| No violation noted during this evaluation. | 03/07/2016 | Follow-up | |
Good job of maintaining proper food temperatures.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Food stored on floor in walk in freezer (cranberry juice) and dry storage. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in kitchen storage are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. EHS observed a green cutting board that is heavily scratched/scored.
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 (repeated violation)
Observation: The nonfood contact surface of the kitchen equipment has accumulations of grime and debris. EHS observed the following non food contact surfaces have build up: Under and around fryer, Oven
Correction: inside reach in refrigerators and freezers
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. EHS observed splitter attached to mop sink without proper backflow device. Backflow is needed because of change in shut off location.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in kitchen not sealed. EHS observed floor coving in poor repair near kitchen entrance.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen is not shielded, coated, or otherwise shatter-resistant. EHS observed lights over prep table is not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Ehs observe mops not hung to 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.
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02/22/2016 | Routine | |
Floor and walls under hood needs to be cleaned. Also, the bins in the baking area need cleaning.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed the wash water at 130°F and the final rinse at 140°F while utensils were being washed.
Correction: Corrected by turning on the booster heater and putting fresh water is the machine.
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11/18/2015 | Risk Factor | |
Data logger showing better temperature. Repairman on property. Continue to monitor.
No violation noted during this evaluation. | 08/26/2015 | Follow-up | |
Data logger was put in the walk-in cooler.
- Critical: Cooling* (corrected on site)
Observation: Observed spaghetti meat sauce at 47°F in the walk-in cooler. This product was cooked the previous day.
Correction: Product was discarded. When cooling product must go from 135 to 70° within 2 hrs. and 70 to 41 in an additional 4 hours.
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08/24/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/10/2015 | Follow-up | |
Hand sinks are dirty as well as the refrigerators for juice and milk.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed several items in bowls in the small two door refrigerator without date labels. The bowl of mixed fruit was moldy.
Correction: All items were discarded. Date label TCS foods.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed the final rinse temperature below 140°F. No hot water in the kitchen.
Correction: Serve on disposable dishes tonight and until the hot water is repaired. A company has been call to repair the hot water heater.
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06/09/2015 | Risk Factor | |
Permit Issued.
No violation noted during this evaluation. | 04/21/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee enter the kitchen and put on gloves without washing hands.
Correction: Employee was instructed to remove gloves and washing hand which was done.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed rice, cooked noodles and ham in the small refrigerator on the cook line at 47°F. Thermometer in the unit was reading 50°F.
Correction: Product was discarded. Do not use unit until it is fixed and keeping temperatures at or less than 41°F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the edges of the wooden shelves deteriorating. Also the shelves in the walk-in cooler are rusting.
Correction: Replace or repair.
- Warewashing Equipment, Cleaning Frequency
Observation: Observed a pink slime and debris on the curtains and sides of the dishmachine.
Correction: Clean daily.
- 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: Can opener and table, table under the cutting boards, several drawers, bakery rolling rack, microwave, sink and dipper well in the dessert area and the ice cream freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed build-up in the nozzle of the ice tea dispenser in the kitchen.
Correction: Clean at least every 24 hours.
- Physical Facilities in Good Repair
Observation: Observed gaps around a pipe in the floor under the flat top. This area can not be easily cleaned.
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: Observed food debris and/or grease on the floor between the two work tables, under the fryer and flat top, floor around oven and walls in the dish room.
Correction: Clean.
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03/09/2015 | Routine | |
The kitchen and service areas were filthy and needs to be cleaned.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee drinking out of cup without a straw. Employee did not change gloves. At least 3 coffee cups were observed on the prep tables.
Correction: No drinking in the kitchen without a lid and a straw on the cup. Discussed with management.
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12/01/2014 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussed detail of ice tea brew station and moving equipment to clean floors. Dishmachine - 192 degrees final rinse. 3 compartment sink - Quat sanitizer.
No violation noted during this evaluation. | 08/26/2014 | Risk Factor | |
No risk factor violations observed. Gloves used. Discussed drain pipe leak, backflow leak on final rinse line and clean out under dish tables in dishroom. Dishmachine 188 degrees final rinse. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok).
No violation noted during this evaluation. | 06/18/2014 | Risk Factor | |
Gloves worn. Discussed shelves wearing out and frequency of grease trap service. Also cleaning of filters in overhead units. Dishmachine - 182 degrees at 21 psi final rinse, Quat - 200+ ppm.
- Equipment - Good Repair and Proper Adjustment
Observation: Found edge of wooden shelves not cleanable - edge chopped - bare wood showing.
Correction: All equipment to be cleanable. Please use equipment that is easily cleanable.
- Non-Food Contact Surfaces
Observation: Found shelves where pots and spices are stored not clean.
Correction: All shelves to be kept clean. Please clean shelves.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Found heavy accumulation of grease under fryer.
Correction: All floors to be kept clean. Please clean floor.
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03/11/2014 | Routine | |
No risk factor violations observed. Gloves worn. Discussed checking thermometers in cold storage units, inside drawers, floors under equipment, lights in ceiling, ovens for cleanliness and good operation. Butcher block for clean condition. Dishmachine - 193 degrees final rinse. 3 compartment sink - Quat sanitizer.
No violation noted during this evaluation. | 01/28/2014 | Risk Factor | |
No risk factor violations observed. Gloves worn, hands washed. Noted gasket damage on reach-in and water accumulation on floor in front of milk and reach-in unit. Dishmachine - final rinse - 190 degrees at 20 psi.
No violation noted during this evaluation. | 10/25/2013 | Risk Factor | |
No risk factor violations. Gloves worn. Dishmachine - 192 degrees final rinse.
No violation noted during this evaluation. | 08/14/2013 | Risk Factor | |
Gloves worn. Discussed cleaning of floor, date labels and need to have cleanable surface behind cook equipment under hood.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Found dishmachine not reaching final rinse temperature required for food contact sanitizing.
Correction: Dishmachine to reach 180 degrees final rinse. Tech called. Three compartment sink Quat sanitizer available for use. Will wash in dish and sanitize in sink until dishmachine is in proper sanitizing condition.
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05/20/2013 | Risk Factor | |
No routine violations observed. Gloves worn. Annual inspection for permit. Edge of counter beginning to show signs of deterioration. May need repair or replacement (formica top). Dishmachine - 180 degrees final rinse. 3 compartment sink - Quat sanitizer/test kit (ok).
No violation noted during this evaluation. | 02/20/2013 | Routine | |
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