The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy at this time.
- Equipment - Good Repair and Proper Adjustment
Observation: The chest floor freezers in the rear storage area was observed with duct tape used to repair the top doors was observed in a state of disrepair and damaged.Also noted was a detaching pull drawer on the cookline maketable unit.
Correction: Repair the chest floor freezers top doors and cookline pull drawer 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 chest floor freezers top doors and the cookline pull drawer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of heavy grease build up of the cookline hood filters and grease accumulation under the cookline grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment warewashing sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Missing hot water faucet handle was observed in the outside unisex restroom.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( spacing was observed under the rear exit 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.
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03/30/2016 | Routine | |
The operator provided a metal probe thermometers, quat test strips and an Employee Health policy during today's inspection.
Note: Pending repairs to the rear prep chest freezers were discussed at this tme.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease and food residue on the cookline hood system filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Missing hot water faucet handle was noted in the outside unisex restroom.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( spacing was noted under the rear exit 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.
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12/11/2015 | Routine | |
Employee rest-room should be self closing.
Check cold product upon receipt.
- Plumbing System Maintained in Good Repair
Observation: Cold water is not available at the hand sink by the grill.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath the grill 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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07/29/2015 | Routine | |
Shredded cheese in the make table was slightly elevated. Store shredded cheese in a deeper pan.
- Non-Food Contact Surfaces (repeated violation)
Observation: Underneath the grill is in need of being cleaned.
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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03/24/2015 | Routine | |
New thermostat was placed in the walk-in cooler. All of the walk-in cooler, other than around drawers, is holding at the proper temperature.
Drawers on the exterior of the walk-in cooler do not have a tight seal. Do not store TCS foods such as creamers and cartons of shake base in this area to prevent an increase in temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shake base and creamers in drawer on the walk-in cooler cold holding at improper temperatures. Items listed were discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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11/25/2014 | Routine | |
Make sure to date mark within 24 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chocolate/vanilla shake base cold holding at improper temperatures. Food was voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: Underneath the grill is in need of being cleaned.
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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11/10/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sausage patties cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: Underneath grill is in need of being cleaned. Cleanliness under grill has improved.
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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07/16/2014 | Routine | |
Walk-in cooler was adjusted during todays inspection.
Keep butter blend and half & half in the refrigerator.
Make table should be wiped down with sanitizer solution after soap and water mixture.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Before donning gloves, if raw product or anything that may have contaminated hands, hands should be washed prior to food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed cook handling raw pork sausage patty and bread without changing gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk and soft serve base cold holding at improper temperatures. Recommended storing milk and soft serve base for milk shake in another area.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Microwave in need of being replaced. Chest freezer doors observed damaged.
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: Heavy accumulation of grease observed under the grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Cold water at hand sink by the grill had been turned off because of a leak. No hot water being supplied to customer hand sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding
Observation: Light bulbs in by the three compartment sink area and back by stove/refrigerators not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulbs.
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04/02/2014 | Routine | |
Small amount of sliced tomatoes are being prepped, to ensure tomatoes are kept at the proper temperature.
Big improvement on date marking.
- Non-Food Contact Surfaces (repeated violation)
Observation: Heavy accumulation of grease observed under the grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Broken floor tiles observed in the customer rest-room.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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12/19/2013 | Routine | |
Non-critical violations should be corrected by the next routine inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Soft serve mixes cold holding at improper temperatures. Mixtures are now being stored in the Pepsi reach-in. Do not store any potentially hazardous foods where soft serve was once stored.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: Heavy accumulation of grease observed underneath the grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Hole in the wall of the customer rest-room
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Repair or replace tiling in the customer rest-room, under the grill, and by the mop sink/three compartment sink.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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09/16/2013 | Follow-up | |
Recommended not storing sliced tomatoes in the top of the make table.
A follow-up inspection to occur on/about September 16, 2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Deli meats and soft serve mixes cold holding at improper temperatures. Soft serve mixes were voluntarily discarded. Front area of walk-in by ice cream does not seal properly. Do not store any potentially hazardous foods in this area.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed BBQ, deli meat and hot dogs 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: Heavy accumulation of grease observed underneath the grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Hand washing stations are being used as dump stations.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leak observed at the hand sink in the customer rest-room.
Correction: Repair and maintain all plumbing components and fixtures.
- Floors, Walls, and Ceilings - Cleanability
Observation: Hole in the wall of the customer rest-room.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Repair or replace tiling in the customer rest-room, under the grill, by the mop sink and three compartment sink.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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09/06/2013 | Routine | |
Make table set at 39 F. Operator turned down unit to ensure foods are held at 41 F or below. Recommended deeper pans for the foods in the top of the cooler.
Self closing door need for employee rest room.
Baseboard starting to come off the wall in the employee rest room. Please repair.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: The same gloves were observed being used for multiple tasks.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Bologna, ham and bbq cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: Underneath the grill and floor mats in the kitchen in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: No cold water was being supplied to the front hand sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor tiles under the grill and in the customer rest room.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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05/22/2013 | Routine | |
Facility has adequate metal stem thermometer, quaternary ammonium test kit, and employee health policy in place.
All egg items on the menu must be asterisked to signify which items may ordered raw/undercooked. Print the consumer advisory on the page where the eggs are listed. Email final draft of the menu prior to being printed.
Non-critical violations should be corrected within 90 days.
- Non-Food Contact Surfaces
Observation: Under/around fryers and interior of the make table in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Sink in the customer rest room observe leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the customer rest room is not smooth and easily cleanable. Missing tiles observed in the customer rest room.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed at the bottom of the back 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.
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02/05/2013 | Routine | |
Make sure that sliced tomatoes are not stacked high in the make-up table.
Quaternary ammonium sanitizer at proper concentration. Test strips available on site.
Adequate metal stem thermometers.
Discussed and provided operator with FDA form 1-B.
Also provided operator with a poster showing how to set up a three compartment sink.
Non-critical violations must be corrected within 30 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna salad and sliced deli meats in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the microwave and the interior of the make-up table has accumulations 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath grill and underneath mat in front of the grill 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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12/21/2010 | Routine | |
No violations noted.
No violation noted during this evaluation. | 09/20/2010 | Routine | |
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