- TCS foods were not properly thawed. - Observed shrimp thawing in standing water.
TCS food shall be thawed as required in this rule. - Discontinue thawing items in standing water. Thaw items under refrigeration or under cold, running water.
- Equipment and/or components are not maintained in good working order. - Observed prep cooler holding an internal temperature of 50F.
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. Discontinue storing items in prep cooler until cooler is fixed to maintiain proper temperature below 41F.
- 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
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08/19/2015 | Follow-up Inspection |
- TCS foods were not properly thawed. - Observed shrimp thawing in standing water.
TCS food shall be thawed as required in this rule. - Discontinue thawing items in standing water. Thaw items under refrigeration or under cold, running water.
- Critical: TCS foods were not being held at the proper temperature. - Temped items in prep cooler (ex= chicken, raw meat, cut melon) holding above 41F.
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. - Discontinue storing items in prep cooler until prep cooler is fixed to maintain proper temperature below 41F.
- Equipment and/or components are not maintained in good working order. - Observed prep cooler holding an internal temperature of 50F.
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. Discontinue storing items in prep cooler until cooler is fixed to maintiain proper temperature below 41F.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of grease on oven hood. - Observed a build-up of grease and food debris on exterior of equipment.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean oven hood and exterior of equipment to remove build-up.
- 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
- Observed a build-up of dirt and debris. - Observed a build-up of food debris and grease on floor of kitchen, concentrating under equipment and along border of wall.
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. - Clean floor of kitchen to remove build-up and prevent pests.
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08/03/2015 | Standard and Complaint Inspection |
- Critical: (CORRECTED DURING INSPECTION) Observed food that was not properly protected from contamination by separation, packaging, and segregation. - Observed eggs being stored above raw vegetables.
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. - Corrected - items rearranged.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. - Observed cardboard lining storage shelves in walk-in cooler.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. - Remove cardboard to provide a smooth and easily cleanable surface. Discontinue using absorbent materials to line shelves.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of dirt and debris in door gaskets of prep coolers (2), shelves of 7-up, reach-in cooler, and a torn gasket on door of 7-up, reach-in cooler. - Observed a build-up of dust on condenser fans of walk-in cooler. - Observed a build-up of grease on oven hood.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and repair door gaskets. Clean and sanitize shelves of 7-up and condenser fans in walk-in cooler to prevent contamination of items in coolers. Oven hood scheduled to be cleaned by K.N.C. 5/1/15.
- Observed accumulation of soil residue on nonfood-contact surfaces. - Observed a build-up on top of ice machine.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Clean and sanitize top of ice machine to prevent the contamination of ice.
- Observed a build-up of dirt and debris. - Observed dirt and debris on floor, concentrating under cooking equipment and under dish machine.
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. - Clean floor, focusing under cooking equipment and dish machine, to provide a sanitary surface and deter pests.
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04/13/2015 | Standard Inspection |
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. -Observed cardboard used to line walk-in cooler shelves.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. -Corrected
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. -Observed employee put away food pans after washing them without a sanitizing step.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. -Corrected
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11/24/2014 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed several flats of raw eggs stored above cut vegetables 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 as described in this rule. -Corrected
- Linens are being inappropriately used in contact with food. -Observed food covered with cloth napkins and cloth towels in the walk-in cooler.
Linens and napkins may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are maintained clean and replaced after each use. -Corrected
- 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.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. -Observed 0ppm chlorine in the dish machine.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. -Corrected
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06/23/2014 | Standard Inspection |
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