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 - 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 surface of the following equipment has accumulations of grime and debris: 1. exterior of the soda machine 2. exterior of the nacho cheese machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large hole in the screen material in the serving 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed two unlabeled chemical spray bottles. PIC labeled both bottles with the correct content name during the inspection.
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.
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03/24/2016 | Routine | |
Discussed with person in charge:
1. Kitchen will be operating this weekend.
2. Ensure proper training is done with new food employees.
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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over bread in the reach-in cooler. Discussed with PIC proper storage of raw animal products.
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.
- 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 - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls: handsink in the kitchen, 3-compartment sink in the warewashing area.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel food pan on the storage rack, ice scoop, cutting board on the storage rack. PIC placed all items in the sink to be washed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- 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 or food prep observed. Permit issued for the season.
- Sanitizing Solutions, Testing Devices (repeated violation)
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.
- Kitchenware and Tableware (corrected on site) (repeated violation)
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. Only 30 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: Floors are not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottles observed without a label. PIC labeled bottles.
Correction: Label spray bottles with contents or discard.
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03/31/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken tenders - 93'F hot holding at improper temperatures. PIC voluntarily discarded food.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- 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 - Good Repair and Proper Adjustment
Observation: Ice cream freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Heavy ice accumulation observed.
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
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottles observed without a labels in the dishwashing and prep area. PIC labeled spray bottles.
Correction: Label spray bottles with contents or discard.
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06/29/2013 | Routine | |
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