Good work. Annual permit issued.
No violation noted during this evaluation. | 01/20/2016 | Follow-up | |
Glove use observed. Current permit expires 1/31/16. Above listed violations must be corrected before new permit.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Cutting boards at grill not smooth, cleanable.
Correction: Replace.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: No sanitizer at dishmachine.
Correction: Remedy lack of sanitizer
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Numerous food surfaces with visible food debris (eg. multi use mixer, can opener, slicer, chopper).
Correction: Clean, sanitizer and keep clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Numerous nonfood surfaces with grease and debris (under grill).
Correction: Clean and keep clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Handsink in kitchen lacks hot water.
Correction: Provide hot water.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: Connected hose below flood rim of mop sink - backflow.
Correction: Provide air gap.
- Hand Drying Provision
Observation: Towel dispenser, front line, broken.
Correction: Repair or replace.
- Lighting, Intensity (repeated violation)
Observation: Light tubes out.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors with grease and debris.
Correction: Clean and keep clean.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Found unlabeled spray bottles (blue cleaner).
Correction: Label all containers.
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01/11/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce hot holding at <135°F.
Correction: Hot TCS at 135°F or above to inhibit the growth of harmful bacteria. PIC discarded sauce and will replace hot hold equipment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Food Contact surfaces of shake machine, lemon wedger, and veggie slicer were not clean.
Correction: Equipment was taken apart and cleaned and sanitized.
- 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: interior of refrigerated drawer units, under grill and, ketchup dispenser..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: No air gap between a hose and the flood rim level of the mop sink. If a direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. PIC removed the hose.
- Mops - Drying Mops (corrected on site)
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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01/20/2015 | Routine | |
EHS Standardization.
No violation noted during this evaluation. | 10/06/2014 | Training | |
Note: menu states burgers made to order and a statement at the bottom of menu page contains the advisory. Need to include an asterisk connecting the two items - or continue to cook to minimum 155 degrees. Dishmachine chlorine level satisfactory.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed shake mixer has dried on food debris.
Correction: Correct by cleaning and sanitizing before next use.
- Hand Drying Provision (corrected on site)
Observation: Observed no towels at handsink - grill area.
Correction: Correct by providing paper towels.
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05/19/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed cook wearing gloves handling raw meat did not wash hands before putting on new gloves.
Correction: Correct by washing hands.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed milk shake mixer not properly cleaned.
Correction: Correct by detail cleaning and sanitizing.
- Non-Food Contact Surfaces
Observation: Observed cart not clean.
Correction: Correct by cleaning.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed chlorine sanitizer solution in dishmachine less than 10 ppm.
Correction: Corrected by adjusting feed tube - sanitizer pumping at 50 ppm after correction.
- Lighting, Intensity
Observation: Observed light not at 50 foot candles at sandwich prep cutting board.
Correction: Correct by providing light at 50 foot candles.
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12/20/2013 | Routine | |
No critical violations observed. Gloves worn during prep.
No violation noted during this evaluation. | 08/22/2013 | Risk Factor | |
Gloves worn during prep.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed cold TCS food in refrigerator at cook line held above 41 degrees (hot dogs, cooked onions, mushrooms, cheese, philly steak).
Correction: Correct by moving to walk-in.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed chlorine concentration in sanitizer rinse of dishmachine registered less than 10 ppm.
Correction: Corrected by priming machine to remove air bubbles. Monitor concentration each shift.
- Hand Drying Provision (corrected on site)
Observation: Observed no paper towels at handsink in rear and at cook line.
Correction: Correct by providing towels.
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04/15/2013 | Risk Factor | |
Gloves worn during prep. Dishmachine chlorine satisfactory. Dishmachine chlorine 100 ppm.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed shake mixer with dried on food residue.
Correction: Correct by cleaning - maintain mixer in clean condition by washing, rinsing, sanitizing after use or no more than 4 hours if in continuous use.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at proper intensity front (cutting board on sandwich prep).
Correction: Increase.
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12/13/2012 | Routine | |
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