- R/4.5 - The following equipment has excessive food debris build-up: exterior of fryers, wheels on fryer, interior of microwave, and exterior of pizza oven. Equipment shall be free of an accumulation of dirt, dust and food residue. Clean this equipment.
- R/4/4 - Gaskets on the freezer and coolers are torn. Equipment shall be in good repair.
- R/6.4- Replace the missing floor tile under the fryer. Tile on site to be installed.
- 5.1 - Leaky faucet at 2 vat sink. Plumbing shall be in good repair. PIC has parts to repair leaky faucet.
- 6.4 - Observed ants on floor under hand sink and behind freezer. Pests shall be controlled to minimize their presence. PIC called pesticide company during inspection. Please provide receipt that pesticide company treated area with a food-grade pesticide.
- R/6.4 - Floor under and behind equipment has food debris build-up. Physical facilities shall be cleaned as often as necessary to keep them clean and reduce attraction of pests. PIC to pull freezer out and clean behind it.
- TEMPERATURE MEASURING DEVICES - Long stem thermometer read 49°F in ice bath. Temperature measuring devices shall be properly calibrated to within +/- 2°F. Thermometer was calibrated duirng this inspection.
- Consumer advisory is available on the menu.
- No foods being re-heated at this time.
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5/29/2012 | Standard 1 | (corrected/repeat) DATE MARKING- Date marking was not consistent throughout. Foods that were not date marked were sloppy joe, ham and hotdogs. Also observed foods in upright cooler that were beyond 7 days: noodles, dated 5/18 and italian sausage dated 5/23. These items were discarded during this inspection.
(repeat) COLD HOLDING- Upright cooler has an ambient air temperature of 49°F. Potentially hazardous foods shall be held cold at 41°F and below. Cooler was adjusted during this inspection.
(repeat) COLD HOLDING- Breading used for raw fish stored at room temperature. Store potentially hazardous foods cold at 41°F and below or sift the breading every four hours. Breading was discarded during this inspection.
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- 3.4- Corned beef was date marked 12/7 and cooked noodles 12/6. Open pecan pie was not date marked. Ready-to-eat potentially foods shall be date marked when opened or prepared and consumed within seven days. Corned beef and noodles were discarded and pecan pie will be date marked.
- 6.4- Replace the missing floor tile under the fryer. Tile on site to be installed.
- Note: Pizza conveyor was soiled but has reportedly been soiled and will be removed in January.
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12/15/2011 | Follow Up 2 | |
- The following are repeat violations from 11/2/2011 report:
- *3.4/4.4- Upright cooler had an ambient air temperature of 50°F and raw shell eggs in cooler at 55°F. Maintain potentially hazardous foods cold at 41°F and below. Repair cooler and discard any contaminated foods.
- *3.4- Breading for raw fish was stored at room temperature with raw fish pieces in breading. Sift breading every four hours, store under refrigeration, or discard after use. Breading was discarded.
- *3.4- Date marking was not consistent including ham and soups that was not date marked. Ready-to-eat potentially hazardous foods shall be date marked when prepared or opened and consumed within seven days.
- *4.5/4.6- Following food contact surfaces are soiled: pizza conveyor, rolling pins, and potato slicer. Clean and sanitize food contact surfaces to sight and touch.
- 4.4- Gaskets on the three door freezer and one door cooler are torn. Equipment shall be in good repair.
- 6.4- Replace missing floor tile under the fryer to facilitate cleaning.
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11/29/2011 | Follow Up 1 | |
- this unit. Potentially hazardous foods shall be held cold at 41°F and below.
- COLD HOLDING- Breading used for raw fish stored at room temperature. Store potentially hazardous foods cold at 41°F and below or sift the breading every four hours. Breading was discarded during this inspection.
- Accurate long stem thermometer available for use.
- Reportedly foods are cooled in an ice bath.
- Consumer advisory is available on the menu.
- 4.5/4.6- Rolling pins, pizza conveyor, and potato slicer has food debris build-up. Food contact surfaces shall be cleaned and sanitized to sight and touch.
- 4.4- Gaskets on the three door freezer and one door cooler are torn. Equipment shall be in good repair.
- R6.4- Floor under and behind equipment has food debris build-up. Clean the floor.
- 6.2- Replace the burned out light under the ventilation hood.
- R4.5- The following equipment has excessive food debris build-up: hood filters, exterior of pizza oven, exterior both fryers, cart next to oven, and shelf with rolling pins. Thoroughly clean equipment throughout.
- R6.4- Replace missing floor tiles under the fryers to facilitate cleaning.
- 3.2- Wet wiping cloth stored on egg carton. Store wet wiping cloths in sanitizing solution between uses to prevent bacteria growth.
- 4.1- Provide an accurate thermometer in the two door upright cooler.
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11/2/2011 | Critical Control Point 2 | (repeat) HANDWASHING- No paper towels available at the hand wash sink. Provide an adequate supply of paper towels to facilitate hand washing. Paper towels were provided during this inspection.
REHEATING- Foods were in the steam table reheating. Reportedly they were originally on the flat grill but were moved to cook an order. Reportedly foods are reheated between 140°F-160°F. Reheat potentially hazardous foods on the stovetop to 165°F and above. Foods were relocated to the flat grill for further reheating.
(repeat) DATE MARKING- Date marking was not consistent throughout. Foods that were not date marked were chili, ham, hash, and hotdogs. Ready-to-eat potentially hazardous foods shall be reheated to 165°F within two hours by placing in the oven, stovetop, or in the microwave. Foods will not rapidly reheat in the steam table.
(repeat) COLD HOLDING- Upright cooler has an ambient air temperature of 43°F. See temperature log below of chili in
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- Following are repeat violations from the 4/28/11 report:
- 4.5- Clean the exterior of the pressure fryer, steamtable wells, shelf below steamtable, and pizza oven.
- 6.4- Clean the soiled floor under the grill line.
- 6.1- Eliminate the gap under the back delivery door.
- Reach-in cooler was turned off and cheese put on ice until it is repaired.
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5/26/2011 | Follow Up 1 | |
- 4.5/4.6- Can opener blade, mixer, and pans on pizza oven have food debris build-up. Clean and sanitize food contact surfaces to sight and touch.
- 4.4- Gaskets on the three door upright freezer and cooler are torn. Equipment shall be in good repair.
- R6.4- Replace the missing floor tiles under the fryer to facilitate cleaning.
- 4.5- The following equipment has grease build-up or is dirty:
- -exterior pressure fryer
- -exterior fryers
- -exterior ovens
- -exterior non functioning reach-in cooler on grill line
- -cart on line
- -steamtable wells
- -shelf below steamtable
- -shelf below microwave
- -fry cart
- Clean all of this equipment
- 6.4- Floor under the grill line has food and grease build-up. Clean this.
- R6.1- Eliminate the gap under the back screen door to prevent pest entry.
- 4.5- Old grease filling large pan under the oven. Remove and discard grease in a grease receptacle.
- DATE MARKING- Mushroom soup and chicken broth had a date mark of 4/19. Ready-to-eat potentially hazardous foods shall be consumed within seven days. Discard these foods.
- PERSONNEL CLEANLINESS- Employee drinking from an open beverage in the kitchen. Food employees must eat and drink in a separate designated location or provide a covered beverage container. Drink was discarded.
- (R) CONSUMER ADVISORY- Consumer advisory is on the bottom of the menu but foods are not identified as being undercooked.
- Reportedly when new menu is printed this will be added.
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4/28/2011 | Standard 1 | HANDWASHING- Hand sink was full of holiday decorations. Keep the hand wash sink accessible to facilitate proper hand washing. Decorations were removed during this inspection.
(R) HANDWASHING- No paper towels at the kitchen hand wash sink. Provide an adequate supply of paper towels to facilitate hand washing. Paper towels were provided during this inspection.
(R) DATE MARKING- Hotdogs and ham were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days. These foods were date marked during this inspection.
COLD HOLDING- Potentially hazardous foods were holding at improper temperatures. See temperature log below (*).
Reach-in cooler had an ambient air temperature of 57° F and upright cooler 42.6°F. Maintain potentially hazardous foods cold at 41°F and below. In addition do not let foods sit at room temperature for a long period of time prior to reheating.
Accurate long stem thermometer available for use.
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- 4.5/4.6- Can opener blade, slicer, and potato cutter have food debris build-up. Food contact surfaces shall be washed, rinsed, and sanitized after four hours or when contamination occurs.
- R4.4- Gaskets on the three door upright freezer and cooler are torn. Equipment shall be in good repair.
- R6.2- Replace the burned out light under the ventilation hood.
- R6.4- Floor under fryers and grill line has food debris build-up. Clean the floor more thoroughly.
- 4.5- Exterior of oven and shelf below steam table are soiled. Clean this.
- R6.1- Eliminate the gap under back screen door to prevent pest entry.
- Notes: Dish machine is reportedly used only to wash dishes and are sanitized in the three compartment sink.
- Asterisk needs to indentify food items on the menu that can be served undercooked (eggs, hamburger)
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11/10/2010 | Standard2 | HANDWASHING- No paper towels available at the hand wash sink. Provide an adequate supply of paper towels to facilitate hand washing. Paper towels were provided during this inspection.
COLD HOLDING- Potentially hazardous foods were holding at improper temperatures. See temperature log below.
Potentially hazardous foods shall be held cold at 41°F and below to prevent bacteria growth. Cooler was adjusted top of cooler holding at 30°F.
CHEMICAL- Spray bottle above three compartment was not labeled. Label all toxic chemicals to avoid confusion or misuse.
DATE MARKING- Hash was not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
One accurate long stem thermometer available for use.
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