Discussed missing light lenses in ceiling fixtures and particle board used for shelving in prep/cook. Hot water not supplied to one of the restrooms. Please check.
No violation noted during this evaluation. | 03/31/2015 | Risk Factor | |
Gloves used.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Found scoops used to serve up macaroni and cheese on top of lids to containers.
Correction: In use utensils are to be stored properly (in food or sanitizer). Please store food properly.
- Sanitizing Solutions, Testing Devices
Observation: Found no test kit able to measure level of sanitizer in three compartment sink.
Correction: When using chemical sanitizer, test kit is required. Please use test kit.
- Equipment - Good Repair and Proper Adjustment
Observation: Found particle board used for shelving food products unfinished and noncleanable.
Correction: All equipment to be cleanable and durable. Please use materials that are cleanable and durable.
- Non-Food Contact Surfaces (corrected on site)
Observation: Found pans of items not clean.
Correction: Pans are to be frequently cleaned. Please clean plastic storage pans frequently.
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02/10/2015 | Routine | |
Gloves worn. Discussed coolilng and cooling unit thermostat settings. 3 compartment sink - Quat sanitizer - test strips (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found Brunswick stew at 152 degrees, beans at 51 degrees in walk-in with Thursday (10/9) date.
Correction: All cold hold to be 41 degrees or less. Please store at 41 degrees or less (product was discarded).
- Hand Drying Provision (corrected on site)
Observation: Found towels out at handsinks.
Correction: All handsinks to be supplied. Please supply hand towels.
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10/10/2014 | Risk Factor | |
Sandwich unit kept temperature overnight. Repairman cleaned the coils.
No violation noted during this evaluation. | 06/18/2014 | Follow-up | |
Data logger put in the unit during the inspection.
- Critical: Hands and Arms Cleaning Procedure*
Observation: No hot water available at the only hand sink in the kitchen. Therefore, employee are not able to wash their hands under running warm water.
Correction: Repair the hot water at the hand sink.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed an employee handling the raw cabbage for the cole slaw with their bare hands.
Correction: No bare hand contact with ready to eat foods. Hands were washed and gloves were donned.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the fish in the bottom of the sandwich unit at 45 degrees F.
Correction: Ice down TCS foods.
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06/17/2014 | Risk Factor | |
Permit Issued.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: Observed both the grease dumpster and the trash dumpster on dirt surface.
Correction: Dumpsters should be on nonabsorbent material.
- Lighting, Intensity (repeated violation)
Observation: Observed light intensity around 15 ft. candles on the cook line and 25 ft. candles in the prep area.
Correction: Increase light intensity to 50 ft. candles.
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04/22/2014 | Follow-up | |
- Utensils - In-Use - Between-Use Storage
Observation: Observed the ice scoops stored on top of the ice machine on a surface that isn't protected.
Correction: Store on a clean surface.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed pulled chicken that had just been reheated in the hot holding unit at 117°F. Person in charge did not know the temperature requirement for reheated foods.
Correction: Corrected by reheating to 167°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed a build-up of grease on the shelf of the flat top table.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed cases of single use items stored on the floor in the storage area.
Correction: Store 6 inches off floor.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: Observed both the grease dumpster and the trash dumpster on dirt surface.
Correction: Dumpsters should be on nonabsorbent material.
- Refuse - Removal Frequency
Observation: Observed the dumpster overflowing. The top could not be closed on the dumpster.
Correction: The frequency must increase or the size of the dumpster must increase.
- Lighting, Intensity
Observation: Observed light intensity around 15 ft. candles on the cook line and 25 ft. candles in the prep area.
Correction: Increase light intensity to 50 ft. candles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed grease in the hood, on the wall behind the cook line and on the wall next to the back door. Also, floor are dirty.
Correction: Clean.
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02/24/2014 | Routine | |
No risk factor violations. Note: Stove needs to be cleaned.
No violation noted during this evaluation. | 11/12/2013 | Risk Factor | |
Wiping cloths on table. Dirty floors. Utensils stored in sanitizer.
- Critical: Cooling* (corrected on site)
Observation: Observed cheese sauce that had been cooled at 50 degrees. Temperatures had not been checked to make sure 41 degrees was reached. The cheese sauce had been prepared the previous day.
Correction: Discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed items such as sausage and pork at 44 degrees in the walk-in cooler.
Correction: Adjusted thermostat. Air curtains have been ordered. Data logger will be installed to monitor temperatures.
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08/01/2013 | Risk Factor | |
Permit issued - post in public view.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed cheese sauce at 44.4 degrees. Product was made on 4/14 and cooled, no temperature was taken to make sure proper cooling was done.
Correction: Ice down.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Observed cloth BBQ mops being used. These are not easily cleanable.
Correction: Do not use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed cases of single use containers on the floor.
Correction: Store 6" off floor.
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04/16/2013 | Routine | |
1. Light intensity 41 foot candles. Increase to 50 foot candles by 4/18/13. 2. Dumpster not on a pad. Permit issued.
No violation noted during this evaluation. | 03/18/2013 | Pre-Opening | |
1. Light intensity 25 foot candles, increase to 50 foot candles. 2. Make sure all refrigerators are 41 degrees or less. 3. Clean.
No violation noted during this evaluation. | 03/11/2013 | Other | |
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