Inspection conducted as a seasonal opening inspection. No foods are in the facility at this time.
Ensure all employees are properly trained on the employee health policy and receive food safety training prior to opening.
Observed the facility to be clean and well maintained.
Permit issued.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior surfaces of the bulk ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- 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 (corrected on site)
Observation: The nonfood contact surfaces of the nacho cheese machine 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.
- Light Bulbs Protective Shielding
Observation: Light bulbs in chemical storage area and the light bulbs in the food prep area by entry door area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/24/2016 | Routine | |
Discussed with the person in charge:
1. Ensure the health department food permit is visible to the public
No food prep observed during the inspection.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The wooden storage shelving throughout the facility and the wooden trim of the serving windows is not corrosion resistant, nonabsorbent, and/or smooth. PIC stated that maintenance will seal all exposed wood throughout the facility.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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.
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03/25/2015 | Routine | |
No food prep observed. No food on site at time of inspection. Permit issued for season
Discussed:
1. Floors must be smooth and easily cleanable. Recommend painting and sealing floors in both the minor and major quads. Also recommend using rubber mats along the cooks line to help protect the floors from grease spills.
2. Cookie oven is currently being stored on wire rack over top of an enclosed cabinet. Recommend replacing wire rack with smooth, non absorbent surface so that food and debris can not fall into the cabinet below.
3. Continue to patch holes where water pipes were fixed.
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink is not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Paper towel dispensers were observed in a state of disrepair and damaged. Dispensers were repaired with duct tape.
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.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed food boats stored with food contact service facing upward. PIC corrected.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the grill area. 40 foot candles of light measured.
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
- Physical Facilities in Good Repair
Observation: Floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/31/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Window screen observed propped open with condiment tray. PIC closed window.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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06/29/2013 | Routine | |
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