No violations were observed during this inspection. Food handler cards were reviewed and information for upcoming classes was given to the manager. Knowledgeable staff observed. Employee health, hand washing, and no bare hand contact with ready to eat food was discussed. The emergency response plan was also discussed and signed. Thank You.
No violation noted during this evaluation. | 09/17/2015 | Risk Factor | |
No violations were observed during this inspection. Some Food Handler cards will be expiring soon. Information was given to the manager. The staff are knowledgeable and were able to answer questions. Employee health, hand washing, and no bare hand contact with ready to eat foods was also discussed. The emergency response plan was reviewed and signed during the inspection. Thank You.
No violation noted during this evaluation. | 09/17/2015 | Risk Factor | |
The permit was issued. During the inspection, employee health, no bare hand contact with ready to eat foods, and hand washing was discussed. Managers are asked to continue training staff. Managers also asked to ensure water temperature at the three compartment sink is adequate for proper sanitization. The manager must also post the three year Food Manager Certificate. Thank You.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Tomatoes and lettuce 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: Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: Cloths observed stored in the hand sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Critical: Toxics - Identifying Toxic Containers*
Correction:
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning agents must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/13/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or less than 6" above the floor. Observed plastic packages of beverage syrup and milk being stored on the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: An employee wearing single-use gloves was observed touching his or her hair with the gloved hand and then proceed to handle cheese on the service prep line with that same gloved hand.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment and Utensils - Durability (corrected on site)
Observation: The spatula's handle was no longer durable, smooth or easily cleanable. This utensil was located on the grill. The handle was melted with pieces of plastic hanging down on it.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the drive thru lowboy unit was not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Food containers stored as clean were observed soiled.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, grease and/or other debris: The exhaust hood filters, the inside of the reach-in freezer near the grill area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor drains were noted in need of 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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06/24/2014 | Routine | |
Discussed observations with the Certified Food Manager (CFM).
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after leaving the cook line, wash/rinse/sanitized cooking utensil, then returned to the cook line and touched face without washing their hands. The CFM spoke with the employee about hand washing.
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
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: The door handle of the walk-in freezer was observed in a state of disrepair and damaged.
Correction: Repair the door handle of the walk-in freezer 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The cook line meat cooler and the reach-in freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed pools of grease on the floor underneath the fryers and was noted in need of 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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02/25/2014 | Routine | |
This was a reinspection for the inspection conducted on 10/10/2013. The Final Building Code inspection was conducted on 10/11/2013 and was provided for review. Prior to opening: 1. Remove the tools and maintenance items from the ware washing area. 2. Clean and sanitize those areas. Approved to re-open the establishment.
No violation noted during this evaluation. | 10/15/2013 | Pre-Opening | |
| No violation noted during this evaluation. | 10/10/2013 | Pre-Opening | |
Discussed observations with the CFM.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the Hoshizaki upright freezer was not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: The can opener blade and the inside of the large cooking pots.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The faucets in the mop room and at the hand washing sink in the front of the house were leaking.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Methods are not being used to control pests. Observed flies and fruit flies present near the beverage syrup containers.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The coving around the mop waste water disposal area was noted in need of cleaning. The floor underneath the beverage syrup containers was observed with liquid pooling on the floor and noted in need of 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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07/15/2013 | Routine | |
Discussed observations with the CFM.
- Physical Facilities in Good Repair
Observation: The following was not maintained in good repair: 1. The metal coving in the walk-in cooler was detaching from the wall. 2. The floor tile in front of the walk-in cooler was broken and water was pooling in the damaged area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests*
Observation: Observed fruit flies in the back storage room.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the back storage room noted in need of 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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01/14/2013 | Routine | |
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