- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors behind ovens noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/26/2016 | Routine | |
Health Permit Renewed.
- Hair Restraints - Effectiveness
Observation: Visitors to kitchen observed in the food service area without proper hair 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Temperature*
Observation: Corn Dog bite labeled and shipped frozen was received partially or completely thawed.
Correction: Routinely inspect potentially hazardous food upon receipt to ensure it is delivered in a frozen state.
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Observed four dented food cans located with normal stock.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food and food items stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: seals on cold holding units and ice machine chute.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Oven pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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09/25/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Apples for consumer self service not single wrapped or have tongs provided.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in Cooler was observed still leaking onto the floor.
Correction: Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored in dry storage room on the floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in utility room noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/27/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Observed food stored on the floor in the dry storage room.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Observed food stored in the walk-in freezer next to a leaking condenser. Condenser water had leaked and frozen onto some food items. These items were discarded.
Correction: Relocate food storage to an approved area or shield the lines to intercept potential drips.
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02/23/2015 | Routine | |
permit issued
- Equipment - Good Repair and Proper Adjustment
Observation: The condenser of the walk in freezer is leaking causing frozen water in freezer
Correction: repair/replace to ensure proper function of walk in freezer
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10/16/2014 | Routine | |
Facility was very clean and well organized.
No violation noted during this evaluation. | 06/06/2014 | Routine | |
Facility was clean and well organized.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants: dented food cans in walk-in refrigerator.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles and vents in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/04/2014 | Routine | |
Very clean kitchen. Health Permit issued.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The unlabeled whole ham located in the walk in refrigerator was moldy and had cross contaminated a box of dairy products.
Correction: Ensure food is safe and unadulterated. Ham and dairy product were voluntarily discarded. The ham was a product used by the staff during the summer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sauce in the refrigeration unit was 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Brown boards along the service line were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the board corners to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the boards, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Floor mixer, slicer blade, and can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. Food prep sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Accumulation of ice and condensation in the walk in freezer.
Correction: Service the condensation line.
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09/25/2013 | Routine | |
Chicken patties were not reheated properly following internal HACCP plan and were pulled from the line and properly reheated. Walk in freezer has ice accumulation. The unit is scheduled to be inspected for proper functionality this summer.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the food prep sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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05/20/2013 | Routine | |
Some ice build-up observed in the ceiling and floor of the walk-in freezer. Facility appeared clean and sanitary during the time of inspection.
No violation noted during this evaluation. | 03/08/2013 | Routine | |
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