- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloth improperly stored between use on the counter left of the grill. The sanitizer was not at the proper concentration for the stored cloths.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine bin deflector has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Mops - Drying Mops (corrected on site) (repeated violation)
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.
- Critical: Toxics - Poisonous or Toxic Material Containers* (corrected on site)
Observation: A spray bottle container previously used to store bleach is being used to dispense water.
Correction: Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food. Spray bottle was removed.
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03/23/2016 | Routine | |
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the cooler below the nugget freezer.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations on the ice machine bin deflector.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station left of the ice machine is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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11/23/2015 | Routine | |
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the cooler left of the back fryers.
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.
- 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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07/30/2015 | Routine | |
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Hamburger Freezer and the Beverage Air cooler below the chicken nugget freezer.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used for wiping cloth storage was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
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03/30/2015 | Routine | |
| No violation noted during this evaluation. | 11/14/2014 | Routine | |
| No violation noted during this evaluation. | 09/09/2014 | Risk Factor | |
Walk in cooler repaired and operational by 4/28/14, compressor replaced.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the table top cooler
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in Cooler was observed in a state of disrepair and damaged.
Correction: Repair the Walk in Cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the mechanical dishwasher
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic storeage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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04/25/2014 | Routine | |
Had repaired the warewashing machine device to warn of low sanitizer level. To keep checking the unit to assure that a audible or visual warning is given when more chemical sanitizer needs to be added. Other corrections had been make.
No violation noted during this evaluation. | 10/22/2013 | Follow-up | |
Manager stated that the dishwasher was not being used , unit not providing sanitizer of the proper strength during the sanitizer cycle. Using the three compartment sink to Wash - Rinse- Sanitize until the dishwasher is repaired.
- Food - Miscellaneous Sources of Contamination
Observation: Observed gloves used to handle hot items stored on top of stove/grill area.
Correction: Store these items (Glove, Etc.) below cooking surfaces and in an area for maintenance or cleaning items.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the plastic lid on the BBQ Ribs is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the lid(s) to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a working device to warn of low sanitizer level. Observed unit that had the lines disconnected.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer in the clear door cooler broken.
Correction: Replace broken thermometers when necessary to help ensure accuracy of food storage temperature.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at Kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to water heater, valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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10/18/2013 | Routine | |
Continue to use Test Strips to verify sanitize strength in the dishwasher and the wiping cloths. Check to make sure the visual or audible alarm is working on the dishwasher daily.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered. Lids damage and can not be closed.
Correction: Cover all waste containers when not in continuous use.
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03/25/2013 | Follow-up | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Observed wiping cloths that were in the buckets with no sanitizer when tested.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
(Corrected during inspection) Store wiping cloths with correct sanitizer to sanitize the surfaces properly.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered. Lids damage and can not be closed.
Correction: Cover all waste containers when not in continuous use.
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03/21/2013 | Routine | |
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