Discussed with the person in charge:
1. floor mixer
2. ceiling tiles - maintenance personnel indicated that they had to run a line through the ceiling earlier so the tiles were replaced - ensure that these tiles get replaced as soon as the work is finished
Menu: baked potato bar, pizza, grilled chicken, spicy chicken, regular chicken, sloppy Joe, chef salad
- Person in Charge (corrected on site)
Observation: Observed unauthorized personnel in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed an employee fix another employee's apron with her gloves on then after fixing the apron continue to prepare foods with the same gloves. The kitchen manager discussed this with the employee.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored on top of the sanitizer spray bottle between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed that the ice cream basket on line #1, top steamer on the prep line, pizza cutter, and several scoops are in a state of disrepair and damaged.
Correction: Repair the equipment 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 - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed that the faucet where the hose and sprayer is connected is missing the backflow or backsiphonage prevention device.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Plumbing System Maintained in Good Repair
Observation: Observed that the faucet on the prep sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 7 lights out in the hood system, missing ceiling tiles, and the light is out on line #1.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests*
Observation: Observed a live mouse run across the floor in the kitchen. The person in charge and maintenance personnel attempted to locate the mouse.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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11/02/2015 | Routine | |
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
Facility is clean and well maintained. Good job! Thanks.
No violation noted during this evaluation. | 04/29/2015 | Risk Factor | |
Discussed with the person in charge:
1. linen towels
2. ceiling in the walk in cooler
- Equipment - Good Repair and Proper Adjustment
Observation: The oven door and hand sink were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: lights in the hood system, lights in the walk in cooler, ceiling tiles in the dish room, and ceiling tiles in the laundry room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: ceiling tiles over line #4 and the fan in the dish room.
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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12/09/2014 | Routine | |
Temperatures continued: Line #1 - dumplings - 137'F, beef/gravy - 154'F, Line #2 - chicken patty - 144'F, chocolate milk - 43'F, Line #3: dumplings - 141'F, chocolate milk - 40'F, beef/gravy - 138'F, Line #5: baked potato - 158'F, broccoli - 156'F, melted cheese - 156'F, sliced ham - 43'F, chocolate milk - 41'F, Line #6: chocolate milk - 42.6'F, steak/cheese - 145'F
Discussed with the person in charge:
1. good hand washing techniques observed
2. expired permit - EHS provided a copy
3. date marking
Menu: corn dogs, pizza, mozzarella sticks, chicken patty, steak/cheese, dumplings
- Critical: Package Integrity* (corrected on site)
Observation: Observed can of diced tomato that was not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Can was removed.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) pizza sauce in the refrigeration unit was not discarded by the "consume by" date. Sauce expired on 10/9/13.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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.
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06/02/2014 | Risk Factor | |
Temperatures continued: Line 2: chocolate milk - 41'F, Line 1: chocolate milk - 43, reheating: steak/cheese - 176
Discussed with the person in charge:
1. use of an ice bath
Menu: spicy chicken, crispy chicken, steak/cheese, catfish, pizza, apples
- Non-Food Contact Surfaces (repeated violation)
Observation: The ice cream boxes have a build up of ice particles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in several places throughout the kitchen is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: coving coming off near the walk in cooler, light out in the hood system
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: air vent covers in the walk in cooler, ceiling fan in the dish machine room, air vent covers in the dry storage room, caulking on the garage door in the dish room, and the area around the dryer pipe in the laundry room
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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11/15/2013 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken Patties hot holding on serving line #1 hot holding at improper temperatures. Chicken Patties 131'F. Patties were reheated to 165'F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cheese Steak sandwiches for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 cook, serve or discard by time. Sandwiches were reheated, and time was recorded
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment being washed in the dish machine were not observed sanitized. The final rinse temperature is only 132'F. PIC set up 3-compartment sink to wash dishes. Machine was repaired during inspection and the final rinse is now measuring over 160'F.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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05/08/2013 | Risk Factor | |
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