The operator provided a digital metal probe thermometer, chlorine and quat. test strips during today's inspection.
CFM: Brittany Keeney # 7981693, exp. 6/8/16.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Female food employees was observed working on the cookline without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the front counter reach-in cooler was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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09/21/2015 | Routine | |
Do not use a cup to scoop ice. A scoop with a handle must be used.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Concentration of sanitizer in wiping cloth bucket tested at 0 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The comminuted or ground regular hamburger patty was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: White cheese slices and shredded cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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05/15/2015 | Routine | |
Temperature of the Traulsen reach-in cooler on the cook line was slightly elevated. Data logger placed in the refrigerator to monitor cooler over night.
Recommended placing unopened cans of sausage gravy in the refrigerator at least a day prior to preparing, to speed up the cooling process.
If managers that don't typically prepare food are moved to the cook line, they must wear a hair restraint.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Swiss cheese slices and shredded cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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01/07/2015 | Routine | |
Small tear noted on the bottom door of the Traulsen reach-in cooler.
Make sure dumpster doors are kept closed.
No violation noted during this evaluation. | 08/20/2014 | Routine | |
Remove gloves prior to handling anything other than raw meats.
Gloves and sign are now at the fry station. If an employee is doing anything that may contaminate hands, prior to donning gloves, hands must be washed.
Label cheese as soon as cheese is placed at prep station.
Thermometer needed in freezer by fryers. Thermometer should be in the warmest part of all coolers. (by the door)
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: While scooping french fries, fries are coming into contact with employees hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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04/22/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation (corrected on site)
Observation: Observed employee wearing the same gloves to clean the grill and handle food.
Correction: Discard gloves once soiled.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Package of tempered cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Make sure package of cheese is labeled. Once cheese is removed from package, re-label on the line.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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12/31/2013 | Routine | |
- Critical: Food Contact with Equipment and Utensils*
Observation: Employees observed cleaning grill, touching clothes and handling ready-to-eat food and clean equipment.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Pests - Controlling Pests*
Observation: Several flies observed in the facility. Recommended increasing the frequency that the pest technician visits the facility.
Correction: Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/02/2013 | Routine | |
Non-critical violation should be corrected within 30 days.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The comminuted or ground steak patty was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cheese slices for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Cheese slices are held for two hours once opened and should be marked with discard time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Plumbing System Maintained in Good Repair
Observation: Leak observed at the hand sink by the office.
Correction: Repair and maintain all plumbing components and fixtures.
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02/20/2013 | Routine | |
Adequate metal stem thermometers.
Quaternary ammonium sanitizer in sink basin at proper concentration. Chlorine sanitizer in buckets is now at proper concentration. Make sure that water in sanitizing buckets is around 70 F so that chlorine does not dissipate.
Non-critical violation must be corrected within 30 days.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices located in the traulsen cooler and the milk/yogurt 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine sanitizer at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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01/05/2011 | Routine | |
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