| No violation noted during this evaluation. | 11/19/2015 | Follow Up LOC |
- Physical facilities maintained in good repair
Observation: Continuous drip coming from vent in ceiling located in food prep area.
- Outer openings are protected
Observation: Back door being used to deliver drive thru orders and not being closed. Staff were instructed to keep door closed during inspection. Corrected.
- In-use utensils, between-use storage
Observation: Ice scoop being stored in food. Scoop was moved during inspection. Corrected.
- 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: Cheese on make table cold hold temped at 48-50*.
- Material characteristics of non-food contact surfaces
Observation: Tape being used to keep non-food contact surfaces of doors closed.
- Use of absorbent materials on floors
Observation: Wall junctures missing in drive thru area and behind fryers.
|
08/05/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Visible residue buildup on cookware
- Separation from food, equipment, utensils, linens, and single service
Observation:Toxic items not adequately separated from single use items on storage shelves in basement
- Physical facilities maintained in good repair
Observation:Peeling paint on ceiling in kitchen area
- Outer openings are protected
Observation:Exterior walk in cooler door not sealing tight
- Posting inspection reports
Observation:Post license and inspection report where they are viewable by the public
|
05/15/2014 | Routine |
- Food storage containers identified with common name of food
- Refuse, recyclables, and returnables
materials, design, construction, and installation
|
05/20/2013 | Routine |
- Cleanability of floors, walls, and ceilings
- 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
Ventilation not adequate to prevent grease or condensation from collecting on walls and ceilings.. Steam tables, fry equipment must be protected from condensate drippage. Fry equipment must be completely under the vent hood system.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Ventilation not adequate to prevent grease or condensation from collecting on walls and ceilings.. Steam tables, fry equipment must be protected from condensate drippage. Fry equipment must be completely under the vent hood system.
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
Grease, soot accumulation on electric conduit/utility enclosures, etc.
- Miscellaneous sources of contamination
Food prep areas must be protected from overhead contamination
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Linens- cleaning and storage
Store single use items up off the floor and protected from contamination
- Plumbing system repaired according to law
Basement storage area leaking drain lines,( mold/mildew evident)
|
04/04/2013 | Routine |
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