- When to wash
Observation: Observed staff donning gloves without first washing hands. Discussed with staff and manager when handwashing is required and item was corrected on site.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Fried chicken under heat lamp in front service area is rotated on 30 minute basis. No written procedure available. Javon stated written procedure will be prepared. Provide copy to Health Department.
- 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: Fried chicken under heat lamp at front service counter was internally temped at 122*F. Javon stated chicken is rotated on 30 minute time window. Facility to provide written procedure of rotation of fried chicken for review and approval.
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11/23/2015 | Regular |
| No violation noted during this evaluation. | 03/20/2015 | Illness Complaint |
- Food is properly labeled
Observation: Establishment is packaging lemonade, ice tea, and Hawaiian Punch in gallon containers for sale. Food packaged in a food establishment must be labeled as follows, with common name of the food, list of ingredients in descending order of predominance of weight, and name and place of business. Change labels as needed.
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03/06/2015 | Physical Recheck |
| No violation noted during this evaluation. | 02/23/2015 | Physical Recheck |
- 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: All potentially hazardous food must be held at 135 degrees or higher. 1) 1 of 4 trays of fried chicken in the pass through had pieces of chicken temping between 98-112 degrees. Discarded during inspection. 2) Bottom tray of fried chicken in the bird cage was temped at 119 degrees. Chicken was dropped in fryer again and temped at 190 degrees before being put on line. 3) In the other hot hold unit cat fish was temped at 110 degrees. Discarded. It is believed that the unit has to have to timer set in order for the heater element to be on. No audible alarm. Equipment must be able to maintain food at 135 degrees or higher. Modify as needed.
- When to wash
Observation: Observed employee change remove debris from the ground and change gloves without washing their hands. Hands must be washed in between glove changes and any time hands could be contaminated. Educated employee on site. CORRECTED.
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02/18/2015 | Other |
| No violation noted during this evaluation. | 02/05/2015 | Physical Recheck |
- Backflow protection
air gap, device standard, when required
- Hand drying provided
Observation: Every hand sinks must be provided a means to dry their hands. Provide paper towel for hand sink on fry line and in dish area.
- Protecting food from environmental contamination
Observation: Food prep sink is next to dirty tank of three tank sink. Food must be protected from contamination. Suggest install a 10" splash guard or switching order in which the dishes are washed.
- Plumbing system maintained in good repair
Observation: Drain line on dipper well dining room service well splashes on floor. Make repairs as needed.
- Handwashing cleanser, availability
Observation: Every hand sink must be provided soap for proper hand washing. Stock hand soap at all hand sinks.
- Cleanability of floors, walls, and ceilings
Observation: All flooring, walls, junctures must be easily cleanable. 1) Seal under front counter, 2) Caulk trim around all garbage areas, 3) caulk pop trim counters, 4) caulk front counter, 5) install flashing to cover gap on mop sink in dining area, and 6) install extra ring for overflow catch pan for ice tea counter area.
- Equipment location, installation, repair, and adjustment
Observation: 1) Solenoild valve on ice machine was broken and ice machine does not work. All equipment must be in good repair. Repair as needed. 2) Rethermalizer is not a easily movable equipment and must be mounted and sealed to wall.
- Outer openings are protected
Observation: Light shining through back door. All outer openings must be protected from the entry of rodents and bugs. Apply weather stripping.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Unable to test dish machine. No sanitizer on site. All food contact surfaces must be wash, rinsed, and sanitized. In ordered to bring in small wares chlorine will be purchased, test strips were given, and educated on proper concentration.
- Toilet tissue available
Observation: Provide toilet paper in RR.
- Handwashing signage
Observation: Every hand sink to be used by employees must have a sign posted reminding them to wash their hands. Post sign at every hand sink.
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02/04/2015 | Pre Opening |
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