Discussed inspection report with operator.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that raw chicken was not protected from @BIOLOGICAL CROSS-CONTAMINATION@ because it was not in packages, covered containers, or wrapped. Inspector observed several large open containers of raw chicken in walk-in reefer not covered. Walk-in reefer ceiling had several areas were water was dripping on to the floor. Operator covered all containers during inspection.
Correction: Prevent @BIOLOGICAL CROSS-CONTAMINATION@ by storing food in packages, covered containers, or wrappings.
- 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 bleach based test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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: All cook top exhausthoods observed with heavy build up of grease.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Permits
Observation: Operator was operating without a valid 2016 permit..
Correction: Submit 2016 restaurant establishment application and fee to the Health Department.
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01/26/2016 | Routine | |
Inspection report was discussed with the person in charge.
No violation noted during this evaluation. | 10/06/2015 | Routine | |
Inspection report was discussed with the person in charge.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/17/2015 | Routine | |
Inspection report was discussed with the person in charge.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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02/09/2015 | Routine | |
All problems with the water have been corrected. Water has been restored to the facility. The facility has provided two clean water samples. All temperatures are good. Facility is clean and orderly. Facility is approved to operate.
No violation noted during this evaluation. | 07/02/2014 | Routine | |
Spoke with operator about water sampling and what to do about reopening.
No violation noted during this evaluation. | 06/30/2014 | Other | |
Received a complaint that there has been an interruption of water service at the facility. Site visit was made and there was a garden hose running from the house behind the building across the parking lot to the facility for a water supply. Operator agreed to voluntary close until water is properly restored to the facility.
No violation noted during this evaluation. | 06/27/2014 | Complaint | |
Inspection was due to a complaint about the restrooms outside. Operator said he would address the problems in the restrooms.
No violation noted during this evaluation. | 04/29/2014 | Routine | |
Inspection was discussed with the person in charge.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed stored on the floor in dry storage area.
Correction: Please store all single service item at least 6 inches off the floor.
- Physical Facilities in Good Repair
Observation: Ceiling in food prep area is not maintained in good repair
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: Ceiling in food prep area 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.
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02/20/2014 | Routine | |
Inspection conducted and discussed with person in charge. Complaint was also discussed with person in charge. Only two types of pre-made patties are used in facility. Both containers of the beef patties were inspected for any foreign objects. No evidence of breakdowns in the food safety practices of establishment to justify complaint at time of the inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in place over the fryers and grill top.
Correction: Repair or replace hood filters over the fryers and the grill top.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave ovens (Sharp and Emerson) are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave ovens at least every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: In back dry storage area, single service items (french fry cups, foam hinged lid containers, etc.) were found stored on floor.
Correction: Store all single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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04/18/2013 | Routine | |
Inspection discussed with person in charge
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin(beef patties) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling over three vat sink and above the fryers are not smooth and easily cleanable. (Bare Plywood
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs throughout the food facility are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/07/2012 | Routine | |
Inspection discussed with person in charge. All observations must be corrected prior to the issuance of the 2013 food permit.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling over the 3-Vat sink, over the chicken fryers and in other parts of the kitchen area are is not smooth and easily cleanable(bare plywood).
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs located in through out the food prep and food storage areas are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/09/2012 | Routine | |
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