- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Milk, butter, cheese, tomatoes cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Test strips have been ordered by manager. Some test strips provided by inspector to check until order is received.
Correction: Obtain a QAC 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 (repeated violation)
Observation: Drive thru cooler and fry cooler were observed in a state of disrepair and damaged.
Correction: Repair the coolers 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 coolers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/12/2016 | Routine | |
Fry cooler not in use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Fry cooler was observed out of approved temperature range.
Correction: Repair the coolers 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 coolers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/23/2015 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
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.
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods on prep unit cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tomatoes, corn 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.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: The food contact surface of the cracked pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: Fry cooler was observed out of approved temperature range.
Correction: Repair the coolers 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 coolers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: For an alternate warewashing method approved with a detergent-sanitizer or for Clean in Place Equipment, use a detergent-sanitizer.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Pans were found stacked 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
Observation: Areas under serving and order counters, under ice machine 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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10/14/2015 | Routine | |
Time is being placed on all TCS foods in connected prep unit and prep unit is within desired temperature range. Permit issued to PIC.
No violation noted during this evaluation. | 08/04/2015 | Follow-up | |
Good hand washing procedures observed, employees washing hands when needed. Gloves being utilized at fry station.
Manager not present during inspection. Acting manager requested to have GM call for follow-up questions.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Food on prep station for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 6 hour 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep station was observed out of temperature range.
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.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (corrected on site) (repeated violation)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
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07/27/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation, after touching sanitized wiping clothss.
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.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods on center prep station for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour 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.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
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07/08/2015 | Routine | |
Management plans to store pans in cold holding environment so the food items to be kept cold do not elevate in temperature when transferred. Spoke to management about not wearing aprons outside of kitchen area.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: blue cheese crumbles, shredded cheddar, sliced tomato, lettuce cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/27/2015 | Routine | |
Manager was informed that new hires must have food handler card before being scheduled to work with food. All employees currently working have valid food handler cards. Sanitizer for triple sink was <150ppm per instructions for bag. No dishes were in this sanitizer, sanitizer was corrected before more dishes were added. Bathrooms are cleaned every 30 minutes - bathrooms were in need of attention, but were cleaned straight away.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sour cream packets cold holding at improper temperatures
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.
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01/27/2015 | Routine | |
GM was out sick. Inspector noted no CFM certificates posted. Inspector will contact corporate for more information in regards to CFM. Splash guard is recommended at hand sink, next to triple sink, on left side to prevent splash from hand washing onto clean and sanitized food equipment. Handicap rail in women's restroom was noted as loose and should be repaired immediately for safety.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Have at least on CFM on duty at all times.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the spatulas are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the spatulas to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Cashier lowboy unit temperature was above the recommended air temperature. PIC had TCS items moved to another unit holding the proper temperature.
Correction: Repair the lowboy 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 lowboy, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/24/2014 | Routine | |
Good hand washing observed for raw meat station. Application for permit renewal was provided to manager. Permit fee needs to be paid for. Establishment is recommended for renewal under the condition that CFM certificates will be renewed by next routine inspection. Manager is competent in food safety but needs to fulfill requirement. Manager will be brought in for hearing if CFM certificate is not renewed by next routine inspection.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
Correction: Both CFMs need to renew food service managers card.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. *NDPH does not currently accept efoodhandler.com card.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Lettuce, sliced tomatoes, sliced cheese, feta cheese crumble, on prep side 2, 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.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store recycbles has no drain plug.
Correction: Replace the drain plug to the recyclable container.
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07/16/2014 | Routine | |
CFM was instructed to renew expired CFM certifications and to post the certificates and health permit in public view.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
Correction: Obtain a valid food service managers card.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after engaging in an 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.
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04/17/2014 | Routine | |
Management decided to discontinue glove use while dispensing fries. One handsink out of commission because soap dispenser is broken - parts on order. Two dumpsters outside the enclosure are scheduled to be picked up, new company being used.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before switching tasks and after handling soiled utensils raw meats 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemical tablets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemical tablets must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/09/2014 | Routine | |
Very knowledgeable staff
No violation noted during this evaluation. | 10/11/2013 | Routine | |
Recommend for permit renewal.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment need cleaning: inside of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Plastic containers were found stacked 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.
- Handwashing Cleanser; Availability
Observation: Soap dispenser broken at handsink next to salad reach-in refrigerator.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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07/30/2013 | Routine | |
Provided PIC with updated FHC schedule.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) diced tomatoes & sliced tomatoes in the walk in it is not properly dated for disposition.
Correction: Be consistent when marking 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic food containers were found stacked 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.
- Refuse - Covering Receptacles (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
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.
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04/22/2013 | Routine | |
Employee Health discussed. Management and crew very knowledgeable in work tasks.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Cut salad greens on the serving line cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/22/2013 | Routine | |
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