Permit Issued
No violation noted during this evaluation. | 01/08/2016 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Observed whole turkeys from the night before at 46 degrees.
Correction: Discard turkey. Cut turkey up at the end of the night if it is not going to used, so that it can cool in the proper time frame.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed tomatoes and coleslaw on the snack bar over 41 degrees.
Correction: Make sure the food is kept submerged in ice to maintain 41 degrees on the food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed lights out in the dry storage area of the snack bar.
Correction: Replace lights.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the walk-in freezer floor in need of cleaning and the gaskets/inside of the sliding refrigerator doors in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed a leak at the 3 compartment sink faucet and the hand sink in the bunker.
Correction: Have leaks repaired.
- Light Bulbs Protective Shielding
Observation: Lights in the bunker did not have protective shielding.
Correction: Provide covers for the lights in the bunker.
- Physical Facilities in Good Repair
Observation: Observed the ceiling of the bunker in need of sealing (exposed wood) and observed some tiles behind the stove broken or missing. Observed an opening in the wall of the bunker that goes outside.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors in the snack bar (behind and under equipment) in need of cleaning and the wall/door fans in the bunker and kitchen are in need of cleaning.
Correction: Clean facility regularly to prevent build-up of dust and debris.
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12/03/2015 | Routine | |
If you are going to hold food (chicken tenders) for time control, items need to be marked with a time and there needs to be a written policy somewhere.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employee enter the kitchen and put on gloves without washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed several foods below 135 degrees.
Correction: Reheat foods to 165 or put on time control and discard after 4 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the slicer soiled and in need of cleaning.
Correction: Clean equipment after each use.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed several metal pans soiled and in need of cleaning.
Correction: Clean dishes thoroughly before putting them up.
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06/22/2015 | Risk Factor | |
Permit Issued, all violations corrected.
No violation noted during this evaluation. | 12/16/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed turkey at the carving station being held at 102 and 119 degrees.
Correction: Move turkey to the warmers in the snack bar and bring temperature to 135. Keep turkey back there and bring out as needed.
- Equipment - Good Repair and Proper Adjustment
Observation: Freezer door in walk in doesn's stay shut, a metal flap is coming off.
Correction: Replace or repair door so that the freezer can stay shut at all times.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: No sanitizer in dish machine.
Correction: Call to have machine fixed. Until then it can be used to rinse dishes, but all dishes must be sanitized in the three compartment sink.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed several clean dishes soiled.
Correction: Clean dishes, and racks that dishes are sitting on need to be cleaned as well.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Dish machine was soiled and had a large build up of lime.
Correction: Dish machine needs to be cleaned and have lime removed inside and outside.
- Plumbing System Maintained in Good Repair
Observation: Prep sink has a leak underneath from the pipes.
Correction: Have leak repaired.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed several floors walls and equipment in need of cleaning.
Correction: Clean thoroughly and behind equipment regularly.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: Observed bug spray stored with the chemicals.
Correction: Pesticides can only be applied by a licensed pest control operator. discard pesticides.
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12/05/2014 | Routine | |
Dishwasher lines replaced and machine is sanitizing properly. Garbage disposal replaced and no longer leaking.
No violation noted during this evaluation. | 09/12/2014 | Follow-up | |
Discussed: leak in garbage disposal needs to be fixed.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Leak in sanitizer line for dishmachine.
Correction: Repair.
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09/03/2014 | Risk Factor | |
Gloves worn. Annual permit inspection. Dishmachine - chlorine sanitizer - test kit (ok).
- Non-Food Contact Surfaces
Observation: Found several pieces of cooking equipment need cleaning.
Correction: All nonfood surfaces to be kept clean. Please clean equipment.
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01/15/2014 | Routine | |
No risk factor violations noted at the time of inspection. Handwashing observed. Chlorine 50 ppm.
No violation noted during this evaluation. | 08/16/2013 | Risk Factor | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee pulling up pants, adjusting hat, touching shirt with gloved hands.
Correction: Employees must change gloves after touching clothes/skin.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Inside prep cooler needs cleaning.
Correction: Clean regularly.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Dishmachine sanitizer bucket was empty.
Correction: Replaced. Check before use.
- Plumbing System Maintained in Good Repair
Observation: Handsink is slow to drain and leaks and 2 part sink leaks.
Correction: Repair.
- Outer Openings - Protected
Observation: Kitchen exterior door has an air gap along the bottom.
Correction: Repair door to eliminate air gap (weather stripping).
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01/25/2013 | Routine | |
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