged violation. Facility has food cards as a repeated observation since March of 2015. PIC to follow up with EHS concerning addressing the floor tiles in correcting over a time frame. PIC to contact EHS concerning food handler cards in 1 week.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees working with food still do not have valid food handler cards.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equipment has accumulations of grime and debris. EHS observed grease.debris build up around wheels, sides of equipment, back of fryers and under fryers, handles and fronts of equipment. Clean as necessary to prevent accumulation of build up and spreading contamination through the facility. Areas of build up creates pathogen growth and harboring conditions of pest and rodents.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located at various spots in kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Various areas through kitchen observed to be broken/cracked tile. These area create locations where pathogens are grown and tracked through the facility.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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03/30/2016 | Follow-up | |
Food thermometer available for food workers. Hair restraints, glove use and handwashing observed. Good date marking and documentation of time for various food products. Floor tile repair at the utility floor sink noted from previous inspection has been completed. Minimal pest noted in utility area. Mops hung as required for proper drying. Keep cleaning up but be detailed on the build up and areas that are not always visible. Food Handler cards must be made current. They are required per city ordinance. This is a repeat issue with facility. Food handler training provides workers with food safety training.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees working with food still do not have valid food handler cards.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion nor diseases as Hepatitis A, norovirus, salmonella, E. coli and shigella. Question concerning signs and symptoms could not be answered. Recommend periodic re-education on employee health. EHS provided education to worker and provided flyers for facility.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equipment has accumulations of grime and debris. EHS observed grease.debris build up around wheels, sides of equipment, back of fryers and under fryers, handles and fronts of equipment. Clean as necessary to prevent accumulation of build up and spreading contamination through the facility. Areas of build up creates pathogen growth and harboring conditions of pest and rodents.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at various spots in kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Various areas through kitchen observed to be broken/cracked tile. These area create locations where pathogens are grown and tracked through the facility.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition at the 3 deep fryer location.
Correction: Maintain hood system vent filters in a clean condition.
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03/16/2016 | Routine | |
EHS observed trash piled in utility room and a rotten smell coming from area. Tiles broken and missing inutility room. Attention to detail when cleaning. Food handlers discrepancies has been noted on inspections dated April 2014, March 2015 and Sept. 2015. IF cards are not updated right away this may result in a Notice of Alleged Violation which may affect food permit. All observation must correct and maintained by next follow up inspection. No bare hand contact was observed and handwashing was observed as a position not.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several employees do have not food handler cards. Facility has two weeks to have them current as required by city ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: EHS observed lettuce prepped in three compartment sink next to cleaned pans and next to employees filling sanitizer buckets. EHS educated PIC about potential cross contamination from lettuce to cleaned dishes and from lettuce next to chemicals
Correction: Protect food from miscellaneous sources of contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of under the deep fryers, handles of equipment were sticky and build up of food debris, oven and side of baking and frying equipment has accumulations of grime and debris. EHS recommends a deep cleaning and then establish a daily cleaning schedule. EHS observed build up in reach in refrigerator. EHS observed build up around fryers and fire suppression.
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 (repeated violation)
Observation: EHS observed floor tiles in mop sink are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. Utility room is in need of deep cleaning. Observed debris build up on walls, switches, floor, and in utility floor sink. EHS observed fruit flies and everyday flies in area and in back kitchen
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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11/19/2015 | Follow-up | |
Ensure that all sanitizer bucket are not stored on the floor but not on counters to contaminate food contact and food items. Sanitizer buckets should be stored on the lowest shelf. Food handler cards must be update in two weeks. This is a repeat issue and must be corrected right away. Also observed was a worker cleaning lettuce in the last sink of the 3 compartment sink while soapy water in the first sink and another worker making sanitizer bucket in the middle sink. Establish steps to prevent this occurring. Cleaning RTE items right next to chemical making step can cause cross contamination and can not be done.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several employees do have not food handler cards. Facility has two weeks to have them current as required by city ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. Manager observed preparing and cooking with a diamonds ring, EHS educated Manager twice during inspection and she still did not remove ring. Only 1 plan band wedding ring is authorized because bacteria gets under the stones and difficult to get out and will spread to other objects.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed food worker handling RTE lettuce. EHS educated worker on proper procedure. Worker rewashed lettuce and washed hands and wore gloves.
Correction: 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken walk in stored over RTE tea. EHS educated PIC.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of under the deep fryers, handles of equipment were sticky and build up of food debris, oven and side of baking and frying equipment has accumulations of grime and debris. EHS recommends a deep cleaning and then establish a daily cleaning schedule.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Dust and debris will contaminate food and food contact surfaces. Also si a fire hazard
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Utility room is in need of deep cleaning. Observed debris build up on walls, switches, floor, and in utility floor sink. EHS observed fruit flies and everyday flies in area and in back kitchen
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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09/30/2015 | Routine | |
Establishment utilizes times as a means of hot and cold holding. Dating system is in process. All foods are disposed of at the end of the day. Proper hair restraints and glove use was observed. Facility needs a deep cleaning and a cleaning schedule established. Update food handler cards right away and have damaged floor tiles replaces.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers do not have food handler cards.
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards must be obtained no later than 30 days from the date of this inspection.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed dispensing utensil stored in flour mix with handle soiled and in mixture.
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.
- Temperature Measuring Devices
Observation: The temperature measuring device in the walk in and the reach in refrigerations was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Temperature Measuring Devices
Observation: The temperature measuring device located on the Henny Penny is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- 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: hood vents, under fryers, on surfaces of doors, handles, under equipment on top of fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean. Facility needs deep cleaning to prevent harboring conditions and the growth of pathogens in prevention of foodborne illnesses
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable due to missing tile and many cracks where pathogens can grow
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Kitchen floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mops being stored in mop buckets
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Hang mops with heads down to allow air drying and the prevention of pathogen growth.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed bugs flying in mop area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Have certified pest control come in and treat facility and have invoice sent to IOW Health Dept.
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03/09/2015 | Routine | |
- Vector unit found near food and equipment. Relocate to exit area and away from food service and / preparation area.
- Drive thru service window should be self-closing to reduce pest incidences.
- Three compartment sink made with > 400ppm quats at warm temperature water.
- Food debris found on floor in electrical closet.
- Facility is in need of a deep cleaning, including ceilings and around ceiling vents.
- All staff need current health cards.
- Good hand washing practices observed.
- Great date-labeling as well as food storage separation and cooling procedures.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use (Scoop for ice found with handle in product).
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (fry scooper and tongs).
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: Backflow Prevention Device, When Required*
Observation: Found a spray nozzle attached to mop sink hose.
Correction: Install a double check valve with intermediate vacuum breaker or remove spray nozzle on mop sink in-between use.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
- Personal Care Items - Storage (corrected on site)
Observation: Personal jacket found near food service.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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04/21/2014 | Routine | |
| No violation noted during this evaluation. | 11/07/2013 | Routine | |
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