All food temperatures taken were internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness. GRPS were discussed with operator and/or staff at time of evaluation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes 58*F and Cheese 46*F cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/11/2015 | Risk Factor | |
All food temperatures taken were internal unless otherwise noted
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food and water containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes and egg batter were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard was used to support food equipment.Cardboard is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface food containers ex. BBQ sauce had 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.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility was blocked, preventing access by employees for easy handwashing. Food equipment blocked easy access to handsinks.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/05/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employees eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
>>Employees drinking from open containers without a lid and straw in a restricted area
Correction: Employees utilize beverage containers with a lid and straw.
>>Employees eat in a designated area separate from preparing food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered food was observed in freezer.
Correction: Cover all food in refrigeration units to protect from cross- contamination.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Unidentified powdered sugar jar and other food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat chicken in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared (chicken) in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: . Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Tape on the wall was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the wall to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability . Discard the tape.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven was observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Wet Cleaning
Observation: Employee was observed ineffectively cleaning food equipment/utensil by (manual, mechanical) warewashing. Employee failed to wash , rinse and sanitize the equipment/utensil.
Correction: Make sure that the cleaning agent/method used is recommended for the type(s) of soil(s) on food-contact surfaces. Ensure clean food-contact surfaces.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop and other objects preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the front handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning:
>>Sides of deep fryer are soiled.
>>Underneath the grill the floor is black.
>>Tiles by the flat bed deep freezer are soiled.
>>Underneath the sandwich unit the floor is soiled.
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.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Unapproved pesticide (Raid) stored on shelf.
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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06/06/2014 | Routine | |
All temperatures are internal unless otherwise noted
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used to line racks above 3 compartment sink
Correction: Remove
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulk around 3 compartment sink cracked
Correction: Reseal/caulk
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found to be in poor repair
>>Racks rusting reach in fridge
>>Toaster oven door loose
>>Racks peeling/rusted prep table
Correction: Repair/replace
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Old labels plastic container
>>Table under grill
>>Racks above 3 compartment sink
Correction: Clean and maintain
- Light Bulbs Protective Shielding
Observation: Light over reach-in fridge not shielded or shatter proof
Correction: Properly shield light or provide shatter proof bulb
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles cracked in front of reach in fridge
Correction: Repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found to be dirty
>>Wall behind cookline
>>Floor under deep fryers
Correction: Clean and maintain
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03/08/2013 | Routine | |
All temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection, also went over back of permit with owner.
- Temperature Measuring Devices
Observation: Thermometer not present in prep unit -sandwich make table
Correction: Provide thermometer in unit place in warmest part of unit
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulk 3 compartment sink cracking
Correction: Reseal/caulk
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found to be in poor repair
>Dry storage shelves chipped/stained
>Racks rusting/peeling upright fridge
>Racks peeling/rusting make table
Correction: Repair/replace/reseal
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>Racks above 3 compartment sink
>Old labels on plastic containers
>Table under grill
>Exterior of deep fryers
Correction: Clean and maintain
- Physical Facilities in Good Repair (repeated violation)
Observation: The following was found to be in poor repair
>Floor tile cracked in front of upright fridge
Correction: Repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following were found to be dirty
>Wall around handsink
>Wall right of chest freezer
>Wall around 3 compartment sink
>Floor under cookline
Correction: Clean and maintain
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12/13/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>rack peeling/rusting reach-in fridge
>>handle missing toaster warmer
>>racks prep table peeling/rusting
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>exterior of toaster warmer
>>outside of microwave
>>racks over 3-vat sink
>>multiple fridge gaskets
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor tile cracked front of reach-in fridge
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall right of mopsink
>>wall behind 3-vat
>>floor under handsink
Correction: clean
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09/06/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Racks peeling make table
Correction: Repair/replace
- Equipment and Utensils - Good Repair and Calibration
Observation: Handle of spatula melted
Correction: Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Table under grill
>>Old labels on plastic food containers
>>Racks under microwave
>>Racks above 3 vat
Correction: Clean and maintain
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas were found to be in poor repair
>>Floor tiles damaged front of upright fridge
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following were found to be dirty
>>Floor under cookline
>>Wall right of handsink
>>Wall behind 3 vat
Correction: Clean and maintain
- Mops - Drying Mops
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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06/08/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Hands - Where to Wash
Observation: Observed employee washing hands at 3 compartment sink
Correction: Wash hands at designated handsink
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulk 3 vat damaged
Correction: Reseal/caulk
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found in poor repair
>>Rack reach in fridge peeling
>>Handle toaster oven broke
>>Rack back of fryer rusted
>>Racks prep table peeling/rusting
Correction: Repair/replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Racks holding microwave
>>Racks over 3 vat
>>Stove drip tray
>>Multiple plastic containers observed with old labels
>>Table under grill
Correction: Clean and maintain
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles cracked front reach in fridge
Correction: Repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas are in need of cleaning
>>Wall across from reach in fridge
>>Wall by mop sink
>>Wall behind 3 vat
>>Floor under deep fryers
>>Ceiling tiles over 3 vat
Correction: Clean and maintain
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02/15/2012 | Routine | |
All temperatures are internal unless otherwise noted
2012 Health permit issued at time of inspection. Back of permit reviewed with owner
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal torn at 3 vat sink
Correction: Recaulk
- Equipment - Good Repair and Proper Adjustment
Observation: Rack above grill corroded
Correction: Repair/replace
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Plastic handle spatula melted
Correction: Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Whisk dirty
Correction: Clean and maintain
- Non-Food Contact Surfaces (repeated violation)
Observation: The following items were found to be dirty
>>Exterior of microwave
>>Racks under toaster oven
>>Back of deep fryers
>>Old labels on plastic containers
>>Racks above 3 vat sink
>>Table under grill top
Correction: Clean and maintain
- Physical Facilities in Good Repair
Observation: The following areas were found in poor repair
>>Floor tile cracked in front of register
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found to be dirty
>>Floor under reach in fridge
>>Wall behind toaster oven
>>Wall behind kitchen handsink
>>Wall behind cookline
>>Floor under cookline
>>Wall at 3 vat
Correction: Clean and maintain
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11/03/2011 | Routine | |
All temperatures are internal unless otherwise noted
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal 3 vat cracked
Correction: Recaulk
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Racks rusting reach in fridge
Correction: Resurface and paint or replace
- Equipment and Utensils - Good Repair and Calibration
Observation: The following were found to be in poor repair
>>Spatula handle melted
>>Green handle tongs plastic peeling
Correction: Replace
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Hood filters
>>Exterior toaster oven
>>Racks above 3 vat
>>Wire rack attached to fryer
Correction: Clean and maintain
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas were found in poor repair
>>Corner plate left of reach in fridge taped
>>Wall damaged left side base of 3 vat
>>Floor tile cracked front of reach in fridge
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found to be dirty
>>Wall at mop sink/handsink
>>Wall under A/C unit kitchen
>>Floor under 3 vat
>>Wall behind cookline
>>Wall behind 3 vat
Correction: Clean and maintain
- Mops - Drying Mops (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.
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08/03/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Bare hand contact observed with ready-to-eat sandwiches.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Food Contact Surfaces - Cleanability*
Observation: Metal stainer metal peeling, split and flaking.
Correction: Replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks rusted reach-in fridge
>>racks rusted reach-in freezer
>>toaster oven handle broke
Correction: Repair
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Employee failed to wash, rinse, and sanitize grill utensils.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>shelves across from fridge and freezer back room
>>exterior of both reach-in
>>hood filters
>>racks over 3-vat
>>table under grill
Correction: Clean
- Physical Facilities in Good Repair
Observation: following in need of repair
>>floor tiles cracked back by fridge and freezer
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind 3-vat
>>floor under cookline and fryers
>>AC unit
>>wall behind handsink
>>wall below cookline
Correction: clean
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03/29/2011 | Routine | |
All temperatures are internal unless otherwise noted.
2011 health permit issued at time of inspection, also went over back of health permit with operator.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard observed lining the base of the table under the grill. Cardboard is not smooth and easily cleanable.
Correction: Remove cardboard.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich prep table.
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: following in need of repair
>>racks reach-in rusted
>>wood shelving dry storage
>>rack above grill rusted
Correction: Repair
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of vegetables and meats.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>hood system
>>rack with toaster oven and spices
>>racks above 3-vat
>>table under grill
>>side of deep fryers
Correction: Clean
- Outer Openings - Protected
Observation: Back door does not seal all the way, light visible around the edges.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: following in need of repair
>>floor tile cracked in front of fridge and freezer unit
>>holes wall right of handsink
>>hole in wall across from reach-ins behind fire extinguisher
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>wall behind handsink
>>wall behind fire extinguisher
>>floor under cookline
>>wall behind 3-vat
Correction: clean
- Mops - Drying Mops
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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12/17/2010 | Routine | |
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