- * 4.4/4.6 Dishwasher is not reaching proper temperature to sanitize dishes. Automatic dishwasher shall achieve 160°F on utensil surface to effectively sanitize equipment. PIC is contacting maintenance man to have dishwasher repaired. Manually sanitize dishes and equipment in 3-vat sink until dishwasher has been repaired.
- *3.2 - Cook was handling raw bacon, plates and then toast. Gloves, utensils, or equipment, shall be used when handling ready-toeat foods to prevent contamination. Proper glove use was discussed with cook during this inspection.
- *4.4 - Chlorine sanitizer concentration in wipe bucket was greater than 200ppm. Chlorine sanitizing solution residual shall be 50-
- 200 ppm to effectively sanitize food contact surfaces without leaving a toxic residue. Discussed with PIC during inspection.
- 4.5- Condenser fan covers in walk-in need to be cleaned. Equipment shall be free of an accumulation of dirt, dust and other debris.
- 6.1 Gap observed at bottom of back door. Doors opening to the outside shall be tight-fitting. Discussed with PIC during inspection.
- He will have maintenance man put on a new weather strip.
- 6.2 - Bulb missing in walk-in cooler. Provide proper lighting in this area.
- R/4.4- Observed several pieces of equipment that need repaired. Gaskets on one door Delfield cooler were torn, bottom right door of three door Delfield cooler is being held on with an insert pin, and handle on right drawer under grill is broken. Reportedly, a hinge has been ordered for the door of the Delfield cooler. Equipment shall be in good repair.
- R/4.1- Provide an accurate thermometer in the reach-in cooler next to the grill. Provide an accurate thermometer within
- +/- 3°F in the warmest areas of refrigeration units to assure foods are maintained at 41°F or below.
- Notes: Pies, ham, and cheese are reportedly used within 24 hours.
- Chili, hot holding - 183°F sausage gravy, hot holding - 177°F
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4/3/2012 | Standard 1 | |
- 4.4- Gaskets on one door Delfield cooler were torn. Equipment shall be in good repair.
- 4.1- Provide an accurate thermometer in the reach-in cooler under the grill.
- 6.2- Light in the back storage area was not functioning. Replace light.
- Notes: Pies, ham, and cheese are reportedly used within 24 hours.
- New grout scheduled to be installed on the floor.
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10/19/2011 | Standard2 | PROTECTION FROM CONTAMINATION- Raw chicken stored above raw hamburgers in the upright cooler. Store raw animal foods separate from each other and other ready-to-eat foods to prevent possible cross contamination. Raw chicken was relocated to the bottom shelf.
One accurate long stem thermometer available for use.
Foods are no longer being cooled and reheated. Operation will be a risk level 3 for 2012-2013 license season.
Consumer advisory available on the menu.
Observed employees using single-use gloves to handle ready-to-eat foods.
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- The following are repeat violations from the Standard and Critical Control Point Inspections dated April 27, 2011:
- C/*7.1 Observed the following chemicals improperly stored:
- - 2 spray bottles of Lysol cleaner sotred with condiments
- - 4 different spray bottles of cleaner hanging on the splash guard of the food preparation sink
- Relocate all chemicals and cleaners so they are stored separate from and below all food and food equipment in order to prevent contamination.
- C/*3.4 The sausage gray was holding at 105°F in the steam table. Hold all potentially hazardous foods hot at 135°F and above to prevent the growth of organisms.
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6/1/2011 | Follow Up 1 | |
- *4.5/4.6 The ice guard inside the ice machine is soiled. Clean and sanitize this to sight and touch.
- R/4.4 Replace the torn door seals on the 4 door Delfield unit.
- 4.4 Replace the torn door seal on the one door Delfield unit.
- R/6.4 The following items are soiled and need to be cleaned:
- -floor below the dish machine area
- -floor below cooking equipment and drains throughout the operation
- 6.2 Replace the burned out light I the walk-in cooler.
- PROTECTION FROM CONTAMINATION: (REPEAT) Observed the following improper storage issues:
- REACH-IN COOLER raw ground sausage patties above ready-to-eat ham raw ground hamburger above raw bacon trays of raw shell eggs above batter
- Store raw animal foods according to cooking temperature.
- From top to bottom ready-t-eat food raw whole beef, raw whole pork, raw fish, raw shelled eggs raw ground beef and raw ground pork raw poultry
- PIC: Person-in-charge shall maintain compliance with the Ohio Uniform Food Safety Code.
- NOTE: Corporate has taken over the franchise.
- NOTE: The operation does not reheat in bulk. The operation's risk level will be changed to a Risk Level 3 for the 2012-2013 licensing year.
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4/27/2011 | Standard 1 | A consumer Advisory is available on the menu.
Observed proper handwashing and single-use gloves are being worn properly.
COLD HOLDING: Potentially hazardous foods were holding over 41°F, see temperature log. Maintain potentially hazardous foods at 41°F and below to limit the growth of organisms. (REPEAT)
HOT HOLDING: Potentially hazardous foods were holding below 135°F, see temperature log. Maintain potentially hazardous foods at 135°F and above to limit the growth of organisms.
CHEMICAL: A bottle of Windex, Dawn detergent and Lysol cleaner was stored on the food preparation sink drain board.
Relocate the chemical to prevent possible contamination. (REPEAT)
CHEMICAL: A spray bottle of glass cleaner was not labeled. Label this to prevent misuse. (REPEAT)
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- 3.2 Observed wet wiping clothes on the couneter. Store these in sanitizing solution between use to prevent the growth or organisms.
- 6.4 Observed flying insects. Control the presence of insects.
- 4.4 Replace the torn door seals on the 4 door Delfield unit.
- 4.4/4.3 Replace the damaged caulk on the left side of the hood.
- 4.0 Remove the uncleanable papertowel from underneath the cheese slices.
- 3.2 Label the bulk salt and sugar pitchers.
- 4.5/6.4 The following items are soiled and need to be cleaned:
- -left ledge of the flat grill
- -sides of both flat grills
- -floor below the dish machine area
- -blue door frames on the refrigerated drawers
- -cabinets holding trash conatiners
- -floor edges along the front counter
- -floor below cooking equpment and drains throughout the operation
- -interior of waffle batter cooler including the thermometer and fan guard
- -floor below server shelves holding condiments
- -the white wire shelves above the sinks in the back
- -walk-in cooler fan guard
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10/27/2010 | Standard2 | |
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