Discussed inspection report the operator.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces has accumulations of grime and debris. 1. Electrical hookup next to deep fat fyer. 2. Hot holding unit behind the ordering counter.
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
Observation: Ceiling above the chicken breading area is noted in need of cleaning. Clean dust build up on the light fixture and exhaust vent.
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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03/28/2016 | Routine | |
Discussed inspection with operator.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Inspector observed a sandwich prepared directly on a unprotected counter top. Operator prepared all other sandwiches during inspection using single serve wrap.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the small fryer have accumulations of grime and debris on the electrical hook-ups.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/05/2016 | Routine | |
Operator was provided a copy of the inspection report. Good glove usage and date marking was observed during the inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: 1. Refrigeration unit below the cold storage preparation area was observed in a state of disrepair and damaged. Operator is currently using ice to keep sandwich preparation items cold. All temperatures were observed within correct cold holding permitters. 2. Hot Holding storage unit was observed with a broken door handle.
Correction: Repair the sandwich prep. refrigerator and hot holding door handle 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 sandwich preparation refrigerator, 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 behind fyer 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station behind service line is being used as a dump station. Operator removed all ice and instructed food service staff not to use handwashing sink as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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10/14/2015 | Routine | |
Inspection discussed with operator. Operator provided copy of inspection report. Deluge cleaning process was discussed with operator. Operator has agreed to follow manufactures recommendations and use deluge detergent in the three compartment to clean soiled pots and pans overnight. Inspection was conducted in response to complaint filed 7/9. No evidence was found to justify nature of complaint. All food handlers were observed with wearing hats. Food products were inspected and no contamination was observed.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Scoop observed stored with handle in chicken breading. Scoop observed stored in ice dispensing machine.
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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fryerhood above chicken cooking station 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 (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and flooring kitchen and service area are noted in need of cleaning. Large amounts of grease build up were noted throughout kitcken and service area.
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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07/13/2015 | Routine | |
Violations and inspection report were discussed with the PIC.
Excellent food temperatures.
Good datemarking.
All foods were covered and elevated.
- Equipment - Good Repair and Proper Adjustment
Observation: French fry baskets was observed in a state of disrepair and damaged.
Correction: Repair the french fry baskets 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 french fry baskets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the hood and filters has accumulations of grime and debris.
Also, ventilation fan grill dirty, and interior bottom of Traulsen freezer needs cleaning.
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
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- 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
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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03/11/2015 | Routine | |
Inspection discussed with the person in charge.
- Thawing
Observation: Raw chicken sitting on countertop at room temperature thawing.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Time as a Public Health Control* (corrected on site)
Observation: All the potentially hazardous foods on the prep serving line 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 - Good Repair and Proper Adjustment
Observation: The Traulsen RI refrigeration unit was observed in a state of disrepair and damaged.
Correction: Repair the Traulsen RI refrigeration unit 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 Traulsen RI refrigeration unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Bins containing the single service condiments at the front sevice area 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.
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02/28/2014 | Routine | |
Risk Factor Assessment inspection conducted and discussed with certified food manager. No violations noted during the inspection.
No violation noted during this evaluation. | 10/29/2013 | Risk Factor | |
Inspection discussed with certified food manager.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving underneath the soda/tea station was noted in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front service area is being used as a dump station(ice).
Correction: The handwash facility identified above is to be used for washing hands only
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05/03/2013 | Routine | |
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