- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
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12/16/2015 | Follow Up LOC |
- 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: thermometer needed in the cold sandwich retail case
- When to wash
Observation: hands should be washed when changing tasks and before going back to food prep
- Drying mops
Observation: mops should hang to dry
- 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: gizzards in hot hold were 115deg, cheeseburger 120deg and pizza burger 108 deg today. Should be held at least 135 deg.
- Separation from food, equipment, utensils, linens, and single service
Observation: cleaning chemicals for fryers is stored next to and above food (tea & spices) as well as over an open bin of potatoes. There should be separation of food and chemicals
- Toilet room
receptacle, enclosed, fixtures clean
- Food storage containers identified with common name of food
Observation: foods not in original containers (like mashed potatoes) should be labeled
- 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: sliced tomatoes and lettuce for self service condiments were 61.7deg today. Change ice more frequently or use time as control measure
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: at next remodel a hand washing sink is needed on the side of the wall where all food prep is done.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: sandwich condiment case (tomatoes, lettuce, etc) should be washed, rinsed and sanitized daily.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: soda machine and especially soda nozzles need thorough and frequent cleaning. Lots of gunk visible today
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: datemarking needed on ready to eat foods made in house like biscuit sandwiches and mashed potatoes while in storage then discard after 7 days
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Unpackaged food protected from contamination during preparation
Observation: hamburger patties and breaded patties are stored in a dirty cardboard box with no food safe lining. These foods should be protected from contamination.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: need someone on staff who is food safety certified
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Areas in need of a thorough cleaning today include: floor under soda boxes and ice machine, floor in walkin freezer, all large dry storage bins.
- Light intensity
Observation: burned out lights in walkin cooler need replaced so you can tell when cleaning is needed
- Protecting food from environmental contamination
Observation: fan blowing on equipment and food prep area in kitchen is very soiled today. Canned goods in retail area were very dusty today. Chicken fry mix, flour, etc the lids are broken and do not properly cover the product to keep it protected from environmental contamination. Need tight fitting lids
- Sewage disposed of according to law
Observation: waste water should not be disposed of down floor drain. All waste should pass through the grease trap.
- Handwashing signage
Observation: mens restroom needs hand washing sign
- Preventing contamination from equipment, utensils, and linens
Observation: potato cutter was very caked on with dried food debris today and should be washed, rinsed and sanitized more often to prevent cross contamination
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11/17/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: there has been some improvement in cleaning the kitchen and storage areas. Long term cleaning logs identifying daily, weekly, and monthly cleaning tasks need to be identified, communicated to staff, and signed off on once completed.
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03/10/2015 | Physical Recheck |
- Preventing contamination from equipment, utensils, and linens
Observation: environmental cleanup has happened on most of the equipment and floors. The smoke damage has been cleaned from most of the external areas but the food contact surfaces including utensils still need to be washed, rinsed and sanitized before food service can begin.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: the floor, wall, equipment area under the large hood system looks good but the rest of the kitchen still needs deep cleaning including floor, wall, inside equipment (make tables), and shelves/drawers containing food contact items.
- Plumbing system maintained in good repair
Observation: faucets need repaired so they no longer drip and do not require shutting off under the sinks.
- Maintaining premises free of litter and unnecessary equipment
Observation: discard all equipment which does not work. Discard/remove anything in kitchen and dining area which is not related to food service (tools, gas hose, power washer, etc.)
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: all kitchen utensils, cutting boards, cooking receptacles and food storage containers need to be washed, rinsed and sanitized in a clean sink before using for food service.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Posting of a valid license
Observation:
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03/09/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: minimal cleaning has been performed. Cleaning crew is expected toward the end of the week.
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02/23/2015 | Physical Recheck |
- Protecting food from environmental contamination
Observation: see comments
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: a deep cleaning is needed in all areas of the facility today
- Maintaining premises free of litter and unnecessary equipment
Observation: all tools, paint, potting soil and anything not food related needs to be moved to one area in the building which has no food, linens or food storage items in or remove from building completely. There are power tools and other unnecessary items throughout the kitchen and dry storage room
- Posting of a valid license
Observation: current license needs to be posted in a public area
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Package integrity
Observation: see comments
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: full monitoring board by lottery machines show some cockroach activity. Exterminator needs to come weekly until problem is taken care of.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: see comments
- Storage of clean linens, single-service, and single use articles
Observation: see comments
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: the entire kitchen is in need of a thorough and deep cleaning. Grease buildup, dirty shelves, drawers, floors, walls, and equipment observed today. REMOVE all used cardboard from the kitchen. Floors and other surfaces should be cleaned nightly instead of placing cardboard to soak up grease. Cardboard is too porous to be used in a kitchen. Shelves under Chester chicken hot cases are in dire need of cleaning.
- Posting inspection reports
Observation: most recent inspection report needs to be posted
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02/19/2015 | Other |
| No violation noted during this evaluation. | 06/18/2014 | Follow Up LOC |
- Cleanability of floors, walls, and ceilings
Observation: cardboard can not be on floor because it is not smooth and easily cleanable. Use washable rubber mats instead
- Food is properly identified and monitored
Observation: time stamp chicken breading or discard immediately after lunch every day.
- Handwashing signage
Observation: mens restroom and kitchen hand sinks need sign. Corrected.
- Food storage - preventing contamination from the premises
Observation: bin with flour has part of lid missing which leaves the flour open to contamination. Also, these flour bins need a thorough cleaning on the outside. Canned goods in retail area need dusted.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Capacity, availability, and pressure of hot and cold water
Observation: no hot water in restrooms today. Needs to be repaired
- 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: shredded lettuce should be kept on ice-68deg today. Chicken breading station should be cleaned and replaced every four hours since it is not refrigerated-66deg today. Both will be corrected today.
- Toilet room
receptacle, enclosed, fixtures clean
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: pizza make table needs inside cleaned. Microwave in kitchen needs cleaned. Pizza grill needs cleaned.
- 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: thermometer needed in pizza make table
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: thermometer on walkin cooler in not accurate and needs another one placed inside
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: the kitchen, dishroom, retail area, and storage rooms need a thorough cleaning especially floors under equipment, walls, and corners.
- Material characteristics of non-food contact surfaces
Observation: chairs in dining room need replaced if seat is not smooth and easily cleanable.
- Backflow protection
air gap, device standard, when required
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05/21/2014 | Routine |
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