- Found large container of cooked rib tips in reachin refr with no date or time label for cooldown.
- Found temp of cooked rib tips in refr 53* at 1:15PM today. Cook said ribs were cooked yesterday. Cook agreed not to serve these ribs.
- Found containers of cooked white sausage gravy dtd 12-24-15 & cheese soup dtd 12-30-15 in reachin refr. Cook vol discarded these outdated foods.
- No thermometer in one reachin freezer in kitchen.
- Found handle of sugar stored on product inside container.
- Cook did not have on hair restrain. Another kitchen employee did not have on a beard guard.
- Found door seals torn/loose on lower reachin cooler by grill. Also, found door handles missing on two microwave ovens. Also, found duck tape used to hold garbage bag in place in kitchen & to fix shelf inside reachin freezer in dining room.
- Found moist wiping cloth on kitchen counter.
- Found ice buildup inside freezer behind/outisde kitchen. Also found soil/food debris/grease scum buildup in kitchen surfaces, equipment, containers, shelves.
- Found single use styrofoam cups on floor behind refr & ice machine.
- No cold water at handwash sink in ladies restroom. Provide cold water at handwash sink by 1-10-2016.
- Found excessive lent/soil/grease scum on walls in kitchen, especialy above grill area.
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01/07/2016 | Regular | 76 |
| No violation noted during this evaluation. | 11/16/2015 | Follow-up | 100 |
- In the steam table there was cooked and cooled down items such as black beans, broth that were being reheated. Per employee they were put in (out of the refrigerator) at 7am. At 9am the items were 138f. Cooled down foods must be reheated rapidly such as on the flat top and in the microwave, then put it in the steam table. The steam table is meant to maintain temperature, not raise the temperature.
- There was cheese sauce date labeled 10-15. It was voluntarily disposed of.
- Observed raw meat being stored above ready to eat salsa in reach in cooler. Store all raw meat in separate or lower shelving than ready to eat foods. Meat was moved to the bottom shelf by employee.
- In the kitchen there was a fly strip in the main prep area. It was taken down. The reach in freezer outside needs locked or protected from the public. The high chair table needs to be turned over or covered.
- Observed employee use restroom and then returned to handling food in kitchen without washing hands in designated hand sink. He also changed tasks and left to speak with customers without washing hands. Wash hands before starting a new tasks. Trained employee on site, discussed proper hand washing and hygiene with employee.
- There is duct tape on a spatula and a knob on the flattop. Both microwaves have missing handles. There is duct tape in upright refrigerator in dining room.
- Observed unsealed wood shelving above 3-compartment sink. Observed pealing shelving in food storage area. Seal all wood shelving or replace shelving with smooth, durable, nonabsorbent, and cleanable material. Observed damaged gaskets in reach in cooler, prep cooler, and outside freezer. Repair or replace gaskets on all coolers.
- There were several rags throughout the kitchen. Some of which were very dirty. They must be stored in sanitizer in between use.
- The bottoms of several of the coolers/freezers have an accumulation of food debris. Also several of the handles throughout the facility have buildup.
- Observed blocked hand-sink near 3 compartment sink. Keep all hand sinks accessible at all times. Employee cleared hand sink of obstruction.
- There is a hole in the ceiling in the storage room.
- The wall by the fryer has grease accumulation.
- Outside the facility there is an accumulation of extraneous items such as power tools and old equipment. It does look cleaner than it used to, but there is still old equipment.
- No certified food manager was at the facility at the time of the inspection. The last time I was here I spoke to the manager about taking the class. She had said she would take the class, but she hasn't as of yet. You must have at least 1 more person with their food manager's license.
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10/28/2015 | Regular | 67 |
| No violation noted during this evaluation. | 08/18/2015 | Follow-up | 100 |
- No thermometer located in cold storage units. Thermometers must be provided in all cold storage units near the door.
- The metal stem thermometer read less than 20F degrees when placed in iced water. Spoke with manager, she agreed to calibrate the thermometer as soon as possible.
- Observed meat being thawed on a kitchen counter by the sink. Asked manager to thaw meat under potable running water.
- Observed shell eggs stored on top of ready to eat food items (such as washed and cut produce) in prep cooler. Asked manager to remove shell eggs and store in a lower shelf below the ready to eat food items.
- Observed employee changing tasks without washing hands. She had worked at the 3-compartment sink, taken money, cleaned, spoke with someone in the dining area, etc all without any hand washing. The facility does utilize gloves. You must wash your hands before putting on the gloves. The employees need to review the facility's HACCP where it talks about when to wash hands. If the HACCP no longer contains this it needs to be documented. I need to see documentation of training by 8-7-15.
- Observed employee not wearing effective hair restraints.
- There is non food grade containers being used to store meats and other foods. Make sure all containers are made of food grade materials.
- Observed damaged door seal gaskets on the reach in cooler in the kitchen. The bottom to the wooden area that has coffee appears to have water damage, probably from mopping. Under the soft serve dispenser there is a towel. There is duct tape on a couple pieces of equipment. A refrigerator in the dining room has a missing handle. There is shelving with exposed wood. There is also paper in the milkshake mixer.
- Observed several wiping cloths on counters throughout the kitchen and under the dispenser of the soft serve machine. Wiping cloths should be submerged in sanitizer solution between use.
- Found build-up of debris on floors. Clean the floors.
- Food damaged/missing floor tiles.
- Food build-up on walls.
- There is a hole in the ceiling in the storage area. Also the wall is damaged in the women's bathroom.
- Outside the facility there is an accumulation of extraneous items such as power tools and old equipment. Also inside the kitchen and bathrooms has become cluttered as well.
- No certified food manager was at the facility at the time of the inspection.
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07/30/2015 | Regular | 77 |
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