- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed plastic bowl used as scoop for spice. Also bowl was stored inside 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the refrigerator door is not corrosion resistant, nonabsorbent, and/or smooth. Observed refrigerator door with damage. Door has exposed insulation and is no longer cleanable. Service call has been made.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the glass front reach in.
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.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered. Observed dumpster lid open.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: . Observed no hand washing reminder sign in Men's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/30/2016 | Routine | |
Roach activity observed on the floor under the far end grills. This area needs to be cleaned.
No violation noted during this evaluation. | 10/21/2015 | Risk Factor | |
Permit Issued. All hot foods are on time control.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer detected in the dish machine. The bucket was empty.
Correction: Corrected by replacing bucket and priming line.
- Physical Facilities in Good Repair
Observation: Observed missing and/or loose coving tiles next to slicer, behind the ice machine and in the dry storage.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed grease on the floor behind the fryers and the flat top grill.
Correction: Clean.
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04/13/2015 | Routine | |
No violations.
No violation noted during this evaluation. | 01/12/2015 | Risk Factor | |
Today visit was due to a complaint concerning an under cooked pancake. The shift manager described in detail how the pancake batter was made. They use pasteurized eggs in the flour, not shelled eggs.
No violation noted during this evaluation. | 09/03/2014 | Complaint | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed an employee mopping the floor with gloved hands then immediately return to the line to flip pancakes without changing gloves and washing hands.
Correction: Corrected by instructing employee to leave.
- Cooling Methods (corrected on site)
Observation: Observed white gravy at 117°F in a 4 inch container and wrapped in the walk-in cooler.
Correction: Gravy was put in an ice bath.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed pieces of turkey in the prep unit at 51°F. The thermometer in the unit was reading 52°F.
Correction: Product was discarded by management. Refrigerator door does not stay closed if closed hard.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed food debris between the egg station and the grills. Pieces of cardboard are put in the gaps to catch the debris.
Correction: Remove cardboard and clean.
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09/03/2014 | Routine | |
Visited facility in response to customer complaint that on 6/18 about 8 pm customer observed several flies.Customer spoke to waitress and another employee - no one offered to do anything or contact a manager. Discussed with manager. Only one fly was observed during visit. Could not validate complaint.
No violation noted during this evaluation. | 06/23/2014 | Complaint | |
Note: small reach-in refrigerator in server section is over crowded. Reduce number of containers in the unit. Dishmachine chlorine concentration good.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed server put fingers to mouth, did not wash hands before picking up plated food.
Correction: Correct by washing hands.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean: gaskets on reach-in refrigerators, door trim on under counter reach-in, shelf under fryer, pipes and controls of fryer not clean.
Correction: Correct by cleaning.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Observed no employee handwash sign in restroom.
Correction: Correct by providing sign (sign was replaced).
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean: walk-in freezer.
Correction: Correct by cleaning.
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04/21/2014 | Routine | |
No critical violations cited. Gloves worn during prep. Dishmachine chlorine level satisfactory. Discussed use of single use gloves to place raw meats on grill.
No violation noted during this evaluation. | 11/22/2013 | Risk Factor | |
Gloves worn. Good separation of raw eggs cooking from finish plating. Handwashing observed. Dishmachine chlorine level good.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed slicer not clean.
Correction: Correct by cleaning and sanitizing.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean (sides of cook equipment, food cart).
Correction: Correct by cleaning.
- Physical Facilities in Good Repair
Observation: Observed floor tile cracked or missing, grout missing.
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean under equipment (fryers).
Correction: Correct by cleaning.
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04/12/2013 | Routine | |
Inspection made in response to customer complaint that on 1/12/13 customer found a "beetle" cooked into the food. Spoke with employee who spoke with the complainant and her mother on phone. The object described as an insect was found inside a commercially prepared dessert xangus - banana strawberry cheesecake burrito. The object was inside the product.
No violation noted during this evaluation. | 01/22/2013 | Complaint | |
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