There was lots of standing water near the mop sink (hose has a leak) and the seal underneath of it is missing. The hose needs a double check valve backflow prevention device. The drain under the ice machine is not even with the floor and causing lots of standing water in the dry storage area, have drain fixed so that it is level with the floor. Thermometers missing/broken in the wrap station and the biscuit station unit. Institute a cleaning schedule to help keep facility and equipment clean (observed build ups of grease and food on, under, and behind equipment). Make sure all foods held on time control are marked properly.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees fail to wash hands after drinking from cups and after eating before returning to work.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed several employees drinking in the kitchen without a lid or straw and observed employees chewing gum and eating food in the kitchen.
Correction: Employee drinks shall have a lid and a straw and be stored in a way to prevent contamination to food and food contact surfaces. Employees shall eat in a designated area (table in the back/breakroom or outside the kitchen).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food in the wrap station and food in the grill drawers both over 41 degrees.
Correction: Discard the coleslaw over 60 degrees and move other TCS foods to another refrigerator.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed several dishes still soiled and with grease build up on the inside and outside. Also observed mold build-up inside the ice machine.
Correction: Make sure dishes are cleaned/sanitized thoroughly before putting them away. Empty out the ice machine and clean/sanitize the inside.
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01/07/2016 | Risk Factor | |
New freezer and grill drawer unit on order, will check on next inspection.
No violation noted during this evaluation. | 10/02/2015 | Follow-up | |
One section the under grill drawers needs to be replaced completely, they have been ordered. 2 door fry freezer is also on order to be replaced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food above 41 degrees.
Correction: Food had been moved to the walk-in to cool down.
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08/31/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food above 41 degrees.
Correction: Food had been moved to the walk-in to cool down.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
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 (repeated violation)
Observation: The cutting board on the prep unit 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The floors of the walk-in coolers, the fryers, the inside of the refrigeration units (including the gaskets), and the racks used to store clean dishes are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors and walls throughout the facility in need of cleaning (especially under the equipment on the line, and behind equipment). Hood filters in need of cleaning.
Correction: Clean facility routinely to prevent the build-up of food, grease, and debris.
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07/30/2015 | Follow-up | |
Several work orders have already been put in to fix equipment that is not working properly (freezer & grills drawers, Leaky handsink).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food above 41 degrees.
Correction: Food had been moved to the walk-in to cool down.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
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 board on the prep unit 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.
- Non-Food Contact Surfaces
Observation: The floors of the walk-in coolers, the fryers, the inside of the refrigeration units (including the gaskets), and the racks used to store clean dishes are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee rinse out a pan and then use it to transfer bacon, then the pan was rinsed out and used to put fries in.
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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hand sink at the breading station has a hole in the pipe.
Correction: Have the pipe repaired.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors and walls throughout the facility in need of cleaning (especially under the equipment on the line, and behind equipment). Hood filters in need of cleaning.
Correction: Clean facility routinely to prevent the build-up of food, grease, and debris.
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06/23/2015 | Routine | |
Facility, racks above the 3 compartment sink, racks in the walk-in refrigerators, and equipment in need of cleaning. Trash needs to be removed from facility, trash removal has been delayed due to snow.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking in the kitchen that did not have a lid and a straw on it.
Correction: Employee drinks in the kitchen are required to have a lid and a straw and be stored in a designated area.
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02/24/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Multiple dented cans in dry storage area with can goods.
Correction: Create a seperate area that is labeled and designated for dented cans.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Bacon, Ham, and Sausage below the grill were between 43-47 degrees. Egg batter for chicken was at 71 degrees, ice bath had melted and there was very little water in it.
Correction: Move meats into the walk in cooler to cool down below 41 degrees. Discard egg batter and make sure ice bath is filled up with ice and monitor it closely.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Mold build up in ice machine on the top.
Correction: Clean and sanitize inside of the ice machine after emptying it out. Set up a schedule to clean this routinely.
- Hand Drying Provision (corrected on site)
Observation: All three handwashing sinks needed paper towels.
Correction: Fill all dispenser with paper towels.
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09/16/2014 | Risk Factor | |
Ok for permit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed in need of cleaning: racks at breader station, racks in walk in coolers.
Correction: Clean equipment regularly.
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05/22/2014 | Follow-up | |
Good handwashing observed. Follow-up inspection needed for permit renewal.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop at drive thru drink machine improperly stored with handle on ice.
Correction: Store ice scoop with handle up out of ice.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed below 135F: smoked sausage 124F, ham 130F at biscuit station.
Correction: Product was not marked with expire time. Either mark with discard time or maintain above 135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: smoked sausage 47F, country ham 44F (refrigerated drawers).
Correction: Repair unit to maintain product at <41F.
- Temperature Measuring Devices
Observation: No visible thermometer in low boy at drink station (holds milk, cole slaw).
Correction: Provide visible thermometers in all refrigerators.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed water pooling under drink machine at drive thru area.
Correction: Repair leak.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: racks at breader station, racks in walk in coolers.
Correction: Clean equipment regularly.
- Plumbing System Maintained in Good Repair
Observation: Hand sink at biscuit station is slow to drain.
Correction: Repair to drain properly.
- Refuse - Covering Receptacles
Observation: Dumpster lid is open and trash is overflowing.
Correction: Keep dumpsters closed to prevent pest infestation.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign at fryer handsink.
Correction: Provide handwash sign at all handsinks.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed in need of cleaning: floors under equipment along walls - especially under fryers and soda machine at drive thru area.
Correction: Clean floors regularly and thoroughly.
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05/05/2014 | Routine | |
Note: Don't forget time marks on items at biscuit prep table.
Good handwashing. Cl2 50 ppm.
- Hand Drying Provision
Observation: No paper towels at chicken station hand sink.
Correction: Provide towels at all hand sinks.
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11/19/2013 | Risk Factor | |
Drawer: ham 42 degrees, bacon 41 degrees. All violations from the previous inspection have been corrected. Permit issued.
No violation noted during this evaluation. | 07/30/2013 | Follow-up | |
Follow up needed to check refrigerators for permit renewal. Call me when ready. Chlorine 50 ppm.
- Utensils - In-Use - Between-Use Storage
Observation: Drive thru ice scoop stored with handle in ice.
Correction: Store handle up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41 degrees: tomatoes 70 degrees, cheese 65 degrees in prep unit, sausage 62 degrees in drawers.
Correction: Moved product. Repair units to maintain 41 degrees or less.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Racks in chicken walk-in need cleaning.
Correction: Clean regularly.
- Hand Drying Provision
Observation: No towels at walk-in area handsink.
Correction: Provide towels at all handsinks.
- Pests - Controlling Pests*
Observation: Some flies noted.
Correction: Eliminate entry points.
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07/22/2013 | Routine | |
Complaint: 3/28/13 at 11 am, cashier/server wearing a hospital mask. Manager was aware of the situation. The employee had some dental work and the air hurt her mouth when breathing. The mask was to help ease the discomfort of breathing. The employee was sent home.
No violation noted during this evaluation. | 03/28/2013 | Complaint | |
Note: do not stack cheese in prep well too high. Don't forget to time mark. Good handwashing and glove use. Chlorine 50 ppm.
- Handwashing Cleanser - Availability
Observation: No soap or dispenser at chicken handsink (not in use until replaced).
Correction: Dispenser on order. Provide soap at all handsinks.
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03/19/2013 | Risk Factor | |
Permit issued, please post. Good glove use and changing. Chlorine at 50 ppm.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee touch hair/face then fail to wash her hands.
Correction: Employees must wash hands after touching hair/body.
- Utensils - In-Use - Between-Use Storage
Observation: Ice machine scoop stored in container that does not drain, scoops found with handles in the ice.
Correction: Ice scoop holder must self drain, keep scoops with handles up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced cheese (50 degrees) and tomatoes (46 degrees) in prep unit above 41 degrees.
Correction: Don't stack too high in top wells, maintain at 41 degrees or less.
- Equipment - Good Repair and Proper Adjustment
Observation: Steam table is leaking.
Correction: Repair team on site to fix.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: refrigerator door gaskets and handles, under line equipment, walk-in shelves.
Correction: Clean equipment.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Chicken handsink blocked with utensils.
Correction: Keep sinks clear.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors observed in need of cleaning.
Correction: Clean floors throughout.
- Pests - Controlling Pests*
Observation: Flies observed in the facility.
Correction: Eliminate entry points and harborage areas.
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06/27/2011 | Routine | |
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