Employee health policy not observed. Observed food handler cards. Discussed with CFM temperature charts need to be maintained on a daily basis. Provided employee health policy. Approved for permit.
- Employee Health
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed mold growth accumulations on hot dog buns.
Correction: Ensure food is safe and unadulterated.
- Food Contact Surfaces; Cleanability*
Observation: The nonfood contact surface of the oven is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Observed internal surface (heat gasket) of the oven no longer smooth, durable, or easily cleanable. Fibers are severely frayed.
Correction: Repair or replace the oven 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops and brooms 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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained daily by the establishment.
Correction: Maintain accurate temperature logs.
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03/08/2016 | Routine | |
Observed food handler cards, employee health policy, and temperature charts. Facility is currently in the process of discussing future renovation projects. Approved for permit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food on the self service counter. Observed jalapenos uncovered and unprotected from potential contamination.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The ready-to-eat (RTE) commercially processed Cheese and hotdogs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Drink nozzles for soda dispensing equipment.
Correction: Clean and sanitize these surfaces for food contact.
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06/15/2015 | Routine | |
Observed employee health policy and food handler cards. Facility is observed maintaining temperature charts daily, but hard copies need to be kept on file for future viewing. Approved for permit renewal.
- Equipment - Good Repair and Proper Adjustment
Observation: Counter freezer and icecream freezer is observed in need of a defrost.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 13 TurboChef. Observed in need of cleaning around the door seal perimeter.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory directly across the entrance to serving area.
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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07/17/2014 | Routine | |
Dispensing nozzles were immediately removed and properly washed, rinsed, and sanitized. Provided temperature charts and new employee health policy.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: drink dispensing nozzles.
Correction: Clean and sanitize these surfaces for food contact.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/13/2013 | Routine | |
Informed Mr. Hill about currently unused equipment in a state uncleanliness, Front line #6 in the backroom needs to be properly sealed. Observed daily/weekly cleaning list-continue to monitor and perform cleaning duties according to cleaning schedule. Food Handler information left with Mr. Hill.
- Equipment - Good Repair and Proper Adjustment
Observation: Handsink was observed in a state of disrepair/damaged from clogging.
Correction: Repair the handsink 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 handsink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. HANDWASHING ONLY.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Chemical filled spray bottle was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Chemical filled spray bottle must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/12/2013 | Routine | |
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