HACCP: Provided Toxic haccp sheet Sanitizer used is Chlorine. All frozen food was frozen
No violation noted during this evaluation. | 7/7/2014 | Routine | 100 |
HACCP: Provided Cooling haccp sheet. Also discussed hand washing and glove use.
Sanitizer used is Chlorine.
All frozen food was frozen.
No violation noted during this evaluation. | 4/3/2014 | Routine | 100 |
HACCP Discussed storage of wiping clothes in men's restroom.
Chlorine sanitizing bucket concentration: 200 ppm.
No violation noted during this evaluation. | 9/19/2013 | Routine | 100 |
HACCP Discussed proper storage of soil wet clothes. Chlorine sanitizer concentration: 200 ppm.
- Food protection during storage, prepartion, display, service, transportation
Bag of onions found stored on the back stock room floor.
Worker corrected by place onions on top of crate.
Food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces of equipment and utensils clean
Inside of mini fridge in prep area is soiled.
Clean, sanitize, and maintain all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations.
- Non-food contact surfaces clean
1.Underside of ice cream mixer and baffles and vents on oven are soiled.
Routinely clean and maintain clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Box of cups found stored on floor.
Worker corrected by placing box on shelf.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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7/18/2013 | Routine | 94 |
HACCP: Handwashing was discussed. CHlorine used as sanitizer: 100 ppm
- Food contact surfaces of equipment and utensils clean
The interior of the microwave is soiled.
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3/22/2013 | Routine | 98 |
Note: Cold water now provided handsink.
No violation noted during this evaluation. | 7/12/2012 | 1st Recheck | |
HACCP: Monitor meat sauce during cooling to ensure is reaching proper temperatures within safe time limits.
- Food contact surfaces designed, constructed, maintained, installed, located.
Enamelware pans were being used to cool meat sauce. Provide containers of approved construction for proper cooling. Enamelware may scratch and allow leaching of toxic metals into acidic foods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Ice cream freezer was setting directly on floor without being easiliy movable by one person or 6" clearance between floor and bottom of equipment. Provide clearance or ease in movability.
- Critical: Water source safe, hot, and cooled under pressure
No cold water was available at hand sink near hot dog cooker. Provide hot and cold water at handsinks at all times.
- Critical: Outer openings protected from insects, rodent proof
Back door was propped open. Maintain outer openings protected against entrance of insect and rodent pests at all times. Note: Door was closed.
- Floors properly constructed, clean, drained
Gap exists between bottom of walk-in and floor. Eliminate gap into which water or insects may enter.
- Walls, ceilings, and attached equipment, properly constructed, clean
Plastic wall covering has fallen off wall behind mop sink. Adhere wall covering tightly to wall with no gaps for water or insects to enter.
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6/27/2012 | Routine | 86 |
HACCP: Discussed keeping personal items away from food prep areas, ensuring that the window screens remain closed in between physical exchanges and food service employees not wearing wrist jewelry. These will be violations if seen in future inspections.
Frozen foods were frozen.
NOTE: Cooling products must be labeled with time and date of preparation.
Cl used as sanitizer-50-100 ppm
- Original container, properly labeled, consumer advisory
Observed spray bottle not labeled by kitchen area.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Label all containers, corrected by labeling bottle.
- Foods handled with minimal manual contact
Observed bare hand contact with ready to eat foods.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
Use means mentioned above when handling food.
- In-use food dispensing utensils properly stored.
Observed scoop stored in food product at the following areas: chili pot, krunch container, popcorn machine.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
Store scoops in a way mentioned above.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed no cover for trash containers in both restrooms.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
Provide lid or cover for trash containers.
- Critical: Sanitizing concentration
Observed sanitizer bucket at three compartment sink at inadequate level of concentration.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
Maintain sanitizer at 50-200 ppm. Corrected by remaking sanitizer.
- Wiping cloths clean, used properly, stored
Observed wiping cloth stored on three compartment sink ledge.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
Store wet wiping cloths in sanitizer bucket between uses.
- Food contact surfaces of equipment and utensils clean
Observed soiled interior of oven and microwave.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
Clean area and maintain clean.
- Lighting provided as required. Fixtures shielded
Observed no light shields in dry storage room.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
Provide light shields.
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3/21/2012 | Routine | 87 |
Facility was closed for season at time of inspection.
No violation noted during this evaluation. | 12/8/2011 | Routine | |
Chlorine bleach is the sanitizer that will be used in the facility.
Discussed proper dating and labeling and provided a HACCP bulletin.
Discussed the importance of obtaining a Pest Control Operator.
Currently, there is no air curtain at either of the windows or the drive up/thru window, however, depending on any possible future inspections, this may be required.
Johnson Mechanical installed the ventilation system and they will be providing the services as needed.
Equipment is functioning properly and maintaining temperatures.
This form shall serve as proof of temporary licensure until appropriate fees have been paid to the Health Department. Failure to pay the fee will result in immediate revocation of this temporary license.
- Thermometers provided and conspicuously placed
There are no thermometers present in the Hot holding units or the Master Bilt ice cream freezer.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
Protect all foods from potential contamination by storing them elevated. The table in the cooking area requires 6" clearance from the floor.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following sinks need to be properly sealed: 1) The hand wash sinks in the serving and prep area, 2) The three compartment sink.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces prior to use.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Clean and sanitize all non food contact surfaces prior to use.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Cross-connections, back-siphonage, back-flow prevented
The drainage of the Stoelting Ice Cream machines had the tubing going directly into the drains.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) There are no self closing mechanisms on either restroom door. 2) There are no waste receptacles in the restrooms.
1) Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors. 2) Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
There is an open area next to the walk in cooler that requires proper sealing.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- No Certified Manager Present
Janice is the certified person. Discussed having additional certified personnel in the facility to ensure that there is someone certified during the hours of food preparation.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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8/15/2011 | Final | |
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