- The following are repeat violations from the Standard 2 report dated 12/28/11:
- *4.5/4.6 Pop nozzles contain pop residue build-up. Wash, rinse, and sanitize food contact surfaces.
- NOTE: Only a very small amount of quat sanitizer left in the operation. Replenish this supply in order to properly sanitize equipment. PIC reported that the sanitizer is on order.
- 4.5 Clean the walk-in cooler shelving in order to remove the dust build-up.
- 4.4 Repair the torn door seal on the Beer Cave in order to keep equipment in good repair. PIC reported that a work order is in for this door seal.
- 6.4 Observed a vacuum stored on top of boxes of napkins. Store maintenance tools in a separate designated area in order to prevent possible contamination.
- 6.2 Replace the one burned out light in the back room near the restroom.
- 6.4 Resurface the worn flooring in the 3-compartment sink room in order to provide a more easily cleanable surface.
- 4.5 Clean the bottom of the 2-door freezer near the office in order to remove food spill/debris.
- 6.4 Observed a vacuum stored on top of boxes of napkins. Store maintenance tools in a separate designated area in order to prevent possible contamination.
- 6.2 Replace the one burned out light in the back room near the restroom.
- 6.4 Resurface the worn flooring in the 3-compartment sink room in order to provide a more easily cleanable surface.
- 4.5 Clean the bottom of the 2-door freezer near the office in order to remove food spill/debris.
- The following are repeat violations from the Standard 2 report dated 12/28/11:
- *4.5/4.6 Pop nozzles contain pop residue build-up. Wash, rinse, and sanitize food contact surfaces.
- NOTE: Only a very small amount of quat sanitizer left in the operation. Replenish this supply in order to properly sanitize equipment. PIC reported that the sanitizer is on order.
- 4.5 Clean the walk-in cooler shelving in order to remove the dust build-up.
- 4.4 Repair the torn door seal on the Beer Cave in order to keep equipment in good repair. PIC reported that a work order is in for this door seal.
- 6.4 Observed a vacuum stored on top of boxes of napkins. Store maintenance tools in a separate designated area in order to prevent possible contamination.
- 6.2 Replace the one burned out light in the back room near the restroom.
- 6.4 Resurface the worn flooring in the 3-compartment sink room in order to provide a more easily cleanable surface.
- 4.5 Clean the bottom of the 2-door freezer near the office in order to remove food spill/debris.
- 6.4 Observed a vacuum stored on top of boxes of napkins. Store maintenance tools in a separate designated area in order to prevent possible contamination.
- 6.2 Replace the one burned out light in the back room near the restroom.
- 6.4 Resurface the worn flooring in the 3-compartment sink room in order to provide a more easily cleanable surface.
- 4.5 Clean the bottom of the 2-door freezer near the office in order to remove food spill/debris.
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1/12/2012 | Follow Up 1 | |
- R/*4.5/4.6 Pop nozzles contain pop residue build-up. Wash, rinse, and sanitize food contact surfaces.
- C/*2.4/5.1 Hand sink was blocked with damaged beer. Maintain hand sinks accessible at all times in order to facilitate proper hand washing.
- *4.4/4.5/4.6 Observed the 3-compartment sink completely blocked by beverages and maintenance tools. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. Equipment used with non-potentially hazardous foods
- (PHFs) shall be washed, rinsed, and sanitized once every 24 hours. Equipment used with PHFs shall be washed, rinsed, and sanitized once every 4 hours.
- *4.1 No long stem thermometer available. Provide an accurate long stem thermometer, ranging from 0°F-220°F, in order to properly monitor food temperatures.
- *4.4 Observed the ambient air temperature of the walk-in cooler at 45°F. Maintain coolers with PHFs at 41°F or below in order to maintain the PHFs at 41°F or below. Make necessary repairs.
- R/4.2 No quat sanitizer test kit available. Provide a quat sanitizer test kit in order to monitor the concentration of the quat sanitizer. NOTE: Only a very small amount of quat sanitizer left in the operation. Replenish this supply in order to properly sanitize equipment.
- R/3.2 Observed boxes of candy stored on the floor across from the office and eggs on the walk-in cooler floor. Store food 6 inches off of the floor in order to prevent possible contamination.
- R/4.5 Clean the walk-in cooler shelving in order to remove the excessive dust build-up.
- R/4.4 Repair the torn door seal on the Beer Cave in order to keep equipment in good repair
- R/4.8 Store the boxes of Dart cups and various other equipment 6 inches off the floor in order to prevent possible contamination.
- 6.4 Observed a mop stored with pop syrup. Store maintenance tools in a separate designated area in order to prevent possible contamination.
- 6.2 Replace the several burned out lights in order to provide adequate lighting.
- 6.2 Increase lighting in the walk-in cooler in order to provide 10 foot-candles. Currently 4-9 foot-candles.
- 6.4 Resurface the worn flooring in the 3-compartment sink room in order to provide a more easily cleanable surface.
- 4.5 Clean the bottom of the 2-door freezer near the office in order to remove food spill/debris.
- 4.1 Provide an accurate thermometer for the reach-in cooler under the hot dog roller in order to monitor the ambient air temperature. Ambient air temperature was 37°F today.
- 3.5 Unable to locate the ingredients for the self-serve Apple Fritters. Be sure that all baked goods are represented on the ingredient book.
- 6.4 Clean the floor under the milk shelving in the walk-in cooler in order to remove the large beverage spill.
- NOTE: Unable to determine if the light bulb in the walk-in cooler is shatter-proof. Provide shatter-proof light bulbs or light shields for lights in areas of food and equipment.
- NOTE: Observed the following items beyond the expiration date:
- -8/19/11 Planters Salted Peanuts
- Check and rotate stock regularly.
- NOTE: Discussed date marking any opened ready-to-eat, PHF if it is held beyond 24 hours.
- NOTE: The sanitizer used for the clean-in-place F'Real machine is Iodine. Provide an iodine test kit in order to properly sanitize the machine. Maintain iodine sanitizer at 12.5-25ppm.
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12/28/2011 | Standard2 | |
- *2.4/6.2 No soap and paper towels available at the back hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- C/*3.4 Hot dogs still cooking on the roller, without a Still Cooking sign, were hot holding improperly at 116°F. Maintain foods hot holding at 135°F or above in order to limit bacterial growth. Cook ready-to-eat foods to 135°F prior to serving.
- *4.5/4.6 Some of the pop nozzles contain pop residue build-up. Wash, rinse, and sanitize food contact surfaces.
- R/*7.1 Pennzoil stored on top of Diet Coke boxes in the storage area near the walk-in cooler. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- *7.2 Observed Cascade next to paper plates on the retail shelves. Store toxic chemiclas separate from and below food and equipment in order to prevent possible contamination.
- 4.2 No quat sanitizer test kit available. Provide a quat sanitizer test kit in order to monitor the concentration of the quat sanitizer.
- C/6.2 Provide a Employees Must Wash Hands sign in the employees restroom in order to encourage proper hand washing.
- 3.2 Observed a box of creamer bags and chip dip stored on the walk-in cooler floor. Store food 6 inches off of the floor in order to prevent possible contamination.
- R/4.5 Clean the walk-in cooler shelving in order to remove dust build-up.
- 6.4 Repair the damaged floor tile near the back exit door.
- 4.3 Seal the 3-compartment sink to the wall in order to create a more easily cleanable surface.
- 4.4 Repair the torn door seal on the Beer Cave.
- 4.8/3.2 Store the box of Dart cups and coffee 6 inches off the floor in order to prevent possible contamination.
- 5.4 Observed dumpster lids open. Maintain dumpster lids closed.
- NOTE: Unable to determine if the light bulb in the walk-in cooler is shatter-proof. Provide shatter-proof light bulbs or light shields for lights in areas of food and equipment.
- NOTE: Observed the following items beyond the expiration date:
- -Old Wisconsin Pepperoni Bites 6/26/11
- -Matador Mild Snack Stick 4/10/11 and 5/27/11
- -Protein Plus Chocolate Roasted Peanut w/Caramel 6/22/11
- -Chunky Sirloin Burger 5/8/11
- Check and rotate stock regularly.
- -One accurate digital thermometer available for use.
- -Observed proper raw animal food storage.
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7/19/2011 | Standard 1 | |
- C/R/*4.2 No thermometer was available to monitor food temperatures. Provide an accurate long stem thermometer, ranging from 0°F-220°F, in order to properly monitor food temperatures.
- C/*7.1 Observed motor oil and WD40 stored beside and above food on the back room shelf. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- R/6.2 Replace the one burned out light in the walk-in cooler in order to provide 10 foot-candles of light throughout.
- R/4.5 Clean the walk-in cooler shelving in order to remove dust.
- R/4.1 Unable to locate an ambient air thermometer in the reach-in cooler and 2 door freezer. Provide an accurate thermometer, stored in the warmest area of the unit, in order to monitor the ambient air temperature. Ambient air temperature of the reach-in cooler was 36°F and the freezer was maintaining all foods frozen today.
- C/6.4 Observed employee coat stored on back room food/equipment shelf. Store employee personal items in a separate designated area in order to prevent possible contamination.
- -Foods were hot and cold holding properly today.
- -Ingredient lists were available for the self-serve donut case today.
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1/4/2011 | Standard2 | |
- Operation satisfactory at this time.
- Thank you for your efforts.
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9/17/2010 | Other | |
- The following are repeat violations from the Follow-Up inspection dated 7/22/10:
- *4.2 Unable to locate a long stem thermometer to monitor food temperatures. Provide an accurate long stem thermometer in order to monitor food temperatures.
- 6.4 The following areas need cleaned:
- -excessive pop spill/debris under the pop syrup rack
- -excessive food/debris under the walk-in cooler shelving
- Physical facilities shall be maintained clean.
- 6.4 Observed water damaged ceiling tile in the back room and beer storage room. Repair/replace these.
- 6.2 Observed one burned out light in the walk-in cooler. Replace this.
- 4.5 Observed excessive dust build-up on the walk-in cooler shelving. Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 6.4 Observed coving peeled away from the bathroom wall. Repair this in order to create a cleanable surface.
- NOTE: Sanitizer was located today after several search attempts. Be reminded that equipment shall be washed, rinsed, and sanitized in the 3 compartment sink.
- NOTE: Observed stacked garbage blocking the rear exit door. Maintain premises free of garbage. Recommend maintaining access to exits in event of an emergency.
- The following critical violations were observed today:
- *2.4/6.2 No paper towels were observed at the hand sink. Maintain all hand sinks stocked with paper towels and soap at all times in order to facilitate proper hand washing.
- *2.4 A person-in-charge shall be knowledgeable and perform duties outlined in the Food Code.
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8/16/2010 | Follow Up 2 | |
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