All food temperatures taken were internal unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Pinto beans 59*F were hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cookline were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Can opener had 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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and rest-rooms.
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 in Good Repair (repeated violation)
Observation: Kitchen floor was not maintained in good repair. Floor was missing tiles and unsealed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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 - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unidentified spray cleaner was not properly labeled.
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.
|
12/15/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted .
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils:
>>.Open soda cans near BBQ cooling on kitchen counter
>>Open drink containers in food preparation area.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Baked beans 129*F and northern beans 94*F hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Turkey wings,potato salad and other food in the refrigeration unit were 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used as a liner in kitchen.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a chlorine 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: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Reach-in unit in kitchen was not working at time inspection.
>>Ice build-up was observed in freezers.
Correction: Repair the reach-in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or remove unit from facility.
>> Defrost freezers periodically
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the employee rest-room.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the employee restroom.
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 in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Floors are damaged throughout the facility.Floor was unsealed in kitchen.
>>Walls need to be resealed/painted in food preparation areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/09/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Dispensing utensil's handle not stored upright. Dispensing utensil without handle used to dispense food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: White beans and baked beans hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.Manager reheated food to 165*F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beans and potato salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Manager discarded containers of food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food bbq,potato salad and baked beans in the refrigeration unit was 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Soiled cardboard was used as a liner throughout the facility.The food contact surface of cardboard was not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace cardboard to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Missing chemical test kit for measuring the correct concentration of (chlorine) sanitizer.
Correction: Obtain a chlorine 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: The following equipment was observed in a state of disrepair and damaged:
>>Reach-in unit(front) not maintaining correct temperatures. Ambient air at 55*F
>>Reach-in unit(back) not working
>>Soda reach-in not working.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability . Food moved to ice chests to maintain correct temperatures.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen was blocked, preventing access by employees for easy handwashing. Two containers of potatoes were blocking the kitchen handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food preventing its use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures not maintained in good repair:
>>Floors throughout the facility are damaged.Floor tiles are missing or damaged.
>>Ceiling tiles are stained or damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/28/2015 | Routine | |
All food temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee was drinking from an uncovered container in the food preparation area.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled containers of meat in front refrigeration unit.
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.
- Thawing
Observation: Improper methods used to thaw ribs in handsink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: BBQ in several containers were not being adequately cooled to prevent the growth of harmful bacteria . BBQ Containers' temperature ranged from 51*F-62*F in refrigeration units.
Correction: Employee discarded ribs.Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Using shallow pans will accelerate the cooling process.
- Cooling Methods
Observation:
Deep/large food containers used instead of shallow pans to cool BBQ.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Multiple containers of BBQ hot holding at 51*F-68*F improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of chlorine for chemical sanitizing solutions.
Correction: Obtain a chlorine 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: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Cardboard used as a liner throughout the facility.
>> Unnecessary equipment in the facility ex, boat seat, large block of wood etc.
>>Wire racks underneath table and throughout the facility
>> Gaskets torn on reach-in units
>>Back reach-in unit not maintaining the correct temperatures.68*F
Correction: Repair the equipment 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station near the cooking line is being used to store ribs.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the front .
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
- Lighting, Intensity
Observation: Malfunctioning set of lights in kitchen.
Correction: Repair or replace bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Walls throughout the facility are peeling paint ex.in rest-room.
>>Floor surface is worn.(reseal)
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: The following physical structures are in need of cleaning.
>>The floors are soiled.(spilt food)
>>Counters are soiled.(particles of food)
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.
|
04/24/2014 | Routine | |
All temperatures are internal unless otherwise noted.
This is a risk based inpsection to see facility and equipment issues see last inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: BBQ in True refrigerator not date labeled.
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.
|
08/01/2013 | Risk Factor | |
All temperature are internal unless otherwise noted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used to cover floor in several spots.
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 (repeated violation)
Observation: Seal/caulking handsink rest-room damaged.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>middle divider damaged loose 2 door fridge kitchen
>>rack under table with scale rusted
>>racks rusted dry storage
>>racks over 3-vat rusted
>>gasket two door fridge kitchen torn
>>gasket torn pepsi fridge
>>True 2 door fridge kitchen pooling water at base
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>small crock pot left of hot hold plates
>>can opener
>>inside base of Pepsi fridge
>>hood
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal and plastic food containers above 3-vat sink 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: following single serve items and dishes not inverted or covered
>>pots and pans dry storage
>>aluminum trays dry storage
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Pipe under 3-vat leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on grass.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the rest-room.
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 in Good Repair (repeated violation)
Observation: following in need of repair
>>wall right of bread warmer
>>wall left of stove
>>wall behind microwaves paint peeling
>>ceiling behind hood exhaust
>>floor tile damaged by Frigidaire
>>floor kitchen pitted
>>steps are deteriorating to dry storage
>>floor tile missing behind rest-room door
>>coving behind toilet loose
>>floor under stove
>>floor tiles left of toilet loose
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall right of bread warmer
>>wall, ceiling right of microwave
Correction: clean
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Several items not needed for day to day operation stored in dry storage/rest-room area.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
02/06/2013 | Routine | |
All temperatures are internal unless otherwise noted..
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used to cover floor in several spots.
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: Seal/caulking handsink rest-room damaged.
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need or repair
>>True 2 door fridge kitchen pooling water at base
>>gasket torn Pepsi fridge
>>gasket two door fridge kitchen torn
>>racks over 3-vat rusted
>>gaskets 2 door torn front
>>racks rusted dry storage
Correction: repair
- Equipment and Utensils - Good Repair and Calibration
Observation: @EQUIPMENT@ was observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the @EQUIPMENT@ to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>small crock pot left of hot hold plates
>>can opener
>>inside base of Pepsi fridge
>>multiple fridge and freezer gaskets
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: Metal food containers 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: following single serve items and dishes not inverted or covered
>>pots and pans dry storage
>>aluminum trays dry storage
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Pipe under 3-vat leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the rest-room.
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
- Lighting, Intensity
Observation: Light out kitchen.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>paint peeling behind clean dish rack above 3-vat
>>paint peeling ceiling front of service area
>>wall left of stove
>>wall behind microwaves
>>ceiling damaged by hood exhaust
>>floor tile damaged by frigidaire
>>floor kitchen pitted
>>steps are deteriorating to dry storage
>>paint peeling wall left of bread warmer
>>floor tile missing behind rest-room door
>>coving behind toilet loose
>>floor under stove
Correction: clean
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall right of bread warmer
>>wall, ceiling right of microwave
>>wall behind 3-vat
Correction: clean
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
10/16/2012 | Routine | |
All temperatures are internal unless
- 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 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: BBQ not labeled with a make or use by date.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used to cover floor in several spots.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks rusted dry storage
>>pepsi fridge pooling water base
>>gaskets 2 door torn front
>>racks over 3-vat rusted
>>prep table legs corroded
>>gasket two door kitchen torn
Correction: Repair
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Employee failed to wash, rinse, and sanitize utensils before using to store more ready-to-eat foods.
Correction: After emptying food container wash, rinse, and sanitize before placing new ready-to-eat foods in container.
- Equipment and Utensils - Good Repair and Calibration
Observation: Multiple plastic food containers lids cracked.
Correction: Discard, replace or repair
- 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>small crock pot leftof hot hold plates
>>racks right of stove
>>can opener
>>various refrigeration and freezer gaskets
>>inside pepsi fridge
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: following single serve items not inverted or covered
>>aluminum trays dry storage
>>pots and pans right of stove
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Lighting, Intensity
Observation: Lights out dry storage.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor under stove
>>coving behind toilet loose
>>floor tile missing behind rest-room door
>>paint peeling wall left of bread warmer
>>vent behind handsink in the kitchen rusted
>>steps are deteriorating to dry storage
>>floor kitchen pitted
>>floor tile damaged by frigidaire
>>ceiling damaged by hood exhaust
>>wall behind microwaves
>>wall left of stove
>>paint peeling ceiling front of service area
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>ceiling dry storage
>>wall right of bread warmer
>>wall, ceiling right of microwave
>>wall behind 3-vat
Correction: clean
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
06/27/2012 | Routine | |
All temperatures are internal unless otherwise noted.
2012 health permit issued at time of inspection review.
Reminder Certified Food Manager "CFM" is due to expire in May 2012, make sure to renew.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks rusted dry storage
>>pepsi fridge pooling water base
>>gaskets 2 door torn front
>>racks over 3-vat rusted
>>prep table legs corroded
>>gasket two door kitchen torn
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: Digital thermometer does not work.
Correction: Check battery, if it does not work replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>inside of pepsi fridge unit
>>various refrigeration and freezer gaskets
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Aluminum trays not inverted or covered in dry storage.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>coving behind toilet loose
>>floor tile missing behind rest-room door
>>paint peeling wall left of bread warmer
>>vent behind handsink in the kitchen rusted
>>steps are deteriorating to dry storage
>>floor kitchen pitted
>>floor tile damaged by frigidaire
>>ceiling damaged by hood exhaust
>>wall behind microwaves
>>wall left of stove
>>paint peeling ceiling front of service area
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall right of bread warmer
>>wall, ceiling right of microwave
>>wall behind 3-vat
Correction: clean
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/14/2012 | Routine | |
All temperatures are internal unless otherwise noted.
Items noted on this inspection and repeat citations from previous inspections need to be corrected by the end of the year. All noted items in this inspection must be corrected before or no later than 12/31/11 or the health permit for 2012 may not be issued.
- Critical: Food - Safe and Unadulterated*
Observation: Condensation in Pepsi fridge leaking on coleslaw, water pooling on aluminium covering top.
Correction: Ensure food is safe and unadulterated.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: BBQ in warmer back by microwaves is not covered.
Correction: Store food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: BBQ observed not dated with a make or use by date.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following in seal/caulking in need of repair/replacing
>>sink rest-room sink
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>2 door kitchen pooling water, pipe loose condensation line
>>pepsi fridge pooling water base
>>gaskets 2 door torn front
>>racks over 3-vat rusted
>>prep table legs corroded
>>gasket two door kitchen torn
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of repair/replacing
>>digital thermometer does not work, replace battery
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>can opener
>>various refrigeration and freezer gaskets
>>inside fridgiare freezer
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single serve aluminum trays not inverted or covered in dry storage.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: There is no working handsink in the kitchen.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>coving behind toilet loose
>>floor tile missing behind rest-room door
>>paint peeling wall left of bread warmer
>>floor tile damaged top of stair dry storage
>>vent behind handsink in the kitchen rusted
>>steps are deteriorating to dry storage
>>floor kitchen pitted
>>base tile by steps missing
>>floor tile damaged by frigidaire
>>ceiling damaged by hood exhaust
>>wall behind microwaves
>>wall left of stove
>>paint peeling ceiling front of service area
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall right of bread warmer
>>wall behind microwave
>>wall, ceiling right of microwave
>>wall behind 3-vat
Correction: clean
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
10/19/2011 | Routine | |
All temperatures are internal unless otherwise noted.
Items noted on this inspection and repeat citations from previous inspections need to be corrected by the end of the year. All noted items in this inspection must be correct before or no later than 12/31/11 or the health permit for 2012 may not be issued.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: BBQ observed not dated with a make or use by date.
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.
- Critical: Time as a Public Health Control*
Observation: Coleslaw and potato salad 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks true 2 door kitchen rusted base
>>2 door kitchen pooling water
>>pepsi fridge pooling water base
>>gaskets 2 door torn front
>>kick plate back refrigerator, loose
>>racks over 3-vat rusted
>>prep table legs corroded
>>2 door back leaking water
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of repair/replacing
>>digital thermometer does not work, replace battery
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>hoodsystem
>>drip tray stove
>>can opener
>>various refrigeration and freezer gaskets
>>inside fridgiare freezer
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single serve aluminum trays not inverted or covered in dry storage.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: following in need of attention
>>handsink service area shut off do to leak, turn on and fix
>>piping under 3-vat leaking
>>floor drain kitchen slow draining
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Hand Drying Provision
Observation: No disposable towels were provided at any hand washing lavatory.
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 in Good Repair (repeated violation)
Observation: following in need of repair
>>coving behind toilet loose
>>floor tile missing behind rest-room door
>>paint peeling wall left of bread warmer
>>hole wall above bread warmer
>>floor tile damaged top of stair dry storage
>>vent behind handsink in the kitchen rusted
>>floor tile under rest-rest sink missing
>>steps are deteriorating
>>floor kitchen pitted
>>base tile by steps missing
>>floor tile damaged by frigidaire
>>ceiling damage by hood exhaust
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall right of bread warmer
>>wall left of stove
>>wall around fuse box left of door leading to front lobby
>>water pooling floor service area by handsink and Pepsi fridge
>>wall behind microwave
>>wall, ceiling right of microwave
>>ceiling kitchen/prep area
>>wall behind 3-vat
Correction: clean
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
06/23/2011 | Routine | |
All temperatures are internal unless otherwise noted.
2011 health permit issued at time of inspection, also went over back of health permit with operator.
Items noted on this inspection and repeat citations from previous inspections need to be corrected by the end of the year. All noted items in this inspection must be correct before or no later than 12/31/11 or the health permit for 2012 may not be issued.
- 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 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: Cooling* (corrected on site)
Observation: Coleslaw "65" and potato salad "67" made in the morning has not be adequately cooled.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: BBQ observed not dated with a make or use by date.
Correction: Mark a 24 hour consume by date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Card board observed on floor in front of microwave and reach-in freezer.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not present in Pepsi refrigeration 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 - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following in need of sealing/recaulking
>>handsink rest-room
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks true 2 door kitchen rusted base
>>2 door kitchen pooling water
>>pepsi fridge pooling water base
>>gaskets 2 door torn front
>>kick plate back refrigerator, loose
>>racks over 3-vat rusted
>>prep table legs corroded
>>racks dry storage rusted
Correction: Repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>hoodsystem
>>drip tray stove
>>can opener
>>various refrigeration and freezer gaskets
>>inside freezer
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal 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. Cloth-drying may transfer microorganisms to equipment or utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single serve aluminum trays not inverted or covered in dry storage.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: following in need of attention
>>handsink service are leaking, by Pepsi fridge
>>piping under 3-vat leaking
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>coving behind toilet loose
>>floor tile missing behind rest-room door
>>paint peeling wall left of bread warmer
>>hole wall above bread warmer
>>floor tile damaged top of stair dry storage
>>vent behind handsink in the kitchen rusted
>>floor tile under rest-room sink missing
>>steps are deteriorating
>>floor kitchen pitted
>>base tile by steps missing
>>floor tile damaged by frigidaire
>>ceiling damage by hood exhaust
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>water pooling floor service area by handsink and Pepsi fridge
>>wall behind microwave
>>wall, ceiling right of microwave
>>wall by exit door
>>ceiling kitchen/prep area
>>floor under 3-vat
>>wall behind 3-vat
Correction: clean
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
02/02/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: bbq pork and bbq chicken.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food container of sugar observed.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Chips stored on the floor in front service area.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: bbq true fridge front "56" potato salad true fridge front "57" 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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) BBQ 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.
- Temperature Measuring Devices (repeated violation)
Observation: Pepsi refrigeration unit thermometer broken and/or damaged.
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following sinks need to have seal/caulking repaired
>>handsink front
>>handsink rest-room
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks dry storage rusted
>>prep table legs corroded
>>racks over 3-vat rusted
>>kick plate back refrigerator
>>gaskets 2 door torn front
>>table base under microwave corroded
Correction: Repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>table with microwaves
>>can opener
>>various refrigeration and freezer gaskets
>>inside freezer
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: Metal food containers 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.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Physical Facilities in Good Repair
Observation: following in need of repair
>>ceiling damaged by hood exhaust
>>floor tile damaged by frigidaire
>>base tile by steps missing
>>floor kitchen pitted
>>steps are deteriorating
>>hole in wall of rest-room left of toilet
>>floor tile under rest-room sink missing
>>wall tile missing right or handsink kitchen
>>paint peeling wood behind 3-vat
>>vent behind handsink in the kitchen rusted
>>floor tile damaged top of stair dry storage
>>hole wall above bread warmer
>>paint peeling wall left of bread warmer
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind 3-vat
>>floor under 3-vat
Correction: clean
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/21/2010 | Routine | |
Restaurant representatives - add corrected or new information about Wilkes Bar-B-Que, 3700 Victoria Blvd. B, Hampton, VA 23669 »