All temperatures were taken internally unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chilli *88*F-102*F hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. EHS recommends heating food to 135*F before storing in the hot well. The hot well is not designed to reheat food.
- Critical: Time as a Public Health Control*
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of the ice maker was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the rear kitchen area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employee's personal items ( coats and jackets) observed stored with food items on bread racks.
Correction: Use designated areas for personal items to prevent contamination of food.
|
01/06/2016 | Routine | |
All temperatures were taken internally unless otherwise noted. Establishment just received a delivery truck before the evaluation. Reach-in coolers doors were being constantly open and closed to be restocked.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: A employee was observed washing food equipment without properly sanitizing.
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. The euipment was rewashed, rinsed and sanitized.
|
08/03/2015 | Routine | |
Temperatures were taken internally unless otherwise noted.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chilli 130*F hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Rapidly reheat food to 165*F within two hours for 15 seconds.
- Equipment - Good Repair and Proper Adjustment
Observation: Chest freezer door was observed with exposed installation and inside panel was in poor repair
Correction: Repair.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside surfaces of the ice maker was observed soiled with accumulations of grime and debris.
Correction: Clean.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Water hose observed with sprayer nozzle attached and under pressure.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used to store cleaning equipment.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front door observed with opening at the bottom of the door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Cover with weather stripping to close the hole.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior driving surfaces are not draining properly.
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Lighting, Intensity
Observation: Less than 10 foot candles of light in the triple door reach-in dues to all lights burnt out.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing was not clean.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Conditions of Use*
Observation: Refrigeration storage racks are being spray painted with paint.
Correction: Discontinue the use of spray paint in this manner to prevent contamination.
|
04/02/2015 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in poor repair:
>> Chest freezer doors.
>> Double door reach-in door gaskets.
>> Triple door reach-in door gaskets.
Correction: Repair.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. ( Hose pipe with sprayer connected at 3 VAT sink).
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
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. Provide a dual check valve on the faucet.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior driving surfaces are not draining properly
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Outdoor Refuse Areas - Curbed and Graded to Drain
Observation: Outdoor refuse area is not graded to drain.
Correction: Repair refuse area so that it drains liquid waste resulting from the cleaning the area and waste receptacles. If refuse areas are not graded properly, waste water will pool and attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the back preparation area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
12/23/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw hamburgers (51*F) were being stored on the grill front panel.
Correction: Enusre foods potential hazardous foods are being held at 41* or below.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the double door cooler was not properly located in the warmest part of the unit.
>> There was not a thermometer in the double door reach-in
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
>> Provide a thermometer to keep track and measure ambient air temperatures.
- Equipment Compartments, Drainage
Observation: The double door reach-in cooler waste collection compartment is not properly sloped to eliminate pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the following equipment is in poor repair:
>> Triple door reach-in.
>> Double door reach-in.
>>Chest freezers inside moldings damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Outside of deep fat fryer
>>Outside surfaces of the kitchen cabinets.
>> Chest freezer gaskets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The waste oil container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the handsink.
Correction: Provide
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: Light bulb in the rest-room not shielded, coated, or otherwise shatter-resistant.
>> Light covers are not provided on the lights under the hood system.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior driving surfaces are not draining properly.
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Physical Facilities in Good Repair
Observation: The following hysical structures is not maintained in good repair:
>> Wall in strorage building.
>> Floor grout observed erroding in some areas.
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: The following are noted in need of cleaning:
>>Ceiling
>> Floor under fabricated walk ways.
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.
|
08/13/2014 | Routine | |
All temperatures were taken internally.
- Critical: Employee Health* (corrected on site)
Observation: Establishment does not have an employee health policy that informs employees or applicants 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
- Clothing - Outer Clothing - Clean Condition (corrected on site)
Observation: Food employee wearing a soiled tanktop during food food preparation.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in a tank top with exposed body hair, during food prep.
Correction: Employees shall wear clothing that covers body hair to prevent hair from contacting exposed food.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling bread for BBQ sandwiches and hamburgers(ready to eat) with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Cabbage stored on a food preparation table less than 12 inches from the handwash sink where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Install a splash guard.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed deli ham 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard boxes used to line bread racks.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cardboard.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC/Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Three compartment sink need to be sealed.
Correction: Seal equipment to prevent spillage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the following equipment is in poor repair:
1.Two door reach-in cool gasket torn.
2.Three door reach-in cooler gasket torn.
3. Three door reach-in cooler located in second storage building gaskets torn.
4.Four door refrigerator noted missing front kick panel.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside surfaces of the ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the inside surfaces of ice maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Preparation table in the kitchen rusted.
2. Side of shelving in the kitchen adjacent to the entry door to the cookline.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on two hoses with sprayers attached located at three compartment sink.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked by food prep equipment., preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use. Employee moved the equipment before he washed his hands.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Covering Receptacles (corrected on site)
Observation: Outside refuse container was open.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food preparation area/ dish wash area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
1.Damged to door frame located in the rest-room.
2.Wall on the right side of handsink damaged.
3. Ceiling and light fixtures located in the kitchen.
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: Floors throughout the kitchen 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of spray paint located stored by dry goods in secondary storage facility are not properly stored to prevent the contamination of food.
Correction: Containers of spray paint must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
04/25/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that food in up right refrigerator was not adequately covered.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wooden shelving outside storage area and wood, bricks, cinderblocks, throughout the facility not corrosion resistant.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following items are in poor repair:
>> Cabinetry/shelving in back prep area/warewashing area
>> 2/3 door gaskets torn on three door kitchen refrigerator
>> Shredder prep table shelf in back area of kitchen
>> Left front corner of fryer table is duct taped
>> Dressing table shelf
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.
- Floor Covering, Mats and Duckboards (repeated violation)
Observation: Mats or duckboards in kitchen not removable and easily cleanable and are in poor repair.
Correction: Design mats and duckboards to be removable and easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile grout eroded below steam table and 2-door refrigerator.
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: The following physical strucutures are in need of cleaning:
>> Wall below dressing table
>> Floor below 2 door ktichen refrigerator
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.
- Mops - Drying Mops
Observation: Mops 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.
|
02/19/2013 | Routine | |
All temperatures are internal unless otherwise noted
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wooden shelving outside storage area and wood, bricks, cinderblocks, throughout the facility not corrosion resistant.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The following are in poor repair:
>> Cabinetry/shelving in back prep area/warewashing area
>> 2/3 door gaskets torn on three door kitchen refrigerator
>> Shredder prep table shelf in back area of kitchen
>> Left front corner of fryer table is duct taped
>> Dressing table shelf
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: the following non food contact surfaces are in need of cleaning
>> Pipe/conduit below grill
>> Underside ledges of fryer table--particularly backside
>> Adjacent to ice machine
>> Ledges of tray/shelf storing styrofoam cups next to soda dispenser
Correction: clean
- Floor Covering, Mats and Duckboards (repeated violation)
Observation: Mats or duckboards in kitchen not removable and easily cleanable and are in poor repair.
Correction: Design mats and duckboards to be removable and easily cleanable.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in kitchen and back prep area of facility.
Correction: Provide additional lighting to be in accordance with state food regulations.
- Physical Facilities in Good Repair
Observation: Floor tile grout eroded below steam table and 2-door refrigerator.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical strucutures are in need of cleaning:
>> Wall below dressing table
>> Floor below 2 door ktichen refrigerator
>> Floor below storage pallets in outside storage annex
Correction: Clean
|
11/26/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wooden shelving outside storage area and wood, bricks, cinderblocks, throughout the facility not corrosion resistant.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following are in poor repair:
>> Cabinetry/shelving in back prep area/warewashing area
>> 2/3 door gaskets torn on three door kitchen refrigerator
>> Shredder prep table shelf in back area of kitchen
>> Left front corner of fryer table is duct taped
>> Dressing table shelf
>> Rack(s) corroded in 2-door refrigerator
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are not clean:
>> Pipe/conduit below grill
>> Underside ledges of fryer table--particularly backside
>> Adjacent to ice machine
>> Ledges of tray/shelf storing styrofoam cups next to soda dispenser
Correction: clean
- Sink - Service Sink (repeated violation)
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies
- Floor Covering, Mats and Duckboards (repeated violation)
Observation: Mats or duckboards in kitchen not removable and easily cleanable and are in poor repair.
Correction: Design mats and duckboards to be removable and easily cleanable.
- Outer Openings - Protected
Observation: During my inspection the outer opening in the rear of the food establishment is not protected against entry of insects and rodents. They were in the process of replacing the kickboard of the door and a large amount of flies were present in the facility.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile grout eroded below steam table and 2-door refrigerator.
Correction: Re-grout where necessary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical strucutures are not clean:
>> Wall below dressing table
>> Floor below 2 door ktichen refrigerator
>> Floor below storage pallets in outside storage annex
Correction: Clean
|
08/08/2012 | Routine | |
All temperatures are internal unless otherwise noted.
Facility has been owned and operated by the same family for decades. In the event of a change in ownership or remodel, the facility shall be upgraded in accordance with the most current State Food Regulations.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wooden shelving outside storage area and wood, bricks, cinderblocks, throughout the facility not corrosion resistant..
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Drainboards (repeated violation)
Observation: Drainboard lacking at three compartment sink.
Correction: Provide a drainboard for drying of all clean utensils.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following are in poor repair:
>> Cabinetry/shelving in back prep area/warewashing area
>> 2/3 door gaskets torn on three door kitchen refrigerator
>> Shredder prep table shelf in back area of kitchen
>> Left front corner of fryer table is duct taped
>> Dressing table shelf
>> Rack(s) corroded in 2-door refrigerator
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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Observed manufacturer containers (salad dressing containers, soft sided buckets) being reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are not clean:
>> Pipe/conduit below grill
>> Underside ledges of fryer table--particularly backside
>> Adjacent to ice machine
>> Ledges of tray/shelf storing styrofoam cups next to soda dispenser
Correction: Clean
- Sink - Service Sink (repeated violation)
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located in the ktichen is not: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Floor Covering, Mats and Duckboards (repeated violation)
Observation: Mats or duckboards in kitchen not removable and easily cleanable and are in poor repair.
Correction: Design mats and duckboards to be removable and easily cleanable.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in kitchen and back prep area of facility.
Correction: Provide additional lighting to be in accordance with state food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile grout eroded below steam table and 2-door refrigerator.
Correction: Re-grout where necessary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical strucutures are not clean:
>> Wall below dressing table
>> Floor below 2 door ktichen refrigerator
>> Floor below storage pallets in outside storage annex
Correction: Clean
|
05/03/2012 | Routine | |
all food temperatures observed are internal.
Facility has been owned and operated by the same family for decades. In the event of a change in ownership or remodel, the facility shall be upgraded in accordance with the most current State Food Regulations.
2012 permit issued
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Shell eggs stored above sliced tomatoes in the kitchen 3-door refrigerator.
Correction: Corrected. Store raw animal foods BELOW ready to eat foods.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered food observed in one of the chest freezers in kitchen.
Correction: Store food covered with approved food wrappings/covers.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wooden shelving outside storage area and wood, bricks, cinderblocks, throughout the facility not corrosion resistant.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Drainboards (repeated violation)
Observation: Drainboard lacking at three compartment sink.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following are in poor repair:
1) cabinetry/shelving in back prep area/warewashing area
2) 2/3 door gaskets torn on three door kitchen refrigerator
3) shredder prep table shelf in back area of kitchen
4) left front corner of fryer table duct taped
5) dressing table shelf
6) rack(s) corroded in 2-door refrigerator
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and maintenance and eliminate potential pest harborage conditions.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers (salad dressing containers, soft sided buckets) were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Minimal build-up/staining on interior panel of ice machine.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) pipe/conduit below grill
2) underside ledges of fryer table--particularly backside adjacent to ice machine
3) ledges of tray/shelf storing styrofoam cups next to soda dispenser
Correction: Clean.
- Sink - Service Sink (repeated violation)
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located in the ktichen is not: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Outdoor Areas, Surface Characteristics
Observation: Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions.
Correction: Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
- Floor Covering, Mats and Duckboards (repeated violation)
Observation: Mats or duckboards in kitchen not removable and easily cleanable and are in poor repair..
Correction: Design mats and duckboards to be removable and easily cleanable.
- Lighting, Intensity
Observation: Lighitng insufficient in ktichen, back prep area, storeroom outside.
Correction: Upgrade lighting in accordance the State Food Regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile grout eroded below steam table and 2-doo refrigerator.
Correction: Grout where needed.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical strucutures are not clean:
1) wall below dressing table
2) floor below 2 door ktichen refrigerator
3) floor below storage pallets in outside storage annex
Correction: Clean.
- Pests - Controlling Pests*
Observation: Rodent droppings observed on floor around chest freezer at window.
Correction: Clean to remove and monitor for any new activity.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Few dead flies observed on the floor around the front window/chest freezer.
Correction: Clean to remove.
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12/22/2011 | Routine | |
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop stored in ice machine.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The shelving in the dry storage areas outside of the facility are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following ppieces of equipment were observed in a state of disrepair and damaged:
-Gaskets on refrigerators in back of kitchen
-Water pooling in bottom of reach in refrigerator in food prep area.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need to be cleaned:
-Sides of fryers
-Tops of fryers
-Shelving next to bread storage racks
-Counter tops on right wall of entrance door.
Correction: Clean
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
-Grout on the floor throughout the facility
-Walls behind 3 compartment sink
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
-floor under 3 door refrigeration unit
-floor under grill
-floor under ice machine
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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09/08/2011 | Routine | |
All food temperatures are internal.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Waitresses observed with hair flowing over shoulder.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Drainboards (repeated violation)
Observation: There is only 1 drainboard at the 3 compartment sink
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in need of repair:
-gasket on right side of 3 door ref in back
-gasket 2 door ref
-minimal paint peeling on counter beside soda machine
Correction: Repair or Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
-side of grill
-shelf with soda boxes
-counter top beside soda machine especially under white rack drawers
Correction: Clean
- Sink - Service Sink (repeated violation)
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Floor Covering, Mats and Duckboards (repeated violation)
Observation: Mats or duckboards in kitchen not removable and easily cleanable.
Correction: Design mats and duckboards to be removable and easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structure is in need of repair:
-corner of wall on outside building has paint peeling
-wall damaged behind toilet in restroom
-grout in floor tile eroded throughout
-ceiling tile near back door stained/damaged
Correction: Repair or Replace
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following structures are in need of cleaning:
-floor in restroom
-floor under soda machine
-floor under center prep unit
-floor in front area
-floor in front column area
Correction: Clean
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04/28/2011 | Routine | |
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