Permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed eggs in the 3 door reach-in unit at 68 degrees
Correction: should be 41 degrees. Per employee, this food has been in unit approximately 1 1/2 hours.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of a handwashing sign at the service area handsink/male restroom sink.
Correction: Provide signs at the sinks.
- Lighting, Intensity
Observation: Observed 5.6 foot candles of lighting in the walk-in vault
Correction: should have at least 10 foot candles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the walk-in flooring is dirty/in need of cleaning (residue).
Correction: Clean the flooring.
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04/04/2016 | Routine | |
No critical violations.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed the lack of paper towels at the service area handsink.
Correction: Supply paper towels at the handsink.
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07/28/2015 | Risk Factor | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed basket of eggs above cook line with no time documented.
Correction: If using time as a means of control, ensure times are being documented. Time was supplied.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed the rear steam bain marie is dirty/build up of minerals.
Correction: Clean the bain marie.
- Non-Food Contact Surfaces
Observation: Observed the 3 door cook line reach-in is in need of cleaning (interior).
Correction: Clean the reach-in.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed boxes of single serve items (platter lids) on the rear storage room flooring.
Correction: Store all single serve items at least 6" off flooring.
- Refuse Outside Receptacles
Observation: Observed the dumpster doors lid is open.
Correction: Keep the lid closed at all times.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign in the male restroom.
Correction: Supply a sign.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the walk-in floor/storage room flooring is in need of cleaning, especially underneath wire shelving.
Correction: Clean the flooring.
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02/11/2015 | Routine | |
Wash temperature was 138 F. Data plate requires 156 F wash temperature. Machine had just been broken down and cleaned. Ensure unit is working as it should. There was an issue with cooling waffle batter at last inspection. Has management reviewed and verified your procedure for cooling of this product? Product was just made and temperature was 52 F. PIC placed in ice bath to bring temperature down quickly. Store to have a procedure in place.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Worker proceeded to make a drink after smoking outside without washing 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. Worker was directed to wash hands. Ice scoop was sent to dish.
- 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.
Correction: Employees may drink from a closed beverage container with a straw 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. PIC discarded drink.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: A basket of eggs were on the counter without tracking the time.
Correction: Proper time frame was placed on basket.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior of ice machine had pink/black mildew.
Correction: PIC cleaned and sanitized interior lining.
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08/04/2014 | Risk Factor | |
Follow up to check on cleaning. Cleaning was done. Threshold to walk in is not cleanable. Consider covering with a clean/smooth cover. Waffle batter at about 3 hours later was 44.6 F. Continue to verify your cooling process. Consider using walk in instead of reach in. Consider venting lid. Permit issued.
No violation noted during this evaluation. | 04/22/2014 | Other | |
I asked for verification of cooling practices. All workers to understand that cooling must be done quickly. Today PIC made a container of waffle batter to demonstrate cooling. It started at 47.4 F after preparation and placed in a closed container inside 3 door unit. PIC to log temperature of this during the day to ensure it is cooled to 41 F within 4 hours. I request that this must be done for the chili during the cooling process to ensure this adheres to proper cooling time. The following to be corrected: Clean back corners under flat top grill. Bain marie is being cleaned at this time. No chlorine residual found in wiping cloth buckets. This was corrected. Door to walk in and pipes under dishmachine found soiled. Clean. PIC to call my office to give the cooling time/temperature results of waffle batter.
- Critical: Cooling* (corrected on site)
Observation: Chili made yesterday found at 52.8 F. This was not adequately cooled.
Correction: PIC discarded.
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04/22/2014 | Risk Factor | |
Above repeat to be corrected prior to permit renewal.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Bain marie in back is dirty/has mineral build up. Left back corner under flat top has accumulation of grease.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in storeroom and walk ins found dirty. Door to walk in is dirty. Pipes under dishmachine are soiled.
Correction: Clean these areas.
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04/22/2014 | Follow-up | |
It appears that gauge reached 180 F final rinse on dishmachine late in the cycle for a short period of time. Plate surface did not reach 160F. Have checked. do not use. PIC on duty discontinued use. Call for follow up. An information sheet on food handler health was given to PIC. All workers to know information. No towels at back handsink again. This was corrected today. Ice machine has been cleaned.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Bain marie in back is dirty/has mineral build up. Left back corner under flat top has accumulation of grease.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in storeroom and walk ins found dirty. Door to walk in is dirty. Floor under dishmachine is dirty. Pipes under dishmachine are soiled. Floor beside ice machine is dirty.
Correction: Clean these areas.
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02/10/2014 | Follow-up | |
Waffle batter was being prepared during my visit. The temperature of product was 59 F. You have 4 hours to cool to 41 F. Take the necessary steps to reach this goal. You must verify your procedure. One container was placed in reach in and two were placed into walk in. By next visit have your procedure validated. Provide drain plugs for 3-c sink. Permit expires 4/30/14. Call for reinspection. Provide Serv Safe information.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Sugar.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloth solution had no chlorine residual.
Correction: Change more often.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Whole shell eggs found waiting on counter for employee to place into baskets. Eggs were 60 F.
Correction: Maintain 45 F or below. Do not abuse time/temperature. Procedure to change.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) hard boiled eggs found 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. PIC discarded.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Bain marie in back is dirty/has mineral build up. Left back corner under flat top has accumulation of grease.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine has pink slime.
Correction: Clean and sanitize.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates, glassware, etc. Dishmachine was not reaching 180 F on final rinse..
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. Three compartment sink was set up. Service person was called.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in storeroom and walk ins found dirty. Door to walk in is dirty. Floor under dishmachine is dirty. Pipes under dishmachine are soiled. Floor beside ice machine is dirty.
Correction: Clean these areas.
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02/04/2014 | Routine | |
Call me when dishmachine has been repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham on sandwich unit was 46 F. Pickles were 41 F, mushrooms were 42 F.
Correction: Maintain 41 F or below. Monitor unit.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishes not being sanitized. Dishmachine was washing at 110F (data plate requires 156 F) rinsing at 162 F (data plate requires 180 F)
Correction: PIC stopped using machine and set up 3-c sink.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Soiled cloths and pan in handsink.
Correction: Handsink is for washing hands only.
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09/16/2013 | Risk Factor | |
Sandwich table appears to be working better. I still advise lower levels for mushrooms and ham. PIC discovered waffle batter cools faster in walk-in than front 3 door. Establish a specific time for cooling. No critical violations. 166 degrees wash/181 degrees rinse.
No violation noted during this evaluation. | 05/20/2013 | Risk Factor | |
Complaint received regarding green debris in hot water for tea. Hot water does not have any sediment. Green particles were noticed by worker when customer complained. It appears unit had to be flushed. Waffle house maintenance does service unit. Filter was changed yesterday prior to complainant's visit. Coffee was made (5 pots) and discarded after unit was serviced. It is unknown whether hot water component was flushed. Do not eat while working. Observed worker eating behind counter with gloves on.
No violation noted during this evaluation. | 03/28/2013 | Complaint | |
Much improved from last inspection. Permit can be issued after invoice has been processed. Discussed cooling waffle batter. 4 hours max. PIC to document cooling time. Handout given to PIC on cooling practices. I recommend prechilling mushroom cans prior to placing on sandwich table. Chill tomatoes after slicing and before placing on sandwich table.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Steam table reservoir is dirty.
Correction: Clean.
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02/04/2013 | Routine | |
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