- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed honey mustard sauce stored on floor behind front counter. PIC moved to shelf in dry storage.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination. EHS observed coffee filters unprotected on countertop behind coffee machines. PIC placed filters back into plastic sleeve.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: EHS observed floor drain near fryer has build up, noted in need of cleaning. Also, EHS observed build up on walls behind fryer and potatoes.
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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12/09/2015 | Follow-up | |
Educated PIC on proper cooling methods. Good job of maintaining proper food temperatures..
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. EHS asked employee about cook temperatures of chicken and reheating. Employee did not answer question correcly.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. EHS educated employee and left handout.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. EHS observed cutting knife stored in sanitizer bucket.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. EHS educated PIC about proper utensil storage. PIC removed.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed sweet and sour sauce stored on floor behind front counter.;Elevate food storage onto approved shelving with minimum 6" legs or casters. PIC removed from floor.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed concentration at 100ppm. Manufacture required 200-400ppm. Corrected to 200ppm
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fryer wheels, fryers, inside cabinet shelving, gaskets has 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Coffee filters stored on countertop unprotected Also, to go containers not inverted on countertop.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. PIC corrected.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. EHS observed hose splitter on mop sink without proper backflow prevention.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Plumbing System Maintained in Good Repair
Observation: Mop sink in poor repair. EHS observed leak at atmospheric check valve at the mop sink. Atmospheric check valves are not made to handle constant pressure. Have plumber look at leak.
Correction: Repair and maintain all plumbing components and fixtures. Have certified plumber repair mop sink.
- Physical Facilities in Good Repair
Observation: Caulking for hood system is inpoor repair. Caulking falling down and could fall into food.
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: EHS observed floor drain near fryer has build up, noted in need of cleaning. Also, EHS observed build up on walls behind fryer and potatoes.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. EH observe ceiling vent's above deep fryer area and one the back washing room with ceiling vents build up of dust and grease.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Pests - Controlling Pests*
Observation: Harborage conditions exist EHS observed excessive flies in dry storage around boxes of potatoes.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Educated PIC on how to prevent fly infestations.
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11/05/2015 | Routine | |
Establishment is open 24/7 days a week. Ensure proper cleaning schedule is established to address cleaning issues. Ensure all food handler cards are current and available for inspections. Watch the temperatures on the prep unit since so much activity is completed at the facility. Proper date marking, hair restraints and glove use was observed. FDA Form 1B was provided for future use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad cold holding at improper temperatures. Observed temperature at 44F and sliced tomatoes at 44F at the prep unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Due to the constant use of the unit and ensuring proper temperatures are being held it is recommended that time be used as a control. But when using time ensure there is proper documentation. Documentation was discusses with the manager in detail,
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit and the six drawer refrigeration are 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Concentration observed at 100ppm. manufacture recommendation is 200ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Too weak of a solution does not kill pathogens. Temperature, pH and hardness of the water affects the concentration so ensure test strips are always utilized.
- 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: Deep fryer area, side of grill and the floor drain at the fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean. Build up creates harboring conditions for pest and rodents as well as pathogen growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single Service items were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop hanging with mop head up ward contaminating the handle and wall. Hang mop with mop head downward to prevent cross contamination
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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03/30/2015 | Routine | |
Facility is clean and well organized, food handler cards are up to date.
No violation noted during this evaluation. | 11/14/2014 | Routine | |
- Good job keeping health cards up-to-date as required by IOW County Code.
- Discussed employee health policy and provided handouts.
- Ensure staff change gloves between tasks and always wash hands prior to donning gloves.
- Sanitizing solution should be prepared at room temperature.
- Facility using a new detergent / sanitizing system = Suma Optifill.
- Good date labeling observed.
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- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location
Observation: Food prepared in a location where it is subject to splash, dust or other contamination from the hansink next to scales and from the breading unit to the sanitized end of the 3-compartment sink.
Correction: Prepare food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Drainboards
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items. *Staff have been instructed not to use the racks above the 3-compartment sink
Correction: no other racks have been provided.
- Water Distribution, Delivery, and Retention System
Observation: The partial hose connected to the spigot on the 3-compartment sink is not constructed or maintained according to requirements of the Health Department.
Correction: Remove the hose. Only use properly constructed and approved hoses.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the dishwashing room is blocked, preventing access by employees for easy handwashing. There are no hand towels either.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pan preventing its use. Keep handsinks fully stocked.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Spray nozzle, under & around 3-compartment sink, under/behind equipment 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.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: what appears to be roach excrement was observed.
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03/19/2014 | Routine | |
- Pests - Controlling Pests*
Observation: many common house flies noted during inspection
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/15/2013 | Routine | |
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