All hazards corrected, thank you. Kitchen flooring to be replaced spring of 2016, OK.
No violation noted during this evaluation. | 12/08/2015 | Follow-up | |
No food being prepared during inspection. Previous hazards corrected. Please have all listed hazards corrected prior to follow-up inspection date.
- Equipment - Good Repair and Proper Adjustment
Observation: The chest freezer was observed in a state of disrepair and damaged. The lid is heavily damaged.
Correction: Repair the chest freezer lid 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 lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: The inside and outside surfaces of the Blodgett and 6 eye gas oven in the kitchen and the wire racks in the walk-in refr.
Correction: Clean and sanitize these surfaces for food contact.
- 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: The kitchen hood screens.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Outside Storage Prohibitions
Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment. Stored on receiving/loading dock. Some evidence of pest activity noted, holes torn in bags.
Correction: Properly dispose of all refuse with food residue to prevent pest activity.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall beside the deep fryer in the kitchen noted in need of cleaning.
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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11/04/2015 | Routine | |
Observed good hand washing and proper glove use. also good in-place cleaning and sanitizing of equipment and surfaces. Please have remaing hazards corrected prior to next inspection as all hazards are repeat hazards.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed chili and pork barbecue in the walk-in refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in refr. was observed in a state of disrepair, icing problem inside unit. Keep foods out of icing area to avoid possible contamination.
Correction: Repair the walk-in refr. 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 walk-in refr., replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned, dust build-up around exhaust vents on ceiling and vent fixtures in kitchen.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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05/06/2015 | Routine | |
Discussed employee health, handwashing, and prevention of barehand contact. Employee was able to correctly identify symptoms related to food borne illness.
Overall the facility is in good shape.
Hot dogs and chili are heated to order. This is a good practice as it prevents the risk of reheating and hot holding.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair restraint.
Correction: Properly restrain hair with a hat or other method to prevent hair from getting into food. Employee tied hair back in a pony tail and clipped her bangs down, this is an acceptable method.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed chili in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The cutting board is heavily scored and is no longer smooth and easily cleanable.
Correction: Refinish or replace the cutting board.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in freezer has a build up of ice in the middle of the unit.
Correction: Repair the freezer so that ice is not building up.
- Plumbing System Maintained in Good Repair
Observation: Handsink is slow to drain.
Correction: Have the handsink serviced to allow it to drain properly.
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08/15/2014 | Routine | |
Some of the ceiling tile show water damage, replace these as needed. At this time they are not having any leaks.
Observed wrapping of utensils, these were handled properly as they were being wrapped.
Remember any drinks in the kitchen need a lid with a straw.
- Equipment - Good Repair and Proper Adjustment
Observation: The cutting board on the prep table is in poor condition. It is heavily damaged and no longer easy to clean and sanitize.
Correction: Repair or replace the cutting board to provide a cutting surface that is smooth, durable, non absorbent, and easy to clean.
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04/23/2014 | Routine | |
Facility in very good condition. Previous hazard corrected, warewashing machine now functioning satisfactorily. Only preparing/serving cold finger food type items. Observed good hand washing procedure and proper glove and utensil use to prevent bare hand contact with ready to eat foods. No hazards noted today.
No violation noted during this evaluation. | 10/04/2013 | Risk Factor | |
Facility in good shape, person in charge knowledgeable in food safety. maintain routine cleaning schedule for equipment. overall good job.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.Raw ground beef stored over produce in the walk-in refr.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Corrected, ground beef moved to lower shelf, produce inspected for signs of cross-contamination.
- Warewash Machines, Temperature Measuring Devices
Observation: The Warewashing machine is not functioning properly. All dishes, utensils etc. being washed in three compartment sink.
Correction: Have Warewashing machine serviced/repaired. Until then, continue with manual three compartment washing.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: The inside surfaces of the Blodgett oven.
Correction: Clean and sanitize these surfaces for food contact.
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05/22/2013 | Routine | |
Second attempt to inspect facility, not operating.
No violation noted during this evaluation. | 05/06/2013 | Routine | |
Preparing dinner to be served at 6:00 PM. Temperature of the food is being monitored as it is being prepared. Good cleaning and sanitizing of the thermometer before checking the turkeys again, the person in charge had checked the turkeys just before the inspection started and the temperature had not reached the proper cooking temperature. She stated the minimum temperature of turkey.
Discussed preparation and holding of the food before the party and what is done after the party. Facility appears to have good procedures in controlling the risk of food born illness.
No violation noted during this evaluation. | 12/19/2012 | Risk Factor | |
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