GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat) - Change out every 3 hours. Discussed placing time on buckets to ensure buckets are changed at appropriate times
HACCP: Education on date marking all potentially hazardous foods with the date the food is prepared counting as day 1 on the container rather than on the saran wrap. All potentially hazardous food that is mixed with older food must be date marked on the container with the oldest date and kept no more than 7 days from day 1. Date marking handout.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The door gasket on the walk-in cooler is torn
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Correct by repairing or replacing all torn gaskets
- No Certified Manager Present
No food manager on staff during time of inspection
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Correct by ensuring a food sanitation manager is present during each shift. The establishment currently has two licensed food managers (neither on staff during time of inspection). Discussed with manager on duty the need for a food manager present at all times. Manager states he is also enrolling in a class for food managers. All employees are serve safe food handler licensed
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1/7/2016 | Routine | 99 |
A recheck was conducted on 11/10/15 to determine if the prep cooler across from the grill directly next to the wall has been repaired and is holding temperature below 41 degrees F. During the recheck, the cooler was found to be holding temperature at 40 degrees F. The sour cream was found at a temperature of 39 degrees F. Manager states they called maintenance who found debri build up in front of the cooling fan. Cooler has been repaired. Based on this recheck, no further rechecks are necessary. Corrected.
No violation noted during this evaluation. | 11/10/2015 | 1st Recheck | |
A non-fee recheck was conducted on 11/03/15 to determine if the temperature of the cooler across from the grill and next to the wall is able to hold temperature below 41 degrees F. During the time of the recheck, the cooler was found to be above 41 degrees. The bean/corn salsa was found to be 47 degrees F. The manager showed she took the temperature in the morning and the cooler was at 36 degrees F. She recorded this temperature in their temperature log. During the inspection, the cooler was turned down to colder and the lids were closed. The temperature was rechecked 10 minutes after. The cooler temperature was found to still be holding at a temperature greater then 41 degrees. Based on this recheck, the manager has agreed to call maintenance and have the cooler serviced. No potentially hazardous foods are to be stored in the cooler until the cooler has been serviced. A recheck will be conducted on 11/10/15 to determine if the cooler has been repaired. A recheck fee will be assessed on 11/10/15 and for all further rechecks.
No violation noted during this evaluation. | 11/3/2015 | Recheck | |
GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat) - change buckets every 3 hours
HACCP: Education on employee hygiene including jewlery and refrigeration temperature handout
Establishment will no longer be using dish machine. Will be taken out this month. They will be using the 3 compartment sink only
- Original container, properly labeled, consumer advisory
Cookies and brownies were found on a plate for customers to grab and purchase without a label
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sour cream located in the cooler next to the prep line across from the grill was found with a temperature of 47 degrees F. The cooler temperature was found to be 45 degrees F.
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.
Corrected by removing sour cream from cooler and placing in another working cooler. Establishment opened at 11:00 a.m. and placed the sour cream in the cooler from the walk-in cooler then. The sour cream had not been in the cooler longer than 4 hours during the time of inspection. Cooler may be on defrost or have been open too long for lunch hour. Discussed not storing anything potentially hazardous in the cooler until a recheck tomorrow 11/03/15. A recheck will be conducted on 11/03/15 to determine if the cooler is holding temperature below 41 degrees F. The cooler was recheck for temperature 15 minutes after checking the sour cream. The cooler has dropped slightly to 44 degrees F.
- Critical: Hot food at proper temperatures
White rice on the hot holding prep counter was found with a temperature of 127 degrees F
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.
Corrected by discarding white rice and replacing with rice above 135 degrees F
- In-use food dispensing utensils properly stored.
The salt scoop in the salt next to the ice machine was found with the handle in the salt
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food
Correct by storing all handles out of the food product
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The door of the coke cooler has a torn gasket
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Correct by repairing or replacing gasket
- Food contact surfaces of equipment and utensils clean
The inside apron of the ice machine is soiled.
All food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
- Non-food contact surfaces clean
The lower shelf below the grill is soiled
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all non-food contact surfaces
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11/2/2015 | Routine | 89 |
HACCP: Pest protection
- Food contact surfaces designed, constructed, maintained, installed, located.
Found all of the cutting boards in back storage area worn and grooved and no longer easily cleanable. Found colored plastic tong handles to tongs in back storage melted and no longer easily cleanable. Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Food contact surfaces of equipment and utensils clean
Found cookie toaster oven soiled. Please detail cookie oven. 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.
- Non-food contact surfaces clean
Non food contact surface cleaning: detail the dish machine mainly in corners where lid closes, please detail the splash gaurd to the range top, clean as needed.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Found side door to dumpster open with excess of bird feces by door. Dumpster is shared with Wing Stop and they will also be sited on this issues.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Outside storage area clean, enclosure properly constructed
Excess of litter on ground in the dumpster enclosure. Wing stop will also be cited on this issue.
Outside storage areas or enclosures where garbage and refuse containers are stored shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found grease accumulation on the wall and ansil pipe to the left of the fryer on cook line. The shelves for storage above the back area prep table are soiled on the under sides due to splash from food prep. Clean shelves. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/3/2015 | Routine | 91 |
HACCP: Food Handler Training. Discussed keeping one file for copies of Food Handler Training. All staff present during inspection had proof of Food Handler Training.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Food protection during storage, prepartion, display, service, transportation
Meat with spices (pork or chicken) was stored in a plastic container with no lid or covering in the walk in cooler. Provide a lid or covering to prevent dust or contaminants from settling on the food.
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
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
1). Observed a blue blended personal beverage and personal cup stored on walk in cooler shelf directly over containers of beans for the establishment. 2). Personal yogurt stored on walk in cooler shelf above food for establishment. Correct by storing all personal drinks and personal food items in a location that does not provide the potential for contamination of food for the establishment. Recommend using a section of the lowermost shelf in the walk in cooler for personal food and drink storage and clearly label this area as personal items only. A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Wiping cloths clean, used properly, stored
Observed four wiping cloths on various prep tables and counters upon arrival for inspection. Corrected: wiping cloths were placed back into sanitizer buckets. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior white lip of ice machine, shelves in walk in cooler, shelves in prep coolers beneath make line. Clean and sanitize all food contact surfaces as often as necessary.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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1/27/2015 | Routine | 90 |
HACCP - Discussed and provided written information on proper cooling.
Sanitizer - buckets - quats
- dishmachine - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of front counter prep table cooler.
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 gasket.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
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10/15/2014 | Routine | 97 |
HACCP - Discussed and provided written information on temperature control of potentially hazardous foods.
Sanitizer - 3 bay sink - quats
- dish machine - chlorine
- Critical: Hot food at proper temperatures
Chicken in steam table held at 120 degrees F.
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. Worker discarded product. Corrected.
- In-use food dispensing utensils properly stored.
Scoop in ice machine with handle in ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice. Store scoop with handle extended out of product. Worker removed ice scoop. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in food preparation cooler rusted.
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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of walk in cooler and 2 door food preparation cooler.
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.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled with debris. Bottom shelving of 2 door prep cooler at front line soiled with food debris
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 and sanitize food contact surfaces.
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6/23/2014 | Routine | 89 |
HACCP - Discussed proper temperature control of potentially hazardous food and employee practices with personal beverages.
Sanitizer - buckets - quats
- dish machine - chlorine
- Wiping cloths clean, used properly, stored
Wet towel on shelving in walk in cooler.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Lid on bulk rice container soiled with debris. Shelving in walk in cooler soiled. Clean and sanitize food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels in mens' restroom. Provide papertowels for proper handwashing.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above grill soiled with debris. Provide a routine cleaning.
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2/7/2014 | Routine | 94 |
HACCP: Discussed pest control.
Sanitizer used is Chlorine for the dish machine. Quats used for 3-comp sink and bucket.
- Food protection during storage, prepartion, display, service, transportation
Taco shell bowls stored in the basket above salad prep cooler are not covered.
Provide a cover for the taco bowls.
Corrected provided a cover to be put over the bowls.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1)Racks in the prep coolers in front are rusted. 2) the door gasket under the grill press units is torn.
1) Resurfaces the racks so they are smooth, easily cleanable. 2) replace the door gaskets.
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.
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11/21/2013 | Routine | 97 |
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