- 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 illness, 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. In general, the food handling knowledge was demonstrated by kitchen manager. However, the minimum cook temp quoted for the fried chicken was 160F. The minimum cook temp for chicken/poultry is 165F. CCBH checked an order of chicken from fryer and it was cooked to an internal temp of 207F. Likely the cook temp of the chicken served at facility exceeds the minimum cook temp required. It is important to know the minimum to ensure the methods employeed at facility are sufficient.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean exterior of equipment within kitchen where dirt/accumulate is present i.e., ribbed shelving units
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items. Address grease accumulate on the exterior of components for under ground grease storage bin to ensure they are maintained in a sanitary manner and will not allow for the mixing of rain/surface waters which could cause material to migrate from site as discussed.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. Front door was open to outside with no protective barrier i.e., a screen door/storm door in place. Door must be kept closed to keep unwanted pests out of facility as discussed if no barrier of protection is in place. Further, a door sweep/brush guard should be fitted to the bottom of the back door to eliminate the gap present there as well.
- Observed a build-up of dirt and debris.
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. Thoroughly clean floors/walls behind/under/and around equipment to address dirt and accumulate.
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10/14/2015 | Complaint Inspection |
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
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09/16/2015 | Follow-up Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- 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.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed dried food on the slicer.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. The slicer must be thoroughly clean after use.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
- Equipment food-contact surfaces and utensils were not being sanitized. The slicer was observed with dried food on it.
Equipment food-contact surfaces and utensils shall be sanitized.
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09/02/2015 | Follow-up Inspection |
- Critical: 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
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
- Critical: TCS foods were not being held at the proper temperature. Chicken wings and ham in walk-in cooler observed at 44F and 42F. Lettuce observed at 49F in salad cooler.
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. Ready to eat TCS foods in the walk-in cooler were immediately moved by the owner to a cooler that was holding an adequate temperature and the lettuce was discarded.
- 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. Walk-in cooler observed at 42F and the salad cooler observed at 48F.
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. Owner called a service technician immediately to ensure that the units are repaired asap.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed dried food on the slicer.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. The slicer must be thoroughly clean after use.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
- Equipment food-contact surfaces and utensils were not being sanitized. The slicer was observed with dried food on it.
Equipment food-contact surfaces and utensils shall be sanitized.
- 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 unapproved application or use of a poisonous or toxic substance. Observed sanitizer bottle containing a quaternary sanitizer solution that exceeded 400ppm.
To prevent health hazards, poisonous or toxic materials shall be used and applied according to law and as specified in this rule. Owner immediately discarded the solution.
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08/31/2015 | Standard Inspection |
- Observed no covered receptacle in women's restroom (Holly's).
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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08/19/2015 | Follow-up Inspection |
- Utensils, thermometers, and/or pressure guages were not kept in good repair or calibration. - Observed broken long-stem thermometer. No additional thermometer available.
(1) Utensils shall be maintained in a state of good repair or shall be discarded
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris in microwaves, on prep top, and inside reach-in freezer. - Observed a build-up of dust and debris on dry storage rack in kitchen and on plastic storage shelves in walk-in cooler. - Observed an excessive build-up of grease on exterior of cooking equipment (stove, fryers, etc). - Observed a build-up of dust on oven hood.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed no covered receptacle in women's restroom (Holly's).
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- The physical facilities are not being maintained in good repair. - Metal sheet on floor under fryers separating from floor.
The physical facilities shall be maintained in good repair. - Re-attach metal sheet to floor to allow for a smooth and easily cleanable surface.
- Observed a build-up of dirt and debris. - Observed a build-up of grease and food debris on floor under cook line and on floor under prep table.
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 working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. - Observed spray bottle of chemical being stored without a label.
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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07/09/2015 | Standard Inspection |
- Critical: Equipment and/or utensils contain improper materials. -Observed several white buckets used for food that are no longer easily cleaned or in good repair. Observed buckets with excessive staining, melted areas, and cracking.
To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe
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02/25/2015 | Follow-up Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed cooked, prepared and opened food items without date marks (ribs, open deli meats, lasagna, cooked pasta, etc).
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 utensils contain improper materials. -Observed several white buckets used for food that are no longer easily cleaned or in good repair. Observed buckets with excessive staining, melted areas, and cracking.
To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe
- Observed accumulation of soil residue on nonfood-contact surfaces. -Observed excessive grease buildup on the exterior of equipment in the fryer area. -Observed buildup on the racks in the walk-in cooler.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Clean equipment on a frequent basis to remove buildup.
- The plumbing system was not properly maintained. -Observed a leaking pipe under the 3-comparment sink perpedicular to the dish machine in the back kitchen.
A plumbing system shall be properly maintained. -Repair or replace pipes as necessary to eliminate the leak.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. -Observed metal floor covering in disrepair in the fryer area. Several areas are lifted from the floor providing a safety hazard as well as an area for food and debris to build up.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed a build-up of dirt and debris. -Observed food and grease buildup on the floor in the fryer area, on the wall in the fryer area, on the wall behind the meat slicer, and on the hood filters above the fryers.
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 | Follow-up Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed cooked, prepared and opened food items without date marks (ribs, open deli meats, lasagna, cooked pasta, etc).
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.
- Critical: Equipment and/or utensils contain improper materials. -Observed several white buckets used for food that are no longer easily cleaned or in good repair. Observed buckets with excessive staining, melted areas, and cracking.
To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe
- Observed accumulation of soil residue on nonfood-contact surfaces. -Observed excessive grease buildup on the exterior of equipment in the fryer area. -Observed buildup on the racks in the walk-in cooler.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Clean equipment on a frequent basis to remove buildup.
- The plumbing system was not properly maintained. -Observed a leaking pipe under the 3-comparment sink perpedicular to the dish machine in the back kitchen.
A plumbing system shall be properly maintained. -Repair or replace pipes as necessary to eliminate the leak.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. -Observed metal floor covering in disrepair in the fryer area. Several areas are lifted from the floor providing a safety hazard as well as an area for food and debris to build up.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed a build-up of dirt and debris. -Observed food and grease buildup on the floor in the fryer area, on the wall in the fryer area, on the wall behind the meat slicer, and on the hood filters above the fryers.
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 liquid bleach stored above clean items at the 3-compartment sink in the ice cream area. -Observed powdered chemical sanitizer stored with food items. -Observed powdered chemical sanitizer stored above the prep sink in the ice cream area.
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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12/10/2014 | Standard Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule.
- Non-food contact surfaces of equipment are dirty. -Observed food buildup and debris on racks, shelves, and under sinks.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. -Observed excessive grease and food debris under the fryer 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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07/29/2014 | Standard Inspection |
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