The operator provided a digital metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
Note: Discussed with management concerning re-grouting of a few spots in the food processing area.
- Physical Facilities in Good Repair
Observation: Exposed insulation with partially detached wall was observed in the rear of the walk-in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/20/2015 | Routine | |
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area. Two dented cans of green beans were observed being stored on the rack with the rest of the green beans.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken tiles noted under the fryers and in the warewashing area. Floor throughout the kitchen is in need of being regrouted.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/08/2015 | Routine | |
Employees working with exposed food should not have long finger nails and should wear gloves if nails of a coat of polish.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Corn, green beans, mac & cheese, and baked beans for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Foods were voluntarily discarded.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Physical Facilities in Good Repair
Observation: Broken floor tiles noted around the three compartment sink. Floor in the kitchen is in need of being regrouted.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/06/2015 | Routine | |
The operator provided a metal probe Thermocouple, quat test strips, and an Employee Health policy at this time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on the drive thru beverage station nozzle housing. Also noted exposed metal surfaces and rusting of the food prep dough mixer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at male and female restrooms were measured at a temperature less than 100°F ( male restroom-107F initially then rapidly drops below 100F & female restroom- 111F and then drops below 100F. Management has called maintenance for service/repair
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture at the mop sink. The hose extended below the flood rim level of the sink basin.Also noted was a sprayer nozzle attachment on the hose.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( spacing was observed around the rear exit door. Also noted were ants entering the facility under the rear exit door).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Hanging ceiling tiles were observed in the food processing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: An accumulation of grease was observed on the walls and the gas line piping behind the cookline equipment.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/11/2014 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in freezer was observed with ice build-up on the backside piping of the condenser fan in the walk-in freezer. .
Correction: Repair the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/30/2014 | Routine | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy FDA Form 1B during today's inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Back-up pan of prepared mashed potatoes in the rear hot holding cabinets for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in freezer unit was observed with ice accumulation on the piping a the rear of the condenser unit
Correction: the walk-in freezer was observed in a state of disrepair (metal sheet pans were noted as a protective covering for food items stored below the iced walk-in freezer condenser unit) .
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11/13/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Sanitizing solution tested correctly at 200 ppm.
Excellent hand washing among employees observed.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observations: grease around friers on the floor.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/09/2013 | Routine | |
The facility had adequate metal probe thermometer, Employee Health policy, and quaternary ammonium test kit. The FDA form 1B (Employee Health form)was provided to the person-in-charge.
No violation noted during this evaluation. | 02/14/2013 | Routine | |
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