Violation and inspection report were discussed with the PIC.
Excellent food temperatures.
Clean refrigerator interiors.
- 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:Ice and drink dispenser surfaces.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/23/2016 | Routine | |
All violations were discussed with the PIC.
Excellent food temperatures.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.( Box of shortening
on floor beside deep fryer.);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items, i.e. trays, lids, cups, observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/21/2016 | Routine | |
Violation and inspection report were discussed with the PIC.
Excellent food temperatures.
Food prep areas were clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of glass cleaner not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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11/16/2015 | Routine | |
No violations found during this inspection.
Inspection report was discussed with the PIC.
Electrical fly repellants have been installed in kitchen
next to entrance. (not near food prep.)
Walk-ins look good.
Clean.
No violation noted during this evaluation. | 08/18/2015 | Routine | |
Violations were discussed with the PIC.
Excellent food temperatures.
Walk-in freezer well organized and clean.
All foods were elevated and covered. Excellent.
- 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: soda machine nozzles.
Correction: Clean and sanitize these surfaces for food contact.
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05/13/2015 | Routine | |
Violations and inspection report were discussed with the PIC.
Clean facility.
Excellent food temperatures.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. (Container of shortening);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Coats and jcakets were observed draped over counters and storage areas.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/24/2015 | Routine | |
Inspection report and violation were discussed with the PIC.
Good Job!
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of Windex is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Container o fWindex must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/29/2014 | Routine | |
All violations and inspection report were discussed with the PIC.
Container of chicken breading was covered by kitchen manager.
True sandwich across from grill was emptied. PIC said unit was working
this morning and remaining foods were removed to the lowboy freezer.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food inseveral refrigerators.
Also, chicken breadings was uncovered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: True sandwich unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. PIC removed remaining food items to lowboy freezer beside cook line.
- Pests - Controlling Pests*
Observation: Flies present in kitchen.
Correction: Eliminate flies. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Also, mop heads improperly stored.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Mops must be stored with the heads up.
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05/27/2014 | Routine | |
Violations and inspection report were discussed with the PIC.
Excellent food temperatures!
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable temperature.
Correction: Adjust the sanitizing solution to a concentration of 400 ppm of NH3.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the ventilation hood and filters have 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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02/07/2014 | Routine | |
All violations and inspection report
were discussed with the PIC.
Corrected from previous or last inspection dated 03-28-13: 1770A, 0790.
Excellent food temperatures!
Disposable gloves were worn by staff during food prep and serving. Excellent!
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several of the refrigerators.
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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the ice chute on the drink dispenser has accumulations of grime and debris and mold.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters and hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops
Observation: Mops 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Stored on shelf with food condiments)
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/01/2013 | Routine | |
Bacti water sample was collected.
No violation noted during this evaluation. | 04/03/2013 | Other | |
Inspection report was discussed with the operator.
- Thawing
Observation: Improper methods used to thaw chicken tenders. Chicken tenders were thawing in a pan on the counter
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Potato Wedge Cutter
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of the sandwich station has 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.
- Mops - Drying Mops (repeated violation)
Observation: Mops 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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03/28/2013 | Routine | |
Inspection was discussed with the operator.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the dry storage area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Refuse - Storing Refuse, Recyclables, and Returnables
Observation: There are no refuse containers for the storage of garbage in dry storage area. Large amount of trash is being stored in the dry storage area.
Correction: Provide waste handling containers for the storage of garbage in a sanitary manner.
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12/21/2012 | Routine | |
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