All food temperatures observed are internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation including cleaning and maintenance of equipment and physical structures. Refer to last routine evaluation conducted regarding GRP's.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees were changing their gloves frequently, but a few times the employees were wiping their hands on soiled non-food contact surfaces and then touching ready-to-eat products.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese, in the make table, and waffle mix was cold holding at improper temperatures. Cheese was 49°F and the waffle mix was 57°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located near the cook line had a bucket stored in it.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucket preventing its use.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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11/03/2015 | Risk Factor | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Multiple seals on hand sinks and the 3-compartment sink are in need of a new seal. Seals are soiled or missing.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards on the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Walk-in cooler fans are rusted.
>>Racks are rusted/corroded on multiple cooling units.
>>gaskets on multiple coolers are soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster container was open.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity
Observation: Light bulbs over the cook line are burnt out.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: Walk-in cooler door frame 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 (repeated violation)
Observation: Floors, walls, and ceiling in need of cleaning.
Correction: Clean as needed.
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02/13/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed two employees drinking in an area (soda station) where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may drink/eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: A knife used on teh cook line is being improperly stored between use. The knife was kept in a small container of water. Multiple scoop handles were found in bulk food products.
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.
- Critical: Cooling*
Observation: Two pans of sausage pork patties were cooked at approximately 9AM(per the owner) by approximately 1:20PM, the sausage patties were at 75°F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Information sheets will be given to owners when EHS delivers the inspection.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Two door Pepsi cooler was not holding temperatures below 41F. Temperature of the unit was at 50F. Temperature of the sausage patties were at 75F.
Correction: Turn down the temperature of the unit during working hours to keep food at 41F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink near the cook line and the 3-compartment sink 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 (repeated violation)
Observation: Shelves in the reach in Pepsi cooler had shelves that were corroded and appears to be rusting. This prevents necessary maintenance and easy cleaning.
Correction: Repair or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The sides of the fry cabinetry and the flat top grill are heavily encrusted with grease and old food. The door handles to multiple refrigerator units had soiled handles. The interior(non-food contact surface) of the ice machine is soiled.
Correction: Clean as needed.
- Equipment and Utensils, Air-Drying Required
Observation: Observed wet stacking dishes at the cup station and above the dish machine sink.
Correction: Allow dishes to air-dry before stacking dishes.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station near the cookline was being used for purposes other than washing hands. Observed employee filling a sanitizer bucket in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Insect Control Devices - Design and Installation
Observation: Insect control device does not retain the insects within the device. Observed dead flies below the insect control device.
Correction: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
- Insect Control Devices - Design and Installation
Observation: Insect control devices are located over food and food prep areas.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Several ceiling tiles in the kitchen are in need of cleaning. Walls throughout the kitchen are in need of cleaning. The vent above the bulk ice machine is dirty.
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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10/02/2014 | Routine | |
All temperatures are internal unless otherwise stated
This is a risk based inspection, to see facility and equipment see past inspection
Cooling: Cooling 2 hours 135-70*F
4 hours 70-41*F
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham, Turkey, on make table cold holding at improper temperatures
Correction: relocate to another unit or discard
- Critical: Handwashing Lavatory*
Observation: Handsink used to wash dishes
Correction: Handsink is to be used solely to wash hands
|
07/01/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee beverage in an open container was observed being stored on the shelf over the cold holding unit at the prep table adjacent to the 3 compartment sink.
Correction: Employee beverages must be in a container with a tight fitting lid with a straw. Store employee beverages away from food and equipment.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Scoops in bulk containers of beans and noodles are resting on their contents.
Correction: Store scoops with their handles up.
- Food Storage - Clean and Dry Location
Observation: There is food being stored on the floor of the freezer and their is a bag of potatoes being stored on the floor by the back hand sink.
Correction: Keep all food stored 6 inches or more off the floor.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Multiple bulk meat chubs in the walk in refrigerator are not labeled.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The shelving in the glass double door refrigerator is rusted and chipped.
Correction: Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily stained and scored.
Correction: Resurface or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The sides of the fry cabinetry and the flat top grill are heavily encrusted with grease and old food.
Correction: Clean.
- Lighting, Intensity
Observation: The double door freezer light is not working.
Correction: Replace bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) The floor grout in the food prep area has eroded.
2) The back door interior surface is damaged.
Correction: 1) Re-grout floor.
2) Resurface back door.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The vent above the bulk ice machine is dirty.
Correction: Clean.
|
01/02/2013 | Routine | |
All temperatures are internal unless otherwise noted. I left a list of Food Safety Classes with the Manager on Duty.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to demonstrate proper knowledge of proper cooking, re-heating, and cooling times and temperatures.
Correction: The inspector informed the PIC correct times and temperatures. There is a Certified Food Manager in the facility. If the Person In Charge is primarily going to be in the facility they should attend a Food Safety class.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employee chopping onions and wiping his face with his hands and then return to chopping onions
Correction: Employee's must wash their hands and change their gloves before preparing food if their gloved hands come in contact with bare skin.
- Hands - Where to Wash (corrected on site)
Observation: Observed food employee using the 3 compartment sink to wash their hands.
Correction: Employee's must use desiganted handwashing sinks.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: >> Multiple deli meat chubs not labeled with a use by or consume date.
>> 3 large containers of sliced tomatoes being held in the up right refrigerator are not labeled with a prep date/discard/use by date.
Correction: Label all Ready to Eat foods that will be held in the facility for more than 24 hours with a date opened and a use/discard date of 7 days with the day of perpetration being the 1st day.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The shelving in the walk in freezer is rusted.
>> The small shelf in the walk in refrigerator is rusted.
>> The shelving in the glass double door refrigerator is chipped and rusted.
Correction: Repair or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: There are multiple cutting boards in use that are heavily scored.
Correction: Resurface or replace.
- Refuse - Covering Receptacles (corrected on site)
Observation: The dumpster lid was opened during the inspection
Correction: Keep the dumpster lids closed when not in use.
- Hand Drying Provision
Observation: There are no paper towels at the back handsink.
Correction: Provide paper towels at all handsinks.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Multiple damaged.dented cans were found on the can storage racks.
Correction: There is a designated space for damaged merchandise. Survey cans periodically for damaged cans and segregate.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
>> The floor grout is eroded in multiple places.
>> The baseboard at the entrance to the food prep area is damaged.
>> The hood above the dish machine is rusted.
Correction: Repair.
|
09/05/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: There is a consumer advisory on the menu but specific menu items that are made to order are not designated on the menu.
Correction: Owner is currently revising menu. I showed him what the consumer advisory should say and how each made to order should be designated.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Multiple utensils have melted or damaged handles.
The sprayer bracket at the dish machine is rusted.
Correction: Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Mutliple cutting boards are heavily scored and stained.
Correction: Resurface or replace.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The interior of the cook line microwave is heavily soiled with food and grease.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following areas need cleaning:
>> The interior surfaces of the 2 door oven.
>> Interior of the steam table at the cook line.
>> Area between the large and small grill.
>> The interior of the fry cabinetry.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple wet stacked dishes found.
Correction: Ensure all dishes and utensils are completely air dried before being placed into storage.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The dumpster and cardboard storage containers are being stored on absorbent material.
Correction: Dumpsters and refuse containers should be placed on non-absorbant surfaces that are sloped to drain.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
>> The tile in front of the bulk ice machine is damaged.
>> The cove molding is missing on the wall across from the waffle station.
>> The hood over the dish machine is rusted.
Correction: Repair or replace.
|
06/04/2012 | Routine | |
All food temperatures are internal.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling white gravy were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling such as ice wands.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- two door freezer handle
- display refrigerattor shelves
- two door refrigerarot gasket
- walk in cooler shelves
- back roller cart is missing an end cap on the leg.
Correction: Repair.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment (repeated violation)
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surface needs cleaning:
- interior of the fryer cabinets
- fan in dry store room
- carbon build up on exterior of the pan
- water heater
Correction: Clean.
- Kitchenware and Tableware
Observation: Knives and the grill scraper were stored in-between the equipment at the cook line.
Correction: Store in use utensils on a clean food contact surface.
- 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- cove molding missing in the dry store room
- wall tile is missing next to the ice machine
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the stove needs cleaning.
Correction: Clean.
|
02/08/2012 | Routine | |
All food temperatures are internal
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Ribs were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The ham and turkey in the ice baths were cold holding improperly at 65*.
Correction: Food was discarded. Hold all potentially hazardous food at 41* or below.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the walk in refrigerator is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- make table gaskets are torn
- shelves are rusted on the two door display refrigerator
- two door freezer handle is damaged
- walk in freezer gasket is damaged
- end cap missing on the cart in the back
- waitstaff refrigerator gasket is torn
- two door refrigerator gasket is torn
Correction: Repair/Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board at the stove is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment (repeated violation)
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The fryer cabinets need cleaning.
Correction: clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers were found stacked while wet at the dish machine after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed employee's dumping food down the cook line hand sink.
Correction: Use the hand sink for hand washing only.
- 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, 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 - Using Drain Plugs (repeated violation)
Observation: The cardboard dumpster is missing a drain plug.
Correction: Install a drain plug.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- floor paint in the dry store room is deteriorated
- base molding is missing under the dry storage shelves
Correction: Repair.
|
10/26/2011 | Routine | |
All food temperatures are internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Creamers in the wait staff display refrigerator were cold holding at 58*.
Correction: Discard the creamers and hold all potentially hazardous foods at 41* or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- handle on the two door reach in freezer
- display refrigerator racks
- walk in freezer gasket
- end caps missing on the rack in the back and the roller cart
Correction: Repair
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The dish machine had a chlorine concentration of 0 parts per million during the final rinse stage.
Correction: Corrected. Sanitizer was running low. Ensure final rinse cycle has a chlorine concentration of 50-100 ppm to properly sanitize dishes.
- Equipment and Utensils - Good Repair and Calibration
Observation: The spatual handles at the cook line are melted and no longer considered easily cleanable.
Correction: Replace with utensils that are smooth, durable, easily cleaned, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- fryer cabinets
-gasket on the 2 door freezer
- carbon build up on the outside of pans
- stove drip tray
- back shelf near the water heater and roller cart
Correction: Clean.
- 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in dry store room is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- basemolding is missing in the dry store room
- wall tiles are missing near the dish return
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures need cleaning:
- lime scale build up under the 2 door freezer
- floor under the stove
Correction: clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: A spray bottle of comet was not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
07/20/2011 | Routine | |
All food temperatures are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Multiple foods in the 2 door freezer were left uncovered.
Correction: Store food in packages, covered containers, or wrappings.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Potentially hazardous food at the cook line 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- 2 door upright freezer door handle
- 2 door display refrigerator gasket
- roller cart is missing a cap in the back
Correction: Repair/replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment (repeated violation)
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- exterior of the grill and stove
- exterior of the pan on the stove
Correction: clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- 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 - Using Drain Plugs
Observation: The refuse container used to store cardboard has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Lighting, Intensity (repeated violation)
Observation: The light bulb in the 2 door freezer is burned out.
Correction: Replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structres are in poor repair:
- base molding in the dry store room
- floor grout under the stove prep area
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures need cleaning:
- ceiling above the cook line
- floor under the prep area next to the stove
- ceiling tiles above the dish washing area
- ceiling tiles in the back near the door upright refrigerator
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of orange cleaner was not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
04/07/2011 | Routine | |
All food temperatures are internal.
2011 permit issued post in public view.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed the dish washer handle clean dishes without washing his hands first after he had just handled soiled dishes.
Correction: Ensure employee's wash their hands before handling clean dishes.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
- gaskets on the make table are torn
- gaskets on the 2 door freezer
- shelf is rusty in the 2 door display refrigerator
Correction: Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment
Observation: The toaster oven needs cleaning.
Correction: Clean.
- 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The folllowing non-food contact surfaces need cleaning:
- counter under the cookline microwave
- interior of the fryer cabinets
- exterior of the pan on the stove (carbon build up)
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Styrofoam clamshell containers were stored with the food contact surface facing upwards.
Correction: Invert containers or store them in their packaging.
- 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 - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- floor tiles under the steam table are broken
- base molding missing in the dry store room
- wall tile missing at the dump station
- floor tile damaged at the dump station
Correction: Repair.
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12/29/2010 | Routine | |
All food temperatures are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Multiple foods were left uncovered in the refrigeration units.
Correction: Store food in packages, covered containers, or wrappings.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Foods in the 2 door refrigerator across from the stove were not stored in accordance with their final cooking temperatures.
Correction: Store foods in accordance with their cooking temperatures to prevent possible cross contamination. From top to bottom store fish/seafood, beef/pork, chicken or "Swim, Walk, Fly
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods were cold holding improperly:
- Eggs in ice bath 49-67*
- Sausage 2 door display 47*-49*
Correction: Hold all PHF's at 41* or below. Food above 50* was discarded, all other foods were relocated to proper refrigeration.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
- prep refrigerator gaskets
- 2 door freezer handle and gaskets
- End cap is missing on the cart used to roll utensils
Correction: Repair/replace.
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- Fryer cabinets
- side of the stove
- stove drip tray
- toaster oven knobs at wait station
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the cook line is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- 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.
- Lighting, Intensity
Observation: The two door freezer has a burned out light bulb.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: The following physical facilities are in poor repair:
- Floor tile is broken under the steam table
- wall tile is broken across from the ice machine
Correction: Repair.
- Critical: Pests - Controlling Pests*
Observation: Observed multiple cockroaches under the stove.
Correction: Contact a state licensed pest controller.
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09/14/2010 | Routine | |
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