Observed food handler cards, employee health policy, and temperature charts. Restrooms observed well maintained and clean. No other violations observed at the time of inspection. Approved for permit.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Door sweep is observed needed at the back left door on the left hand side of the theater.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
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12/07/2015 | Routine | |
Observed temperature charts, employee health policy, and food handler cards. All previous violations addressed. Approved for permit!
No violation noted during this evaluation. | 01/14/2015 | Follow-up | |
Did not observed employee health policy, temperature charts, or food handler cards. Provided employee health policy, online food handler card class, and temperature charts.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Syrup closet is observed in need of sweeping. Observed various accumulations of debris on the floor.
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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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01/06/2015 | Routine | |
Maintain adequate cleaning frequency for main display case to prevent accumulations of grime and debris. Discussed installing new weather stripping (vertically) around the interior door panel of the back door. Provided temperature charts. Approved for permit.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: main display counter.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening in the back near the storage/refrigerator room of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling of the soda dispensing closet was observed with a large hole and is not maintained in good repair. Also noted in need of cleaning for the doors.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment for the Bev Air unit.
Correction: Maintain accurate temperature logs.
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10/22/2013 | Follow-up | |
Provided Manager (T. Vourlas) with Certified Food Manager's class schedule, Food Handler's class schedule, Employee Health policy, and temperature logs for the Bev Air refrigerator and discussed importance of each document. Guardian Pest has a once a month contract with establishment.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The establishment is currently operating without a Certified Food Manager.
Correction: Obtain a Certified Food Manager certificate.
- Utensils - In-Use; Between-Use Storage
Observation: Improper use of utensils observed. Obtain a scoop with a handle to properly remove popcorn kernels from storage container.
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 and the container.
- Food - Miscellaneous Sources of Contamination
Observation: Observed single use cup being dispensed into ice cooler for customer's beverage.
Correction: Use the appropriate ice scoop for the ice machine.
- Equipment - Good Repair and Proper Adjustment
Observation: Freezer unit in the back was observed in a state of disrepair and/or damaged.
Correction: Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Ice machine, main display counter, and refrigeration unit in the back.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings; Protected
Observation: Outer opening in the back near the storage/refrigerator room of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities in Good Repair
Observation: Ceiling of the soda dispensing closet was observed with a large hole and is not maintained in good 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: The floor of the soda dispensing closet 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/17/2013 | Routine | |
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