- Material characteristics of non-food contact surfaces
Observation: Bottom portion of shelving in front of house needs resurfacing. Non food contact surfaces must be smooth, easily cleanable, and non absorbant.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Concentration of bleach sanitizer was tested too strong. Bleach sanitizer must be maintained between 50-100 ppm.
- Storage of clean linens, single-service, and single use articles
Observation: Single service utensils being stored above ice chest drain line. Single service items must be stored in dry location.
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment had no procedures for responding to vomiting and diarrheal events. Must provide procedure.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Drying mops
Observation: Mop was being stored in mop bucket in between uses. Must be air dried or draped over bucket in between uses. Mop head also needed replacement.
- In-use utensils, between-use storage
Observation: Plastic ramakin being used as scoop in maid rite seasoning container. Must be discarded after use if using single service items as scoops.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Opened bag of hot dogs did not have date marked on container. All potentially hazardous food must be date marked if held longer than 24 hours and discarded after 7 days.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent hood had excessive build up of grease and food residue. Must clean more frequently to prevent accumulation of debris.
- Bare hand contact with ready to eat foods
Observation: Observed employee touching bread from fridge with bare hands. There shall be no bare hand contact with ready to eat foods.
- Sanitizers
Observation: Manager stated 409 surface cleaner had been used on food contact surfaces. Only approved food contact sanitizer may be used on food contact surfaces.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor and walls near fryer and ceiling above fryer and 3 door reach in cooler were soiled with grease and food residue. Must clean more frequently to prevent excessive buildup of food debris.
- When to wash
Observation: Employee observed putting gloves on without first washing hands. Hands must be washed prior to dawning gloves and when switching tasks.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were being stored above ready to eat foods in 3 door reach in cooler. Foods must be stored according to cooking temperature with highest heat being stored on the lowest shelf.
- Backflow protection
air gap, device standard, when required
- Plumbing system maintained in good repair
Observation: Duct tape being used on grease trap. Plumbing system must be maintained in good repair. Remove duct tape and repair as needed.
- Maintaining premises free of litter and unnecessary equipment
Observation: Ice cream chest was not operable. Must be removed from premises if no longer in use or repaired.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM employed by establishment. Must obtain certified food protection manager within 6 months.
- Responsibility of food employees and conditional employees to report
Observation: Establishment is not completing employee reporting forms. Must have all current and future staff complete forms regarding employee reporting.
- Storage or display of food in contact with water or ice
Observation: Reach in freezer next to fryer has excessive ice build up. Defrost so food is not in contact with ice.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Packages of turkey and corned beef dated 7/14 in reach in cooler. Discarded due to being past 7 day holding period. All potentially hazardous food held longer than 24 hours must be discarded after 7 days.
- Equipment location, installation, repair, and adjustment
Observation: 3 door reach in cooler has leaking condenser. Equipment must be maintained in good repair.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Container used to hold maid rite seasoning was soiled with food buildup. Clean or discard container so it is clean to sight and touch.
- Plumbing
materials, design, construction and installation
|
07/27/2015 | Regular |
| No violation noted during this evaluation. | 07/27/2015 | Non Illness Complaint |
- Equipment location, installation, repair, and adjustment
Observation:Has a three shaft blender system with the far left one with a missing blender blade, one of the 4 blades came off in a customer malt recently (complaint received). Must block this individual blender shaft from risk of usage until repaired or removed from unit, taped today and signage on unit. See notes.
- Poisonous or toxic materials used and applied
Observation:Chlorine bleach at 200 ppm today and mixed with soap, must keep soap solution separate from bleach and diluted bleach to 50=100 ppm bleach now. Corrected on site.
- 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:Has coffee creamer individual portions and cheese at 61 degrees F today, on counter out of refrigeration, must keep refrigerated or have a written procedure and label with 4 hour hold and discard remainder. Discarded product today.
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10/09/2014 | Regular |
- Equipment location, installation, repair, and adjustment
Observation:Has a three shaft blender system with the far left one with a missing blender blade, one of the 4 blades came off in a customer malt recently (complaint received). Must block this individual blender shaft from risk of usage until repaired or removed from unit, taped today and signage on unit. See notes from routine inspection done today.
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10/09/2014 | Non Illness Complaint |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has dipping sauces (last 2-3 days), open gallon of milk, and deli meats, that are not dated as to when opened, thawed, or prepped. Must date mark any potentially hazardous foods and use within 7 days of discard remainder, unless totally used in first 24 hours. Correcting now.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine has buildup on chute and ceiling area of unit just inside door, must empty, wash, rinse, sanitize and let air dry before refill. Must do monthly or more frequently if buildup persists. 2) Defrost interior of freezer.
- Hand and arm jewelry prohibition
Wear wrist watch, must remove any wrist jewelry when working with foods. corrected on site.
- Food storage containers identified with common name of food
Has several squeeze bottles of dressing/sauces that are not labeled, must label with common name to identify contents. Corrected on site.
- Material characteristics of non-food contact surfaces
1) Has missing laminate near handsink and the meat cooker, must repair to make smooth, cleanable, and nonabsorbent. 2) Has duct tape holding gasket in place on chest freezer, tape is not a smooth, cleanable surface, repair properly.
- Laundry facilities
requirement, location, and use
- Foods are cooled using appropriate methods
Has tall stock pot of chili in cooler for just under 2 hours and is at 108 degrees F, moved to shallow metal and plastic containers and placed in reach in freezer. Recheck and is all below 70 degrees within next hour. Must reach 41 degrees in next four hours. Must provide more shallow metal pans to properly cool in freezer, or use ice bath or ice paddle. Given printed information on cooling.
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07/29/2013 | Routine |
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