- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Raw beef and cooked chicken cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Warewash Machines, Temperature Measuring Devices
Observation: The wash temp did not reach 160 as designated on spec. plate. Have machine checked and check gauge.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Non-Food Contact Surfaces
Observation: Clean the shelves under prep tables.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Continue cleaning throughout facility and especially in hard to reach areas.
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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10/15/2015 | Routine | |
Observed CFM, FHC
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, before donning gloves for working with food or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sausage patties, cooked chicken, hummus, meat sauce, butter were cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: The food contact surface of the plastic mugs are stained and not smooth and easily cleanable.
Correction: Repair or replace the equipment 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 buildup of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach in Refrigerator #2 was observed in a state of disrepair and holding at 50 degrees upon inspection.
Correction: Repair the reach in refrigerator #2 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact surface of multiple pieces of cooking equipment were observed soiled.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the magnetic knife holder was observed soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide sanitizer at proper concentration of sanitizer and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests (repeated violation)
Observation: Two dead roaches were found in dry storage room, along with several insects observed dead in pest control device.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Under racks and reach in freezer in dry storage room and throughout kitchen in hard to reach areas, and walls near food prep areas were 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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07/13/2015 | Routine | |
Permit, business license and Certified Food Manager's (CFM) certificate conspicuously displayed to the public. pH kit and thermometer observed. Invoices provided for delivered foods. Facility is well maintained and clean.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Correction: Obtain a chlorine/quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests (repeated violation)
Observation: Trapped moths was found in the moth trap hanging above the food storage shelves in the pantry.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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11/07/2014 | Routine | |
Food Manager stated that he is waiting on his serve Safe certificate in the mail. Food temperatures holding properly. Equipment properly stored and maintained. Exterminator expected on following day, contracted for every 14 days.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card. Card expired on July 19
Correction: Obtain a certified food manager's card
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Premises are not inspected for evidence of pests. Live moths observed in the food storage room in the rear kitchen.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/07/2014 | Routine | |
Dodson Pest Control extermination done on 5/7/14, 5/9/14 and 5/12/14 and will be done weekly until problem is abated. Food storage room observed completely cleaned and organized. Dry food items will be stored in clear plastic lexans and inspected upon receipt, prior to storing on the food storage shelves. Spoke with manager about cleaning schedule and monitoring. Recommended for permit. Will bring permit on 5/16/14.
No violation noted during this evaluation. | 05/12/2014 | Follow-up | |
Heavy infestation of roaches and moths observed. Food contamination observed. Office contacted with inspection results. Establishment has been treated by a licensed exterminator at the time of the inspection. Must provide invoice from exterminator. Discussed regular extermination with Dodson Pest Control District Manager. Will return on 5/9/14 for a follow-up extermination treatment. Certified Food Manager to ensure and maintain proper sanitary conditions throughout the entire facility. All equipment to be wash, rinsed and sanitized prior to its use due to extermination
- Critical: Package Integrity* (repeated violation)
Observation: Food from damaged packaging offered for sale or service. Small pinholes and punctures from moth contamination observed in the dry food items stored on the food storage shelf in the kitchen. Dead roaches and dead moths observed in and on top of packaged food. Food items were intended to be served to patrons.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meat observed stored directly above RTE jello in the one door reach-in refrigerator in the kitchen
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Adulterated - Discarding Unsafe; Adulterated; or Contaminated Food* (corrected on site)
Observation: The flour, dry milk, salt, pepper, cornmeal, and dry pasta is unsafe. Said food observed to be contaminated by direct contact with dead moths and roaches on the food storage shelf in the kitchen. Food items discarded.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Critical: Pests - Controlling Pests*
Observation: Harborage conditions exist. Cracks and crevices creating harborage conditions for roaches in the surfaces under the three compartment sink, dishwasher, and handwash sink in the kitchen. Harborage observed in the water pipe insulation under the three compartment sink and dishwasher in the kitchen.
Correction: Remove all harborage conditions. Seal all cracks, crevices, and openings to eliminate the free movement of pests.
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Heavy infestation of roaches observed in the following areas: on the wall under the three-compartment sink in the kitchen
Correction: behind the high temperature dishwasher in the kitchen
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Heavy accumulation of dead roaches and moths were was found on the premises, under the three compartment sink, in the light fixtures, on the walls, under the handwash sink and under the high temperature dishwasher in the kitchen
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the electrical storage room of the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
- Critical: Toxics - Conditions of Use
Observation: Pesticides are not being applied with a certified applicator. Certified Food Manager applying "Raid" brand commercial insecticide and is not a certified applicator.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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05/07/2014 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: FOOD Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the refrigeration is not easily readable.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerator #2.
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.
- Temperature Measuring Devices
Observation: The temperature measuring device located refrigerator #1 is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Temperature Measuring Devices
Observation: The temperature measuring device in the refrigeration #1 was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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10/25/2013 | Routine | |
No violations at time of inspection left copy of inspection report with kitchen manager.
No violation noted during this evaluation. | 05/21/2013 | Routine | |
No violations at time of inspection. Left copy of inspection report with PIC.
No violation noted during this evaluation. | 01/30/2013 | Routine | |
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