- The FSO did not have a person in charge that had completed a Level One Certification course.
- Non-food contact surfaces of equipment are dirty. Interior and exterior of all coolers and freezers
all cookline equipment
- The handwashing sink was not easily accessible. Discontinue storing items in the hand sink.
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. Repair floors, walls, and ceiling where necessary to provide smoth and cleanable surfaces.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Floor, walls, ceiling, especially in hard to reach places (under/behind equipment, in corners, etc.). Vents of HVAC system. Bathroom toilet.
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.
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12/28/2015 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Food is not protected from environmental sources of contamination during preparation observed food prep at the 3 comp sink .
During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Critical: TCS foods were not being held at the proper temperature observed cold food in top portions of hobart cooler -chicken , hot dogs, coleslaw-47-53F .
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Non-durable equipment observed microwave/hobart coolers/freezers not operational .
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- 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.
- Equipment and/or components are not maintained in good working order observed top 2 dr hobart cooler at 53F, bottom of 2dr hobart freezer at 35F (in both units exist a compartment not operational ) .
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.
- The microwave oven does meet the required safety standards.
Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10.
- Critical: The handwashing sink was not easily accessible observed raw chicken in the handsink .
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.
The physical facilities shall be maintained in good repair.
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08/28/2015 | Follow-up Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Food is not protected from environmental sources of contamination during preparation observed food prep at the 3 comp sink .
During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Critical: TCS foods were not being held at the proper temperature observed cold food in top portions of hobart cooler -chicken , hot dogs, coleslaw-47-53F .
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Critical: Unsafe food was not discarded or properly reconditioned observed raw chicken stored in the handsink with hand soap stored on top of raw chicken .
To prevent the transmission of foodborne illness, a food that is unsafe, adulterated, or not honestly presented as specified under 3717-1-03 of this code shall be discarded or reconditioned according to an approved procedure. discarded at the time of the inspection
- Non-durable equipment observed microwave/hobart coolers/freezers not operational .
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- 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.
- Equipment and/or components are not maintained in good working order observed top 2 dr hobart cooler at 53F, bottom of 2dr hobart freezer at 35F (in both units exist a compartment not operational ) .
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.
- The microwave oven does meet the required safety standards.
Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10.
- The handwashing sink was not easily accessible observed raw chicken in the handsink .
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.
The physical facilities shall be maintained in good repair.
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08/25/2015 | Follow-up Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them observed greens in the 3 comp sink ( 2 compartments other compartment filled with dirty dish soap) .
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- Food is not protected from environmental sources of contamination during preparation observed food prep at the 3 comp sink .
During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Observed an accumulation of grease or condensation from ventilation hood system observed gross build up of grease/dust.
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- The microwave oven does meet the required safety standards.
Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair.
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08/07/2015 | Follow-up Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Observed an accumulation of grease or condensation from ventilation hood system observed gross build up of grease/dust.
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- The microwave oven does meet the required safety standards.
Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10.
- Equipment food-contact surfaces or utensils are dirty observe the interior of hobart cooler, fryers, stovetop, prep table with build up of grease dirt etc..
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- 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.
The physical facilities shall be maintained in good repair.
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08/05/2015 | Standard and Complaint Inspection |
| No violation noted during this evaluation. | 03/04/2015 | Foodborne Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked- coleslaw.
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.
- Critical: Equipment food-contact surfaces or utensils are dirty remove spoills and stagnant water at the bottom of the cooler .
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty clean the fan /hood filters to remove dust and grease build up.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris floors, walls, hard to reach places in the kitchen area .
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.
- Critical: Observed the presence of live insects, rodents, and other pests-observed mice dropping on the shelves leading to the basement and rat dropping at the bottom of the basement steps along walls area .
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
- Observed unnecessary or nonfunctional items and /or litter on the premises front food prep area, back area near the 3 comp sink, basement area near all food and food equipment storage..
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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01/08/2015 | Standard Inspection |
- Critical: A food thermometer was not readily accessible.
Food temperature measuring devices shall be provided and readily accessible for use.
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09/25/2014 | Follow-up Inspection |
- Critical: A food thermometer was not readily accessible.
Food temperature measuring devices shall be provided and readily accessible for use.
- Critical: The handwashing sink was not easily accessible.
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 (also exist missing adequate lighting in the kitchen area.
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.
- Observed a build-up of dirt and debris-clean and keep clean the hood system filters to ermove grease and gross build up. clean and keep clean the floor area specifically the hard to reach places to remove grease 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.
- Observed unnecessary or nonfunctional items and /or litter on the premises clean and keep clean the basement area to remove trash and debris.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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09/10/2014 | Standard Inspection |
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