| No violation noted during this evaluation. | 09/17/2015 | Complaint | |
| No violation noted during this evaluation. | 08/24/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the grill is being used to clean equipment and utensils. Spatulas were observed in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
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02/04/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored above pre-cooked eggs and biscuits.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Cups stored on front counter with lip contact surfaces exposed to customer contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the soda box stand and the shelves in dry storage noted in need of cleaning. Food and debris build up was observed under shelving throughout facility.
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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10/08/2014 | Routine | |
| No violation noted during this evaluation. | 06/30/2014 | Routine | |
All critical violations have been corrected. Floor tiles should be replaced/repaired within 90 days. Permit issued at time of inspection.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles in the kitchen were not maintained in good repair. Multiple tiles were observed crack or missing pieces.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/26/2014 | Follow-up | |
Walk-in refrigeration unit may not be used for storage of potentially hazardous foods until unit is capable of maintaining foods at 41F or below.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored in ice machine with handle in contact with the ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw shell eggs, sliced tomatoes, canadian bacon, sliced cheeses cold holding at improper temperatures. (50 - 54 F). Air temp of walk-in was measured at 54F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Manager called repairman. All potentially hazardous foods were disposed of at time of inspection.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. Thermocouple was not functioning/accurate at time of inspection.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy and good repair.
- Physical Facilities in Good Repair
Observation: Floor tiles in the kitchen were not maintained in good repair. Multiple tiles were observed crack or missing pieces.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of flying insect spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of flying insect spray must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Hot Shot Flying insect spray.
Correction: Remove unnecessary poisonous or toxic materials.
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02/25/2014 | Routine | |
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food stored under other sources of contamination. Personal belongings stored above open items in dry storage.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the fryer is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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11/22/2013 | Routine | |
Correct all non-critical violations within 90 days.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, the symptoms associated with those diseases, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Open containers of liquid eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid eggs (76-77°F) cold holding at improper temperatures in the walk-in refrigeration unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cheese and tomatoes on the line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a multi-quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/30/2013 | Routine | |
All violations shall be corrected within 30 days. Permit issued today.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.Ice scoop stored in the ice with the handle buired in the ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipments (baking dishes, holding trays, etc)
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: large pans and food holder pans. The large food contact surfaces do not fit in the 3-compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the whole surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections in the mop sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Conditions of Use* (corrected on site) (repeated violation)
Observation: The 3-c sink sanitizer is not being used in accordance with law or the manufacturer's use directions. The auto dispenser was not diluting the sanitizer with enough water. (400+ppm)
Correction: The sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. (200ppm)
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02/21/2013 | Routine | |
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