- 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: Ductworks and fan covers are dusty above dish washing machine.
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12/16/2015 | Follow Up LOC |
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: The dish machine only reached 155 degrees after three time checking. Manager called the service and corrected on site. Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The following food more then 24 hrs not date marked: 1) Potato salad, 2) cold-slaw salad in reach-in cooler next to window. 3) Sour-cream in reach- in kitchen cooler, 4) open milk from last night in kitchen cooler. Manager discarded potato salad and date marked salad, milk and sour cream. Corrected.
- Equipment location, installation, repair, and adjustment
Observation: A left corner of hot holding pizza unit in salad bar reached only 120*F.
- Test kit provided and used to measure sanitizing solution concentration
Observation: QA test strips kit expired in 2014. Manager discarded and provided a new one.Corrected.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: 1) Wisconsin cheese soup tempted at (97*), stored on hot holding unit at salad bar. Unit was not turned on. Manager discarded the soup turned on unit. 2) Cheese sticks internal temperature (110*). Manager discarded and corrected on site. 3) Marinara sauce in hot hold (120.2*F). Marinara was voluntarily discarded at time of inspection.This is repeat violation.
- 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: Ductworksa and funs are dusty above dish washing machine.
- Posting inspection reports
Observation: Most recent inspection report is missing and not posted for consumers to view
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Women's bathroom a right hand sink do not have water provided at least 100*F.(87*). This is a repeat violation.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events. Provided handout to post for employees to follow. Provided handout to post it.
- When to wash
Observation: Employee touching paper bill and then taking chicken to cook,did not wash the hands before donning disposable gloves or changed gloves.Employee verbalized undertandong and corrected on site.
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12/04/2015 | Regular |
| No violation noted during this evaluation. | 01/23/2015 | Non Illness Complaint |
- Storage of clean linens, single-service, and single use articles
Observation: Observed single use items stored on the floor in the dry storage area. Must store all food/food items at least 6 inches off the floor.
- Package integrity
Observation: Observed some cans that were dented on the seams. Cans were discarded at time of inspection. May not use any can that is dented on top, bottom, or side seals. Also any can that has a gap if set on level surface or has sharp points due to denting.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Bathroom hand sinks do not have water provided at least 100*F. All hand sinks used by food service employees must have water provided at least 100*F.
- In-use utensils, between-use storage
Observation: Observed cups used as scoops and stored in product. If a scoop is stored in the product it must have a handle and the handle must be stored outside of the product.
- Miscellaneous sources of contamination
Observation: Observed a fly swatter stored on top of a food storage container. Must store fly swatter in area away from food service and preparation.
- Plumbing
materials, design, construction and installation
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Observed marinara in hot hold @ 67*F. Marinara was voluntarily discarded at time of inspection. Must hold hot food @ 135*F or above.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: Dish machine did not have a pressure gauge installed. Must install a pressure gauge on machine to verify proper operating pressure.
- Plumbing system maintained in good repair
Observation: Wash sink on 3 hole sink has a broken drain plug. Must repair or replace to prevent buildup of bacteria and give functionality.
- Drying mops
Observation: Mops were observed bunched up in the mop sink. Must allow mops to air dry when not in immediate use to prevent buildup of bacteria.
- Equipment location, installation, repair, and adjustment
Observation: Walk in freezer has ice condensation on the drain line and extends onto the floor. Must wash, rinse, and sanitize area since water did not come from a potable source. Condensation must be investigated to prevent contamination. Also a plexi glass barrier between a garbage can and clean dish rack is broken and no longer cleanable. Must repair or replace.
- Air drying of equipment and utensils
Observation: Observed equipment (salad and pizza pans) stored on racks wet. Must allow all dishes to fully air dry to prevent buildup of bacteria.
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01/09/2015 | Regular |
- Drying mops
Observation: Mops were bunched up in mop sink.
- Prohibited storage areas for clean equipment and utensils
Observation: Single service items (lids) were stored on the floor.
- Material characteristics of non-food contact surfaces
Observation: Re-using cardboard as a barrier between dish rack and garbage can.
- Posting inspection reports
Observation: Inspection report was not posted.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Fan covers in walk in cooler are dusty.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Coke cooler in to-go area and floor drain below left pop machine are both soiled.
- Miscellaneous sources of contamination
Observation: Ice buildup was observed in walk in cooler.
- Using a handwashing sink- operation and maintenance
Observation: Observed food particles and glasses in hand sinks.
- Mechanical warewashing equipment, sanitization pressure
Observation:Pressure gauge on dish machine read 60PSI at time of final rinse.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Womens bathroom hand sinks do not provide 100*F water.
- Posting of a valid license
Observation: License was not posted.
- In-use utensils, between-use storage
Observation: Observed cups used as scoops in dry products.
- Food temperature measuring devices are provided and readily accessible
Observation: Coke cooler in to-go area does not have a thermometer inside.
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02/19/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Must clean all food contact surfaces before opening including build-up on used dough roller.
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04/19/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Replace FAGOP cooler with a unit that can maintain PHF at 41 degrees or below. Provide invoice of new unit.
- Laundry facilities
requirement, location, and use
- Storage or display of food in contact with water or ice
Adjust bottom shelving on unit near office to maintain at least 6 inches off the floor for food protection and easy cleaning.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Must supply at leat 110 degree F water for both restrooms for proper hand washing.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean all food contact surfaces before preparing food. 2) Replaced rusted can opener. 3) Clean dried dough off dough roller
- Material characteristics of non-food contact surfaces
1) Replace rusted shelf. Provide invoice on new unit. 2) Adjust drive-thru window to self-close tightly .
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04/17/2013 | Routine |
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