- FOOD LABELS - PROVIDED
Observation: As noted in previous inspections: prepackaged custard is not labeled.
Correction: Packaged foods shall be labeled as required by law with the following information: the common name of the food a list of ingredients in descending order of predominance by weight, an accurate declaration of quantity of contents, the name of the food source for each major food allergen, the name and place of business where food was manufactured.
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10/13/2015 | Re-inspection | |
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES
Observation: Single-use gloves are not discarded between handling raw hamburger and ready to eat cheese on the grill line. Discussed having person who handles toppings place cheese on hamburger or provide another barrier which prevents cross contamination of ready to eat cheese.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Correct By: 12-Oct-2015
- Critical: PHF/TCS, HOT HOLDING
Observation: Cooked onions on the counter were not being hot or cold held and measured 127°F at the end of the inspection. Manager stated that cooked vegetables will be hot held on the flat top grill.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 12-Oct-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: Bleach concentration in the 4-compartment sink was 0ppm chlorine at the beginning of the inspection. Bleach was added to sanitizer compartment and measured 100ppm. Bleach concentration in both wiping cloth buckets measured greater than 200ppm chlorine.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 12-Oct-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths used for wiping counters were stored on counters throughout the establishment.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD LABELS - PROVIDED (repeated violation)
Observation: As noted in previous inspections: prepackaged custard is not labeled.
Correction: Packaged foods shall be labeled as required by law with the following information: the common name of the food a list of ingredients in descending order of predominance by weight, an accurate declaration of quantity of contents, the name of the food source for each major food allergen, the name and place of business where food was manufactured.
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10/05/2015 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: Chlorine concentration in 4-compartment warewashing sink measured 200ppm. Manager adjusted concentration to 100ppm during the inspection.
Correction: Chlorine concentration in manual warewashing compartment shall measure 100ppm. Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: Chemicals in basement are stored over single use gloves.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- FOOD CONTAMINATION - FOOD PREPARATION
Observation: Employee observed touching wiping cloth (stored outside of wiping cloth bucket) with gloves that had touched raw hamburger. Food is subject to potential contamination.
Correction: Remove wiping cloth from grill area and change gloves that have touched raw meat more frequently.
- FOOD LABELS - PROVIDED (repeated violation)
Observation: As noted in previous inspections: For prepackaged custard stored behind the counter and served to customers, provide an ingredient binder with ingredient listing and allergen information for customers.
Correction: Packaged foods shall be labeled as required by law.
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09/12/2014 | Routine | |
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Chlorine sanitizer is not being used according to manufacturer’s use directions. As noted on previous inspections chlorine sanitizer measured in excess of 200 PPM in the grill area. Sanitizer was emptied and refilled. Sanitizer now measuring 50-100PPM.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Noted topping scoop handles in chocolate pieces and cashews touching food product. Do not store scoops with handles touching food product to prevent contamination.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- FOOD LABELS - PROVIDED
Observation: As noted on previous inspections: For pre-packaged custard stored behind the counter and served to customers provide an ingredients binder for detailed ingredients and allergen information for customers.
Correction: Packaged foods shall be labeled as required by law. Correct By: 18-Feb-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Clean bins stored under soda box system more frequently.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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09/18/2013 | Routine | |
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