HACCP - Discussed adn provided written information on sanitizer solutions and proper storage.
Sanitizer - quats
Frozen foodswere frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 4 door drawer freezer/cooler and prep table cooler. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on counter. Store wet wiping cloths in sanitizxer solution when not in use. Worker placed wet towel in sanitizer bucket. Corrected.
- Non-food contact surfaces clean
Soiled gaskets on doors of coolers in ice cream prep area. Clean and sanitize non food contact surfaces.
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9/23/2015 | Routine | 96 |
- Critical: Outer openings protected from insects, rodent proof
Gap at outer doors leading into establishment. New weather stripping has been installed and gap no longer exists. Corrected.
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3/25/2015 | 1st Recheck | |
HACCP - Discussed and provided written information on proper labeling of foods.
Sanitizer - quats
Note: There will be a recheck fee assessed for all rechecks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on all 4 doors of drawer freezer.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth on counter in food production area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizing solution when not in use.
- Food contact surfaces of equipment and utensils clean
Condiment bins under expiditers station at end of food preparation area soiled with debris. Soiled shelving (mold) in walk in cooler above icing storage area. Interior bottom surface of ice cream machine cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Outer surface of doors of Kelvinator 2 door freezer soiled. Clean and sanitize non food contact surfaces.
- Critical: Outer openings protected from insects, rodent proof
Large gap at bottom of outer doors leading into establishment. Gap down middle of door as well.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
Openings to the outside shall be tight fitting and self-closing. Repair doors to remove gaps. Recheck on or after 3/17/15.
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3/3/2015 | Routine | 91 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used in sani buckets and in 3 compartment sink at 200 ppm.
Discussed food handler training - manager states that currently all employees have completed food handler training.
- Critical: Foods properly cooled
Diced tomatoes and sliced tomatoes in make table with no date of being prepped. BBQ pork and grilled mushrooms in containers with use by dates of 10/20 or 10/19. Manager had employee discard out of date items and date mark the tomatoes. Sliced tomatoes in walk in cooler with prepped on date of 10/19 whereas rest of dates were use by dates. Please try to maintain a uniform date marking system to prevent confusion.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Food protection during storage, prepartion, display, service, transportation
ContaIiners in blizzard cooler being held without lids on them.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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10/21/2014 | Routine | 93 |
HACCP: Discussed hand washing and bare hand contact. Provided hand washing haccp.
Sanitizer used is Quats.
All frozen food was frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Grilled chicken located in the bottom of the sandwich prep cooler were at 50 degrees F.
Corrected by the manager discarding the grilled chicken.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Non-food contact surfaces clean
The metal lids of mixes in the ice cream machine cooler are soiled.
Corrected by an employee cleaning and sanitizing this area.
Non-food contact surfaces shall be clean and maintained to be clean.
- Single service items properly stored, handled, dispensed
Small spoons at the drive thru and at the ice cream counter were being stored every which direction.
Corrected by education and the manager will have an employee arange the spoons so that the handles are the same direction and presented to the employee.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Floors properly constructed, clean, drained
The floor in the walk in freezer has food derbis on it.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/8/2014 | Routine | 92 |
HACCP Discussed date marking with manager Quat sanitizing bucket concentration: 200 ppm.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. Inside of waffle bowl container 2. Bottom rack of candy topping refrigerator.
Wash, rinse, sanitize kitchenware and food-contact surfaces of equipment after each use and following any interruption of operations during which time contamination may have occurred.
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9/24/2013 | Routine | 98 |
HACCP: Discussed datemarking prepackged foods. Quat sanitizer: 400 ppm
- Foods handled with minimal manual contact
Worker touched ready to eat hot dog with bare hands.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
A screw was missing in the lid of the make table.
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4/8/2013 | Routine | 97 |
HACCP: Discussed date marking. Gave establishment a date marking handout.
Quat sanitizer used: 200 ppm
- Food contact surfaces designed, constructed, maintained, installed, located.
A hose of soda (Coke) concentrate is leaking. Repair.
- Wiping cloths clean, used properly, stored
Wet wiping cloth solution found in the ice cream prep area was soiled.
Change sanitizer soultion when it is visibly soiled.
- Food contact surfaces of equipment and utensils clean
Several single-use plastic cake pans and toppers that were in the dry storage area were soiled with icing. Worker discarded the soiled pans and toppers.
Food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
The following areas of the floor are soiled: under shelving throughout the facility especially the soda concentrate shelf and the cake container storage shelf, the walkin cooler. Clean.
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10/1/2012 | Routine | 94 |
HACCP: Discussed food service employees shall not wear wrist jewelry or nail polish. This will be a violation if seen in future inspections.
Frozen foods were frozen.
Quat used as sanitizer- 200 ppm
- Original container, properly labeled, consumer advisory
Observed small shaker containers of salt not labeled with contents.
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 container.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed cut tomatoes in bottom of prep cooler holding at 49 degrees and not date labeled.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Label ready to eat, refrigerated, potentially hazardous items held over 24 hours with a 7 day discard date. Violation corrected by employee discarding tomatoes.
- Thermometers provided and conspicuously placed
Observed no thermometer in prep coolers at time of inspection.
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.
Violation corrected by providing thermometer.
- Food protection during storage, prepartion, display, service, transportation
Observed no means of protection for waffle cone batter by waffle cone maker.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Provide means to protect batter when product sits out.
- Foods handled with minimal manual contact
Observed heavy manual contact with ready to eat food items at cookline.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Critical: Sanitizing concentration
Observed multiple sanitizer buckets with insufficient concentration of sanitizer. (<50 ppm)
Use manufactors specification for the concentration for proper sanitizing of food contact surfaces.
Violation corrected by re making buckets. Observed at 200 ppm.
- Food contact surfaces of equipment and utensils clean
Observed soiled interior tops of microwaves and interior bottom of upright cooler.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
Clean areas and maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Observed no easily accessible trash containers for the three hand sinks.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
Provide trash containers at hand sinks.
- Floors properly constructed, clean, drained
Observed food splash by both three compartment sink floor drains.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean areas routinely.
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5/8/2012 | Routine | 80 |
This is a final inspection.
All equipment and plumbing is working and installed.
Approved to operate.
A check for $300 was paid for annual license. This serves as receipt.
No violation noted during this evaluation. | 4/4/2012 | Final | |
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