| No violation noted during this evaluation. | 01/13/2016 | Standard Inspection |
- Equipment components are not intact, tight or properly adjusted. Repair lower door of salad cooler at end of line to close properly.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- The warewashing equipment and/or components were not cleaned at the required frequency. Clean interior of doors of dishwasher to remove grease/food buildup. Clean top of dishwasher also.
A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths
- Observed a build-up of dirt and debris. Clean back storage room (sliding shelves area) to remove fallen supplies (corrected). Clean under equipment in front kitchen, under the pop, frappe machines, etc.
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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12/04/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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12/04/2015 | Critical Control Point Inspection |
- Critical: Ready to-eat, TCS food that is not being date marked.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen
- Equipment components are not intact, tight or properly adjusted. Repair door seal on lower cooler door across from tea maker. Repair lower door for upright salad cooler to close properly (gap at top). Fix freezer door next to fryers (in back, for fish, etc.) to close properly.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- The warewashing equipment and/or components were not cleaned at the required frequency. Clean top and interior doors of dish washing machine to remove buildup.
A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Fix leak in roof at entrance to dry storage area. Clean up grease in grease drum storage area.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed no conveniently located handwashing sink(s). Front hand sink has food in it (pickles and other debris that is clogging drainage), no hand towels.
Handwashing sinks shall be conveniently located as specified under paragraph (L) of rule 3717-1-05.1 of this code. Keep sink clean and stocked so that it is usable. Correct By: 13-Oct-2015
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10/06/2015 | Standard Inspection |
- Foods are received from the following sources: mcdonalds
- Observed improper use of time as a public health control for up to four hours. Stickers not in use for cheese and other condiments held at room temperature to determine (discard time).
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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10/06/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/06/2015 | Standard Inspection |
| No violation noted during this evaluation. | 12/03/2014 | Standard Inspection |
- The warewashing equipment and/or components were not cleaned at the required frequency. Clean the interior doors, especially the upper interior doors to remove buildup.
A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths
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06/18/2014 | Standard Inspection |
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