- Observed food employee washing hands when required. Food prep employee knew to discard food handling gloves after touching raw eggs, wash his hands and don fresh gloves before touching ready to eat toast.
- The person in charge is Certified in Food Protection. Food prep employee properly distinguished between TCS and non-TCS foods.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
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09/28/2015 | Critical Control Point Inspection |
- Observed inadequate equipment for cooling, heating or holding food. Worn cutting boards, spatulas, tongs and other utensil were in use in the facility.
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. Once utensil become worn they are no longer cleanable and durable and should be replaced to prevent food contamination.
- Equipment and/or components are not maintained in good working order. Walk in freezer condensate line is leaking and contains significant ice build up.
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 or replace this line and eliminate ice build up to prevent food contamination. Correct By: 12-Oct-2015
- Non-food contact surfaces of equipment are dirty. Numerous cookline equipment and surfaces are dirty with significant build up including but not limited to: large hood and mini hood vents, ansul arms and surfaces, flip top cooler lid with "keep closed sign", sides of the cooler, grill, flat top, etc, the waffle iron, sides of the microwave, the guest check machines
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean these surfaces to eliminate build up and to deter pests.
- Critical: Food equipment surfaces are not cleaned at the required frequency. The three compartment utensil wash sink, the food prep sink (2 comp) and the one compartment sink on the cookline contain significant build up which could attract pests. The ceiling of the microwave above the salad cooler was dirty with build up.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Thoroughly clean and sanitize these areas to prevent food contamination.
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided. The floor wall junction below the walk in cooler was worn and no longer cleanable and durable.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch
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09/28/2015 | Standard Inspection |
| No violation noted during this evaluation. | 06/11/2015 | Complaint Inspection |
- Non-food contact surfaces of equipment are dirty. Numerous pieces of cookline equipment have food build up including the counters, ansul arms/fire supression lines, hood components, areas adjacent to fryers and grill, etc.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean these areas to remove food scraps and eliminate build up to deter pests.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Clean the interior and exterior of the dish machine to eliminate build up and prevent clean utensil contamination.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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04/21/2015 | Standard and Complaint Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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04/21/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
Food prep employee properly washed hands and donned gloves when appropriate. Employees wore clean uniforms and refrained from touching their face or hair.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
Food appeared wholesome and free from contamination and is being rotated properly to use the oldest products first.
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01/14/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Numerous surfaces contain food scraps, greasy build up or dust which could contaminate food, hands or equipment including the cookline equipment, stove, hood, ansul arms, fryer station and cabinets/coolers along the cookline, the sprayer nozzle on the dish line and the bottom of the sink basin beneath it, the upright ice cream freezer across from the dishline, the interior of the abandoned cooler near the ice cream chest, the walk in cooler floor, etc. This build up is significant and could attract pests. The pop carriages (black plastic rectangular piece around the pop nozzles) on the waitress stations both contain build up which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. The kitchen needs a thorough cleaning on the areas mentioned above including hard to reach areas. If grease is stuck on these surfaces it should be pressure washed
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01/14/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
Cook on line used gloves/utensils properly to prevent food contamination. He also washed his hands when necessary.
- The person in charge is Certified in Food Protection
The manager responded correctly when asked about reasons to exclude or restrict ill employees and he has been properly trained in food protection.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
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. the redskin potatoes and liquid eggs on the cookline were being stored in the danger zone above 41F-corrected during inspection
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09/08/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Redskin potatoes and liquid eggs on cookline were being held in the temperature danger zone betwen 41-135F.
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. Corrected-voluntarily discarded. Correct By: 08-Sep-2014
- Pop nozzles at both waitress station are dirty with accumulated build up which could support bacterial growth.
Clean and sanitize these nozzles and the ice bins below the pop systems to eliminate build up and prevent foodborne illness.
- Numerous non-food contact surfaces contained build up which could attract pests including: cookline and grill line cooking surfaces, counter tops, undersides of flip top cooler lids, drawer style cooler frames and door gaskets, the walk-in cooler door, the interior of the juice machined, the rotating waffle maker, the microwave in the rear prep kitchen. Also the hood system grates, ansul arms, etc. are overdue for a cleaning but scheduled for 9/15/14
Clean these surfaces to remove build up and deter pests. Correct By: 08-Oct-2014
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Water damage has caused a leak in ceiling near kitchen entrance.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair the ceiling to provide a durable, cleanable surface.
- Observed a build-up of dirt and debris. Floor drains and the floor below and behind equipment contains significant build up.
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. Thoroughly clean the floor in hard to reach areas to reduce build up and deter pests.
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09/08/2014 | Standard Inspection |
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