- Non-food contact surfaces of equipment are dirty. - Observed a build-up of dust on dry storage shelves in kitchen and on condenser fan guards in walk-in cooler. - Observed a build-up on shelves of walk-in cooler.
Nonfood-contact surfaces of equipment shall be kept clean. - Thoroughly clean shelving and fan guards to remove build-up and provide a sanitary surface.
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10/09/2015 | Follow-up Inspection |
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. - Observed food employee rinsing hands in food prep sink.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required. - The person in charge did not ensure food employees were washing hands in a designated hand washing sink.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Observed improper use and/or maintenance of wiping cloths. - Observed wiping cloths stored on equipment and counter tops.
(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
- Equipment and/or components are not maintained in good working order. - Observed standing water on floor of prep cooler in kitchen.
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 cooler to prevent accumulation of standing water.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of dust on dry storage shelves in kitchen and on condenser fan guards in walk-in cooler. - Observed a build-up on shelves of walk-in cooler.
Nonfood-contact surfaces of equipment shall be kept clean. - Thoroughly clean shelving and fan guards to remove build-up and provide a sanitary surface.
- Critical: Food equipment surfaces are not cleaned at the required frequency. - Observed a build-up inside nozzles of soda machine.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. - Ensure nozzles of soda machine are removed, scrubbed and soaked on a daily basis to remove build-up and prevent contamination of soda.
- Critical: The handwashing sink was not easily accessible. - Observed hand sink blocked with garbage can and empty containers.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
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10/05/2015 | Standard 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 illess, 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.Operator did not demonstrate knowledge of minimum cook temps for the various raw meats utilized at facility. Temps are as follows: chicken/poultry-165F
- 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. No hand soap at handwashing sink at time of inspection. Sink must be stocked w/ soap and single service towels at all times to encourage and facilitate frequent and proper handwashing
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
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. Raw meats stored above cooked/ready to eat foods in walk-in. All raw meats are to be stored separate and below cooked/ready to eat foods. Foods relocated to comply.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
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.Operator stated raw produce is washed after prep. CCBH explained the importance of washing produce prior to preping and serving foods to reduce the potential for contaminants getting into pulp of fruits/veggies.
- Critical: TCS foods were not being held at the proper temperature.
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. Rice scoops stored in tepid water w/ residual rice noted. Scoops should be stored directly in hot rice pot or in hot water ( @ 135F or >) to discourage growth of pathogenic organism Correct By: 26-Mar-2015
- Critical: TCS foods were not being held at the proper temperature.
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. Walk-in cooler holding at 46F at time of inspection. Service provider was called at time of inspection. Unit must hold at 41F or lower.Ice PHF in interim or move to adequate refrigeration. Beef tips found holding in steam well ( @ 81F) that was turned off. Foods removed and reheated to correct. Correct By: 27-Mar-2015
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean ribbed shelving units in walk-in cooler to address dirt/accumulate.
- Critical: Observed a handwashing sink without water at the required temperature.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Hot water was shut off at handsink at time of inspection. Hot water must be turned on and operating to allow for proper handwashing to occur. Hot water was turned on. Correct By: 26-Mar-2015
- Critical: 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. Handwashing sink was blocked w/ garbage can and foods being preped at time of inspection. Access to sink must be kept clear at all times to encourage and facilitate proper handwashing.Path cleared to sink and matter discussed w/ operator. Correct By: 26-Mar-2015
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03/27/2015 | 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 illess, 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.Operator did not demonstrate knowledge of minimum cook temps for the various raw meats utilized at facility. Temps are as follows: chicken/poultry-165F
- 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. No hand soap at handwashing sink at time of inspection. Sink must be stocked w/ soap and single service towels at all times to encourage and facilitate frequent and proper handwashing
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
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. Raw meats stored above cooked/ready to eat foods in walk-in. All raw meats are to be stored separate and below cooked/ready to eat foods. Foods relocated to comply.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
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.Operator stated raw produce is washed after prep. CCBH explained the importance of washing produce prior to preping and serving foods to reduce the potential for contaminants getting into pulp of fruits/veggies.
- Critical: TCS foods were not being held at the proper temperature.
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. Rice scoops stored in tepid water w/ residual rice noted. Scoops should be stored directly in hot rice pot or in hot water ( @ 135F or >) to discourage growth of pathogenic organism Correct By: 26-Mar-2015
- Critical: TCS foods were not being held at the proper temperature.
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. Walk-in cooler holding at 46F at time of inspection. Service provider was called at time of inspection. Unit must hold at 41F or lower.Ice PHF in interim or move to adequate refrigeration. Beef tips found holding in steam well ( @ 81F) that was turned off. Foods removed and reheated to correct. Correct By: 27-Mar-2015
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean ribbed shelving units in walk-in cooler to address dirt/accumulate.
- Critical: Observed a handwashing sink without water at the required temperature.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Hot water was shut off at handsink at time of inspection. Hot water must be turned on and operating to allow for proper handwashing to occur. Hot water was turned on. Correct By: 26-Mar-2015
- Critical: 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. Handwashing sink was blocked w/ garbage can and foods being preped at time of inspection. Access to sink must be kept clear at all times to encourage and facilitate proper handwashing.Path cleared to sink and matter discussed w/ operator. Correct By: 26-Mar-2015
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03/26/2015 | Standard Inspection |
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Observed re-use of single-service or single-use articles. -Observed a cardboard box used in direct contact with food.
Single-service and single-use articles may not be reused. -Corrected
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11/17/2014 | Standard Inspection |
- Observed improper storage of food items. -Observed can liners used to cover food items in the freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. -Discontinue using can liners to cover food. Use food-grade materials only. Corrected
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06/13/2014 | Standard Inspection |
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