- CONTROLLING PESTS - INSPECTING PREMISE (repeated violation)
Observation: Evidence of small flies noted throughout the establishment.
Correction: Rountinely inspect facilities for insects and rodents.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: A non-operational Stoelting Shake Machine is located in the food prep area.
Correction: Items that are unnecessary to the operation of the food establishment or not operational shall be removed from the premise.
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11/03/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Hot dognin the Beverage Air refrigerator is cold held at 45°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: 1. The interior of the Stoelting Shake Machine is visibly soiled and has insect remains accumulating on surfaces.
2. The interior of the covers of the prep cooler is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device for hand drying available at handwashing sink in cook/prep area.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Food is subject to potential contamination by infestation of small flies.
Correction: Change methods or procedures to protect foods from contamination.
- THAWING
Observation: Packaged corn dogs observed thawing at room temperature on table next to cooler.
Correction: Adjust procedures or methods to properly thaw foods.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: Beverage Air Freezer is not equipped with an integral or permanently affixed temperature measuring device. Thermometer is broken
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - CLEANED BEFORE AND AFTER USE
Observation: The food prep sink and the 3 compartment sink are not cleaned before use. Food prep sink is not designed for warewashing.
Correction: Clean warewashing machine
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: 1. Non-food contact surfaces of griddle are soiled with grease.
2. The exterior of all coolers and upright freezers are visibly soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: A leak is present at the faucet fixture of the 3 compartment sink in the beverage prep area.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- GARBAGE/REFUSE - CLEANING RECEPTACLES
Observation: Waste receptacle or unit located in the food prep area is heavily soiled.
Correction: Clean waste receptacles. Waste receptacles or units shall be cleaned as often as necessary to prevent the attraction of rodents and insects.
- CONTROLLING PESTS - INSPECTING PREMISE (repeated violation)
Observation: Evidence of small flies noted throughout the establishment.
Correction: Rountinely inspect facilities for insects and rodents.
- REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS
Observation: There were dead flies present in the food prep areas of the establishment.
Correction: Remove all dead pests frequently enough to prevent decomposition or attraction of other pests.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: A non-operational Stoelting Shake Machine is located in the food prep area.
Correction: Items that are unnecessary to the operation of the food establishment or not operational shall be removed from the premise.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor and the floor drains in the establishment are dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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09/22/2015 | Routine | |
| No violation noted during this evaluation. | 02/26/2014 | Follow Up | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before or after sweeping floor.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, HOT HOLDING
Observation: Ground meat item in unit on table is hot held at 90°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- ASSIGNMENT
Observation: There is no designated person in charge (PIC) available at the time of inspection.
Correction: A person in charge shall be provided on premises at all times during hours of operation.
- FOOD CONTACT SURFACES - SOILED
Observation: The interior of the food prep sink is visibly soiled and sink is used for the storage of soiled covers.
Correction: Maintain food contact surfaces in a clean condition.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be obstructed with package of sauerkraut lying on bottom of sink during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- POSTING OF CERTIFICATE
Observation: There is no food manager’s certification posted in the food establishment.
Correction: Provide & post original food manager certification.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloth solution is dirty.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris. Clean containers.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Beverage Aire Freezer and Silver King Cooler are not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The surfaces of all equipment is visibly soiled and is not cleaned on a frequent basis. Coolers, cook equipment, etc.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK
Observation: No waste receptacle provided at handwashing sink in front area.
Correction: Handwashing sinks using sing-use paper toweling for hand drying sall be provided with a waste receptacle. Provide a wates receptacle at the handwashing sink.
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: Evidence of flies in establishment. Various sizes of flies present.
Correction: Rountinely inspect facilities for insects and rodents.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor in the establishment is dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean, paying particular attention to the floor/wall juncture and under equipment.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: The interior and the filters are soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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10/22/2013 | Routine | |
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