Permit Issued.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed dust on the ceiling.
Correction: Clean.
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01/05/2016 | Follow-up | |
Back room was locked so inspection will be completed on 1/5/16.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed raw eggs stored directly above desserts in the refrigerator.
Correction: Egg must be moved.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Observed raw shelled eggs in a basket over the grill without the time control being used.
Correction: Eggs must be kept refrigerated or time control used.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food debris behind the lid on the prep unit and mold on the front where the drawers and doors shut.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dust on the ceiling.
Correction: Clean.
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01/04/2016 | Routine | |
| No violation noted during this evaluation. | 08/31/2015 | Risk Factor | |
Checked data loggers - all refrigeration units are <41F for the past 2 hours.
Hot water has been restored - OK at handsink and OK at dishmachine (179F on PICs lollipop thermometer).
OK to reopen.
No violation noted during this evaluation. | 04/03/2015 | Follow-up | |
| No violation noted during this evaluation. | 03/13/2015 | Follow-up | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed an employee handling dirty dishes then pour coffee.
Correction: Hands must be washed after contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the diced ham in the small prep unit at 56°F.
Correction: Should be <41°. Unit to be repaired.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The temperature test strip did not change color. The wash temperature gauge was not working.
Correction: Do not use until repaired.
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03/10/2015 | Risk Factor | |
Permit Issued.
No violation noted during this evaluation. | 12/10/2014 | Follow-up | |
Time control was being done correctly.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed the prep unit dirty.
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the metal floor in the walk-in cooler deteriorating.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed food debris on the floor under the counter.
Correction: Clean
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11/18/2014 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: Observed an employee handling dirty dishes then pour coffee, scoop ice without a utensil and many other activities without washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No time label on the eggs that were stored above the grill. The temperature was 80°F.
Correction: Eggs were discarded by management.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed the prep unit dirty.
Correction: Clean.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory on the cook line.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Observed the metal floor in the walk-in cooler deteriorating.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed food debris on the floor under the counter.
Correction: Clean
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11/07/2014 | Routine | |
Evaluation of reach-in cold unit next to grill. Data logger to be placed in unit for at least 2 days.
No violation noted during this evaluation. | 07/29/2014 | Follow-up | |
Gloves worn. Dishmachine - 180 degrees final rinse.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Found eggs over stove with no time being held out of temperature.
Correction: All food products held by time are to have a written record of how long they have been out of temperature. Please remember to write the time on the board over the stove.
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07/25/2014 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussed need to: 1. clean behind dumpsters. 2. clean under cook line at wall. 3. repair heat strips at freezer door. Dishmachine - 184 degrees at 25 psi final rinse.
No violation noted during this evaluation. | 04/29/2014 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussed benefits of time vs. temperature control for TCS foods. Dishmachine - 181 degrees final rinse temperature.
No violation noted during this evaluation. | 02/28/2014 | Risk Factor | |
Gloves worn. Discussed food employee illness and symptoms and exclusion, restriction policy. Dishmachine - 181 degrees final rinse. 3 compartment sink - chlorine sanitizer. Annual inspection for permit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found diced ham, sliced tomatoes over 41 degrees.
Correction: All cold hold temperatures are to be lower than 41 degrees. Please adjust unit temperature, call tech for maintenance or move food to cold hold unit able to keep food under 41 degrees.
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11/14/2013 | Routine | |
Follow up inspection from 7/12. Reach-in unit reading 29 degrees on temperature read out. Could not enter walk-in unit, door was locked to access room. Will recheck walk-in unit.
No violation noted during this evaluation. | 07/15/2013 | Follow-up | |
Gloves worn. Dishmachine - 180 degrees final rinse.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found numerous food items in walk-in and reach-in units that were not at required temperature.
Correction: Refrigeration units need tech assistance. All cold hold to be 41 degrees or less (repair and maintenance called).
- Critical: Toxics - Poisonous or Toxic Material Containers* (corrected on site)
Observation: Found orange juice being mixed in "Lowe's" plastic buckets.
Correction: All kitchen equipment to be in approved food grade construction. (All buckets were discarded).
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07/12/2013 | Risk Factor | |
Gloves worn. Dishmachine - 182 degrees final rinse.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Found no hand soap at kitchen sink.
Correction: All handsinks to have hand soap. Please have soap at all sinks.
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04/10/2013 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussed role of person in charge and need to have one on premises at all times. Dishmachine - 185 degrees final rinse.
No violation noted during this evaluation. | 02/08/2013 | Risk Factor | |
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