- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being placed on top of counter tops after each use.
- Light bulbs, protective shielding
Observation: Lights in the prep area were not covered.
- Protecting food from environmental contamination
Observation: One dish rack was being stored on the floor. The unit was picked up and stored above the floor.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cardboard is not a cleanable surface for dishes to be stored on. The units were pulled and replaced with plastic webbing material that was cleanable. The can opener was not clean to sight. The unit was cleaned.
- 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 walk in vent screens were not clean to sight.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The fridge units in the prep area in the facility did not have thermometers placed in them.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Floors walls fans and ceilings through out the facility are still in need of repair and cleaning.
- 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 does not have a thin tipped thermometer.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemical spray bottles were being stored above food contact surfaces. The units were moved away from food contact surfaces.
- Identifying information-original container
Observation: One chemical spray bottle was not labeled. The unit was labeled prior to me leaving.
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07/23/2015 | Regular |
| No violation noted during this evaluation. | 02/09/2015 | Physical Recheck |
- Light bulbs, protective shielding
Observation: The lights in the prep area that were uncovered need to be covered or protected with a plastic sleeve or a cover.
- Handwashing signage
Observation: The hand sink does not have a sign placed by it.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility did not have a certified food protection manager on site.
- 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 vent filters were in need of cleaning.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not haver a diarrhea vomit clean up plan.
- Separation from food, equipment, utensils, linens, and single service
Observation: Insect spray and cleaning chemicals were being stored above the fridge units and above some dishes.
- Demonstration of Knowledge
Observation: The person in charge could not remember the food safety requirements.
- Eating, drinking, or using tobacco
Observation: The cook had a drink that was uncovered.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being placed back into sanitizer after each use.
- Foods are cooled using appropriate methods
Observation: Using the sliding coke machine in the prep area is not adequate for cooling foods. Use the walkin cooler or a freezer unit.
- Indoor and outdoor surfaces
Observation: The floors in the prep area, the walls by the hand sink were damaged and shall be fixed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The ice machine gaskets were damaged. The insides of the freezer units and wire racks were not clean to sight.
- Protecting food from environmental contamination
Observation: The ice machine in the bar area did not have a cover over it. One dish rack was setting on the floor.
- Insect control devices are properly designed and installed
Observation: The insect killer was for dairy barns and other out door use. The pest control used shall state it is for commercial use.
- Storage of clean linens, single-service, and single use articles
Observation: The single use containers were being left out of plastic sleeves or dispenser units.
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01/26/2015 | Regular |
- 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 were not clean to sight in the walk in cooler unit. The vent hood was greasy.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottoms of the freezer units, fans, shelves, walls, and the duct tape on the fridge handles were not clean to sight.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine was not sanitizing dishes to 50-100 ppm. The dish machine was fixed prior to me leaving.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener and ice machine were not clean to sight.
- Wiping cloths properly air dried
Observation: Several wiping cloths were setting on counter tops after each use.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea and vomit clean up plan.
- Identifying information-original container
Observation: One chemical spray bottle was not labeled and two bottles of ready to use sanitizer that had degreaser in them.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: A couple of fridge units did not have a thermometer in them.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: Employees in the kitchen did not know the 5 food borne illnesses and symptoms of food borne illness.
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11/26/2014 | Regular |
- 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: Lettuce, cheese, cooked hamburger=44-45 degrees in the side fridge unit.
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation: Cooked hamburger was 44 degrees F in the side fridge unit.
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05/16/2014 | Physical Recheck |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked hamburger and beef were being cooled down in the side fridge unit and were placed in there on 5-1-14. During the inspection I temped them at 50 degrees F.
- 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 and lettuce were temped at 45-46 degrees F.
- Foods are cooled using appropriate methods
Observation: Foods cooling the Coke side fridge in plastic sealed containers is not a good method of cooling.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a policy for vomiting and diarrhea.
- Indoor and outdoor surfaces
Observation: Walls by the ice machine and floors were damaged in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine and several pieces of equipment in the prep area were not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Lights, grease on flours walls and ceilings in the prep area. Clean the prep area.
- 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 prep area were not clean to sight.
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups in the bar area were out of protection.
- Common name-working containers
Observation: A chemical spray bottle in the prep area was not labeled.
- Food employees hair is effectively restrained
Observation: The employees prepping food were not wearing hair restraints.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The thermometer in the bar area was reading 25 degrees. The milk was not frozen. The unit is defective.
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05/02/2014 | Routine |
- Designated areas for employees
use of designated areas by employees
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Walls around the oven/grill area were not clean to sight. The light fixtures were loaded with grease. Shelves were not clean to sight. Floor tiles were damaged throughout the kitchen.
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12/03/2013 | Routine |
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Chemical spray bottles were not labeled in the back prep area. Spray bottles were being stored above the food contact surfaces. Corrected at time of inspection
- Linens- cleaning and storage
Counter tops around the frying area were not clean to sight. Straws in the front bar area were not in protection. Continue to clean all food contact areas in the prep area. Lots of grease and materials noticed. Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
The menu items pertaining to the consumer advisory report need to be astriced. Corrected at time of inspection
- Common name-working containers
Chemical spray bottles were not labeled in the back prep area. Spray bottles were being stored above the food contact surfaces. Corrected at time of inspection
- Food on display is protected from contamination by consumers
The ice holding unit in the bar area did not have a cover over it.
- Duties of PIC
One of the cooks could not remember how hot to cook chicken to. The sick policies were not signed on site.
- Indoor and outdoor surfaces
Floors are damaged throughout the prep area. The wall by the hand sink in the prep area is damaged.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
A vent filter is missing above the oven unit venthood. The walkin cooler vent screens were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Counter tops around the frying area were not clean to sight. Straws in the front bar area were not in protection. Continue to clean all food contact areas in the prep area. Lots of grease and materials noticed. Corrected at time of inspection --Grease noted all over floors walls and ceilings in the prep area. Continue cleaning all these items.
- Foods are cooled using appropriate methods
Cut cheese and tomatoes were being cooled in the coke fridge. The items were 45-54 degrees F. The items shall be cooled down in 4 hours. Place the items in the walk in cooler or freezer units and cool the item down to 41 degrees then place the items in the coke fridge.
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08/08/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Preventing contamination when tasting
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
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03/21/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Washing cloths were being left on the counter tops after each use. The wire racks holding food and containers were loaded with grease and dust. Fans in the prep area were loaded with dust. The microwave units were loaded with left over food. The insides of the freezer units and fridge units were loaded with grease and crumbs.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Employees were prepping hamburger then cutting green peppers at the same spot with out sanitizing the area properly.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked ribs were not being date marked once cooked.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
There was no sanitizer solution on site during inspection. The employee mixed some bleach water up at 100 ppm. Stainless cleaner was being stored above food contact surfaces.
- Cutting surfaces maintained
The cutting blocks on site had deep groves and considered uncleanable. Resurface or replace. The ice machine had some mold spots on the front panel. Several containers noted filthy. The straws were unprotected on the bar line. Dish racks were being stored on the floor. The can opener was filthy. Containers holding hot wing sauces were not being cleaned every 4 hours.
- Indoor and outdoor surfaces
Floors in the prep area were damaged. Ceiling tiles were missing in spots. The lights above the grill/fryer area were unprotected.
- Cleaning frequency of food contact surfaces (PHF/TCS)
The cutting blocks on site had deep groves and considered uncleanable. Resurface or replace. The ice machine had some mold spots on the front panel. Several containers noted filthy. The straws were unprotected on the bar line. Dish racks were being stored on the floor. The can opener was filthy. Containers holding hot wing sauces were not being cleaned every 4 hours.
- Eating, drinking, or using tobacco
A drinking cup was uncovered in the prep area.
- Poisonous or toxic materials used and applied
There was no sanitizer solution on site during inspection. The employee mixed some bleach water up at 100 ppm. Stainless cleaner was being stored above food contact surfaces.
- When to wash
Some employees were not washing hands prior to placing gloves on.
- equipment food contact surfaces and utensils clean to sight and touch.
The cutting blocks on site had deep groves and considered uncleanable. Resurface or replace. The ice machine had some mold spots on the front panel. Several containers noted filthy. The straws were unprotected on the bar line. Dish racks were being stored on the floor. The can opener was filthy. Containers holding hot wing sauces were not being cleaned every 4 hours. --Washing cloths were being left on the counter tops after each use. The wire racks holding food and containers were loaded with grease and dust. Fans in the prep area were loaded with dust. The microwave units were loaded with left over food. The insides of the freezer units and fridge units were loaded with grease and crumbs.
- Linens- cleaning and storage
The cutting blocks on site had deep groves and considered uncleanable. Resurface or replace. The ice machine had some mold spots on the front panel. Several containers noted filthy. The straws were unprotected on the bar line. Dish racks were being stored on the floor. The can opener was filthy. Containers holding hot wing sauces were not being cleaned every 4 hours.
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
Cut tomatoes and cheese -55-60 degrees F.
- Food on display is protected from contamination by consumers
The ice holding unit behind the bar did not have a cover over it.
- Food temperature measuring devices are provided and readily accessible
Thermometers were not spotted in the fridge units on site.
- Light bulbs, protective shielding
Floors in the prep area were damaged. Ceiling tiles were missing in spots. The lights above the grill/fryer area were unprotected.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The walls by the fryer, and dish washer area were loaded with grease and dust.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
The employees need to review the temperature of food being cooked and apply the sick policy. The facility does not have a sick policy in place.
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03/07/2013 | Routine |
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