- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by rinsing in sanitizer bucket and wiping on a towel
Correction: Train food employees in proper handwashing techniques.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from the sink where soup was being cooled in an ice bath (warewashing sink).
Correction: Use only the available food prep sink for all food prep including cooling.
- EATING, DRINKING, OR USING TOBACCO
Observation: Employee drink was sitting with bread / buns.
Correction: Store and consume employee food and drinks in a manner that they cannot contaminate foods or food contact surfaces.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (corrected on site)
Observation: Ice bins at the bar were not covered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Foods such as onions, oranges, eggs, etc. were stored on the floor of the walk in.
Correction: Store all food items 6 inches above the floor.
- KITCHENWARE AND TABLEWARE - INDIVIDUALLY WRAPPED OR PROPERLY DISPENSED
Observation: Stir sticks at the bar are stored open and subject to contamination by
patrons, insects, or the environment.
Correction: Properly protect all single service items from contamination from patrons or the environment.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at handwashing sinks by the fryers and in the ladies room..
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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06/10/2015 | Routine | |
| No violation noted during this evaluation. | 10/01/2014 | Follow Up | |
| No violation noted during this evaluation. | 08/06/2014 | Pre-inspection | |
- CONSUMER ADVISORY (repeated violation)
Observation: All food offered undercooked on the menu should be denoted with an asterisk that draw the customers attention to the advisory on the bottom of the menus.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE (repeated violation)
Observation: The south men's restroom hand sink water was at 62 F.
Correction: Water temperature at a hand washing sink shall be at least 85°F and no more than 110°F.
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07/10/2014 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Tomatoes on top of the line prep cooler were at 46 F. The food was on a tray that was creating a gap between the food and the bottom of the pan. Pickles on top at 36 F. Tray was removed from the tomatoes and lettuce during the inspection. Monitor the food temperatures.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The San-O-Tab sanitizer is not being used according to EPA registered label use instructions and is at 100-200 PPM. Remixed to 200 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust ware washing equipment to provide proper sanitizer concentration.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Bleach sanitizer in the wiping cloth bucket used on food contact surfaces was in excess of 200 ppm. Diluted to 100 ppm during the inspection.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- CONSUMER ADVISORY
Observation: All food offered undercooked on the menu should be denoted with an asterisk that draw the customers attention to the advisory on the bottom of the menus.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Quat test kit is not available for checking the San-O-Tab sanitizer concentration.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: The south men's restroom hand sink water was at 62 F.
Correction: Water temperature at a hand washing sink shall be at least 85°F and no more than 110°F.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
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06/26/2014 | Routine | |
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