Abbreviations: WIC - walk in cooler
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface the banded basting brushes are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the brushes to permit easy cleaning and prevent the migration of deleterious substances, odors, or tastes to food.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed utensils stored in a plastic bucket with the food-contact surfaces facing up. Utensils were inverted during inspection.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under the ventilation hood on the cook's line. Light measured at 17 foot candles.
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
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04/04/2016 | Routine | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the men's restroom 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.
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04/09/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced Cheese and Shell Eggs 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. Items were marke with the discard time during inspection.
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.
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10/24/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the plastic grocery is not safe. Items were removed from bags during inspection.
Correction: Replace the grocery bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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04/10/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods are cold holding at improper temperatures: 1-tomatoes in the prep unit (56'F), raw hamburgers in the holding drawers (50'F), raw bacon in the holding drawers (47'F), sausage on the cook's line (61'F). Sausage was placed in a RIC and the tomatoes were discarded.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of equipment was not observed sanitized. The 3-compartment sink was not set up for sanitizing. There was a drying rack sitting on a plastic milk crate in the sanitizing sink. The third sink was soiled with debris and used straws. When asked about their washing procedures, the person in charge stated that they washed in the first sink, rinsed dished under running water in the second sink, and then place dished on the drying rack.
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.
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10/11/2013 | Risk Factor | |
Inspection conducted in response to a complaint. Discussed with Person in Charge:
1) Provided Sample Employee Health Policy.
2) New menu inserts have Consumer Advisory information provided.
3) Single cold holding unit is not currently functioning, however, unit is being used as a cold holding unit with refrigerant being provided by ice buckets. Required Cold holding temperatures are being maintained in this unit.
4) New floor mats have been ordered for in-line service area and repairs to kitchen floor tiling are continuing.
5) 3 compartment sink used for all washing/rinsing/sanitizing. Chlorine bleach used as sanitizer.
6) Several staff have been registered for ServSafe Food Handlers course.
7) Continue with detail cleaning of equipment and physical facilities.
8) Inspection conducted in response to complaint and performed near end of lunch time, no cooking/reheating/hot holding temperatures observed during inspection.
9) Observed good hygienic practices and food handling procedures.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed scoop for dispensing ice stored with handle in direct contact with with ice.
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: Observed cardboard box under counter used to store coffee items. The nonfood contact surface of the cardboard is 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Stacked tableware stored under the stainless counter.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the interior bottom of the in-line 4 door chest coolers & kitchen floor fan has accumulation 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.
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04/02/2013 | Routine | |
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