HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in walk in cooler, walk in freezer, and in lobby are soiled. Clean vents routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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1/19/2016 | Routine | 99 |
HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- No Certified Manager Present
FSSM has taken test and did not pass. FSSM scheduled to retake test. Provide certificate at next routine inspection.
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9/1/2015 | Routine | 100 |
HACCP: Food Handler Training. Certificates for all employees were provided by manager.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Critical: Hand washing sinks installed, located, accessible
Hand washing sink was blocked upon arrival for inspection by a pan with thawing food. Corrected: Pan was moved to three compartment sink and cool water turned on to finish the thawing process.
Lavatories shall be accessible to employees at all times.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents on ceiling of walk in freezer are soiled. 2) Ceiling in walk in cooler is soiled. 3) Missing section of wall with exposed drywall in restrooms behind toilets.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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4/8/2015 | Routine | 95 |
HACCP - Discussed and provided written information on proper cooling of foods. Sanitizer - Quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in under counter prep 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 clean
Gaskets on doors of under counter prep cooler soiled with debris. Clean and sanitize non food contact surfaces.
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11/20/2014 | Routine | 97 |
HACCP - Discussed proper thawing methods with manager. Sanitizer - Quats
- Potentially hazardous foods properly thawed
Improper thawing of steak and soup in pan at sink.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Manager placed product under running water. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Containers of salad dressing and olive oil stored under handsink next to drain. Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines. Worker removed items and stored in back storage area. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in 2 door under counter coolers at front service area rusted. Resurface or replace shelving.
Single service sandwich paper used to line microwave ovens.
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. Discontinue use of non absorbent liners.
- Non-food contact surfaces clean
Soiled gaskets on doors of front under counter coolers. Clean and sanitize non food contact surfaces.
- Single service articles not re-used
Sandwich paper utilized and reused as liners in microwave ovens.
Re-use of single-service articles is prohibited.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall tiles missing (exposed drywall) behind toilets in ladies' and mens' restrooms.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Rooms and equipment - vented as required
Vent in mens' restroom inoperable. Repair or replace vent.
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1/22/2014 | Routine | 89 |
HACCP: Keep foods covered and stock small amounts to allow for cold unit cooling to hold at proper temperatures. Items stacked above the cold bay top may be out of temperature more quickly than items below.
Complaint # 13-0451 was addressed with the staff on site.
- Food contact surfaces of equipment and utensils clean
Rungs on the blue racks in the walk in are soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of deposits and other accumulated soil.
- Non-food contact surfaces clean
1) High chair seat and edges soiled.
2) Handles on equipment in front and sides of doors where hands contact are soiled.
3) Cardboard box holding wrapped cups under make table soiled with food debris. This was removed.
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.
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9/18/2013 | Routine | 97 |
HACCP|: Utensils that are in constant use must be washed rinsed and sanitized at specific time intervals to reduce the possibility of cross contamination. Utensils not in constant use must be washed rinsed and sanitized after every use.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rubberized bread forms torn, shredded and in poor condition in general.
The repeat use of equipment and utensils not 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 are prohibited.
- Non-food contact surfaces clean
Lower rack beside compressor under cold wells in front area heavily dusty.
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.
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4/2/2013 | Routine | 97 |
HACCP: Handwashing is key to reducing the spread of illness. Wash hands each and every time gloves are taken off or put on.
- Thermometers provided and conspicuously placed
No thermometer in the cold meat and toppings well.
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.
*thermometer was placed in unit near dressings*
- Food contact surfaces of equipment and utensils clean
Top interior of the toasting oven soiled.
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
1) Lower rack rungs and surrounding compressor area under the cold table dusty.
2) A few lower cabinets and shelves are soiled with food crumbs and dust.
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.
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8/17/2012 | Routine | 96 |
Complaint number 12-0257 was addressed with Angie the manager. She was aware of the complaint and the incident did occur as stated by the caller. Angie kept the actual ball end of the piercing which is small (about half the size of a BB) and appears to be from a nose or lip piercing. There is an employee that has multiple piercings and was working that day, however, she stated that she was not wearing the lip jewelry at that time. I informed Angie that it would be highly advisable to check the security of all jewelry before the shift begins and that new or problematic piercings must e covered and/or contained. It has now been implemented by the store that no jewelry from any piercings may be worn.
I advised Angie to keep the item in case any consequence comes from the incident.
No violation noted during this evaluation. | 6/27/2012 | Complaint Investigation | |
HACCP: All cooling units regardless of make, model or style must have a thermometer inside that is accurate to +/- 2 degrees.
- Food protection during storage, prepartion, display, service, transportation
Bag of onions sitting in a Pepsi flat that allowed contact with the floor.
Containers of 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
- Non-food contact surfaces clean
Handles on equipment and cooler doors and the sides of the cooler and cabinet doors where hands contact are soiled.
2) Metal shelf holding to go cups next to the compressor up front and the areas behind this is dusty/dirty.
3) Lower door ledges holding in dust and dirt on in the cabinet under and next to the front handsink.
4) Area above rear shelf in walk in - straight back has soiled surface.
5) Outer arms on wooden high chair.
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.
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3/7/2012 | Routine | 97 |
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