- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Slaw in individual containers on the top prep cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottoms of the prep units, under the cabinet in the dining room
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Water from the handwashing sink at the breading station was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the dish area.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen walls and ceilings 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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10/05/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
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.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD in the top of the prep unit closest to the serving window cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the hot holding drawers for chicken breasts and under the cabinets in the dining room
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Water from the handwashing sink at the middle of the kitchen and at the dish area was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the chicken station is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pan of flour preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dish area
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
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The sanitizer are not being used in accordance with law or the manufacturer's use directions.
Correction: The sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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03/12/2015 | Routine | |
The low boy refrigeration unit has been out of temperature on the past several inspections. Repair or replace this unit to maintain food at or below 41 degrees F. Take temperatures of food in this unit in the afternoons every day and remove all food if it is not in temperature.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD in top prep units and raw chicken and egg rolls in the low boy drawers under the grill 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The fryer is leaking observed in a state of disrepair and damaged.
Correction: Repair the fryers 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom of the prep unit
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/10/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: There is a suffle cup in the parmesan cheese.
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 - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken in low boys 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Fryers are leaking oil onto the floor and the doors to the under counter reach in do not shut properly and observed in a state of disrepair and damaged.
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 fryers and reach in doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Water from the handwashing sink at 2 kitchen sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision
Observation: The hand towel machine at the serving line is not working.
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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of fryer powder food, equipment, utensils, linens or single service items.
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, fryer powder, equipment, utensils, linens or single service items.
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02/05/2014 | Routine | |
This is the second follow up inspection with repeat violations. Facility must correct all above violations within 30 days in order to maintain permit in good standing.
- Critical: Hands - When to Wash*
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. There is a cup in the bulk seasoning.
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 - Cold Holding* (repeated violation)
Observation: FOOD in both top prep units, reach in under tomatoes and drawers under grill cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring device in the under counter reach in was not properly located in the warmest part of the unit.
The thermometer in the undercounter reach in is not accurate.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The fryer is dripping grease onto the floor was observed in a state of disrepair and damaged.
Correction: Repair the fryer 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 fryer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the dish area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
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07/18/2013 | Routine | |
Provide signage or labels on sauce buckets so that they are washed rinsed and sanitized at least every four hours. Clean ceiling at line area and the wall behind fryers. Call health department when corrections have been made at 204-9768. Refrigeration repair company arrived during inspection.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. There is a cup in the bulk seasoning.
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 - Cold Holding* (repeated violation)
Observation: FOOD in all of the line coolers except the end prep unit cold holding at improper temperatures
Correction: Discard chicken and all food in the window prep unit.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the broken plastic pans on the top prep unit contains cracks, chips, or pits that can not be easily cleaned.
Correction: 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 build-up of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Reach in refrigerator doors were observed in a state of disrepair and damaged.
The fryer is dripping oil onto the floor
Freezer on the line is covered in ice.
Correction: Repair the refrigerator doors and fryer 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.
Defrost the line freezer.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at the middle of the kitchen and the back of the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: The handwash lavatory at the breading station is not working, preventing routine handwashing by food workers.
Correction: Repair or Install a new handwash lavatory at breading station to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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06/19/2013 | Follow-up | |
None of the refrigeration equipment on the line is working. Owner or manager must have equipment and sinks repaired immediately and call the health department for reinspection in order to maintain their permit in good standing..
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. There is a cup in the bulk seasoning.
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*
Observation: Chicken hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: FOOD in all of the line coolers 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*
Observation: The prepared ready-to-eat (RTE) slaw 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*
Observation: The food contact surface of the broken plastic pans on the top prep unit contains cracks, chips, or pits that can not be easily cleaned.
Correction: 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 build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach in refrigerator doors were observed in a state of disrepair and damaged.
The fryer is dripping oil onto the floor
Freezer on the line is covered in ice.
Correction: Repair the refrigerator doors and fryer 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.
Defrost the line freezer.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at the middle of the kitchen and the back of the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Handwashing Lavatory*
Observation: The handwash lavatory at the breading station is not working, preventing routine handwashing by food workers.
Correction: Repair or Install a new handwash lavatory at breading station to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the dish area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: FLoors in the kitchen 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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06/17/2013 | Routine | |
- Food - Storage or Display of Food in Contact with Water or Ice (repeated violation)
Observation: Unpackaged food stored in direct contact with water or undrained ice.
Correction: Store unpackaged food in drained ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: FOOD in drawers under grill and top prep where slaw is kept cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the refrigerated drawers is not accurate. The digital thermometer is reading 33 degrees F and the food is 50 degrees F.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- 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: grilled chicken hot holding drawers
Correction: Clean and sanitize these surfaces for food contact.
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09/07/2011 | Routine | |
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