- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walls behind and underneath 3 compartment sink, and under reach in cooler in the same are have build up of food debris. This is a repeating violation.
- When to wash
Observation: One employee is not washing the hands before donning disposable gloves immediately before engaging in food preparation on prep table. Educated employee and corrected on site.
- Bare hand contact with ready to eat foods
Observation: Food employee is touching cheese and putting chese on cooked hamburgers with bare hands. Educated the food employee about the importance of not having bare hand contact with ready to eat foods. Corrected on site.
- Hand drying provided
Observation: Paper towel dispenser is empty in women's restroom. Restocked and corrected.
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02/10/2016 | Non Illness Complaint |
- Physical facilities maintained in good repair
Observation: Kitchen prep area, walls behind the dispenser cooler, wall behind and under the reach-in cooler, hood area and walls next to three compartment sink area of physical facility needs general cleaning. Must clean more frequently to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food –contact surface, such prep tables, hand contact surface, such as taps and refrigerator door handles are not clean on touch an sights. All equipment and surface must thoroughly clean, rinse and sanitize Staff was cleaning during the inspection. Corrected on site. COS
- Food temperature measuring devices are provided and readily accessible
Observation: Have no thermometer in the reach-in cooler "Tru". Must provide a thermometer in coolers to ensure adequate temp is maintained. Corrected at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray bottles of sanitizers and chemicals stored above single use items rack in back storage area. Removed to area below food service items.Corrected on site. COS
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas are soiled and must be cleaned. All , reach-in coolers, behind and under all equipment. Non-food contact surface must be kept clean and free from debris.
- Prohibited storage areas for clean equipment and utensils
Observation: Clean single use utensils stored next to to open garbage in service and consumer area and they are exposed to contamination. Cleaned single service and utensils must be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Separate. Corrected on site. COS
- Plumbing system maintained in good repair
Observation:Plumbing on three compartments sink is leaking. All plumbing must be maintained and in good repair. Repair as needed.
- Food storage containers identified with common name of food
Observation: Overall labeling is good, but several shakers and squeeze bottles were not labeled under prep table. Any food removed from original containers and placed in a different one must be labeled to be identified with common name of food.
- Equipment location, installation, repair, and adjustment
Observation: Right door of reach-in cooler under prep table has a torn gasket and dis-repaired.Must replace gasket to maintain proper seal.
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07/06/2015 | Regular |
- Posting inspection reports
Observation: The license which is posted expired on 06-03-2014. The food establishment paid for the new license and was sent to the Council St address. SHALL LOCATE THIS LICENSE AND P0ST THE MOST CURRENT LICENSE IN A CONSPICUOUS PLACE FOR CONSUMERS TO VIEW. --Observation: During this physical re-check for a complaint received the inspector checked for the inspection which was not posted only the one from last year. SHALL post the routine inspection dated 05-02-2014 at eye level for consumers to view.
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06/25/2014 | Non Illness Complaint |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:1)Throughout the kitchen floor was slippery and grease build up observed. SHALL clean as often as necessary to keep clean and to prevent injury IE: slips and falls. 2) The walk in cooler/freezer had some wrappers on the floor and under the shelving and needed to be swepted. #2 was CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The microwave has some food debris build up. Shall clean as often as necessary to keep clean. CORRECTED ON SITE.
- Posting of a valid license
Observation: The current license was NOT posted. Manager reported fell off the wall. SHALL post in conspicuous place for consumers to view.
- Handwashing signage
Observation: The men's restroom does not have a sign posted at the handwashing sink when food employees shall wash their hands. ALL food employees shall have signs posted at the handwashing sinks used. Given during this inspection. CORRECTED ON SITE. FOOD ESTABLISHMENT CAN USE THE BURGER KING HANDWASHING SIGN IF PREFERRED. SHALL KEEP THE SIGN GIVEN DURING THE INSPECTION UNTIL THE BURGER KING SIGN ARRIVES IF CHOOSING TO USE THAT TYPE OF SIGN.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: ALL of the handwashing sinks in the food establishment never reached 100 degrees. Both restrooms and the handwashing sink in the kitchen. SHALL send letter of correction within 10 days and send invoice of what was corrected.
- Food storage - preventing contamination from the premises
Observation: One box of cinnamon buns stored under the storage rack in the walk in freezer. ALL food shall be kept at least 6" off the floor to prevent contamination. CORRECTED ON SITE.
- Storage of clean equipment and utensils
Observation: In the storage area some boxes of single service items stored on the floor. SHALL always keep single service items at least 6" off the floor. CORRECTED ON SITE.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Posting inspection reports
Observation: The last inspection report was not posted. Shall post this inspection at eye level for consumers to view.
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05/02/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
The following areas have become soiled and must be cleaned: OnCue microwave, inside PHU's, inside biscuit warmer, RCS (roller) oven, inside lang oven, inside both Silver King half coolers. Must keep all areas clean to prevent buildup of bacteria and contamination. --The following areas have become soiled and must be cleaned: under PHU's, outside of biscuit warmer and table that it is on, top of fry warmer, top of Roundup bun toaster (both), under ice cream machine, walk in freezer floor, and FRP by prep sink and ice cream machine. Must keep all areas clean to prevent buildup of bacteria and contamination.
- Food temperature measuring devices are provided and readily accessible
Front Silver King half size cooler does not have a working thermometer inside. Must have a thermometer in all coolers that store potentially hazardous food.
- Handwashing cleanser, availability
Handsoap dispenser was out of soap in mens RR. Must have handsoap available at all handsinks used by food service employees.
- Plumbing system repaired according to law
Left bin on 3 hole sink does not have a working drain plug. Handle spins when turned and does not plug sink. Must repair or replace plug to prevent buildup of bacteria and contamination.
- Drying mops
Mop was observed bunched up in mop sink. Must allow mop head to air dry when not in immediate use to prevent buildup of bacteria and contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed open packages of food in walk in cooler without date mark. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Handwashing signage
Handwashing sign not posted in mens RR. Must have a sign informing employees when to wash hands at all handsinks used by food service employees.
- Responsibilities of Permit Holder
Do not have license posted. Must post license in area easily read by the public.
- Food storage containers identified with common name of food
Sauce bottles were not labeled. Must label all working containers of sauce with common name to allow for easy identification.
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09/16/2013 | Routine |
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