- Equipment and/or components are not maintained in good working order. Under-drawer cooler is 45F holding TCS food (potatoes)
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair this unti to maintain temps at or below 41F
- Non-food contact surfaces of equipment are dirty. Sides and back of fryer area and shelves, wall and floor adjacent contain greasy build up.
Nonfood-contact surfaces of equipment shall be kept clean. Clean these areas to deter pests.
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01/07/2016 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Shredded potatoes in underdrawer cooler were 45F which could support pathogen growth.
Adjust this unit to maintain TCS foods at or below 41F-corrected-foods will be voluntarily discarded within 4 hours.
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01/07/2016 | Critical Control Point Inspection |
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils. The manager has not had certification and is unaware of require temperatures and corrective actions.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. Please provide food safety certification for the PIC to ensure that dishes and utensils are properly cleaned and sanitized.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous open ready to eat foods in the walk in cooler including chicken, sauces, gravies, cooked potatoes etc. were not date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Be sure these foods are date marked and rotated within 7 days to limit the growth of pathogens that cause foodborne illness.
- Observed accumulation of soil residue on nonfood-contact surfaces. Numerous non-food contact surfaces including the underside and wall behind the dish washer, the inerior of the juice machine at the waitress station, the undersides and shelving and countertops below equipment contain build up which could attract pests.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean and sanitize these areas to reduce build up and to deter pests.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. High temp dish machine could not reached the required 160F at the plate and the digital readout does not read. Also, the store manager does not have a way to test this process to ensure sanitizing.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Corrected-dishes are hand sanitized using the three compartment sink. Correct By: 21-Apr-2015
- Critical: Observed the presence of live insects, rodents, and other pests. Tiny flying gnats were noted throughout the facility.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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04/16/2015 | Standard Inspection |
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention. The manager was not familiar with the sanitizing temp required for the high temp dish machine, that the machine was not working, and had no way to test the rinse temp because the digital read-out wasn't working and a maximum registering thermometer was not available for their use.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Numerous ready to eat open foods in the walk in cooler did not contain the required date marking.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required. Date mark these products to ensure a one week rotation
- Toxic materials are properly identified and stored.
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04/16/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/09/2015 | Complaint Inspection |
| No violation noted during this evaluation. | 12/22/2014 | Standard Inspection |
| No violation noted during this evaluation. | 12/22/2014 | Foodborne Inspection |
- Observed food employee changing gloves when required.
Both line cooks washed hands and changed gloves when appropriate to prevent food contamination.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods appear wholesome and free from contamination
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12/22/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/19/2014 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature. Raw egg mix and undercounter drawer style cooler across from cookline were storing TCS foods in the danger zone which could support pathogen growth.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Egg mixture will be discarded within 4 hours and cooler will be repaired with TCS products discarded within 4 hours. Correct By: 16-Jun-2014
- Observed accumulation of soil residue on nonfood-contact surfaces. Shelves below cookline, cookline equipments sides and hood above it contain significant grease build up and both waffle irons contain food build up on their outsides.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean greasy equipment to eliminate build up and deter pests.
- Critical: Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. High temp dish machine could not reach the required 160F at the plate (180F at the manifold)
After being cleaned, food-contact surfaces and utensils shall be sanitized by a method as listed in this rule. Repair the dish machine to facilitate sanitizing of utensils and prevent contamination. Correct By: 16-Jun-2014
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06/09/2014 | Standard Inspection |
- Egg mix on ice bath was above the 41F to inhibit pathogen growth. The undercounter drawer cooler across from the cookline was 48-60F which could support pathogen growth.
Either store TCS raw egg mix completely submersed on ice to maintain temps out of the danger zone (41-135F) or use time in lieu of temperature for four hours and then discard product. Correct By: 16-Jun-2014
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06/09/2014 | Critical Control Point Inspection |
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