| No violation noted during this evaluation. | 08/21/2015 | Follow Up LOC |
- When to wash
Observation: Employee did not wash hands between handling raw meat and handling other items, like the customer milk container. Discussed the dangers of not properly washing hands between handling raw food and other items. Owner instructed employee at time of inspection. By 8-7-15, send food handling and non-food handling procedure to the health department.
- 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
Observation: Hood filters were soiled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The pop machine nozzles were soiled.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: PHFs items it the front cooler by the cookline and the older standing cooler were exceeding 41 degrees. Salsa and ham at 46 degrees. Items in the back of the cooler were to corrected temperature. Discussed the dangers cold holding temperatures over 41 degrees. Owner stated that new standing cooler is to be replaced in the near future. Items discussed were discarded at time of inspection.
- Cutting surfaces maintained
Observation: The cutting surface at the make table cooler was in bad repair. A small individual cutting board for cutting bread was suggested.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained in good repair
Observation: There were holes in the wall at the front of the restaurant.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the older cooler, there was raw sausage and eggs sitting next to cinnamon rolls. Items were rearranged at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor underneath the cookline equipment was soiled.
|
07/23/2015 | Regular |
- Sanitizers
Observation: There was an outdoor pesticide stored in the rear storage room.
- Restricted use pesticides
Observation: The bucket of sanitizer at the cookline area was too high. - COS
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors underneath the cookline were soiled.
- Separation from food, equipment, utensils, linens, and single service
Observation: There were toxic items sitting over salt/pepper and single service-ware items in the the rear storage room.
- Storage and maintenance of wet and dry wiping cloths
Observation: There were wiping rags sitting around on prep areas and not in the sanitizer bucket.
|
09/15/2014 | Routine |
| No violation noted during this evaluation. | 09/15/2014 | Follow Up LOC |
| No violation noted during this evaluation. | 04/04/2014 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor underneath equipment and along the walls in the kitchen were soiled. There was mold on the wood below the pop machine.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was not consistent.
- When to wash
Observation: Employees did not wash hands after handling money and a phone before handling ready to eat to foods.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The exteriors and handles of equipment were soiled. The area behind the pop nozzles were soiled.
- Bare hand contact with ready to eat foods
Observation: Employee prepare pieces of toast with bare hands.
|
04/02/2014 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
10/16/2013 | Routine |
- Sanitizers
Chlorine bucket sanitizer in excess of required concentration. - Corrected at inspection
- Material characteristics of non-food contact surfaces
*Repeat Violation* The exteriors and handles of equipment were soiled, The cooler shelving were soiled and rusty. The area surrounding the pop nozzles were soiled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
*Repeat Violation* Date marking was inconsistent.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* The exteriors and handles of equipment were soiled, The cooler shelving were soiled and rusty. The area surrounding the pop nozzles were soiled.
- Bare hand contact with ready to eat foods
Employee made bare hand contact with some cooked bacon and a bun,
- Sanitization of food contact surfaces - before use and after cleaning
The chlorine concentration at the three compartment sink was inadequate to properly sanitize dishes. - Corrected at inspection.
- Outer openings are protected
The rear exterior of the building was not insect/rodent tight.- The facility was under construction, they were adding an additional room at the rear of the building.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
There was a large roast beef cooling in a cooler unit that exceeded the time/temperature requirements. The center of the roast beef, made 10-1-13, was at 49 degrees at the middle.
- Foods are cooled using appropriate methods
There was a large roast beef cooling in a cooler unit that exceeded the time/temperature requirements. The center of the roast beef, made 10-1-13, was at 49 degrees at the middle.
|
10/02/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
There is rusty and soiled shelving. The exteriors and handles of equipment are soiled.
- Equipment and utensils are adequately rinsed after washing
Establishment washes and sanitizes dishes but does not rinse in between.
- Toilet room
receptacle, enclosed, fixtures clean
- Roasts held at a temperature of 130°F or above
*Repeat Violation* Several food items exceeded 41 degrees
- Miscellaneous sources of contamination
The butter and lettuce at the make table were uncovered.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
The kitchen standing cooler was stratified in temperature.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
*Repeat Violation* Date marking was inconsistent throughout establishment.
- Food is properly labeled
Food not properly labeled. There are donuts with allergen label present.
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* Establishment does not have a thin tipped thermometer.
|
03/15/2013 | Routine |
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