- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the 3 comparment sink has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Mops - Drying Mops
Observation: Mops not hung up to air 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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12/17/2015 | Routine | |
The cooler next to the wall was holding proper cooling temperatures, establishment is working on obtaining a new refrigerator to replace the other unit that stopped working.
No violation noted during this evaluation. | 08/20/2015 | Risk Factor | |
Note - No Food was being prepared this date. Establishment was open for the morning bowling league.
- Critical: Cooling* (corrected on site)
Observation: Pizza Sauce in Pop Cooler noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling, Heating, and Holding Capacities
Observation: Pop Cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional Refrigeration Units if necessary to maintain food items at 41 or cooler. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Store foods in unit to allow air movement to properly cool foods and help maintain proper temperatures. Remove loose bags with food items from unit that can block the air flow movement.
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08/06/2015 | Routine | |
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the box storing the plastic lids is not designed or constructed to be easily cleanable.
Correction: Replace this item to provide a surface that is free of unnecessary ledges, projections, crevices and is easily cleanable.
- Physical Facilities in Good Repair
Observation: A ceiling tile in the back left corner of the kitchen is not in good repair.
Correction: Replace ceiling tile. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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04/02/2015 | Routine | |
Discussed with Manager about repair to some of the shelving that is starting to be not smooth and cleanable due to usage damage.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the Quaternary Ammonium chemical sanitizing solutions. Note: A test kit was available for the chlorine sanitizing solutions.
Correction: Obtain a Quarternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Keep proper test kits for all types of sanitizing solutions used.
- 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: Inside of ice bin and build up inside the freezers of frozen moisture.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Tile in kitchen area is 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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11/20/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop was observed covered with ice in the ice bin.
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
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07/10/2014 | Routine | |
Food display protection had been obtained for the Thursday Morning Breakfast Bar.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot-dogs and sandwich meats in the Pop Cooler in the center of the kitchen being 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. The Manager voluntary discarded the potentially hazardous foods during the inspection. The power to the unit had been off. Breaker had kicked off. Manager to keep a written document of temperatures of the food product temperature by a probe thermometer daily in this unit.
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03/06/2014 | Routine | |
Ice Machine not in service due to repair, to be clean inside and sanitized before putting back in service. Discussed with manager about food protection during service.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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02/06/2014 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
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. Reviewed with PIC during the inspection about proper temperatures of foods and provided a sheet with a quick look at critical control temperatures of cooking, hot holding, and cooling.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
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)
Observation: Foods in the Cooler next to hand sink in kitchen cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Owner choose to discard potentially hazard foods that were out of temperature at time of inspection. Other foods not PHF's moved to Pop Cooler in center of kitchen.(Temperature of products in this cooler were 38 degrees.)
- 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: Observed rust on the top surface of the inside the ice bin.
Correction: Clean and sanitize these surfaces for food contact.
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01/30/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grill has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/25/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The PERSONNEL is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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01/24/2013 | Routine | |
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