No violations observed.
No violation noted during this evaluation. | 08/27/2015 | Risk Factor | |
No other violations observed. Observed good handwashing/glove use practices
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, grease residue or other debris on the following nonfood-food contact surfaces: hood ventilation filters..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor beneath the ice machine and drink mix dispenser, and the floor area in and around the mopsink were 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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06/09/2015 | Routine | |
Good food safety procedures in place and is enforced by management.
Discussed assuring all food contact surfaces are washed/rinsed/sanitized every 4 hours.
Discussed employee health.
Good handwashing and prevention of barehand contact observed.
No violation noted during this evaluation. | 12/13/2014 | Risk Factor | |
Overall facility is being kept clean. Just the above noted items were in need of attention.
Good temperatures throughout. Good monitoring of food temperatures and keeping items under time control.
Good handwashing observed and good prevention of direct barehand contact.
Noted due to the lemons being overfilled in their container, when the container was closed there was some incidental contact with barehands. Keep these less full to prevent that from occuring.
- Equipment - Good Repair and Proper Adjustment
Observation: Cutting board at the front is heavily scored and no longer easily cleanable.
Correction: Either replace or refinish the cutting board to have a smooth and easily cleanable surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The ice machine chute has a build up of mold.
Correction: Keep the chute and inside of the ice machine clean.
- 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: Door handles, tops of equipment, inside the deep fryer cabinets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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06/04/2014 | Routine | |
No other violations observed.
Violation 3180 corrected during inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: The floor beneath the ice machine and beneath the drink/syrup dispensers was 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
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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12/04/2013 | Routine | |
No other violations observed.
Violations from previous inspection corrected.
Observed good date marking of foods.
Nothing is served undercooked. Several staff members serve safe certified. Manager has serve safe certification. Pest control officer contracted for monthly visits. No food cooking, cooling, and re-heating for next day service. Establishment has a written employee health policy.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation leaking onto floor in walk in freezer. Significant buildup on floor.
Correction: Repair leak in walk in freezer, remove ice buildup.
- Equipment - Cutting Surfaces
Observation: The cutting board in the front prep. area is 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.
- 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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06/04/2013 | Routine | |
Facility overall in good shape, need a little closer attention to cleaning for non-food contact surfaces. A lot of handwashing going on which is good but wash thoroughly. Don't forget, bare hand contact with ready-to-eat foods, i.e burgers, hot dogs, etc. is now prohibited.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Employee observed washing hands for approx. 6 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands upon my entry into kitchen .
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the McCall freezer, the digital read-out was not working.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Thermometer installed.
- 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: Plasic bread trays, Slot holding the bacon pan at the grill, Floors under the wire racks in the walk-in refr. and freezer and the wire racks in the walk-in refr.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Two ceiling air vents near each end of the grill/prep. area noted in need of cleaning. Build-up of grease and dust.
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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12/03/2012 | Routine | |
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