Owner reported that establishment is currently being used as a commissary
No violation noted during this evaluation. | 10/22/2013 | Routine | |
HACCP: Handwashing was discussed. Quat: 200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A ziploc bag with a piece of ham in it was labeled 4/9/13 in the bottom chef's drawer of the grill.
Worker discarded.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There are no paper towels at the employee bathroom hand sink.
- Rooms and equipment - vented as required
Ventilation is not sufficient.
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5/9/2013 | Routine | 92 |
HACCP: Date marking was discussed. Quat sanitizer: 200 ppm
- Food contact surfaces of equipment and utensils clean
The top of the microwave is soiled.
- Storage/handling of clean equipment, utensils
Utensils on the drying rack are stored with handles multidirectional.
Store utensils with handles facing the same direction.
- Critical: Outer openings protected from insects, rodent proof
Windows were open to the outside with no screens present.
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.
Worker closed windows.
- Rooms and equipment - vented as required
The kitchen is excessively warm.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- Critical: Toxic items labeled and used properly
2 spray bottles were not labeled with a purple liquid and a pink liguid.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Worker labeled.
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1/29/2013 | Routine | 87 |
- Critical: Water source safe, hot, and cooled under pressure
No cold water provided hand sink in womes's restroom. (was originally identified as hot water). Provide hot and cold water to handsink in women's restroom.
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10/30/2012 | Recheck | |
HACCP: Date Marking
Note: A recheck inspection is required for item #27 for which there will be a fee.
Note: It was discussed that the fan of ventilation hood is so loud, the intercom system can not be heard through. This leads to the unscreened windows being maintained open, hot/humid conditions in kitchen, and entrance of excess number of flies. The kitchen temperature climbed to 92 degrees while windows were closed during the writing of this report.
Note: Discussed redesignated sink in drink area as hand sink.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Bottom of shelf of microwave table and bottom shelf of cash registershelf unit are approximately 3" above floor. Provide easily movable floor mounted equipment or allow a minimum of 6" gap between floor and bottom of equipment.
Ventilation hood has condensate dripping from back and sides. Repair hood so condensate drains to drip pan only.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Wash tubs are in second and third compartment of 3 compartment sink because these compartments do not hold water. The bus tubs are not large enough to allow immersion of largest piece of equipment used. Repair/replace sinking in order to provide properly sized compartments which are capable of holding water.
- Non-food contact surfaces clean
Sides of fryers are excessively soiled.
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. Clean and maintain fryers clean.
- Critical: Water source safe, hot, and cooled under pressure
No hot water was available at handsink in public bathroom. Provide all sinks hot and cold running water. Restore hot water to this handsink.
- Critical: Presence of insects/rodents. Animals prohibited
Excess number of flies seen throughout facility. Provide proper, effective insect control measures.
- Critical: Outer openings protected from insects, rodent proof
Windows were open and no screening was present. 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. Provide proper screening or maintain windows closed unless passing materials through window. Note: Windows closed.
- Floors properly constructed, clean, drained
Flooring was excessively soiled beneath cooking equipment and flooring is sticky in beverage area.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Clean and maintain flooring clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling is yellowed and appears soiled. Clean and maintain ceiling clean.
Gap exists between mop sink and walling. Eliminate gap which can provide harborage for insects and collection of soil.
- Rooms and equipment - vented as required
Kitchen is excessivley hot and humid.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Provide proper ventilation of kitchen.
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10/11/2012 | Routine | 84 |
Please see file for this inspection.
No violation noted during this evaluation. | 8/3/2012 | Unknown | |
See attached inspection.
No violation noted during this evaluation. | 7/27/2012 | Unknown | |
There were no violations in the mobile truck unit on site at the River City Bags Tournament.
No violation noted during this evaluation. | 6/30/2012 | Unknown | |
HACCP: Discussed chlorox cleaner. Employee stated that is used for just cleaning the restroom. Ensure that the bottle is labeled for just restroom use and it is recommended that it is stored in the rest room as well. Also discussed proper glove use. After the single use glove is discarded, hands must be washed prior to donning a new pair of gloves. A bare hand contact policy must be updated and approved by this Department on a annual basis if this establishment wishes to use bare hand contact with ready to eat items. Currently, single use gloves must be used to minimize manual contact.
Frozen foods were frozen
Quat used as sanitizer- 400 ppm
Recommended that the bucket of sanitizer be checked more routinely and changed out if the concentration is weak. Follow manufactures specifications.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed: 1)milk and packages of pork not date labeled with 7 day discard date. 2)Chili taken from freezer not labeled correctly.
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.
1)Label any ready to eat, potentially hazardous, refrigerated item held over 24 hours with a 7 day discard date. 2) Items taken out of a frozen state and thawed must be labeled again with that date to follow the 7 days allowed for PHF's. Corrected by education
- Critical: Potential for cross-contamination
storage practices
- Foods handled with minimal manual contact
Observed manual contact with ready to eat items.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
Use single use gloves, deli tissue, or tongs when preparing items.
- In-use food dispensing utensils properly stored.
Observed scoop for ice cream stored in cup at dump sink.
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 scoop in a way mentioned above.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed uncovered trash containers in outside restrooms.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
Provide covers or lids for restroom trash containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Observed no trash container or paper towels for employee restroom.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
Provide paper towels and accessible trash container for each restroom.
- Critical: Outer openings protected from insects, rodent proof
Observed both pick up windows left open for long periods of time.
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.
Keep windows closed when there is not a physical exchange of food or money.Corrected by closing windows.
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5/30/2012 | Routine | 81 |
HACCP: Discussed labeling all spray bottles and using test strips to check the concentration of the sanitizer used in the three compartment sink. It was observed exceeding maximum allowed concentrations. It was remade. If seen in future inspecitons, this wiill be a violation.
Frozen foods were frozen.
Quat used as sanitizer-200 ppm
- Original container, properly labeled, consumer advisory
Observed containers of brown sugar, ice cream mix, and peppermint topping 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 any food item not stored in its original container with its contents.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Observed hot dogs in cooler under grill and roast beef in 2 door prep cooler date labled with 2/4. 2)Nacho cheese in the upright cooler not date labeled.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
1)Any ready to eat, potentially hazardous, refrigerated items shall be date marked with a 7 day discard date once the original packaging is opened or the date of prep. After 7 days, if that product is not used, it is to be discarded. Violation corrected by employee discarding items. 2). Label all potentailly hazardous items with a 7 day discard date if held for over 24 hours.
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed small bowl used as scoop for sourcrout and peppermint topping.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
Scoops for products must have a handle so minimal contact with food can be avoided. Scoop can be stored in product with handle extending out or clean and dry.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed no cover or lid for trash container in restroom.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
Provide lid for trash container.
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2/15/2012 | Routine | 91 |
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