Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 04/05/2016 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed the rinse cycle of the warewashing machine did not go over 133'F. Until machine can be repaired all equipment and utensils must be washed, rinsed and sanitized in the 3 compartment sink.
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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01/19/2016 | Risk Factor | |
Observed good hand-washing by the cook.
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
No violation noted during this evaluation. | 12/09/2015 | Risk Factor | |
Follow up inspection done today. Floor was clean, uniforms were clean and facility had pest control company service them. No signs of pest.
- Clothing - Outer Clothing - Clean Condition (repeated violation)
Observation: Observed several of the food employees wearing soiled aprons.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Non-Food Contact Surfaces (repeated violation)
Observation: The shelving, floors, exterior of the RIC's and the floor drain beneath the warewashing area are in need of a thorough cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed live baby roaches underneath the warewashing area of the front counter.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/01/2015 | Follow-up | |
Complaint on 17-Aug-2015 :
Abbreviations: PIC=person in charge
- Clothing - Outer Clothing - Clean Condition
Observation: Observed several of the food employees wearing soiled aprons.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Non-Food Contact Surfaces (repeated violation)
Observation: The shelving, floors, exterior of the RIC's and the floor drain beneath the warewashing area are in need of a thorough cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Pests - Controlling Pests*
Observation: Observed live baby roaches underneath the warewashing area of the front counter.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/18/2015 | Complaint | |
Abbreviations: PIC=person in charge
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw hamburger stored overtop of raw pork sausage.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
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08/10/2015 | Risk Factor | |
All previous violations were corrected. The facility cleanliness, upkeep, and employee practices have greatly improved. Thank you for all the hard work. Great job!
No violation noted during this evaluation. | 04/22/2015 | Follow-up | |
Abbreviations used: WIC - walk-in cooler, WIF - walk-in freezer, RIC - reach-in cooler, ST- surface temperature, IT - internal temperature, ppm - parts per million
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Observed several employees wash hands for less than 5 seconds on the cook line during inspection.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Several uncovered cups were observed throughout the processing area and food prep area during the inspection.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. An employee was observed handling raw bacon and raw chicken without washing hands and changing gloves before continuing to prepare foods.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use on the prep counter.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food Storage - Clean and Dry Location
Observation: Food stored less than 6" above the floor in the back dry storage room. Several boxes from delivery 3 days ago are stored on the floor. Also observed containers of ice tea uncovered on the wait staff area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. Plates containing prepared ready-to-eat foods were observed stacked on the cook line during the inspection.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Self-Service - Consumer Self-Service Operations* - Raw, Unpackaged Animal Food
Observation: Raw unpackaged ground beef was observed stored directly above raw pork chops in the 4-door reach-in cooler on the cook line.
Correction: Cease the self-service operation of raw unpackaged animal food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ham chunks (45F), diced tomatoes (42F), and butter (42F) were being held at improper cold holding temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing machine under the front counter.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. plastic containers used to prepare waffle batter 2. container holding lids 3. lids for containers used to mix waffle batter.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the soda nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime, debris, and black mold.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surface of the have an accumulation of grime and debris: 1. steamer in the back room (last used this three days ago) 2. air vents in the back storage room 3. light shield in the back storage room 4. plastic rolling cart in the back room 5. the stainless steel table (top and bottom shelf) in the rear storage room 5. coffee machine 6. juice machines 7. all reach in coolers (interior and exterior) 8. wires and plugs above the cook line 9. wall above prep and cooking area 10. floor of the walk-in cooler 11. the exterior of the waffle irons.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Cups were found stacked while wet after cleaning and sanitizing at the dishwasher under the front counter.
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.
- 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. Plates at the cook line and on the front counter were observed uncovered and not inverted.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the cook line is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (repeated violation)
Observation: The back door does not close tightly therefore is not protected against entry of insects and rodents.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Employee Accommodations, Designated Areas (corrected on site) (repeated violation)
Observation: Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food from contamination. Head phones, glasses, and a cigarette butt were observed stored directly on soda boxes in the back room.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair
Observation: The following is not in not maintained in good repair: missing coving near the rear walk-in cooler, peeling dry wall near the rear walk-in cooler, and missing coving by the back table.
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: All floors, walls,and ceilings are in need of thorough 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of chlorine bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. 1. Bleach was observed stored directly next bottles of water in the back storage room. 2. A pie cutter was observed stored in a container direclty below cleaning chemicals in the back room near the three-compartment sink.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/08/2015 | Routine | |
Discussed with the person in charge:
1. food storage - sample given
2. demonstration of knowledge
3. use of hand sink
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored in bleach that measured 25 ppm between use. Containers were remade.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw bacon - 46'F and hamburger - 44'F in the left side reach in cooler observed cold holding at improper temperatures. Foods were removed from the unit.
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.
- Warewash Machine, Data Plate Operating Specifications (corrected on site) (repeated violation)
Observation: There is no data plate on the warewashing machine. The person in charge indicated that the plate had been ordered.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
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05/19/2014 | Other | |
Will return on or about May 13, 2014.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before donning new gloves. after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed wiping cloth laying on top of food utensils.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Steak measured at 45'F, cold holding at improper temperatures. Repair person is here to fix RIC's.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Non-Food Contact Surfaces (repeated violation)
Observation: The interior and exterior of all RIC's, drawers and shelves have 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed plastic food containers stacked while wet after cleaning and chemical sanitization abo ve the 3 compartment sink.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The entire facility is in need of a deep, thorough 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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04/28/2014 | Other | |
Will return on or about May 13, 2014.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning gloves after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed wiping cloth laying on top of food utensils.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Steak measured at 45'F, cold holding at improper temperature. Repair person is there to fix RIC's.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: interior and exterior of all RIC's, drawers and shelves.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed plastic food containers over top of the 3 compartment sink that 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The entire facility is in need of a deep, thorough 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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04/28/2014 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after changing his gloves. Instructed employee that he needed to wash his hands before donning a new pair of gloves.
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, before donning new gloves, and as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed wet wiping cloth covering the top of the utensils. Cloth was removed.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed several foods in the RIC's in the front of the facility that were cold holding at improper temperatures. Hamburger-47'F, Raw chicken-52'F, Beef steak-51'F, Chopped tomatoes-45'F, Sliced tomatoes-49'F, Chopped ham-52'F, RIC by cooking area-54'F, RIC by kichen exit door-64'F. All foods were either relocated to WIC or set into a pan underneath with ice to cool down.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Warewash Machines, Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine are not accurate or easy to read. After running the machine several times temperatures did reach 180'F for sanitizing.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. Inspector calibrated theremometer and taught cook how to calibrate.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed a black substance inside of the soda nozzles. PIC did remove to clean and sanitize.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: inside and outside of all RIC's, drawers and shelves.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed plastic food containers over top of the 3 compartment sink that 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet at the handwashing sink beside the warewashing area is loose.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The entire facility is in need of a deep, thorough 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are in need of a thorough cleaning.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Observed a brown substance smeared on the wall beside the toilet in the ladies room. PIC clean the area.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Observed the door to the men's room propped open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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04/14/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed several foods cold holding at improper temperatures. sliced tomatoes 47'F, Sausage 52'F, Steak 57'F, ham 58'F, bacon 44'F, Chicken 50'F, pork chops 52'F, milk ST 51'F. PIC removed all items and put them in the WIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/07/2013 | Risk Factor | |
Abbreviations: WIC- Walk In Cooler, SP- Sandwich Prep unit, RIC- Reach In Cooler
Employees doing an excellent job of washing hands when needed. Observed employees handling ready-to-eat foods with gloved hands. Thank you!
Maintenance technician was called regarding the mechanical dish sanitizer. Ensure temperature gauge is reading at least 180'F for the final rinse and that employees are monitoring this temperature throughout the day.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet cloths laying on counters near the waffle irons and at the grill station. Observed wiping cloth container with no solution in it. Observed another wiping cloth container with approximately 10 ppm chlorine solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use- (50-200 ppm chlorine).
- Food Storage - Clean and Dry Location
Observation: Raw sausage stored directly on the shelf (without a barrier) in the 4 door reach in cooler.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: 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.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Front panel of the dish sanitizer where the temperature gauges are located is coming off.
Correction: Repair the panel.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: Crevices along the left side of grill all the way down towards the floor (grease accumulation), Surfaces below the grill, Vent cover to the soda machine (dusty), Surfaces behind hand sink faucet (mildew).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not being sanitized due to the final rinse temperature in the mechanical sanitizer not reaching 180'F. The maximum registering thermometer was measuring a surface of 154'F (should be 160'F) and the temperature gauge was reaching 170'F (should be 180'F). (After several cycles and adjustments a surface temperature of 160'F was reached on the maximum registering thermometer.)
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.
- Plumbing System Maintained in Good Repair
Observation: The faucet to the front hand sink is loose.
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. There is a large gap below the back door where insect and rodents may possibly enter.
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.
- Employee Accommodations, Designated Areas (corrected on site) (repeated violation)
Observation: Employee jacket hanging on bread rack.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the facility are noted in need of cleaning, especially below shelving and equipment in the front area and in the back dry storage room.
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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05/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Waffle House, # 1011, 580 Warrenton Road, Fredericksburg, VA 22406 »