- 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: Grease buildup around deep fryer and grill. Dust, dirt, and food residue on equipment near chicken prep area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the drive-thru area, behind ice machine, chicken prep area, mop sink room, and ceiling vent 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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01/08/2016 | Follow-up | |
A Follow-up inspection is scheduled for January 8, 2016 to ensure violations are corrected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the kitchen area (lettuce).
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in cooler 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: Cooler near make line was observed in a state of disrepair and damaged.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration
Observation: Freezer beside of deep fryer was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the freezer to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- 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: All equipment in entire facility.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connection under the drive thru ice machine is leaking. Water faucet at hand wash sink in disrepair.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry storage room and mop sink room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Floor tiles near ice machine are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire kitchen area noted in need of cleaning. Extreme grease buildup on ventilation hood and around deep fryer.
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 (mop sink room).
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of Drain Gel is improperly stored on floor.
Correction: Containers of Drain Gel must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/18/2015 | Routine | |
- 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: In the walkin freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse Receptacles (corrected on site)
Observation: There are refuse containers in the kitchen without covers.
Correction: All refuse containers are to be fitted with snug lids.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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.
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08/07/2015 | Routine | |
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature (3VAT sink) of the in-use wash water solution was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in the Walk Ins is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors behind/under all equipment 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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02/11/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Bacon 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the Walk Ins is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Ceiling in the kitchen is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors behind/under all equipment 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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10/07/2014 | Routine | |
sewer unclogged last night. bathrooms inspected this morning. OK to reopen.
No violation noted during this evaluation. | 05/13/2014 | Follow-up | |
Sewage backing up in floor drains and onto floor in bathrooms when toilets are flushed. Sewage also backing up outside at sewer line inspection port and onto ground. PIC voluntarily shut down operations and agreed to make repairs and corrections. Establishment will notify health department for inspection prior to reopening.
- Critical: Plumbing System Maintained in Good Repair*
Observation: A recent repair to plumbing system components of the sewage lines are not in accordance with law.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Critical: Sewage - Conveying Sewage*
Observation: Sewage is not being properly disposed of in an approved sewage disposal system.
Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
- Imminent Health Hazard - Ceasing Operations & Reporting
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
Correction: Discontinue operations and notify the Health Department that an imminent health hazard may exist in your establishment due to an emergency
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05/12/2014 | Routine | |
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in walk-in freezer and kitchen area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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01/21/2014 | Routine | |
Ca
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the breading table used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of breading table no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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10/10/2013 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in walk-in cooler & freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling*
Observation: Sausage in walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria. It was at 74 degrees for over 2 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (43) cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Durability (corrected on site)
Observation: The ice cream scoop is not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: (REPEAT) Floors not sealed. Floor tiles were re-grouted, but not sealed.
Correction: Seal floors and wall junctures in rooms where water flush cleaning methods are used.
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06/18/2013 | Routine | |
- Physical Facilities in Good Repair
Observation: The new grouting in the kitchen floor have not been sealed. New grout is starting to come out in places.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/27/2013 | Follow-up | |
Noted the cleaning of the floors and equipment continues to show improvement. Facility is documenting a cleaning schedule. Discussed with PIC the proposed tile grouting to prevent debris build-up on floor.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the Charbroil and inside of equipment near the deep fryer 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 in the kitchen 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.
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02/08/2013 | Follow-up | |
Ceiling tiles in kitchen area replaced. Most of equipment and walls have been cleaned. Floors have been worked on, but still needs more work. Follow-up scheduled for 2/18/13.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the 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 in the kitchen 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.
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02/04/2013 | Follow-up | |
Improvement shown on cleaning of the facility. Follow-up scheduled on 2/4/2013 to ensure complete cleaning of entire facility.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the Deep Fryer, Equipment Panels, and Hood 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: Entire kitchen 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.
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01/23/2013 | Follow-up | |
Repeat Notice of Alleged Violation for cleaning of the physical facilities (floors, walls, and ceilings). Entire kitchen area needs to be cleaned. The floor drain near the drive thru window seems clogged. Informed Person In Charge to contact professional plumbing service immediately to clear drain. Follow-up inspection scheduled for 1/23/2013.
- Food - Storage or Display of Food in Contact with Water or Ice (corrected on site)
Observation: Packaged food stored in direct contact with water (Walk-in Cooler).
Correction: Store packaged food in contact with drained ice. Do not sore in direct contact with water.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front counter cooler.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Deep Fryer, Equipment Panels, and Hood 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.
- Critical: Plumbing System Maintained in Good Repair
Observation: Floor Drain in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire kitchen 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.
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01/19/2013 | Routine | |
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