- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of misc. food items. Please procure food grade storage containers for left over food storage
Correction: Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Exhausthood and wall behind cookline were observed with heavy grease deposits.
Correction: Clean and sanitize these surfaces for food contact.
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01/12/2016 | Follow-up | |
Discussed inspection report with operator.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Inspector observed cases of food stored on the walk-in freezer floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) pork bbq, scrapple, and sausage low boy refrigeration unit across from the cookline are 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of misc. food items. Please procure food grade storage containers for left over food storage
Correction: Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat Slicer was observed with food debris build-up.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Exhausthood and wall behind cookline were observed with heavy grease deposits.
Correction: Clean and sanitize these surfaces for food contact.
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01/04/2016 | Routine | |
Facility was clean and orderly. Operator was provided copy of inspection report.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Inspector noted several wet wiping rags on counter tops.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Food service staff placed wiping rags in sanitizer during inspection.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw chicken in single compartment sink.
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. Inspector instructed food service staff on proper thawing methods. Chicken was placed in refriderator during inspection.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Refuse - Outside Storage Prohibitions
Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment. Inspector noted several bags of household garbage stored outside rear entrance to kitchen.
Correction: Properly dispose of all refuse with food residue to prevent pest activity.
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09/22/2015 | Routine | |
Discussed inspection report with operator. Operator provided a copy of the inspection report. Good food temperature both hot and cold holding. Good glove usage noted by inspector.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the walk in freezer that was stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch French fry cutter. Large build up of food debris and luricate noted by inspector.
Correction: Clean and sanitize all surfaces for food contact on French fry cutter..
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: Hand washing station in the kitchen was in state of disrepair. Water does not properly drain from hand washing sink.
Correction: Properly repair hand washing sink in a manner enabling readily available hand washing for kitchen staff.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath the fryer area is noted in need of cleaning. Large build up the grease and food debris was observed by inspector.
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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06/10/2015 | Routine | |
Inspection report was discussed with the operator.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of food are being stored on the floor in the freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Potato Wedge Cutter.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Handsink in the food prep area is leaking..
Correction: Please keep all plumbing in good repair..
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12/19/2014 | Routine | |
Inspection discussed with person in charge.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the walk-in freezer,.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The shelves in the walk-in refrigerator and the walk-in freezer is lined with tin foil and cardboard which is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Please remove the tin foil or cardboard from the shelves to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Walls and Ceilings, Studs, Joists, and Rafters
Observation: Damaged ceiling tile in front of hood system on cookline.
Correction: Please replace the damaged ceiling tile so that it is smooth, nonabsorbent and easily cleanable.
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12/11/2013 | Routine | |
Inspection discussed with person in charge.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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
Observation: Several food items on the floor in the walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the vegetable cutter and the large can opener blade were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the vegetable cutter and the large can opener blade to prevent accumulations that may attract of insects when not in use or contaminate food product next time in use.
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04/01/2013 | Routine | |
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