- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed wet boxes & dripping water inside the walk-in freezer.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.. Have walk-in freezer serviced. Remove foods from wet boxes.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer was observed in a state of disrepair and damaged. Unit not operating properly.
Correction: Repair the walk-in 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 walk-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises if not planning to repair it..
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front area is being used for purposes other than washing hands. Employee observed rinsing the ring for the milkshake mixer at the handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Ceiling is not maintained in good repair. Observed several ceiling tiles that are cracked/broken & falling from the ceiling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace ceiling tiles.
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09/29/2015 | Routine | |
Hands being washed. Gloves in use. Date marking being done. Quat at acceptable level in 3 vat sink.
No violation noted during this evaluation. | 09/09/2014 | Routine | |
Recheck of temperatures in make table. New unit in place. Thermometer inside unit reading 35 degrees F. Food temperatures taken were good.
No violation noted during this evaluation. | 03/31/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in make table cold holding at improper temperatures. Ice buildup inside.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Have unit serviced immediately. Do not use unit until unit is operating properly. If unable to repair, replace unit. -- Foods discarded. Owner contacted.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The corn dogs & grilled chicken in the refrigeration unit was not discarded by the ""consume by"" date. According to the date marked on containers foods should have been discarded 9 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 - Cutting Surfaces
Observation: The cutting board along the make table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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02/25/2014 | Routine | |
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