- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Observed improper storage of chemicals. - Observed spray bottle of chemical stored hanging above syrups and syrup dispensers.
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08/17/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris in gaskets of low-boy dairy cooler. - Observed a build-up of grease and food debris on outlet and plugs near cook line. - Observed slight build-up in ice scoop holster.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. - Observed a build-up of food debris and grease on floor concentrating at floor/wall juncture and under equipment (ex= fryers, 3 compartment sink). - Observed a build-up in cabinets under soda dispensers.
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: (CORRECTED DURING INSPECTION) Observed improper storage of poisonous or toxic materials. - Observed spray bottle of chemical stored hanging on shelf above syrups and syrup dispensers.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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08/17/2015 | Standard Inspection |
- Observed food employees wearing jewelry on arms or hands during food preparation. -Observed several employees wearing rubber wrist bracelets, wrist watches, etc.
Food employees may not wear jewelry on their arms or hands, except: -A medical alert bracelet is permitted when a reasonable accommodation is made, such as wearing the bracelet high on the arm or secured in a manner that does not pose a risk to the food but provides emergency medical information if it is needed. -A plain ring such as a wedding band may be worn. -Discontinue wearing anything on the hands, arms, or wrists that are not one of the allowed items listed above.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed boxed eggs stored above ready to eat food in the walk-in cooler.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. -Store raw product below ready to eat product to prevent possible contamination. -Food was rearranged during inspection.
- Observed improper use and/or maintenance of wiping cloths. -Observed several wet wiping cloths on countertops and food prep surfaces.
Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration
- Equipment and/or components are not maintained in good working order. -Observed a broken/melted bus tub in use for holding salad in the prep area.
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. -Discontinue using broken containers to prevent possible contamination. -Provide additional bins/containers as necessary. -Bus tub was discarded during inspection.
- Observed a build-up of dirt and debris. -Observed food buildup and debris on the walk-in freezer floor and under equipment in the cooking 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.
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03/19/2015 | Standard Inspection |
- Observed several employees wearing wrist watches and bracelets.
Discontinue wearing wrist jewelry to prevent possible contamination of food.
- Foods are received from the following sources: McDonalds.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed raw eggs stored above ready to eat food in the walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. -Corrected
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03/19/2015 | Critical Control Point Inspection |
- Food equipment surfaces are not cleaned at the required frequency.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
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10/16/2014 | Complaint Inspection |
- Observed improper use and/or maintenance of wiping cloths. -Observed wiping cloths on counters and other surfaces throughout the facility.
Cloths that are in use for wiping food spills, counters and other equipment surfaces shall be held between uses in a chemical sanitizer. -During inspection, wiping cloths were removed from counters. -Provide sanitizer buckets to store wet wiping cloths between uses.
- Non-food contact surfaces of equipment are dirty. -Observed excessive buildup on the exterior of the ice cream machine.
Nonfood-contact surfaces of equipment shall be kept clean. -Clean machine to remove buildup.
- Critical: Food equipment surfaces are not cleaned at the required frequency. -Observed black buildup inside fountain nozzle heads.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. -During inspection, nozzles were replaced with a set of clean, sanitized nozzles.
- Observed a build-up of dirt and debris. -Observed food buildup on the walk-in freezer floor. -Observed standing water on the floor in the dry storage 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 improper storage of poisonous or toxic materials. -Observed packages of powdered delimer on the ice machine. -Observed fryer cleaner on the toaster cart. -Observed several spray bottles hanging where food bags could be contaminated. -Observed open sanitizer packet above clean food trays in the dish area. -Observed a spray bottle of sanitizer on the salad cooler.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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10/02/2014 | Standard Inspection |
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed chemicals stored improperly throughout the facility.
Store chemicals below or away from food, utensils, food contact surfaces, clean items, etc when not in use.
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10/02/2014 | Critical Control Point Inspection |
- The plumbing system was not properly maintained. -One of the hand sinks in the kitchen area was not working correctly.
A plumbing system shall be properly maintained. -Repair sink so that employees have easy access to hand washing.
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07/01/2014 | Follow-up Inspection |
- Critical: Observed the presence of live insects, rodents, and other pests. -Observed evidence of mice in the supply closet in the playland.
The presence of insects, rodents, and other pests shall be controlled by routinely inspecting incoming shipments of food and supplies, and routinely inspecting the premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions. -Follow all guidelines set forth by pest control company to eliminate pests. Clean supply closet to remove any potential food sources. Correct By: 26-Jun-2014
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06/26/2014 | Complaint Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee cooking foods to the required temperatures.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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05/22/2014 | Critical Control Point Inspection |
- Critical: Observed improper use of time as a public health control for up to four hours. -Observed food with expired time marks on the make-line.
If time in lieu of temperature is used for up to a maximum of four hours, the food shall have an initial temperature of 41° F or less or 135° F or greater when removed from temperature control, shall be marked to indicate the time when the food is removed from temperature control, or shall be cooked and served at any temperature if ready-to-eat, or discarded, within four hours, or is in unmarked containers or packages marked to exceed a four-hour limit shall be discarded to prevent illness. -Corrected
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. -Observed missing thermometers inside refrigeration units.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. -Replace broken or missing thermometers inside refrigeration units.
- Observed a build-up of dirt and debris. -Observed excessive debris under the soda machines.
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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05/22/2014 | Standard Inspection |
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