Discussed with the Person in Charge:
1. Ensure employees are working to remove old stickers from equipment.
2. Ensure plans are submitted to the health department prior to any remodeling taking place.
3. Ensure employee health policy is reviewed regularly with staff members.
- Equipment - Good Repair and Proper Adjustment
Observation: The lid to the pizza prep cooler is not securely attached and the drain stoppers to the three compartment sink are missing. Several paper towel dispensers throughout the facility are noted to be damaged, making it difficult to obtain paper towels from the dispenser.
Correction: Repair the pizza prep lid and provide new drain stoppers to the three compartment sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Provide new paper towel dispensers.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters have gaps in between filters.
Correction: Eliminate gaps between filters.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The white cutting board used for the jacarder was noted to be 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 and Utensils - Good Repair and Calibration (corrected on site)
Observation: Spatulas and tongs were observed in a state of repair and condition preventing effective maintenance and easy cleaning. Spatula and tongs were discarded during the inpsection.
Correction: Discard, replace or repair the spatulas and tongs to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior of the bulk ice machine in the kitchen and the bulk ice machine in the wait station were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of the dish machine, the clean equipment shelving units, the interior of the stand up reach in freezer and the breading table are noted with an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several food storage containers were observed stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet (spray arm) and the flood level rim of the pre-wash sink to the right of the dish machine is less than 1 inch.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles throughout the facility, but especially in the area of the dish machine and on the cook line near the deep fryers and steamers are not maintained in good repair. Observed a signifigant gap along the metal coving and the exterior walls of the walk in cooler and freezer area. PIC stated tiles have been purchased to be replaced in areas of the floor that were noted during the inspection.
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: Floors and walls throughout the facility are noted in need of a detailed 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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01/19/2016 | Routine | |
Discussed the following items with the Person in Charge:
1. Ensure staff and maintenance personnel continue working on needed repairs requested during routine inspection dated January 20th, 2015. Several repairs were already made prior to today's inspection.
2. Cooling methods do not appear adequate. Discussed additional cooling methods.
3. Compressor in the meat room was being worked on during today's inspection. PIC will contact the health department when maintenance is complete.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored above raw ground beef in the meat cooler.
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.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled baked beans not being adequately cooled to prevent the growth of harmful bacteria. Baked beans were prepared at 8:30 this morning according to date sticker. Internal temperature was taken at approximately 2:30 PM, and beans measured at 46'F. Beans were discarded.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the lettuce shredder and the onion dicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment is not being sanitized due to final rinse temperature on dish machine not reaching minimum required temperatures for sanitation. Using a maximum registering thermometer, the highest temperature recorded during the pre-wash, wash and final rinse cycles was measured at 157'F. The final rinse temperature must reach a minimum of 160'F. Maintenance staff was present during the inspection and began working on the hot water booster heater during inspection. PIC will contact the health department once dish machine is fully repaired. Equipment will be chemically sanitized until repairs are made.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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05/14/2015 | Risk Factor | |
Discussed the following items with the Person in Charge:
1. Ensure dish machine operator runs empty racks through the machine prior to use to ensure it heats up to proper final rinse temperature. During inspection, final rinse temperature was not high enough until the fifth rack went through.
2. Several items on today's inspection are repeating items for physical facility repair and cleaning issues.
3. Ensure produce walk in cooler door is closed tight at all times when not in use. Temperatures in this cooler were beginning to rise due to door being slightly open.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink is no longer completely sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The drain plugs to the three compartment sink are missing. Facility is using small dishes to block the drains at this time.
Correction: Replace the drain plugs to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Cutting Surfaces
Observation: The cutting boards on the bakery table in the far right corner of the bakery area 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Several food contact surfaces on equipment stored in the clean equipment storage area were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the gas lines behind the fryers, the spaces between the fryers, and the area on the soda dispensers around where the nozzles attach were noted to have accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Several pieces of food storage equipment were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair (repeated violation)
Observation: Flooring in many areas of the kitchen and food preparation areas is not maintained in good repair. Observed several floor tiles missing in the area around the dish machine and under the fryers. Observed several areas where grouting is completely worn away, allowing for water to pool. The walls in the bakery area are beginning to show significant signs of wear and tear, and the walls are no longer smooth and easily cleanable in this area.
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: Floors, walls and ceilings throughout the kitchen area are noted in need of a detailed 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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01/20/2015 | Routine | |
Discussed details of complaint with the Person in Charge. No observation of insufficient cooking temperatures during today's inspection.
No violation noted during this evaluation. | 07/16/2014 | Complaint | |
Discussed the following items with the Person in Charge:
1. Ensure largest piece of chicken is cooked thoroughly when cooked in batches.
2. The physical facilities (floors, walls and ceilings) throughout the food preparation areas and food storage areas are in need of detailed cleaning.
3. Stainless steel coving along the base of the produce walk in cooler is in need of repair.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed dish washer use sanitizer from a wiping cloth bucket after handling dirty dishes and prior to handling clean dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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07/16/2014 | Risk Factor | |
Discussed with Person in Charge:
1. Details of complaint. Complaint not founded at this time.
2. Ensure employees are removing labels from equipment prior to washing.
3. Sanitizer in three compartment sink and wiping cloth buckets measured at approximately 200 parts per million quaternary ammonium.
4. Ensure dented cans are removed from storage and returned to supplier.
5. PIC contacted plumber to fix pipe at dump sink.
6. Ambient air temperature of produce cooler measured at 41-43'F during inspection. Operator contacted company to look at the cooler.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink is no longer sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Several lids to lexan pans were observed in a state of disrepair and damaged.
Correction: Repair or replace the lids to the lexan pans to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the reach in coolers and the sides of the fryers were noted to have an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Plumbing System Maintained in Good Repair
Observation: Drain line under the dump sink and pre-wash area are in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: Several floor tiles in the area of the dish machine and a coving tile near the walk in freezer door are noted to be cracked, chipped, or otherwise in poor 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: In general, floors, walls and ceilings of facility are noted in need of a detailed cleaning. The wall behind the fryers was noted especially 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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10/29/2013 | Routine | |
Complaint received 4/19/2013 also investigated during this inspection. Complaint not founded at this time.
Victory wash - 50 ppm chlorine
Dish machine max temperature as verified by high temperature thermometer - 162.7'F
Discussed:
1. Ensure that all foods in refrigeration units remain covered.
2. Cooling methods.
3. Ensure that mops are hung to air dry.
4. Ensure that equipment is allowed to completely air dry before stacking.
5. Clean interior surfaces of refrigeration units and sides of fryers and grills.
6. RIC at front grill area does not appear to be working properly. RIC measured at an ambient air temperature of 58'F. PIC immediately moved all PHF from this unit to the WIC. Maintenance has been called to service unit.Unit is not to be used until repaired.
7. Prep tables and hand sink in the meat room are not sealed to the adjoining walls.
8. Ensure that all plastic is removed from pans prior to running pans through the dish machine.
Abbreviations: WIC - walk in cooler
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). PIC removed them from shelf.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Cooling* (corrected on site)
Observation: Pulled chicken that was cooked the night before noted not being adequately cooled to prevent the growth of harmful bacteria. Chicken measured at an internal temperature of 45'F. PIC voluntarily discarded food.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hamburger pucks - 48'F and Steak - 46'F cold holding at improper temperatures in the RIC in the front grill area. Bourbon Chicken - 46'F cold holding at improper temperatures on the table in the back grill area. PIC relocated all foods to the WIC.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: scoops, spatulas, knives. PIC placed items to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice tea machine at the front check in counter and the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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04/23/2013 | Risk Factor | |
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