- CO2/Health or safety hazard (corrected)
Owner or operator allowing a health or safety hazard on premises.
Correction: Correct the health or safety hazard. Restrain CO2 tanks.
Comments: Propane tank in back. Do not store inside store.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Biscuit gravy at room temperature. Discontinue. Disposed of at time of inspection. Hold at 135 deg F or above. Cool in refrigeration if saving for next day.2. Chicken on bottom shelf of warmer at 96.7 deg F after 1 hour and 30 minutes. Reheated to 165 deg F at time of inspection.3. Chicken on bottom shelf of warmer at: wings -hot at 94.6 deg F, wings -teryaki at 107 degF, wings - plain at 123 deg F, egg rolls/shrimp at 97 deg F. Five of the warmer lights were out. Disposed of chicken and egg rolls and shrimp. Fixed bulbs at time of inspection to be on. Hold all hot foods at 135 deg F or above.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Re-using same gloves. Discontinue. After removing gloves wash hands and put on new gloves when needed utensil. 2. Wearing same gloves for all task. Discontinue. Use as utensil and wear when handling ready to eat foods.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Not washing hands before putting on gloves. Always wash hands before putting on gloves. CORRECTED AT TIME OF INSPECTION
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee eating behind Hot holding/ serving area. Discontinue. Do not eat in cooking/serving areas.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dirty single service items in hand sink up front. Discontinue. Do not place anything in or on hand sink.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at front service area hand sink. Provide. Note: turned off down below because faucet is leaking. CORRECTED AT TIME OF INSPECTION.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of single service food bags on the floor. Store 6 inches off the floor.
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: No grease dumpster. Provide grease dumpster for facility as written on remodel inspection. Do not fry foods until grease dumspter is provided.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids open. Please keep closed.
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11/05/2014 | Recheck |
- CO2 tanks unrestrained
Owner or operator allowing a health or safety hazard on premises.
Correction: Correct the health or safety hazard. Restrain CO2 tanks.
Comments: Propane tank in back. Do not store inside store.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Biscuit gravy at room temperature. Discontinue. Disposed of at time of inspection. Hold at 135 deg F or above. Cool in refrigeration if saving for next day.2. Chicken on bottom shelf of warmer at 96.7 deg F after 1 hour and 30 minutes. Reheated to 165 deg F at time of inspection.3. Chicken on bottom shelf of warmer at: wings -hot at 94.6 deg F, wings -teryaki at 107 degF, wings - plain at 123 deg F, egg rolls/shrimp at 97 deg F. Five of the warmer lights were out. Disposed of chicken and egg rolls and shrimp. Fixed bulbs at time of inspection to be on. Hold all hot foods at 135 deg F or above.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Re-using same gloves. Discontinue. After removing gloves wash hands and put on new gloves when needed utensil. 2. Wearing same gloves for all task. Discontinue. Use as utensil and wear when handling ready to eat foods.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Not washing hands before putting on gloves. Always wash hands before putting on gloves. CORRECTED AT TIME OF INSPECTION
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee eating behind Hot holding/ serving area. Discontinue. Do not eat in cooking/serving areas.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dirty single service items in hand sink up front. Discontinue. Do not place anything in or on hand sink.
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at front service area hand sink. Provide. Note: turned off down below because faucet is leaking. CORRECTED AT TIME OF INSPECTION.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of single service food bags on the floor. Store 6 inches off the floor.
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: No grease dumpster. Provide grease dumpster for facility as written on remodel inspection. Do not fry foods until grease dumspter is provided.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids open. Please keep closed.
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10/28/2014 | Routine |
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure three bay dish sink and hand sink to the wall with sikicone caulk.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap and soap dispenser for back hand sink.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Provide paper towels for front hand sink. Lost key and unable to open dispenser. 2. Provide paper towel dispenser and paper towels for back hand sink.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at bottom of back door. Provide door sweep to prevent pest entry/ remove gap. Note: Gap smaller. Please eliminate.
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: Provide grease dumpster before operating fryers.
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09/17/2014 | Pre-Licensing Recheck |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure three bay dish sink and hand sink to the wall with sikicone caulk.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at bottom of back door. Provide door sweep to prevent pest entry/ remove gap.
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: Provide grease dumpster before operating fryers.
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09/16/2014 | Pre-Licensing |
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS.
Location: Back room
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF WALK-IN-FREEZER.
Location: Walk-in freezer
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILES WHERE MISSING OR DAMAGED AT BACK DRY STORAGE ROOM CEILING.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILES WHERE MISSING OR DAMAGED AT BACK DRY STORAGE ROOM CEILING.
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HAVE OUTSIDE BAGGED ICE FREEZER DEFROSTED, CLEAN AND SANITIZED ROUTINELY. CONTACT SERVICE PROVIDER.
Location: Outdoor storage
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SODA MACHINE AND SODA MACHINE NOZZELS (CLEAN/SANITIZE DAILY) INTERIOR AND EXTERIOR SURACES.
Location: Sales floor
Equipment: Soda machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Equipment: 3-bay
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03/28/2014 | Routine |
- Plans unapproved
Establishment began construction and/or operation prior to plan approval.
Correction: Plans shall have approval prior to construction and operation.
Comments: 11/12/13: ESTABLISHMENT HAS FAILED TO CONTACT MCPHD FOOD SAFETY PLAN REVIEW SPECIALIST; HOWEVER, ESTABLISHMENT HAS NOT PROCEEDED WITH HOOD SYSTEM INSTALLATION. MANAGER HAS BEEN INSTRUCTED TO CONTACT MCPHD PLAN REVIEW FOOD SAFETY SPECIALIST AND COMPLETE PLAN REVIEW PACKET.ESTABLISHMENT HAS PARTIALLY INSTALLED A HOOD SYSTEM AT BACK DRY STORAGE ROOM (INSTALLATION OF THE HOOD SYSTEM HAS NOT BEEN COMPLETED).MANAGEMENT HAS BEEN INFORMED TO DISCONTINUE CONSTRUCTION PLANS AT ESTABLISHMENT UNTIL MCPHD FOOD SAFETY OFFICE HAS RECEIVED PLAN REVIEW AND BEEN APPROVED TO BEGIN CONSTUCTION BY THE MCPHD PLAN REVIEW SPECIALIST (PLAN REVIEW PACKET WAS GIVEN TO MANGER ON-SITE AT THE TIME OF INSPECTION).
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02/03/2014 | Pre-Licensing Recheck |
- Plans unapproved
Establishment began construction and/or operation prior to plan approval.
Correction: Plans shall have approval prior to construction and operation.
Comments: 11/12/13: ESTABLISHMENT HAS FAILED TO CONTACT MCPHD FOOD SAFETY PLAN REVIEW SPECIALIST; HOWEVER, ESTABLISHMENT HAS NOT PROCEEDED WITH HOOD SYSTEM INSTALLATION. MANAGER HAS BEEN INSTRUCTED TO CONTACT MCPHD PLAN REVIEW FOOD SAFETY SPECIALIST AND COMPLETE PLAN REVIEW PACKET.ESTABLISHMENT HAS PARTIALLY INSTALLED A HOOD SYSTEM AT BACK DRY STORAGE ROOM (INSTALLATION OF THE HOOD SYSTEM HAS NOT BEEN COMPLETED).MANAGEMENT HAS BEEN INFORMED TO DISCONTINUE CONSTRUCTION PLANS AT ESTABLISHMENT UNTIL MCPHD FOOD SAFETY OFFICE HAS RECEIVED PLAN REVIEW AND BEEN APPROVED TO BEGIN CONSTUCTION BY THE MCPHD PLAN REVIEW SPECIALIST (PLAN REVIEW PACKET WAS GIVEN TO MANGER ON-SITE AT THE TIME OF INSPECTION).
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11/12/2013 | Pre-Licensing Recheck |
- Plans unapproved
Establishment began construction and/or operation prior to plan approval.
Correction: Plans shall have approval prior to construction and operation.
Comments: ESTABLISHMENT HAS PARTIALLY INSTALLED A HOOD SYSTEM AT BACK DRY STORAGE ROOM (INSTALLATION OF THE HOOD SYSTEM HAS NOT BEEN COMPLETED).MANAGEMENT HAS BEEN INFORMED TO DISCONTINUE CONSTRUCTION PLANS AT ESTABLISHMENT UNTIL MCPHD FOOD SAFETY OFFICE HAS RECEIVED PLAN REVIEW AND BEEN APPROVED TO BEGIN CONSTUCTION BY THE MCPHD PLAN REVIEW SPECIALIST (PLAN REVIEW PACKET WAS GIVEN TO MANGER ON-SITE AT THE TIME OF INSPECTION).
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10/30/2013 | Pre-Licensing |
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PAPER CUPS).
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PAPER CUPS).
Location: Dry storage
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF WALK-IN-FREEZER.
Location: Walk-in freezer
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN-FREEZER DOOR (HEAVY ICE BUILD-UP ON DOOR) SO THAT IS OPENS AND CLOSES PROPERLY.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR CABINETS WHERE NEEDED AT BEVERAGE SELF-SERVING STATION.
Location: Sales floor
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Service counter
Equipment: Hand sink
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02/27/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Back room
Equipment: Mop sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Sales floor
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions. PROVIDE - ON DISPENSER.
Location: Sales floor
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding. EXTERIOR OF WALK IN COOLER ALONG WALL.
Location: Walk-in cooler
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows. FILL HOLES ALONG ELECTRICAL PIPES IN BACK ROOM.
Location: Back room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Sales floor
Equipment: Hand sink
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Location: Walk-in freezer
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01/18/2013 | Pre-Licensing Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Back room
Equipment: Mop sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Sales floor
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions. PROVIDE - ON DISPENSER.
Location: Sales floor
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. EXTERIOR OF WALK IN COOLER ALONG WALL.
Location: Walk-in cooler
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows. FILL HOLES ALONG ELECTRICAL PIPES IN BACK ROOM.
Location: Back room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Sales floor
Equipment: Hand sink
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Location: Walk-in freezer
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01/16/2013 | Pre-Licensing |
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