All violations were discussed during the inspection. Employee health, hand washing, and no bare hand contact with ready to eat food was discussed also. Recommend for 2016 permit. Thank you.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Men with beards need beard restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Hot dogs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too weak.
Correction: The operator must use an approved test kit to monitor chemical sanitizer to ensure proper sanitizing
- Outer Openings; Protected (corrected on site)
Observation: The drive thru window was proper open.
Correction: Keep this window closed when not in use to protect the food establishment against the entry of insects and rodents by:
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03/07/2016 | Routine | |
No priority violations were observed. Owner reminded to use the hot holding drawers to maintain temperature and not for reheating. The facility is clean and well maintained. During the inspection, no bare hand contact, hand washing, and employee health was discussed. Thank You.
No violation noted during this evaluation. | 09/11/2015 | Risk Factor | |
There were no violations observed during this inspection. The facility is clean and well maintained. Please evaluate the hot dog cooler and ensure it is maintaining 41 or below. Thank You.
No violation noted during this evaluation. | 02/09/2015 | Routine | |
- Equipment and Utensils - Durability
Observation: Observed spatulas and plastic food containers which were broken and no longer durable, smooth or easily cleanable.
Correction: Remove this item(s) from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following were observed soiled with an accumulation of food residue, and/or other debris: The floor of the walk-in refrigerator and the area around the kitchen's hand washing sink.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Linens - Storage of Soiled Linens (corrected on site)
Observation: Observed a soiled cloth being stored in a location that may directly or indirectly contaminate open packages of single service articles or food contact surfaces.
Correction: Store soiled linens and cloths in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Tableware - Soiled and Clean Tableware
Observation: Clean utensils were observed being stored in soiled containers.
Correction: Maintain separation of soiled and clean tableware and containers to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
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03/18/2014 | Routine | |
Discussed observations with the PIC and the storage of personal items.
- Critical: Hands - When to Wash*
Observation: The Person-in-charge (PIC) failed to wash his or her hands before engaging in food preparation, after engaging in an activity which may have contaminated his/her hands and before putting on new gloves.
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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the dessert prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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10/24/2013 | Routine | |
Discussed the facility's date marking policy, the facility's new color coded chemical buckets and labeling policy. Discussed observations with the PIC.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the smoothie refrigeration unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service tableware was observed stored unprotected, with the food-contact surface facing upward.
Correction: Store single service tableware covered or inverted and/or in the original protective package to protect from contamination until used.
- Light Bulbs Protective Shielding
Observation: Light shield was broken exposing the unprotected light bulbs in the walk-in cooler.
Correction: Replace the shield or replace light bulb with a coated or shatter-resistent bulb.
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03/27/2013 | Routine | |
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