Non-critical violations must be corrected within 30 days.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy ice build-up in the counter ice cream freezer unit, that prevents necessary maintenance and easy cleaning.
Correction: Clean freezer 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store all ice buckets in a self-draining position that allows air-drying.
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03/16/2016 | Routine | |
Non-critical violation must be corrected within 30 days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) hot dogs in the refrigerator, the food should have been discarded 5 days ago.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls around soda syrup shelf 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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09/17/2015 | Routine | |
| No violation noted during this evaluation. | 03/05/2015 | Routine | |
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at teh left service counter sink.
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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08/28/2014 | Routine | |
Provided operator with FDA form 1-B. All staff should be familiar with the five major foodborne illnesses, symptoms and proper reporting procedures. Have employees review this information immediately.
Recommended person scooping popcorn wear gloves. Hands must be washed prior to donning gloves, if employee is engaging in any other activity prior to doing so.
Mops should be hung to dry.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) mini hot dogs in the refrigeration unit was not discarded by the ""consume by"" date.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device. Purchase a thermometer with a 0-220 F range.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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02/20/2014 | Routine | |
FDA form 1-B provided to operator. All employees handling food or that are within close proximity of food must be aware of the five major foodborne illnesses/symptoms.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dog hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Hand Drying Provision
Observation: Paper towels not available at one of the hand sinks in the concession 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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08/13/2013 | Routine | |
Provided operator with FDA form 1-B. Recommended having all employees review and sign this form, to keep on file for each inspection.
Once hot dogs are opened they are good for 7 days.
- Equipment - Cooking and Baking Equipment
Observation: Microwave in need of being cleaned.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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02/07/2013 | Routine | |
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