- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: chicken wings, fish 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.
- Equipment - Good Repair and Proper Adjustment
Observation: walk-in refrigerator door was observed in a state of disrepair and damaged.
Correction: Repair the walk-in door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/24/2015 | Routine | |
| No violation noted during this evaluation. | 12/08/2014 | Risk Factor Intervention | |
Follow & permit issuance: Prep unit is not being used and parts for repair have been ordered. Pest control will do treatment on 11/08/14. Operator will email invoice. Permit issued.
No violation noted during this evaluation. | 11/07/2014 | Routine | |
Discussed corrective actions to violations. Written policy for Time as a Public Health Control (TPHC) has been established for foods cold holding at prep station. Ice cream machines need to be cleaned every 24 hours. The prep cooler that is not holding proper temperature is not to be used until it has been repaired and re-inspected by PHD. Pest control company must be contacted and treatment for fruit flies within 10 day. Certification in food management due in 90 days. Employees without certification in food management need to obtain food handler's cards in 90 days. Re-inspection will be done to verify prep unit has been repaired and pest control treatment has occurred. Permit renewal is pending payment and invoice and notice of non-payment given to manager.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands prior to donning gloves.
Correction: Wash hands prior to donning gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheesecake filling, cheese, and hotdogs were cold holding at improper temperatures
Correction: Food discarded Ensure cold foods are held at 41* F or below..
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed cheese and hot dogs 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Tomatoes, cheese 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep cooler is unable to hold food at 41* F or below. Prep cooler lid and food container lids are broken.
Correction: Repair/replace equipment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Paper food containers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Celings, walls, and floor in the freezer were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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10/28/2014 | Routine | |
Follow-up: Refrigeration
The top of the prep unit holds at 50* F. The interior of the lower portion holds at 32* F. Operator must maintain time as a public health control. Prep unit is not capable of maintaining <41* F on the top of the unit. A four hour time control will be maintained. Foods held at the top of the unit at the end of the day should be moved to the walk-in or the bottom of refrigeration unit.
No violation noted during this evaluation. | 02/21/2014 | Other | |
Prep unit is still not holding proper temperature. Operator will used time as a public health policy and closely adhere to the required timeframes.
No violation noted during this evaluation. | 02/20/2014 | Routine | |
Follow-up inspection will be conducted in 24 hours. Time as a public health control is being used.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes cold holding at improper temperatures
Correction: Relocate tomatoes to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/20/2014 | Risk Factor | |
Discussed the following with the operator: employee health and corrective actions to violations. Risk factor assessment will be done to ensure time as a public health control policy is followed, refrigeration is repaired, and cold foods are holding at 41* F or below.
- 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, 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
- Food Storage - Clean and Dry Location
Observation: Buns were stored on the floor under the hand sink where they were subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk in milkshake machine was holding at improper tempertures.
Correction: Immdiately stop using milkshake machine anf discard milk. Ensure milk holds at 41*F or below.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Hamburgers, tomatoes, cheese for which time rather than temperature is being used as a control was marked with times that exceeded the 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The prep cooler and milkshake machine were not able to hold foods at 41 or below.
Correction: Adjust or repair the refrigeration restore a state of condition that allows for proper operation, accuracy, and functioning.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: prep coolers and bacon freezer.
Correction: Clean and sanitize these surfaces for food contact.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Toilet Tissue - Availability/Toilets and Urinals
Observation: Toilet tissue was not present at the toilet
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors in the freezer were not maintained in good repair
Correction: Maintain physical facilities in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under and behind equipment were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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02/18/2014 | Routine | |
Change in ownership: Discussed the following with the owner: employee health & corrective actions to violations. Facility has a sewage odor. Operator must have a plumber to assess plumbing system to determine if sewage is draining properly. Report must be submitted by the 30-day inspection. Proof of certification in food management must be provide at the 30-day inspection. Provide proof of appropriate back flow prevention on soda machines by the 30-day inspection. All employees must obtain food handler cards within 90 days. Written policy for time as a public health control established today. 30-day inspection will be conducted. Permit issued.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cheese 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Written policy for time as a public health control was not suffiecient.
Correction: Utilize a a policy for time as a public health control.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep units and milkshake machine were observed in a state of disrepair and damaged.
Correction: Repair or replace the prep units and milkshake machine.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Floors in walk-in, ceiling, and walls are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceilings and walls were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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09/29/2013 | Routine | |
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