- 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
- Miscellaneous sources of contamination observed. Observed nesting of bowls placed over meats in the prep table
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Critical: The handwashing sink was not easily accessible. Garbage can was positioned in front of hand sink. Can was moved to outside of the range of the splash guard to allow for accept to handwashing
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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01/07/2016 | Standard Inspection |
- Food storage containers are not properly labeled. Observed working containers of sugar that was unlabeled
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.
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10/23/2015 | Complaint Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Observed PIC handle money and then handle sandwich with bare hands
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
- There is no test kit available for measuring the concentration of the sanitizer. PIC was given chlorine test strips at the time of inspection
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.
- Observed mops being dried using an unapproved method.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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09/14/2015 | Complaint Inspection |
- PIC does not have a written employee health policy on hand. PIC requires sick employees to have a doctors note when ill.
At the time of inspection, PIC was educated about foodborne related symptoms and illnesses and how to properly restrict and exclude. Also, asked PIC to get with corporate office to receive their written health policy and procedures
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Food employee was demonstrating good hygiene practices.
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Hand washing facilities are properly supplied.
- PIC is not certified in food safety.
At the time of inspection, PIC was informed about Servesafe and Person in charge training. PIC will receive more information on when classes are held
- Foods are received from the following sources: US foods
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Observed toxic materials improperly identified, stored and used.
Toxic substances shall be properly identified, stored, and used.
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09/14/2015 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Observed PIC handle money and then go help with preparing a sandwich
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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09/14/2015 | Standard Inspection |
| No violation noted during this evaluation. | 01/08/2015 | Complaint Inspection |
| No violation noted during this evaluation. | 01/08/2015 | Complaint Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed mold in nozzles of soda machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize nozzles of soda machine to prevent contamination of soda.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed utensils being stored in standing water in prep table.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Corrected - utensils removed.
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10/29/2014 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outside of santizer buckets.
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
- A food packaged in the facility did not contain a label. Observed chocolate chunk cookies being sold without a label.
Foods shall be labeled as specified in this rule. Provide a label that contains responsibility statement that includes name of facility and address or phone number.
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08/27/2014 | Standard Inspection |
| No violation noted during this evaluation. | 04/24/2014 | Complaint Inspection |
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