This is a reinspection for the proper operability/temperature requirement of the fried chicken hot hold cabinet. This violation has been abated. Refrain from using chicken that has been held below 135 degrees for more than 4 hours.
No violation noted during this evaluation. | 11/09/2015 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Observed foods on the walk-in freezer flooring.
Correction: Store all foods at least 6" off of flooring.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed foods in the hot hold cabinet not maintaining temperatures at 135 degrees or above.
Correction: Have the units serviced. Do not use any foods if held below 135 degrees for 4 hours or more (per employee these items have been in the unit 1 1/2-2 hours).
- Kitchenware and Tableware
Observation: Observed a box of Styrofoam cups on the kitchen flooring.
Correction: Store all single serve items at least 6" off of flooring.
- Lighting, Intensity
Observation: Observed 21 foot candles of lighting on cook line
Correction: should have a minimum of 50 foot candles.
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11/04/2015 | Routine | |
No critical violations noted.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Observed a dish in the service area handsink.
Correction: Do not place anything/wash anything in the handsink. The handsink is for handwashing only.
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06/23/2015 | Risk Factor | |
Owner has been advised that he needs to submit a drawing to identify the deep fryer/griddle that he is having installed. He is also changing his menu/adding to menu to include fried chicken (fresh not frozen/hamburger patties). He will fax these items to our office. No construction is transpiring.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed small bottles of chocolate milk/juices in a box (rear) with an expiration date of 6/14, 7/14.
Correction: Refrain from using these foods for sale/consumption. Remove from the kitchen.
- Temperature Measuring Devices
Observation: Observed a broken thermometer in the service area 2 door reach-in refrigerator.
Correction: Supply an operable thermometer in the refrigerator.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a leaking 3 compartment sink faucet.
Correction: Repair the leak.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed a box of Styrofoam cups on the rear flooring.
Correction: Store all single serve items at least 6" off of flooring.
- Toilet Room Receptacle Covered
Observation: Observed the lack of a covered trash can in the female restroom.
Correction: Provide covered can.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a lexan of sanitizer water in the steam table that was adjacent to cooked barbecue.
Correction: Remove the lexan of sanitizer/refrain from storing toxic items with foods. Sanitizer was removed.
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12/29/2014 | Routine | |
Sausage on line at 41 F. A lid was used to cover pan when entire unit lid was opened. This seems to be helping the temperature. continue to monitor. foods are to remain at 41 F or lower during all times even during busy times. No smoking sign was posted. Pickle jars and BBQ tubs were removed. Light bulb shields are on premises to be installed. Drain stopper was acquired.
- Critical: Hands - When to Wash* (repeated violation)
Observation: No handwashing observed when worker returned to food prep area.
Correction: Hands to be washed upon returning to kitchen after leaving.
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08/29/2014 | Follow-up | |
Post a NO SMOKING sign in a conspicuous location. Worker did not set up 3-c sink properly. Only one drain stopper is available. It appears there is air in tube feeding sanitizer to sink. Concentration was less than 200 ppm. Obtain a drain stopper as soon as possible so dishes can be properly washed, rinsed and sanitized. Other observation: Light bulbs not shielded above bread oven. Remove plastic BBQ containers and glass pickle and pepper jars from kitchen. Protect coffee filters. Repair ventilation in ladies room. Particle board shelves to be sealed for cleanability. Area under Pepsi drink station to be made cleanable. There is moisture damage.
- Critical: Hands - When to Wash*
Observation: No handwashing observed when worker returned to food prep area.
Correction: Hands to be washed upon returning to kitchen after leaving.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sausage patties on front line found at 49 F.
Correction: Sausage was discarded. Spoke to owner about position inside unit. This particular pan may not get as cold as others. Consider adding water to unit to see if it can be maintained at 41 F or below. Do not overfill pans. I recommend keeping plastic paper out of pans.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the back is being used for purposes other than washing hands. Buckets, lids and towel found in sink.
Correction: The handwash facility identified above is to be used for washing hands only Remove items. Corrected.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of different cleaners were 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles were found hanging over clean side of 3-c sink.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/27/2014 | Risk Factor | |
Open grill is being used for green peppers, onions, philly cheesesteaks. Ventilation system is not provided. This is required for this type of cooking equipment. Stop using this grill.
No violation noted during this evaluation. | 07/07/2014 | Other | |
Complaint: No hot water, most items not date labeled. 7/2/14 EH Mgr spoke with owner to verify hot water had been restored. 7/2/14 - I visited the facility. Hot water is working. TCS items are being date marked.
No violation noted during this evaluation. | 07/02/2014 | Complaint | |
Area around Pepsi machine was repaired with foam board. This material will not withstand moisture. Replace with durable material. Side of counter has exposed particle board. Seal. Do not place single service cups in cardboard. I discussed the importance of using deeper pans on cold line. This will help to keep the food colder. Permit issued. One on one training with worker was conducted. Proper cleaning and sanitizing of slicer was demonstrated. Correct the above items as soon as possible.
- Critical: Employee Health*
Observation: Employee did not know about employee health information.
Correction: We discussed symptoms and the Big 5 diseases to stay home with. Management to have information for all workers to understand before they start work.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs stored above lettuce in reach in.
Correction: Worker relocated eggs.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled water bottle.
Correction: Identify. Corrected.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the 3-c area is being used for purposes other than washing hands. Containers found inside sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding
Observation: Light bulbs near bread oven are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back.
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
Observation: Holes in wall by menu board.
Correction: Fill in holes, make wall cleanable.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Excess shelving and miscellaneous items being stored by bag-in-a-box.
Correction: Remove items so cleaning can be done more easily.
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02/21/2014 | Routine | |
The following to be completed before opening: Provide covered trash can in ladies room. Provide "Employee must wash hands" sign in men's room.
Complete the following within 30 days--before next inspection: Repair coving area by drive thru window. Make cleanable.
Remove equipment not intended to be used, such as warmer display.
Install light shield on fixture above bread proofer/oven.
Seal edges to counter that have exposed particle board.
Seal area beside Pepsi machine. There is water damage. Cover for cleanability.
DOK passed. 30 day permit issued
No violation noted during this evaluation. | 01/30/2014 | Pre-Opening | |
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