| No violation noted during this evaluation. | 04/04/2016 | Follow-up | |
Great improvement of cleaning, particularly in the fryer area. Still waiting on weather to allow for repair/replacement of A/c units and vents. Door gasket has not yet arrived for replacement.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the Traulsen 2 door reachin next to fryers, top and bottom doors
Correction: gaskets are torn and in poor repair.
- 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: down the sides of the fryers, inside of the fryers and area surrounding the fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are rusted and covered with mold and mildew. (GM showed work order for replacement of heating/ac systems for the entire facility in the next few weeks, this is to include new exhaust vents - also recommended that duct work inspected to ensure no moisture/mold problems inside of the ducts.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/02/2016 | Follow-up | |
Items not marked as corrected are in process. Gasket has been ordered and waiting for it to arrive. Cleaning has been performed and a great improvement was observed. More cleaning still needed particularly in, around and under fryers and equipment. Cleaner was onsite at time of followup to continue more thorough cleaning.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the Traulsen 2 door reachin next to fryers, top and bottom doors
Correction: gaskets are torn and in poor repair.
- 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: down the sides of the fryers, inside of the fryers and area surrounding the fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire kitchen area noted in need of cleaning. Pay particular attention to the buildup of grease and debris under equipment, this posses a possible haarbourage condition to insects and other pests
Correction: floor extremely greasy and slippery - thourough cleaning with hot soapy water and or degreasing agent desperately needed
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are rusted and covered with mold and mildew. (GM showed work order for replacement of heating/ac systems for the entire facility in the next few weeks, this is to include new exhaust vents - also recommended that duct work inspected to ensure no moisture/mold problems inside of the ducts.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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02/11/2016 | Follow-up | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the chest freezer. .
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Handsink seal and fryer door was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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08/21/2015 | Follow-up | |
Upon follow-up to address the cleanliness of the kitchen, EHS observed very little cleaning that was recommended at the areas mentioned from the last routine inspection. EHS discussed the issue with the manager and allowed four more days to clean the areas mentioned. Next inspection scheduled for 8/21/15.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. eight employees in need of food handlers cards.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the chest freezer. .
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Handsink seal and fryer door was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the ceiling vents, broilers, fryers, inside microwave, POS screens, cords, syrup containers, floors, walls and walk-in freezer and refrigerator 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.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered. EHS observed dumpster side doors open.
Correction: Cover all waste containers when not in continuous use.
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08/17/2015 | Follow-up | |
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. eight employees in need of food handlers cards.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in freezer. EHS observed pork chops and sausage uncovered inside walk-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. EHS observed water dripping onto box of chicken.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Tomatoes, lettuce, sliced cheese, sliced onions, etc., 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 (repeated violation)
Observation: There was no temperature measuring device located in the chest freezer. .
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Handsink seal and fryer door was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the ceiling vents, broilers, fryers, inside microwave, POS screens, cords, syrup containers, floors, walls and walk-in freezer and refrigerator 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.EHS observed French fry containers stored on floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered. EHS observed dumpster side doors open.
Correction: Cover all waste containers when not in continuous use.
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08/03/2015 | Routine | |
NOTES:
- Discussed Employee Health and Allergen awareness flyer with PIC.
- Manager in need of Certified Food Manager certificate.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Many employees noted without district Food Handler card.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed tongs stored between fry container and metal wall.
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: There was no temperature measuring device located in the Henny Penny two door hot holding unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink near the breading area is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of all the ceiling tiles in the kitchen has accumulations of grime and debris.
Correction: Clean the surface, or replace tiles, at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Hand washing station at three compartment sink observed with low level splash guard and hand towel dispenser directly above clean utensils and containers.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. 1. Install higher level splash guard and relocate hand towel dispenser or 2. use compartment closest to hand sink as wash compartment and the latter side for sanitizing.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Fryer 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed many fruit flies around the chicken breading area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/02/2015 | Routine | |
NOTES:
- *Time used as public health control for all cold-holding foods. Cheese and tomatoes observed out of temperature. PIC stated that food has been in prep unit for one hour. After four hours, prep is replenished.
- Proper food storage observed in walk-in refrigerator.
- Proper date-labeling observed on prepared and opened foods.
- Discussed Employee Health with PIC.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: Many food handler's do not possess a current Food Handler card.
Correction: All staff must have a current Food Handler card as required by the City of Suffolk Section 40-27. Testing can be performed at the Isle of Wight Health Department, Suffolk Health Department or Franklin Health Department.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the hand sink in the front ordering area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire kitchen noted in need of cleaning. Observed grease build-up under units and at deep fryers.
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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10/06/2014 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fryers 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in kitchen next to walk-in is not smooth and easily cleanable. Holes in wall, missing tiles
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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04/14/2014 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the ice bin at drive thru, soda fountain are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floors in the storage shed 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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05/06/2013 | Routine | |
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