| No violation noted during this evaluation. | 08/24/2015 | Physical Recheck |
| No violation noted during this evaluation. | 08/24/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 08/24/2015 | Non Illness Complaint |
- Outer openings are protected
Observation: Light showing at the following exit doors: 1) in prep room 2) at hallway. Must install weather striping or door sweep to prevent entry pest.
- Plumbing system repaired according to law
Observation: Faucet on handwashing sink in prep room leaks. Repair. All plumbing must be maintained in good working order.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service is a certified food manager.
- Sanitization methods - hot water, chemical
Observation: 1) Didn't have sanitizer provide at time of inspection. Must provide sanitizer during all business hours. 2) QA sanitizer was tested too strong. Concentration must be maintained 200-400ppm. Must use test strips to check concentration after each made.
- Other personal care items - storage
Observation: Bike was stored at dry goods storage next to the food. Personal items must be stored away from foods. Removed. Corrected.
- Food storage - preventing contamination from the premises
Observation: 1) All shelving units in outside dry storage have lowest shelf lower than 6" off the floor. Must remove all food or single service items from the lowest shelf to prevent contamination. 2) Two boxed of food were stored on the floor in prep room. Food must be stored at least 6" off the floor.
- Food employees hair is effectively restrained
Observation: One food employee was not wearing hair restrains. Food handling employee must wear hair restraints, hat, or hair net to adequately restrain hair when working around food. Corrected.
- Equipment location, installation, repair, and adjustment
Observation: Right door on kitchen line cooler at front has a torn door gasket. Must replace.
- Responsibility of food employees and conditional employees to report
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement.
- Food temperature measuring devices are provided and readily accessible
Observation: Must provide a stemmed thermometer to check food internal temperature.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several potentially hazardous foods at both front and back not date marked, mashed potatoes, deli, pre-cooked food. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days. REPEAT VIOLATION
- Package integrity
Observation: Observed several dented can at dry goods storage. Must discard any can that is dented on top, bottom, or side seals. Also any can that cannot sit level on shelf without wobbling.
- Light bulbs, protective shielding
Observation: One light bulb above cooking area needs to have shatter resistant bulb installed or a light shield installed.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were stored above ready-to-eat food at cook area. Raw animal food must be stored below RTE food to prevent contamination. Corrected.
- Food storage containers identified with common name of food
Observation: 1) A container of powder sugar not labeled in prep room.2) All squeeze bottoms at front cooking area not labeled. Must label food with common name for easy identify. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- 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: 1) Reach-in freezer in prep room was not working. ALL food in freezer is thawing. Removed. 2) Coca Cola reach-in cooler was temped at 45.9*F and food internal temped was 51.5*F. Discarded. Fix. May not use cooler until approval has been given through health department.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Turbo Air cooler on line has food debris on the inside and on gasket. Must keep clean to prevent buildup of bacteria. REPEAT VIOLATION
- Cleanability of floors, walls, and ceilings
Observation: 1)Recaulk the wall behind dish machine to provide smooth and easy cleanable surface. 2) Missing ceiling tiles and cracked ceiling in prep room. Fix to prevent dust or pest entry. 3) Floor has paint chipping away to provide smooth and non-absorbent flooring.
- Toilet room
receptacle, enclosed, fixtures clean
- In-use utensils, between-use storage
Observation: 1) Cup being used as scoop in powder sugar in prep room. 2) 2oz cup being used as scoop in kitchen line cooler at front. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. Corrected.
|
08/19/2015 | Regular |
- Material characteristics of non-food contact surfaces
Observation: Observed cloth towels used to absorb moisture. May not use cloth towels to absorb moisture because it is not a smooth, easily cleanable, and non absorbent surface. Replace with material that meets above criteria.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice dispenser on the pop machine has mold buildup. Must keep clean to prevent buildup of bacteria.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Most items were date marked, however some were not (cooked potatoes, toms, cooked meat, lunch meat, etc.). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days.
- Bare hand contact with ready to eat foods
Observation: Observed bare hand contact with ready to eat food. Discussed the importance of preventing bare hand contact with ready to eat food with cook and manager.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw sausage and bacon stored above ready to eat food in back cooler(right unit). May not store any raw food above ready to eat food to prevent contamination.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Turbo Air cooler on line has food debris on the inside. Must keep clean to prevent buildup of bacteria.
- Sanitizers
Observation: Sanitizer was tested too low at time of inspection (<200ppm). Quat sanitizer must be maintained between 200-400ppm or at manufacturers specifications.
- Posting inspection reports
Observation: Do not have the most recent inspection report posted. Must post the most recent inspection report in area easily accessible by the public.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Quat strips were expired at time of inspection. Must have strips within expiration date at all times.
- Equipment location, installation, repair, and adjustment
Observation: True cooler in back prep room (far left door) has a torn door gasket. Must replace.
|
01/27/2015 | Regular |
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Stored frozen foods shall be maintained frozen
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
11/27/2013 | Routine |
- Plumbing system repaired according to law
Backflow preventer on mop sink is broken. Has been broken since last inspection. Must repair or replace backflow preventer to prevent backflow of wastewater. REPEAT.
- Using a handwashing sink- operation and maintenance
Observed employee washing container in handsink, and filling sani bucket in same sink. Must only use handsinks for handwashing only to prevent contamination.
- Linens- cleaning and storage
1) Observed grill press stored below flat tops on line. Must store presses on a cleanable surface to prevent buildup of bacteria and contamination. 2) The following areas have become soiled and must be cleaned: slicer, inside line coolers (including gaskets), Turbo Air 3 door freezer, True 2 door cooler (by handsink), pop machine (ice chute and nozzles), and microwave on line. 3) Observed pans and tongs stored on top of water heater. Must not store any utensils/food contact surfaces on water heater to prevent buildup of bacteria and contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed grill press stored below flat tops on line. Must store presses on a cleanable surface to prevent buildup of bacteria and contamination. 2) The following areas have become soiled and must be cleaned: slicer, inside line coolers (including gaskets), Turbo Air 3 door freezer, True 2 door cooler (by handsink), pop machine (ice chute and nozzles), and microwave on line. 3) Observed pans and tongs stored on top of water heater. Must not store any utensils/food contact surfaces on water heater to prevent buildup of bacteria and contamination.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths on line not stored in sanitizer. When not in immediate use must store all wiping cloths in sanitizer to prevent buildup of bacteria and contamination. 2) Observed towels under cutting boards. Must not use towels under cutting boards to prevent buildup of bacteria and contamination.
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths on line not stored in sanitizer. When not in immediate use must store all wiping cloths in sanitizer to prevent buildup of bacteria and contamination. 2) Observed towels under cutting boards. Must not use towels under cutting boards to prevent buildup of bacteria and contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat food without date mark (potatoes, lunch meat, open packages, etc.). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- In-use utensils, between-use storage
1) Observed grill press stored below flat tops on line. Must store presses on a cleanable surface to prevent buildup of bacteria and contamination. 2) The following areas have become soiled and must be cleaned: slicer, inside line coolers (including gaskets), Turbo Air 3 door freezer, True 2 door cooler (by handsink), pop machine (ice chute and nozzles), and microwave on line. 3) Observed pans and tongs stored on top of water heater. Must not store any utensils/food contact surfaces on water heater to prevent buildup of bacteria and contamination.
|
11/27/2013 | Routine |
- Material characteristics of non-food contact surfaces
Observed towels used to absorb moisture and under cutting boards. Must not use towels to absorb moisture or stabilize cutting boards because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria.
- Bare hand contact with ready to eat foods
Observed employee handle ready to eat food with bare hands. Must not contact ready to eat food with bare hands to prevent spread of disease. Must use an adequate barrier to prevent bare hand contact.
- Laundry facilities
requirement, location, and use
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed taco meat and deli meat not date marked in line cooler. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours. Corrected at time of inspection
- Backflow protection
air gap, device standard, when required
- Roasts held at a temperature of 130°F or above
True 2 door cooler (right) was temped at 45*F at time of inspection. Must keep all potentially hazardous food maintained below 41*F. All PHF was removed at time of inspection. May not use cooler until unit can maintain 41*F or below.
- Food temperature measuring devices are provided and readily accessible
Did not have a thermometer on site at time of inspection. Must have a thermometer on site at all times to verify food temperatures.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Turbo Air cooler on line has a torn door gasket on left door. Must replace door gasket to ensure adequate temp is maintained. 2) Slicer has become soiled. Must keep clean to prevent buildup of bacteria and spread of disease.
|
06/13/2013 | Routine |
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