- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No Certified Food Protection Manager employed by the establishment.
- Warewashing equipment, determining chemical sanitizer concentration
Observation: Unable to detect any sanitizer solution from dish machines in the kitchen. This is a repeating violation.
- Smoke free air act
Observation: No Smoking sign is not posted on the entrance door. Provided, posted and corrected.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent hoods in kitchen area have grease buildup on screens.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrhea events in the food establishment. Provided to post,corrected.
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02/25/2016 | Regular |
| No violation noted during this evaluation. | 03/03/2015 | Other |
- Food temperature measuring devices are provided and readily accessible
Observation: Must provide thin thermocouple (thin probe) to measure meat patties internal cooking temperature.
- Sanitization methods - hot water, chemical
Observation: Unable to detect chlorine in sanitizer bucket. Chlorine sanitizer concentration must be maintained between 50 to 100pp. MUST TRAINING ALL STAFF TO LEARN HOW TO MAKE SANITIZER AND TEST WITH TEST STRIPS.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No hand sink is provided for the back of the kitchen area. The hand sink is around the corner accessible to kitchen and out front. Was noted last three years inspection.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Thermometer is broken in ready-to-eat food reach-in cooler in kitchen. Replace
- Outer openings are protected
Observation: Front entrance has a large gap between two doors and on the top of the door. Replace. The new door must be self-closing door, good condition, and with no gap around outer edges to prevent entry pest.
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01/22/2015 | Follow-up |
- Miscellaneous sources of contamination
Observation: Pies were stored without cover in reach-in cooler and shelving. All food must be covered to prevent sources of contamination if not immediately use. Corrected at time of inspection
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No hand sink is provided for the back of the kitchen area. The hand sink is around the corner accessible to kitchen and out front. Was noted last three years inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: Must provide thin thermocouple (thin prob) thermometer to measure meat patties internal cooking temperature.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Thermometer is broken in ready-to-eat food reach-in cooler in kitchen. Replace
- Sanitization methods - hot water, chemical
Observation: Unable to detect chlorine in sanitizer bucket and three compartment sink. Chlorine sanitizer concentration must be maintained between 50 to 100ppm. Corrected at time of inspection
- Outer openings are protected
Observation: Front entrance has a large gap between two doors and on the top of the door. Replace. The new door must be self-closing door, good condition, and with no gap around outer edges to prevent entry pest. REPEAT VIOLATION
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11/21/2014 | Physical Recheck |
- When to wash
Observation: Food employee didn't wash hands between touch dirty and clean utensils.
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11/17/2014 | Non Illness Complaint |
- Food temperature measuring devices are provided and readily accessible
Observation: Must provide thin prob thermometer to measure meat fillets and patties internal cooking temperature.
- Sanitizers
Observation: Chlorine sanitizer using for clean table were too strong in bucket. The concentration of chlorine sanitizer must be maintained between 50 to 100 ppm.
- Sanitization methods - hot water, chemical
Observation: Unable to detect chlorine in dish machines. Called for service at time of inspection. May not use dish machine until it has been fixed.
- When to wash
Observation: Food employee didn't wash hands between touch dirty and clean utensils. Food employee must clean their hand before touching food and utensil.
- Backflow protection
air gap, device standard, when required
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Visible buildup on can opener. Clean more frequently to prevent contamination. REPEAT VIOLATION
- Package integrity
Observation: A dented can on can shelving in dry storage. Must discard any can that is dented on top, bottom, or side seals. Also any can that cannot sit level on shelf without wobbling.
- Miscellaneous sources of contamination
Observation: 1)Three pies were stored without cover in the back of kitchen. 2) Pies in reach-in cooler were not covered. All food must be covered to prevent sources of contamination if not immediately use. Corrected at time of inspection
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No hand sink is provided for the back of the kitchen area. The hand sink is around the corner accessible to kitchen and out front. Was noted last three years' inspection.
- Plumbing system repaired according to law
Observation: Backflow device on mop sink leaks. Replace a new one. All plumbing device must be in good condition.
- Outer openings are protected
Observation: Front entrance has a large gap between two doors and on the top of the door. Replace. The new door must be self-closing door, good condition, and with no gap around outer edges to prevent entry pest. REPEAT VIOLATION
- Where to wash
Observation: Employee was washing hands in three compartment sink. Must wash hands in designed sink. Three compartment sink is only used for warewashing.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Raw ground meat packages were not date marked. Must date mark potentially hazardous food if not used within 24 hours after opened or preparation. Have 7 days from day marked to use or discard.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Thermometer is broken in ready-to-eat food reach-in cooler in kitchen. Replace.
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11/17/2014 | Regular |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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11/18/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Chlorine sanitizer in the 3 compartment was too weak. The concentration of chlorine sanitizer must be maintained between 200 - 400 ppm. New sanitizer was made during inspection. REPEAT VIOLATION. Corrected at time of inspection
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
1) Gasket on reach-in freezer at back hall 2) Gasket on prep freezer cross from fryers are torn. The new gaskets are in the office now. Replace as soon as possible. 3) Several large plastic containers in reach-in freezer are damaged. Replace. Utensils must be maintained in good repair. 4) Visable buildup on can opener. Must wash, rinse, sanitizer more frequently. 5) Grease buildup on all fryers. Must clean fryers more frequently.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Several bags of hot dog were not date marked in reach-in cooler. Must date marking all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
- Miscellaneous sources of contamination
Three containers of food on meat steam table were not covered at front. Must have lid or cover to prevent sources of contamination.
- Outer openings are protected
Front entrance has a large gap between two doors and on the top of the door. The owner of the building are going to remove the entrance door for the facility in the next two months. The new door must be self-closing door, good condition, and with no gap around outer edges to prevent entry pest.
- Laundry facilities
requirement, location, and use
- Handwashing sinks-Numbers, capacities, location, and placement
No handsink is provided for the back of the kitchen area. Was noted last two year's inspection. Food manager reports that it has been that way for 25 years. There is no place for a sink and plumbing would be an issue. The handsink is around the corner accessible to kitchen and out front.
- Plumbing system repaired according to law
Faucet on mop sink slight leaks. Tight backflow prevention device or replace new one.
- Cleanability of floors, walls, and ceilings
1) The ceiling tile above coffee machin has a hole and big gap. Replace to prevent entry pest. 2) Toilet doors close, but do not close tight. Repair. REPEAT VIOLATION.
- Food storage containers identified with common name of food
Several sauce containers were not labeled in reach-in cooler. Containers holding food which could be mistaken for other foods must be identifie with the common name of the food.
- Toilet room
receptacle, enclosed, fixtures clean
- Utensils and pressure measuring devices maintained
1) Gasket on reach-in freezer at back hall 2) Gasket on prep freezer cross from fryers are torn. The new gaskets are in the office now. Replace as soon as possible. 3) Several large plastic containers in reach-in freezer are damaged. Replace. Utensils must be maintained in good repair. 4) Visable buildup on can opener. Must wash, rinse, sanitizer more frequently. 5) Grease buildup on all fryers. Must clean fryers more frequently.
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10/21/2013 | Regular |
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