- Physical facilities maintained in good repair
Observation: The ice machine gaskets were damaged.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan. I provided them one and they stated they would copy it and place it into protocols.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility did not have a thin tipped thermometer.
- Sanitizers
Observation: The quat sanitizer was 0 ppm. The quat was remixed and now tested at 200 ppm.
- In-use utensils, between-use storage
Observation: Several utensils were being stored in a bucket with non food utensil equipment.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight. The unit was being cleaned prior to me leaving.
- 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: The vents in the walk in cooler unit were not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The tops of the machines, under the machines, and other non food contact surfaces were not clean to sight.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Storage of clean linens, single-service, and single use articles
Observation: Single service cups behind the serving counter were exceeding the cup dispenser limit.
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06/23/2015 | Regular |
| No violation noted during this evaluation. | 08/22/2014 | Illness Complaint |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Wire racks, pop racks, sliding freezer door,inside back, and cupboard were not clean to sight.
- When to wash
Observation: A cook left the prep area and placed gloves on without washing their hands.
- Storage of clean linens, single-service, and single use articles
Observation: Single service items were not being protected during storage in the front.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine and waffle iron were not clean to sight.
- Protecting food from environmental contamination
Observation: Food was on the floor in the walk in freezer unit.
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07/28/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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06/27/2013 | Routine |
- Posting of a valid license
- Sanitization methods - hot water, chemical
Employees were not sanitizing dishes in the third hole of their sink.
- Duties of PIC
The facility had a sick policy in place but have not had the employees sign off on the policy yet.
- Cleaning frequency of food contact surfaces (PHF/TCS)
The pop spickets were not clean to sight. The scoops up front were not being stored in running water. If this is the case the units have to switched every four hours. Single use containers were exceeding the dispenser units. The front cup dispenser unit does not have a protective devicet on the back of the unit. The ice machine in the back room had mold spots inside the unit.
- Roasts held at a temperature of 130°F or above
The hot dogs were 128 degrees F on hot hold.
- Poisonous or toxic materials used and applied
Bleach water upfront tested out at 0 ppm.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent screes in the walkin cooler were dusty. The intake vents in the prep area were dusty.
- Food storage - preventing contamination from the premises
Food in the walk in freezer unit were being stored on the floor.
- Linens- cleaning and storage
The pop spickets were not clean to sight. The scoops up front were not being stored in running water. If this is the case the units have to switched every four hours. Single use containers were exceeding the dispenser units. The front cup dispenser unit does not have a protective devicet on the back of the unit. The ice machine in the back room had mold spots inside the unit.
- Food temperature measuring devices are provided and readily accessible
The thermometer in the back prep area was not working due to a bad battery.
- equipment food contact surfaces and utensils clean to sight and touch.
The pop spickets were not clean to sight. The scoops up front were not being stored in running water. If this is the case the units have to switched every four hours. Single use containers were exceeding the dispenser units. The front cup dispenser unit does not have a protective devicet on the back of the unit. The ice machine in the back room had mold spots inside the unit. --The screen to cover the flavors up front is cracked.
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06/24/2013 | Routine |
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