- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The reach in cooler "Delfield" did not have an accessible thermometer. This is a repeat violation. Thermometer placed inside the coolerr during the inspection and corrected.
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08/12/2015 | Physical Recheck |
| No violation noted during this evaluation. | 08/11/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 07/16/2015 | Illness Complaint |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Chlorine sanitizer concentration was tested too strong above 400ppm in three compartment sink. Must maintain between 200-400 ppm for proper sanitizing. Corrected on site. COS.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Grease trap in the back storage has excessive soiled and stored on the floor. If used, a grease trap must be kept free of an accumulation of dust, dirt, food residue, and other debris. Cleans as often as necessary and stored properly to avoid contamination.
- Plumbing system maintained in good repair
Observation: The following plumbing fixtures are not in good working order and must be repaired: 1) the faucet on three compartments sink is leaking, 2) pluming on mop sink has leak, 3) drain line and plumbing on the wall that connect wall with washer( blender equipment) is leaking. All equipment must be in good working order. Call for service and repair.
- Protecting food from environmental contamination
Observation: Country pork meat in plastic container have no lids and is exposed to contamination in reach-in kitchen cooler. All food must be protected from contamination. Manager put in plastic wrap. CORRECTED. COS
- Food employees hair is effectively restrained
Observation: One employee has no hair restraint during the food preparation and serving. Food employees must wear hair restraints such as hats, hair coverings or nets that cover body hair, whenever engaged in food preparation.Corrected on site. COS.
- Food temperature measuring devices are provided and readily accessible
Observation: The reach in cooler "Delfield" does not have an accessible temperature measuring device. Provide a thermometer, which is easily seen to verify food is at correct temperatures. Cold hold must be at least 41* F or lower.
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07/07/2015 | Regular |
| No violation noted during this evaluation. | 06/25/2014 | Non Illness Complaint |
- Food employees hair is effectively restrained
Observation: Food employee was observed not wearing any type of hair restraint. Employee placed visor on during this inspection. CORRECTED ON SITE.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed a employee obtaining sanitizer from the 3 tank sink for several red sanitizer buckets which is a good practice to continue, BUT he then placed ALL the buckets of sanitizer on the floor. Employee was educated and verbalized understanding that sanitizer shall be kept off the floor to prevent contamination. CORRECTED ON SITE.
- Drying mops
Observation: One mop was sitting in mop water. ALL the other mops were properly hung on the racks in the service sink. Educated the employee about air drying mops and the employee verbalized understanding. CORRECTED ON SITE.
- Food storage containers identified with common name of food
Observation: Two plastic containers were not labeled the sugar water and water. All working containers taken from original packaging shall be identified with the common name. CORRECTED ON SITE.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following floor drains have cups and food debris in the drains. 1)At the drive thru soda machine drain. 2) In the food preparation sink drain.SHALL KEEP ALL DRAINS CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN. BOTH WERE CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The upper portion of the microwave had food debris build up. SHALL clean as often as necessary to be kept clean. CORRECTED ON SITE.
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05/02/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Observed bacon stored at room temp (81*F) after being cooked. All potentially hazardous food must be maintained at 135*F or above to prevent buildup of bacteria and spread of disease. Bacon was discarded at time of inspection.
- Food temperature measuring devices are provided and readily accessible
No thermometer in Silver King half size cooler. All coolers that store potentially hazardous food (PHF) must have a thermometer inside to ensure adequate temp is maintained.
- Cleanability of floors, walls, and ceilings
Piece of cove base missing on corner below fire extinguisher. Must repair or replace cove base to prevent buildup of bacteria and spread of disease.
- Material characteristics of non-food contact surfaces
1) Observed cardboard being reused to soak up moisture. Cardboard may not be reused because it is not smooth, easily cleanable, and non absorbent. Must replace with material that meets all above criteria. 1A) Back edge of 3 hole sink is not sealed and is soiled. Must clean back edge of 3 hole sink and seal with caulk to prevent buildup of bacteria and spread of disease. 2) Floor sink in drive thru area is soiled and has heavy buildup. Must clean to prevent buildup of bacteria and spread of disease. 2A) 3 hole sink area (wall, sink , floor) has become soiled. Must keep clean to prevent buildup of bacteria and spread of disease.
- Backflow protection
air gap, device standard, when required
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Mens and womens RR handsinks (74*F) do not have water at least 100*F at time of inspection. Must have water at least 100*F to all handsinks used by food service employees for proper sanitation.
- Food storage containers identified with common name of food
Observed working containers without labels. Must label all working containers with common name of product to allow for easy identification.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed open package of lunch meat not date marked. Must date mark all ready to eat (RTE) food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Plumbing system repaired according to law
The prep sink (hot water line) leaks, and both faucets on 3 hole sink leak. Must repair plumbing to prevent buildup of bacteria and spread of disease.
- Food employees hair is effectively restrained
Observed employee not wearing hair restraint. Must wear hair restraint when handling/preparing food to prevent contamination.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Womens RR vent was not functioning properly. Must repair or replace vent fan to remove odors and bacteria.
- Food storage - preventing contamination from the premises
Observed food stored on the floor in the walk in freezer. Must store all food at least 6 inches off the floor to prevent contamination.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer in 3 hole sink was tested @ 200ppm. Must maintain chlorine sanitizer between 50-100ppm for adequate sanitation. COS.
- Using a handwashing sink- operation and maintenance
Back edge of handsinks in kitchen area are coming off wall. Must reseal back edge of handsinks to prevent buildup of bacteria and spread of disease.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed cardboard being reused to soak up moisture. Cardboard may not be reused because it is not smooth, easily cleanable, and non absorbent. Must replace with material that meets all above criteria. 1A) Back edge of 3 hole sink is not sealed and is soiled. Must clean back edge of 3 hole sink and seal with caulk to prevent buildup of bacteria and spread of disease. 2) Floor sink in drive thru area is soiled and has heavy buildup. Must clean to prevent buildup of bacteria and spread of disease. 2A) 3 hole sink area (wall, sink , floor) has become soiled. Must keep clean to prevent buildup of bacteria and spread of disease. --The following areas have become soiled and must be cleaned: microwave, broiler, fry warmer (by lights), shake cooler (whipped cream). All areas have food buildup and must be cleaned to prevent buildup of bacteria and spread of disease.
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05/01/2013 | Routine |
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