- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked deli meat in front area, pasta salad etc. .
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.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- The Handwashing sink(s) are not located to allow convenient use by employees observed handsink in the back corner of kitchen blocked by buckets and not easliy accessible. (exist large freezer blocking handsink and 3 comp sink entry way) .
To ensure frequent and proper handwashing, a handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Observed a build-up of dirt and debris throughout the facility(hard to reach places near the 3 comp sink, food prep area, frying area, cooler area etc.and bathroom ) .
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Observed mops being dried using an unapproved method observed mop bucket and mop in the bathroom area adjacent to single service items and stored soda .
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- Toilet room doors are not being kept closed when required.
Toilet room doors shall be kept closed except during cleaning and maintenance operations.
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01/19/2016 | Follow-up Inspection |
- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked deli meat in front area, pasta salad etc. .
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.
- Non-durable equipment observed Observed two small freezer in kitchen (damaged interior and broken gaskets) and large freezer in front area.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area observed single service items stored in the bathroom and on the floor .
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur.
- The Handwashing sink(s) are not located to allow convenient use by employees observed handsink in the back corner of kitchen blocked by buckets and not easliy accessible. (exist large freezer blocking handsink and 3 comp sink entry way) .
To ensure frequent and proper handwashing, a handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- The physical facilities are not being maintained in good repair observed the gaskets of the freezer broken and door of freezer exposing insulation.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris throughout the facility(hard to reach places near the 3 comp sink, food prep area, frying area, cooler area etc.and bathroom ) .
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Observed mops being dried using an unapproved method observed mop bucket and mop in the bathroom area adjacent to single service items and stored soda .
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- Toilet room doors are not being kept closed when required.
Toilet room doors shall be kept closed except during cleaning and maintenance operations.
- Critical: Observed the presence of live insects, rodents, and other pests in the stainless steel food container on storage shelf observed mouse droppings. (in food prep area) .
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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12/28/2015 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed food stored in an unapproved location. Discontinue storing food products (pop) in the bathroom.
To prevent contamination, food may not be stored in areas described in this rule.
- TCS foods were not properly thawed. FIsh found thawing in 3 comp sink
shrimp found thawing in standing water. Corrected. Voluntarily discarded.
- Equipment components are not intact, tight or properly adjusted. Replace gaskets of coolers and freezers where necessary.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment food-contact surfaces or utensils are dirty. Slicer
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Interior of prep cooler
exterior of cookline equipment
- The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Kitchen window.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
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05/12/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed improper storage of food items. Discontinue storing food products in the bathroom.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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12/16/2014 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed food stored in an unapproved location. Discontinue storing food products in bathroom.
To prevent contamination, food may not be stored in areas described in this rule.
- Equipment components are not intact, tight or properly adjusted. Repair gaskets on reach in coolers and freezers where necessary.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment food-contact surfaces and utensils were not being sanitized. Slicer.
Equipment food-contact surfaces and utensils shall be sanitized.
- Critical: The handwashing sink was not easily accessible. Corrected.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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12/16/2014 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: TCS foods were not being held at the proper temperature. Ham found at 50°F, corned beef at 48°F, chicken at 50°F, turkey at 50°F all in 2 door reach in cooler. Mayonnaise found at 48°F, ranch at 49°F, tartar sauce at 48°F, french dressing at 48°F all in single door reach in cooler. Corrected.
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.
- Equipment and/or components are not maintained in good working order. Repair both 2 door reach in cooler and single door reach in cooler to hold foods at the proper temperatures.
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.
- Equipment components are not intact, tight or properly adjusted. Repair gaskets of coolers and freezers where necessary.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Clean to remove build up and debris: bulk food (seasoning) containers, fans and fan guards.
- Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. DIscontinue storing knives between wall and 3 comp sink.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
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09/10/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Ham found at 50°F, corned beef at 48°F, chicken at 50°F, turkey at 50°F all in 2 door reach in cooler. Mayonnaise found at 48°F, ranch at 49°F, tartar sauce at 48°F, french dressing at 48°F all in single door reach in cooler. Corrected.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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09/10/2014 | Critical Control Point Inspection |
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