- 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 cooler not maintaining 41 F or below temperature.
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. at this time facility must only use kitchen McCall or low boy prep cooler for all TCS foods. -contact office when repaired/addressed. Correct By: 07-Sep-2015
- Observed no service sink or curbed cleaning facility as required.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule.
- The plumbing system was not properly maintained observed slow drain at handsink in the kitchen area, missing floor drain at air gap of food prep sink(missing tiles) .
A plumbing system shall be properly maintained.
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09/01/2015 | Standard Inspection |
| No violation noted during this evaluation. | 08/19/2015 | Consultation Inspection |
- Critical: TCS foods were not being held at the proper temperature observed deli meat (turkey, ham and salami at 51, 50, 50 F) in upright 3 dr. cooler. discarded by operator
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: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -turkey, ham and salami reviewed with operator.
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.
- Equipment and/or components are not maintained in good working order cooler observed maintaining a temperature of 51F .
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 food-contact surfaces or utensils are dirty observed large amount of stagnant water in the coolers in the kitchen.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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07/02/2015 | Standard Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Observed food employee donning gloves for working with food, without washing hands prior. Discussed proper procedure.
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: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of debris inside plastic bin containing eating utensils.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. A build-up of dirt and food debris can be observed on exterior of cooking equipment, interior surface of coolers, interior surface of microwave, racks above prep table, exterior of bulk ingredient containers, etc.
Nonfood-contact surfaces of equipment shall be kept clean. Clean specified areas to provide a sanitary surface and prevent the contamination of food.
- Observed a build-up of dirt and debris. Observed a build-up of grease and debris on floors, concentrating under and behind equipment (oven, fryer, prep cooler, 3 comp sink, etc.). A build-up of grease can be obsered on walls behind dough press/prep table, cooking equipment, and 3 comp sink.
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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01/14/2015 | Standard Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty Clean the interior of the coolers, all food equipment to remove build up etc. (flour containers etc. ).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed a build-up of dirt and debris floors, under equipment, hood system and filters .
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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10/21/2014 | Follow-up Inspection |
- Critical: A food thermometer was not readily accessible.
Food temperature measuring devices shall be provided and readily accessible for use.
- Equipment and/or components are not maintained in good working order remove stagnant water from front area cooler, repair or discontinue storing sausage in cooler.
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.
- Critical: Equipment food-contact surfaces or utensils are dirty Clean the interior of the coolers, all food equipment to remove build up etc. (flour containers etc. ).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed a build-up of dirt and debris floors, under equipment, hood system and filters .
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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09/19/2014 | Standard Inspection |
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