18.74 Foot candles of lighting in walk-in vault. 58 foot candles of lighting at cook line. Permit issued
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed boxes of foods on the walk-in freezer flooring.
Correction: Store all foods at least 6" off of flooring.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed pink mold/slime on the interior metal chute of the rear bulk ice machine.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: Observed the bottom of the refrigeration unit that stores the sundae glassware is in need of cleaning.
Correction: Clean the unit.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the sink near the soda fountain/rear handsink near dishmachine area.
Correction: Supply paper towels at all handsinks.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of handwashing signs at the male/female restroom sinks.
Correction: Supply handwashing signs at each sink used by foodservice personnel.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a bucket of sanitizing solution being stored above/adjacent to an open cold table of foods.
Correction: Store toxic items separate from foods/food equipment. Bucket was removed.
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12/16/2015 | Routine | |
Observation: clean the kitchen/equipment
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed the rear bulk can opener is soiled/in need of cleaning.
Correction: Clean the blade.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the kitchen/prep area sinks.
Correction: Supply towels at the sinks.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign in the male/female restroom.
Correction: Supply a handwashing sign in each restroom.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed 2 red sanitizing buckets sitting atop the ice cream bin/dipper well.
Correction: Store toxic items separate from foods/food equipment. Buckets removed.
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09/29/2015 | Risk Factor | |
This is a reinspection for the proper operability/temperature requirement of the cook line cold table. This violation has been abated.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the slicer chief vegetable slicer soiled with dried encrusted food debris.
Correction: Clean the slicer after usage.
- Hand Drying Provision (repeated violation)
Observation: Observed the lack of paper towels at the handsink adjacent to coffee urn.
Correction: Supply towels at the sink.
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06/18/2015 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the burger cold table. This violation has not been abated. Foods are in ice bath. This is a temporary abatement means.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the foods on the cold table adjacent to the grill exceeded 41 degrees.
Correction: Cold foods must be maintained at 41 degrees (eggs 71 degrees, cheese 52 degrees). Refrain from using foods that have exceeded proper temperatures for 4 hours or more. Top put on unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the slicer chief vegetable slicer soiled with dried encrusted food debris.
Correction: Clean the slicer after usage.
- Hand Drying Provision (repeated violation)
Observation: Observed the lack of paper towels at the handsink adjacent to coffee urn.
Correction: Supply towels at the sink.
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06/01/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the foods on the cold table adjacent to the grill exceeded 41 degrees.
Correction: Cold foods must be maintained at 41 degrees (eggs 71 degrees, cheese 52 degrees). Refrain from using foods that have exceeded proper temperatures for 4 hours or more. Top put on unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the slicer chief vegetable slicer soiled with dried encrusted food debris.
Correction: Clean the slicer after usage.
- Hand Drying Provision
Observation: Observed the lack of paper towels at the handsink adjacent to coffee urn.
Correction: Supply towels at the sink.
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05/28/2015 | Risk Factor | |
Permit issued
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed a large knife being stored in between prep unit (table). Observed the dipper well with a utensil in it was not on (ice cream station).
Correction: Refrain from storing utensils between equipment (knife was removed/washed). Keep the dipper well on when using utensils.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed a lexan container (soup) with a Friday date dot (day it was put in unit per manager) that registered 63 degrees
Correction: should be 41 degrees or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed several small plastic cups of chili in the cook line drawer with no date marking.
Correction: Supply date marking on ready to eat foods kept for 2 hours or more.
- Temperature Measuring Devices
Observation: Observed the lack of a thermometer in the reach-in that holds cut lemons/low boy cook line unit that holds raw burgers.
Correction: Supply a thermometer in all refrigeration units.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel pans at dishwashing station that are being "wet nested" (moisture/water inside).
Correction: Air dry/use a single use paper towel to dry equipment prior to storage.
- Kitchenware and Tableware
Observation: Observed clean utensils in cups with the food contact surface upward and observed plastic utensils in rack (adjacent to window) that have handles going in various directions.
Correction: Store utensils with the handles going upward/same direction.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the walk-in freezer flooring/ceiling in need of cleaning (food debris/frost).
Correction: Clean any affected areas and have seal around door repaired or replaced (warm air entry).
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01/20/2015 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed 0 ppm of sanitizer being dispersed into the dishmachine.
Correction: Provide at least 50-200 ppm of sanitizer in machine. Rewash any dishes, etc. that just went through. Empty bucket
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed slime/mold on the interior metal chute of the bulk ice machine.
Correction: Clean the chute
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed the service area handsink was covered by a dishmachine rack of clean utensils.
Correction: Remove the rack. Handsink must be accessible at all times. Do not place clean utensils atop the handsink.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Observed a spray bottle in the rear with no identification labeling (sanitizer and water).
Correction: Label all toxic items.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a red sanitizer bucket sitting atop the open ice cream at the milkshake station.
Correction: Remove the bucket
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10/20/2014 | Risk Factor | |
Note: Low boy drawers are now at <41F: hot dogs 40F, 38F, chicken 38F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cheese in the top wells of the prep unit at the grill observed at 55F.
Correction: Cheese inside the unit at 43F, burgers at 38F. Unit has been repaired but because it is open so much by the hot grill, cheese temperatures become elevated. Use time as a control for cheese at unit or some other method for maintaining temperatue must be determined.
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06/02/2014 | Follow-up | |
Follow-up next week to check repair.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Service technician came, waiting on a part (thermostat). The part was over-nighted and should be installed tomorrow.
Correction: Until units are fixed, keeping minimal amounts in units (enough for 30 minutes max). Maintain cold TCS food at <41F.
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05/28/2014 | Follow-up | |
Follow-up next week to check refrigeration units.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Service was called for line refrigerators. Tech came but was unable to check units because it was too busy. Scheduled for service early tomorrow morning.
Correction: Until units are fixed, keeping minimal amounts in units (enough for 30 minutes max). Maintain cold TCS food at <41F.
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05/22/2014 | Follow-up | |
Note: Check dish machine sanitizer level prior to running dishes through in case unit needs to be primed. Cl2 50 ppm.
Good handwashing observed.
Follow-up needed to check line refrigerators.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed sausage patties improperly cooled, still at 83F (3 hours).
Correction: Cool food rapidly from 135 to 70F in 2 hours then to 41 in 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed above 41F: cheese 60F in top well, hot dogs at 45-47F and chicken at 44F in line drawers.
Correction: Maintain cold TCS food at <41F.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The wait station hand sink was blocked with dish racks.
Correction: Keep all hand sinks clear for use at all times.
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05/13/2014 | Risk Factor | |
Note: Dishmachine did not pull sanitizer until primed. Check daily before use. Permit issued.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employees adjust mouthpiece/headset with gloved hands then fail to change gloves.
Correction: Employees must change gloves after touching their person.
- Critical: Cooling* (corrected on site)
Observation: Observed chili made this morning improperly cooled (9AM at 118F to 3PM 83, 81F).
Correction: Chili must be cooled to 70F after 2 h ours (from 135F) then to 41F within 4 more hours. Chili was in deep pans in melted ice bath with covers in walk-in.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cheese (45, 46F) and raw burgers (45F) in top wells of line prep unit.
Correction: Keep lids closed to maintain at <41F.
- Equipment - Good Repair and Proper Adjustment
Observation: Missing hood filter over fryer.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: In need of cleaning: refrigerator/freezer gaskets, sides of equipment at fryers, bottom inside shake base freezer, racks in walk-in cooler, outside dishmachine.
Correction: Clean equipment thoroughly, regularly.
- Physical Facilities in Good Repair
Observation: Areas of worn floor grout.
Correction: Repair to prevent pooling water.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors at fryer area and in walk-in cooler need cleaning.
Correction: Clean regularly.
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12/12/2013 | Routine | |
Note: vegetable slicer should be cleaned/sanitized after use. Handwashing and gloves ok. Dish chlorine 50 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41 degrees: cheese at line prep 48-50 degrees, chopped tomato at salad prep 45 degrees.
Correction: Keep lids down to maintain temperature or switch to time control.
- Hand Drying Provision (repeated violation)
Observation: No paper towels at back handsink.
Correction: Provide towels at all handsinks.
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08/13/2013 | Risk Factor | |
Note: employees should not wear aprons outside during smoke breaks. Dishmachine needs to be de-limed. Good handwashing observed. Chlorine at 50 ppm.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at wait line and cook line handsinks.
Correction: Provide paper towels at all handsinks.
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04/04/2013 | Risk Factor | |
Good handwashing and glove use. Watch cooling (chili). Chlorine 50. QT 400 ppm. Ok for permit.
- Utensils - In-Use - Between-Use Storage
Observation: Knife wedged in side of prep unit. Line unit lid on the floor.
Correction: Store utensils on clean, dry surface.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese at line prep unit at 46-48 degrees (unit unplugged).
Correction: Maintain food at 41 degrees or less.
- Equipment - Good Repair and Proper Adjustment
Observation: Some cracked door/drawer gaskets.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: walk-in cooler shelves (moldy), some refrigerator gaskets, inside some drawers, inside some drawers, inside reach-in freezer.
Correction: Clean equipment regularly.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed in need of cleaning: floor in walk-in freezer, kitchen floors under equipment, along walls/corners.
Correction: Clean floors regularly.
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12/10/2012 | Routine | |
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