- Hand drying provided
Observation: Observed employee used school restroom that has no paper towel in a paper towel dispenser.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There are several rusty rucks in three door reach-in cooler.This is a repeating violation.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handwashing sink has not provided with water at a temperature of at least 100°F (reached maximum 90*F) in employee restroom.
- Handwashing signage
Observation: No handwashing signage to remind employee to wash their hands in restroom that employee used.
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01/14/2016 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: One shelving in three door reach-in cooler is rusting. Replace or resurface.
- Plumbing system repaired according to law
Observation: Faucet on two compartment sink slight leaks. Repair or replace to maintain in good condition.
- Sanitization methods - hot water, chemical
Observation: Sanitizer bucket at three compartment sink was tested lower than 200ppm. Replace more frequently to ensure QA concentration is maintained between 200 to 400ppm. Corrected at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't find thermometer in the following cooler: 1) Small milk cooler 2) Hobart reach-in cooler at serving area. Provide thermometer to monitor temperature.
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06/04/2015 | Regular |
| No violation noted during this evaluation. | 12/10/2014 | Regular |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Two layers of hamburgers were on the hot hold table. The bottom were at least 135 degrees or higher but the top layers of hamburgers were 129 degrees. All of these hamburgers were taken out of the poofer "a few minutes ago." The poofer temperature is 150 to 170 degrees. The upper half of the hamburgers were placed back into the poofer. SHALL KEEP ALL PHF FOR HOT HOLD AT LEAST 135 DEGREES OR MORE. CORRECTED ON SITE.
- Indoor and outdoor surfaces
Observation: Some of the tiles have been replaced, a few continue to need replacement. Thank you for starting to replace the broken tiles and continue to replace the tiles that are in disrepair.
- Common name-working containers
Observation: The following chemicals were NOT labeled. The bucket of sanitizer and soapy water. All working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CORRECTED ON SITE.
- Posting of a valid license
Observation: The current license is posted but not visible due to other papers are covering the license. CORRECTED ON SITE.
- Posting inspection reports
Observation: The most recent inspection is posted by not visible due to other papers are covering the inspection. CORRECTED ON SITE.
- Toilet room
receptacle, enclosed, fixtures clean
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03/17/2014 | Routine |
- Handwashing signage
Employee RR does not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Plumbing system repaired according to law
2 hole sink faucet has a leak. Must keep all plumbing in good working order to prevent buildup of bacteria and contamination.
- Material characteristics of non-food contact surfaces
Observed towels under clean dishes used to absorb moisture. Must not use towels to absorb moisture because it is not a smooth, easily cleanable, and nonabsorbent surface.
- Cleanability of floors, walls, and ceilings
Floor tiles are broken in the following areas: under wood prep table by 3 door cooler, under 2 hole sink, and in dining area by outside door. Floor tiles must be replaced to prevent buildup of bacteria and contamination due to no longer being cleanable.
- In-use utensils, between-use storage
Observed scoop stored in powdered sugar. If scoop is stored in product then it must have a handle and the handle must be stored outside of the product.
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12/03/2013 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer on Hobart cooler by line is inaccurate. Must have a thermometer in all coolers that store PHF to ensure adequate temp for PHF.
- Package integrity
Observed dented can of tomato sauce in dry storage. Must not sell/use any can that is dented on top, bottom, and side seals. As well as any can that will not sit level without rocking or a can that has sharp points due to denting. COS.
- Roasts held at a temperature of 130°F or above
Hobart cooler by line was temped @ 43.8*F. All coolers that store potentially hazardous food (PHF) must maintain 41*F or below to prevent buildup of bacteria and spread of disease. All food was moved from cooler. May not use cooler for storage of PHF until unit can maintain 41*F or below.
- Cleanability of floors, walls, and ceilings
Floor in kitchen below wood top tables has a broken tile, and some broken tiles in dining area. Must repair or replace floor to provide a smooth, easily cleanable, and non absorbent surface.
- Sanitization methods - hot water, chemical
Did not have sanitizer made up during time of inspection. Must have sanitizer made up during all hours of service to prevent buildup of bacteria and spread of disease. COS.
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04/29/2013 | Routine |
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