Good hand washing practices observed.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The leftover, refrigerated tomato sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. There is no equipment in the facility capable of rapid reheating of refrigerated, leftover product (e.g., stove top of microwave oven). Product was discarded.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior lid and splash guard of the ice maker is observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred or per manufacturer specifications.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs over fryer/production area and ware washing/storage area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/01/2016 | 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.
- Equipment - Cooking and Baking Equipment
Observation: Sheet pans are observed soiled with accumulations of baked on carbon deposits.
Correction: Remove accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in rear of kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Vent filters above manual washing sink show heavy build-up of dust and grease.
Correction: Facilities 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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12/04/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Hair Restraints - Effectiveness
Observation: A male employee was 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
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the Randell rear reach-in cooler is in poor repair ( torn).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: customer self-service beverage station ( ice cute and nozzles) and rearstorage shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Running cold water under adeaute pressure was not provided at the handsink across from the conveyor oven/wrap station.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding
Observation: Ceiling mounted light fixture (fluorescent tubes) in rear storage/warewashing area is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Pests - Controlling Pests*
Observation: A few flies were observed in the dining area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners ( Sheila Shine & Cal Spray Evap Foam No rinse cooling coil cleaner) were observed stored above large single service party trays, in the rear storage room. Cleaners were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/06/2015 | Routine | |
A training inspection was conducted today.
No violation noted during this evaluation. | 03/26/2015 | Training | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Randell undercounter coolers and Randell reach-in freezer unit were observed torn/in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich maketable cutting area was observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Water Pressure (repeated violation)
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment:running the handwash sink across from the fryers (mid/fry handsink). Running hot an cold water was available at other handsinks within the facility
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the mid/fry handsink immediately.
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10/09/2014 | Routine | |
The person-in-charge stated that the hot water faucet handle mechanism will need to be replaced and is awaiting installation. Management also stated that he would address extermination servicing for the dining areas for the upcoming extermination service date
- Water Pressure (repeated violation)
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: mid/fry handwashing sink ( running hot and cold water was available at he other sinks within the facility)
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the mid/fry handsink immediately.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist ( Several live small flies/gnats were observed in the rear dining area walls, behind the customer self-service beverage station and in the rear raw potato storage area)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/23/2014 | Follow-up | |
The operator provided a metal probe thermometer during today's inspection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. (the sanitizing buckets for the wiping clothes measured 0 ppm chlorine, when tested)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Par cooked french fries, held by the deep fryers, were 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich condiment maketable.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: mid/fry handwashing sink ( running hot and cold water was available at he other sinks within the facility)
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the mid/fry handsink immediately.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture at the center compartment at the three compartment sink. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist (Live small flies/gnats were observed in the rear dining area walls, behind the customer self-service beverage station and in the rear raw potato storage area)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/11/2014 | Routine | |
The operator provided a metal probe thermometer and temperature registering attachments
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The sanitizing concentration in the three compartment warewashing sink measured 0 ppm chlorine during today's inspection.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist ( a few small gnats/fruit flies were observed on the dining area walls ( by the booth areas) and by the customer self service drink station. Ecolab extermination service recently serviced the facility as of 1/30/14, as part of a monthly servicing contract).
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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01/31/2014 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front service sandwich maketable unit and the slicing area Randell under counter refrigeration.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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09/17/2013 | Routine | |
The facility provided probe thermometers to monitor temperatures of potentially hazardous (temperature controlled for food safety) food products.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor (recently cleaned/washed potatoes were observed stored on the floor before the single compartment sink).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding
Observation: Light bulb in the rear warewashing/storage area was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/24/2013 | Routine | |
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