Cleaning is maintained reducing the accumulation of grime and debris on equipment and the facility. Recommended for health permit renewal.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered fries stored in a way that would allow cross contamination.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Physical Facilities in Good Repair
Observation: Coving tile in the walk-in refrigerator and floor tile in the kitchen is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The inside of the enclosure underneath the dining room soda fountain is observed wet and in need of cleaning.
Correction: Clean the floor/area inside the soda fountain enclosure and ensure the area remains dry to prevent the presence of fruit flies and other insects.
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06/03/2015 | Routine | |
Food handler card records should be reviewed and maintained by the facility regularly. Ensure equipment is cleaned regularly to prevent the accumulation of grime and debris.
No violation noted during this evaluation. | 03/27/2015 | Follow-up | |
Ensure the floor drain screen at the 3-compartment sink is checked and cleaned regularly. Organize food handler card records. Food manager and food handler class schedules were given to the person in charge.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the biscuit pans are observed with carbon build up.
Correction: Remove carbon buildup to ensure biscuit pans are easily cleanable.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: biscuit rack, inside the biscuit refrigerator, top of the stove, the front and sides of the flat top grills.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/23/2015 | Routine | |
Maintain a regular schedule for cleaning cookline equipment to prevent accumulations of grease and grime. Food handler card records up to date and maintained well.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the biscuit refrigerator (food debris accumulation).
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/30/2014 | Routine | |
Recommended for health permit renewal.
No violation noted during this evaluation. | 06/25/2014 | Follow-up | |
Ensure food handler cards records are maintained at all times. Updated form 1-B given to the establishment.
- Critical: Demonstration of Knowledge* (repeated violation)
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: grime accumulation on and above the filet/sausage hot holding containers area (corrected during inspection), grime accumulation on the knobs of flat top grill and the side of the stove burners.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles observed at the mop sink area were not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Install smooth, easily cleanable, and durable material.
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06/19/2014 | Routine | |
Ensure food handler card records remain current.
- 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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Sugar was observed contaminated with debris.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: front of the flat top grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the 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 - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located near the fryers was used for purposes other than handwashing.
Correction: A handsink may not be used for purposes other than
handwashing.
- Physical Facilities in Good Repair
Observation: The floor tiles at the mop sink are not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/13/2014 | Routine | |
Ensure food handler cards are readily accessible and remain current. A securely fastened temperature measuring device should be located in each cooling unit.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the sandwich prep 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 - Cutting Surfaces (repeated violation)
Observation: The cutting board along the sandwich prep unit is 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the biscuit ovens.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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10/24/2013 | Routine | |
Ensure thermometers remain in refrigerators at all times. Recommended for health permit renewal.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Green beans observed hot holding at improper temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep unit and True lowboy refrigerator next to the drive thru window.
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 - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep unit is 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: covers for hot holding pans, table mounted can opener.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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06/27/2013 | Routine | |
Ensure equipment is cleaned at a frequency that prevents an accumulation of grease, grime, and debris.
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep unit 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves in the chicken walk-in refrigerator, inside the Blodgett oven, the front of and under the grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/28/2013 | Routine | |
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