- Critical: Employee Health* (corrected on site)
Observation: No employee health policy is posted in facility where employees can see it.
Correction: Post employee health policy handout in a location where employees can see it, know where to find it, and be reminded of it, so they understand their responsibilities if they become ill.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring devices in all cold holding/under counter units were not properly located in the warmest part of the unit (near the front), or where employees can easily see it and monitor cold holding temperatures. One unit was missing a thermometer completely (front under counter unit).
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. Ensure all cold holding units have a thermometer.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quat sanitizer concentration observed to be too high (>500 PPM).
Correction: Ensure quat sanitizer concentration is between 200-400 PPM, and check concentration using sanitizer test strips.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: Observed bread toaster racks and burger grill racks to be heavily encrusted with old food residue and debris.
Correction: Food contact surfaces of cooking/baking equipment should be cleaned at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: Several surfaces throughout the kitchen observed to have grease and food residue accumulation (e.g. handles of cold holding equipment)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Several containers observed to be stacked wet.
Correction: All equipment/containers/utensils should be allowed to air dry, and not be stacked wet.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster was open or uncovered.
Correction: Cover all waste containers when not in continuous use so as not to attract insects, rodents, or other pests.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed light fixture over food prep area to have a broken/cracked shielding.
Correction: Replace light shield, as discussed, and continually replace light shields as they become broken or damaged in order to prevent food from potential contamination (i.e. broken glass if bulbs were to shatter)
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors of the kitchen and front counter area are extremely slippery from grease build up, also noted food debris on floors.
Correction: Ensure floors are cleaned at a frequency necessary to keep them clean in order to keep the floor safe for employees to walk on (i.e. floors should not be slippery), and also so as not to attract insects and other pests to kitchen.
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10/07/2015 | Routine | |
- Non-Food Contact Surfaces (repeated violation)
Observation: Several surfaces throughout the kitchen observed to have grease and food residue accumulation (e.g. handles of cold holding units, area around fryer, area around grill).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Two lights in kitchen observed to have broken or cracked shields.
Correction: Replace light shields, as discussed, and replace any other light shields as they become damaged.
- Physical Facilities in Good Repair
Observation: Observed leak in ceiling at time of inspection.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/02/2015 | Routine | |
Inspector visited the restaurant lunch time on 4/2/2015 due to complaint. Complaint symptoms, storage & use of chemicals, employee health policy/recent ill employees, handwashing, and use of sanitizer were discussed with manager, Jean. Dishwashing and food preparation were also briefly observed. Recommended burger/sandwich prep on the line be done on deli tissue/food wrap and the need to wash food contact surface at the sandwich/burger prep stainless steel surface with soapy water and then sanitizer. Also, reminded management the need to wash hands PRIOR to putting on gloves. No chemicals were found out above/close to food and no sick employees were observed working today
No violation noted during this evaluation. | 04/02/2015 | Complaint | |
- Floors, Walls, and Ceilings - Cleanability
Observation: tile grout is missing in several places in kitchen
Correction: Informed manager that the grout needs to be replaced. Per manager, work order in progress.
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08/12/2014 | Follow-up | |
Follow up inspection on 8-12-14
- Critical: Hands and Arms - Clean condition*
Observation: employee put hands in sanitizing bucket, wiped surfaces and placed gloves on his hands to make food
Correction: Manager needs to review handwashing procedures and frequency with employees
- Temperature Measuring Devices
Observation: no thermometers in in unit holding ham and cheese
Correction: advised manager to place thermometer in unit for correct holding temp of 41 degrees
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: employee was putting sandwich buns directly on top of dirty counter tops.
Correction: advised manager to place sandwhich buns on paper wrapper provided
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: microwave needs cleaning of splattered food debris
Correction: showed manager dirty microwave
- Non-Food Contact Surfaces
Observation: ice build up in under counter refrigerator units, grease filters need cleaning on exhaust hood, grease cabinets need cleaning, front line refrigerator reach in needs cleaning
Correction: Advised manager to clean each item
- Critical: Backflow Prevention, Air Gap*
Observation: spray wand hanging below flood rim in 3 compartment sink
Correction: Advised manager to install new spring or place hook for hanging wand above flood rim
- Refuse - Covering Receptacles
Observation: doors were open on dumpster and grease trap
Correction: showed manager open doors and advised on keeping them closed
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: dumpster area needs cleaning
Correction: showed manager trash on ground around dumpster to be cleaned
- Floors, Walls, and Ceilings - Cleanability
Observation: tile grout is missing in several places in kitchen
Correction: Informed manager that the grout needs to be replaced
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07/29/2014 | Routine | |
Good use of labels!
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dipper well for ice cream scoops not functioning properly, residue not being flushed away.
Correction: Store in-use ice cream scoops: 1) In the food with their handles above the top of the food and the container or 2) In running water of sufficient velocity to flush particulates to the drain.
- Equipment - Cooking and Baking Equipment
Observation: The drip pan of the char broil and the crumb catcher on the bun toaster had large accumulations of char, grease and food residue.
Correction: Please clean these areas to ensure proper function and ensure safe operation.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors and walls around equipment soiled with grease and food debris.
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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11/19/2013 | Routine | |
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