| No violation noted during this evaluation. | 12/02/2015 | Follow Up LOC |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors in establishment are cleaner than last visit - but are not completely cleaned under equipment especially under ice cream equipment.
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11/06/2015 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Flooring in the establishment is greasy and difficult to clean in areas. Baseboards have missing tiles and or areas that have holes.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Make table holding cut tomatoes and cut deli meat at 45 degrees after rush.
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment does not have procedures for responding to vomit and diarrhea events
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10/06/2015 | Physical Recheck |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Coolers do not have thermometers in the inside to measure ambient air.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean dishes on the drying rack were greasy to the touch and had food debris stuck on. Dishes were re-washed at time of inspection.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee health reporting agreements are not in use.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors/walls under cooking equipment, and under front line are not clean.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No servsafe certificate on sit - previous manager left within 6 months ago.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written procedures for cleanup of vomit and diarrhea
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vents over the fryers do not appear clean and are dripping grease into the fryers.
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: Dead flies on strips
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Thermometer in the tubing for the South Ice cream machine read 70 degrees. Product running out was at 39 degrees- all product in the line was discarded voluntarily at time of inspection.
- Mechanical ventilation
Observation: Ventilation is not adequate to prevent smoke accumulation from the grill
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09/16/2015 | Regular |
| No violation noted during this evaluation. | 11/18/2014 | Follow Up RCP |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Lines for ice cream are not refrigerated.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent filters were cleaned - however exhaust system has not been cleaned all the way to the roof.
- Foods are cooled using appropriate methods
Observation: Cooling procedures are not verified for gravy.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Gravy was date marked. Additional monitoring is needed to ensure continued compliance with datemarking.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Equipment cited in last report have been cleaned - additional areas of opportunity are crevices, under equipment - behind cooler in back.
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10/03/2014 | Physical Recheck |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hoods are heavily soiled with grease.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Chilli reheated in soup warmer holding at 70 degrees.
- Duties of PIC
Observation: Employees are not implementing cooling methods for gravy and not adequately cleaning and sanitizing food contact surfaces.
- Posting inspection reports
Observation: Most recent inspection is not posted.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Outsides and insides of coolers (including but not limited to walls, shelves, gaskets are heavily soiled.) Duke ice cream machine was heavily soiled inside of the machine. Covers were removed by employees revealing gnat nest.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Portioned gravy in walk in cooler did not have date mark.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several food contact surfaces stored in clean area were not clean to sight or touch - condiment containers, fried food holders, scoops.
- Foods are cooled using appropriate methods
Observation: Gravy is portioned into styrofoam containers hot and lids are placed and stacked two containers deep.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained in good repair
Observation: Counter where orange julius are prepared was soiled with sticky residue and gnats were observed collecting on these surfaces.
- Light bulbs, protective shielding
Observation: Lights missing in walk in cooler.
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10/01/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Mechanical warewashing equipment, hot water sanitizing temperatures
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05/17/2013 | Routine |
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