Recommended for permit renewal. Once application and fee are processed food permit will be issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Build-up inside ice machine.
Correction: Clean and sanitize these surfaces for food contact.
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12/14/2015 | Routine | |
Left recertification information for CFM to renew. Proper hand washing observed.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Green beans observed sitting out on prep table, cooked about 1.5 hours before and observed between 85°-73°F. Manager moved to walk-in cooler to drop temperature until greens beans can be portioned.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment and Utensils - Durability
Observation: The household microwave is not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit (commercial) as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Critical: Plumbing - Approved System and Cleanable Fixtures*
Observation: The (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair. Faucet at hand sink observed cracked and not easily cleanable.
Correction: Repair or replace the faucet to provide a surface that is continuous, accessible, smooth, and easily cleaned.
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04/30/2015 | Routine | |
Recommended for permit renewal. Permit issued.
No violation noted during this evaluation. | 01/14/2015 | Routine | |
New hot hold unit. Walls look good, keep up the good work!
- Physical Facilities in Good Repair
Observation: Side of counter needs to be sealed and shelf underneath needs to be painted, wall around handsink needs to be cleaned/painted, thus 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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10/27/2014 | Routine | |
Walls painted and hood system very clean. Repairs look great so far!
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the edge of counter-top is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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: deflector plate in ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the plug/receptacle behind fryers had 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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07/02/2014 | Routine | |
Keep sanitizer in cashier area on crate/off floor. Proper hand washing observed. All food handler cards are up to date, new Food Code changes given and new Form 1-B issued. Recommended for permit renewal. Permit issued.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surfaces of the wall behind handsink, shelf under bun warmer and shelf under middle table are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the heated cabinet is damaged.
Correction: Repair or replace the heated cabinet door gasket in accordance with the manufacturer's specifications.
- 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: deflector plate in ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the crates next to hand sink, air vent near hood system and pipes for fire suppression had 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.
- Physical Facilities in Good Repair
Observation: Wall in cashier area is not maintained in good repair, a few broken gray tiles observed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2014 | Routine | |
Temperature logs maintained. Excellent hand washing observed.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the counter near to-go boxes and bottom shelf of prep table are not corrosion resistant, nonabsorbent, and/or smooth. Counter needs new countertop and shelf needs to be painted or sealed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the heat lamp for french fries, wheels and area under fryers had 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.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located behind cook line does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Paint is worn off in several spots.
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Several ceiling tiles in kitchen are not smooth and easily cleanable. Over the years they have been replaced with acoustic tile.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in walk-in refrigerator is not smooth and easily cleanable. Paint has worn off and is uneven.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Heavy ice build up on the floor of walk-in freezer and is 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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11/01/2013 | Routine | |
Temperature log maintained and proper hand washing observed. Ensure all employees have valid food handler cards.
- 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: bottom of fryers observed with heavy grease build up.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the back of kitchen 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 ketchup packs preventing its use.
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06/20/2013 | Routine | |
Spoke with PIC and representative from main store about replacing ceiling tiles. Proper handwashing techniques observed, proper employee health, maintaining temp logs. Recommeded for permit. Left permit with Renee.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Ice scoop
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 140°F and the container.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: vents on fryers, under Henny Penny fryers, can opener blade.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Water Tank Inlet and Outlet, Sloped to Drain (corrected on site)
Observation: The water tank outlet improperly constructed. It is not sloped to drain. Soda fountain drain.
Correction: Replace the water tank with one that is properly constructed with the inlet and outlet sloped to drain. All new tanks must be pre-inspected by the department prior to use.
- Floors, Walls, and Celings - Cleanability
Observation: Ceiling in cashier's area is not smooth and easily cleanable. Also several tiles in kitchen that need to be replaced.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Mops - Drying Mops
Observation: Mops and brooms 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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02/19/2013 | Routine | |
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