- Critical: Demonstration of Knowledge*
Observation: The person in charge could not give the hot holding or cold hold temperatures, could not explain how to properly wash and sanitize dishes and could not explain employee health policy.
Correction: Management must properly train employees that are left in charge.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed the cheese sauce at 123°F in the dispenser.
Correction: Temperature turned up. Should be 135 after reheating to 165°F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the cooked diced chicken on the cold holding unit next to the grill at 55°F.
Correction: Temperature must be 41°F or less.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labels on the sliced meats and cheeses.
Correction: Date.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed old dried cheese on the slicer.
Correction: Thoroughly clean and sanitize.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: No sanitizer available to sanitize utensils and equipment.
Correction: Provide sanitizer so that you can effectively sanitize before coming in contact with food and before use.
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04/04/2016 | Risk Factor | |
This is a reinspection for the proper operability/temperature requirement of the cook line cold table/low boy refrigeration unit. This violation has been abated. Ok for permit.
No violation noted during this evaluation. | 11/23/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the foods on the cook line reach-in unit exceed 41 degrees (sliced tomatoes 53 degrees, 5 containers of cooked baked potatoes 49-51 degrees). (Per manager have been overnight).
Correction: Refrain from using these foods for sale or consumption. Do not store any foods in this unit until it is capable of maintaining foods at 41 degrees or below. Foods were discarded.
- Kitchenware and Tableware (corrected on site)
Observation: Observed food boats/containers with the food contact surface upward (service area).
Correction: Invert the containers to avoid possible contamination.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a spray bottle of yellow liquid with no identification labeling (rear 3 compartment sink).
Correction: Label all toxic items.
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11/19/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese in small refrigerator at 48F.
Correction: Move to larger unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slicer observed with food debris.
Correction: Clean and sanitize after each use.
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09/09/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Processed American cheese slices at 55F in back refrigerator.
Correction: Move to colder unit, maintain at <41F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed slicer with dried food (onion) debris.
Correction: Clean and sanitize after each use.
|
05/04/2015 | Risk Factor | |
Marginal temperatures in prep unit - adjust. Remove unused/non-working equipment. Permit issued.
- Cooling Methods
Observation: Large lexan, covered full of cooling chicken in reach in.
Correction: Cover loosely or leave uncovered to cool quickly.
- Plumbing System Maintained in Good Repair
Observation: Sink by soda syrup leaks. Ice machine is leaking onto floor.
Correction: Repair sink. Repair ice machine condensate line.
- Handwashing Cleanser - Availability
Observation: No soap at back hand sink.
Correction: Keep all hand sinks stocked with soap and towels and clear for use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under fryer needs cleaning.
Correction: Clean regularly.
- Pests - Controlling Pests* (repeated violation)
Observation: Dead roaches and roach droppings observed.
Correction: Clean dead insects and droppings. Continue weekly treatment until abated.
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12/18/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the meat slicer to be soiled with dried encrusted food and has rusting parts.
Correction: Clean the slicer.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed pink mold on the interior chute of the bulk ice machine.
Correction: Clean the chute/protect ice from possible contamination when doing so. Chute was cleaned.
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07/08/2014 | Risk Factor | |
No violations noted.
No violation noted during this evaluation. | 03/07/2014 | Risk Factor | |
This is a reinspection for roach activity/abatement in the facility. No live activity was seen. Clean up any dead roaches.
No violation noted during this evaluation. | 11/15/2013 | Follow-up | |
- Pests - Controlling Pests*
Observation: Observed live/dead roach activity in the rear around the deep freezers.
Correction: Per owner, the facility was treated this morning by the mall/is done once a week.
|
11/04/2013 | Routine | |
No critical violations noted.
No violation noted during this evaluation. | 02/20/2013 | Risk Factor | |
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