| No violation noted during this evaluation. | 04/21/2015 | Physical Recheck |
| No violation noted during this evaluation. | 04/15/2015 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Ceiling tiles remain soiled in the kitchen and near the dish washing area.
- 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:Preparation table cooler food temperatures are above 41 degrees F.
|
04/13/2015 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:The interior of the small reach in coolers in the kitchen are in need of cleaning.
- 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:Food items on the top of the cold preparation table (lettuce, pickles, etc.) were 46 degrees F.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:A certified food protection manager must be on staff by September 30, 2015. A copy of the certificate must be displayed for review during the next routine inspection performed afer 9/30/2015.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Walls and ceiling tiles in the kitchen and by the dishwashing area are soiled and in need of cleaning and or replacement.
- Equipment location, installation, repair, and adjustment
Observation:The cold preparation table lid hinge is broken and in need of repair/replacement.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The exhaust systems and filters over the grill, etc. are soiled and in need of cleaning/degreasing.
|
03/31/2015 | Regular |
| No violation noted during this evaluation. | 12/31/2014 | Follow Up LOC |
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation:Observed head of lettuce not washed prior to being placed in reach in cooler.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Ventilation hood above grill line in need of cleaning.
- Posting inspection reports
Observation: Most recent inspection report not posted.
- Posting of a valid license
Observation: Current valid license not posted.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Wall behind grill line in need of cleaning.
- Bare hand contact with ready to eat foods
Observation: Observed kitchen employee making foods without wearing gloves. Corrected during inspection.
- 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: Observed gravy cooling
|
12/11/2014 | Regular |
| No violation noted during this evaluation. | 11/21/2014 | Follow Up LOC |
- Safe, unadulterated, honestly presented
Observation: Observed small black floating debris in soda coming from customer soda fountain machine.
|
11/17/2014 | Non Illness Complaint |
- In-use utensils, between-use storage
Observation:Ice scoop not handle up in ice bin near drive-thru window.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw packaged bacon stored above ready to eat foods in cooler
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths stored on counter behind register.
- Posting of a valid license
Observation: Current license not posted.
|
10/07/2014 | Regular |
- Package integrity
Observed dented cans of fudge on kitchen work table.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed cut onions in walk-in cooler with no date marking or label on it.
- Posting of a valid license
- Responsibilities of Permit Holder
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed floor in walk-in freezer, various cold hold units, storage cabinets, and in between ice cream dispensing machines and cone dispenser in need of cleaning.
- Roasts held at a temperature of 130°F or above
Observed condiments in cold hold cooler at or above temperatures of 48 degrees fahrenheit.
- 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.
Observed dented cans of fudge on kitchen work table. When asked about the cans, manager states intent of using them for service. I explained to him why he could not do that and he stated that he would not use them and would give them back to food supplier for credit.
- equipment food contact surfaces and utensils clean to sight and touch.
|
11/08/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
11/08/2013 | Routine |
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