Observed the popcorn machine kettle clean and encrusted grease deposits removed. Detail clean the other interior surfaces. Once it has been cleaned maintain the machine clean daily.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits on the following food contact surfaces: interior of the popcorn machine.
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the warewashing area (3 compartment sink) and the employee restroom. Observed less than 10 foot candles of light in both of these areas.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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05/28/2015 | Follow-up | |
The person in charge (PIC) stated that the repeat deficiencies noted above are scheduled to be corrected/completed on Monday (5/18/15).
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits on the following food contact surfaces: interior of the popcorn machine.
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the warewashing area (3 compartment sink) and the employee restroom. Observed less than 10 foot candles of light in both of these areas.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in the snack bar not maintained in good repair ( the sealant/paint is missing in many areas).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Reseal or replace the floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall under the counter, behind the carbon dioxide tanks is 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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05/14/2015 | Follow-up | |
Observed minimal food preparation during the inspection. Foods (pizza & hot dogs) were cooked to order. No hot holding of foods was observed due to the low volume of people during this skating session.
The person in charge (PIC) stated that he would go to the local grocery store and purchase some bleach at the end of the skating session.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the trash bag used to store nacho chips (directly in contact with the bag) is not safe.
Correction: Provide a food grade storage container or bag that permits easy cleaning and prevents the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach-in freezer and reach-in refrigerator.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits on the following food contact surfaces: interior of the popcorn machine.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Interior of the ice cream freezer (defrost & clean),
2. Interior of the reach-in freezer and reach-in refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the equipment were not being sanitized. The person in charge (PIC) stated that chlorine (bleach) sanitizing solution is used to sanitize equipment and there was no chlorine sanitizer (bleach) in the facility.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the warewashing area (3 compartment sink) and the employee restroom. Observed less than 10 foot candles of light in both of these areas.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: The floor in the snack bar not maintained in good repair ( the sealant/paint is missing in many areas).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Reseal or replace the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall under the counter, behind the carbon dioxide tanks is 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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05/07/2015 | Routine | |
Menu: Hot dogs, Pretzels, Pizza, Popcorn, Nachos, Prepackaged ice cream, Fountain drinks.
Discussed the following with the person in charge:
1. Pizzas are purchased frozen and then cooked to order most of the time. During busy periods, pizzas are cooked and hot held in the display case. Time as a public health control is used when hot holding the pizzas.
2. Cooling of the nacho cheese that is reheated the next day for service.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice cream freezer was observed in a condition that prevents necessary maintenance and easy cleaning (frost buildup).
Correction: Defrost the ice cream freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other debris on the following food contact surfaces: 1. all pizza pans, 2 interior of the popcorn machine, 3. interior of the ice machine.
Correction: Clean and sanitize these surfaces for food contact or replace if not cleanable.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the warewashing (3 compartment sink) area. Observed only 5 foot candles of light.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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06/18/2014 | Routine | |
Food not being served at tome of inspection. PIC Josh Braxton.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Observed several pizza pans heavily coated with grease and burnt foods.
Correction: Recommend pans be replaced so surfaces are smooth and easily cleanable.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometer in reach-in refrigerator not functional.
Correction: Recommend accurate thermometer be available in refrigerator.
- Lighting, Intensity
Observation: Observed lighting intensity in food preparation area less than 20 foot candles (actual less than 10 foot candles).
Correction: Recommend lighting be increased to 20 foot candles intensity or higher for food preparation areas. Replace two (2) fluorescent bulbs which are not functional.
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12/19/2013 | Routine | |
Pizza held in warmer for up to 4 hours and then discarded. Sanitizer level below 200 ppm Quat. Manufacturer of Solution Simple Green to be contacted to determine active ingredient for sanitizing. Well organized establishment. Thermometer needed in refrigerator. Menu pizza, hot dogs and cheese nachos. Food suppliers Martin's, Sam's Club.
- Critical: Demonstration of Knowledge*
Observation: Observed PIC not aware of signs/symptoms/diseases in Employee Health regulations.
Correction: Recommend all food handlers and PIC be aware of Employee Health information.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed sanitizer level was less than 200 ppm Quat for the sanitizing of food contact surfaces.
Correction: Recommend checking sanitizer level with test strips and checking with manufacturer as to active ingredients in solution so that 200 ppm can be maintained for sanitizing food contact surfaces.
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06/06/2013 | Risk Factor | |
Reportable diseases information posted. Discussed Employee Health information, distributed Form 1-B. Food service is snack bar with drinks, pizza, cheese chips, ice cream. Most foods packaged for single use.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed sanitizing cloths or sanitizer spray bottle not available.
Correction: Recommend sanitizing solution be available to sanitize utensils and nonfood/food contact surfaces.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed PIC states cheese sauce had been at a high level and was turned down about 1 hour ago.
Correction: Recommend cheese sauce and other foods for hot holding be kept at 135 degrees or higher.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed sanitizer was not available in kitchen area
Correction: Recommend sanitizer be available to sanitize utensils, pans, etc used to prepare foods. CORRECTED.
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12/20/2012 | Routine | |
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