- Thawing (corrected on site)
Observation: Improper methods used to thaw strawberries. EHS observed strawberries submerged under water with no running water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small reach in refrigerator and some reach in freezers.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. EHS observed concentration at 0ppm at wiping buckets at cook line
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: dispensing tube for all wing sauces and condiments.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Round up steamers, sides of frying equipment, trash cans, under equipment, fries and chicken hot holding unit, utility floor sink has accumulations of grime, food, grease and debris build up. Day Manager has cleaning schedule established but allot of cleaning still needs accomplished. Rigorous cleaning needs to accomplished by all shifts and on a daily bases. These conditions are creating harboring conditions for pest and rodents.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the faucet at the front 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located at various spots does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. EHS observed improvement in some areas of kitchen in repairing floor tile. PIC needs to spot check various floor tiles through the facility that still has broken floor tile and broken coved tile extending from floor to wall.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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03/14/2016 | Routine | |
Talked to manager on duty, and he informed me that the Owner/PIC (Miranda) recently had a death in the family has has delayed the repair order. I informed manager that the remaining violations have to be completed soon. He will talk to owner to get previous findings corrected. Talked to manager and they said they would provide a work order for repairs that should be completed soon.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections at the faucet of the back 3 compartment sink observed leaking. EHS observed leaks at 3 compartment sink and mop sink also. Please get professional plumber to address plumbing issues.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Cleaning Receptacles (repeated violation)
Observation: Refuse containers throughout the establishment are soiled an have an accumulation of debris. EHS observed refuse containers with accumulation of grim.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed cracked/broken tile.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility is noted in need of cleaning. Observed soiled surfaces on all equipment and counters and under equipment.Grease drain at the grill location in need of cleaning. Establish a daily cleaning schedule and maintain facility clean to prevent pathogen growth and harboring condition for pest and rodents.
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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01/21/2016 | Follow-up | |
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections at the faucet of the back 3 compartment sink observed leaking. EHS observed leaks at 3 compartment sink and mop sink also. Please get professional plumber to address plumbing issues.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Cleaning Receptacles (repeated violation)
Observation: Refuse containers throughout the establishment are soiled an have an accumulation of debris. EHS observed refuse containers with accumulation of grim.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed cracked/broken tile.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility is noted in need of cleaning. Observed soiled surfaces on all equipment and counters and under equipment.Grease drain at the grill location in need of cleaning. Establish a daily cleaning schedule and maintain facility clean to prevent pathogen growth and harboring condition for pest and rodents.
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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12/28/2015 | Follow-up | |
Please have all repairs made by professional contractors. Call the Health Dept. when all violations have been corrected
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS asked workers what the cook temperature for hamburger and sausage should be. Response was 165F. Response should have been 155 (kills Ecoli). EHS recommends periodic training in keeping worker current with proper food temperatures to kill pathogens.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections at the faucet of the back 3 compartment sink observed leaking. EHS observed leaks at 3 compartment sink and mop sink also. Please get professional plumber to address plumbing issues.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Cleaning Receptacles (repeated violation)
Observation: Refuse containers throughout the establishment are soiled an have an accumulation of debris. EHS observed refuse containers with accumulation of grim.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed cracked/broken tile.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility is noted in need of cleaning. Observed soiled surfaces on all equipment and counters and under equipment.Grease drain at the grill location in need of cleaning. Establish a daily cleaning schedule and maintain facility clean to prevent pathogen growth and harboring condition for pest and rodents.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.Observed soiled and grease build up
Correction: Maintain hood system vent filters in a clean condition.
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11/19/2015 | Follow-up | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS asked workers what the cook temperature for hamburger and sausage should be. Response was 165F. Response should have been 155 (kills Ecoli). EHS recommends periodic training in keeping worker current with proper food temperatures to kill pathogens.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed tongs stored on surface that was soiled. Surface should be cleaned and sanitized atleast every four hours or sooner when surface becomes soiled. Worker removed tongs and surface was cleaned & sanitized.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) juice in the refrigerator, the food should have been discarded four ago. Item was discarded.
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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the faucet of the back 3 compartment sink observed leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Cleaning Receptacles
Observation: Refuse containers throughout the establishment are soiled an have an accumulation of debris.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed cracked/broken tile.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front handwashing sink by small 3 compartment sink.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility is noted in need of cleaning. Observed soiled surfaces on all equipment and counters and under equipment.Grease drain at the grill location in need of cleaning. Establish a daily cleaning schedule and maintain facility clean to prevent pathogen growth and harboring condition for pest and rodents.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.Observed soiled and grease build up
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Observed flies in kitchen area. Facility in need of deep cleaning. Contact certified pest controller for treatment of facility right away and accomplish deep cleaning to rid of pest.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/05/2015 | Routine | |
Date marking is in place and corrected. All food handler cards are current. Hood still needs cleaned. PIC is having professional come and clean. PIC is looking into contractors to replace floor tile where it is damaged. Damaged cutting surface has been removed and another one is on order as well as a hanger for the mops
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the cooking equipment as fryer, grill hood vents, sides of equipment was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours to prevent harboring conditions for pest/rodents and pathogen growth.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located in the whole facility does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed SEVERAL locations of missing and broken floor tile.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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04/07/2015 | Follow-up | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Some food workers do not have food handler cards Obtain card with in 30 days of this inspection.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Tongues were observed on a surface that was soiled with grease and food debris.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Bowl observed as dispensing utensil
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods as creamer / shake mix, batter in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Food - Food Labels (corrected on site)
Observation: Insufficient information is provided on the label of the several sauces packaged in the food establishment. Also bins of flour and batter were not labeled.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food in order to prevent possible food allergens label food items with common name.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the ice cream prep unite are 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the cooking equipment as fryer, grill hood vents, sides of equipment was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours to prevent harboring conditions for pest/rodents and pathogen growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the front 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the whole facility does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed SEVERAL locations of missing and broken floor tile.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical facility is 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.
- Mops - Drying Mops
Observation: Mops not hung up properly to air dry. Observed mop hung with mop head facing upwards. Mops need to be stored with mop head downward to prevent contamination of handle as it drys.
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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03/03/2015 | Routine | |
- All ice machines and drink machines need a deep cleaning.
- Ceiling tiles over soft drink area (storage) were found to be in need of repair or replaced.
- One of the FryMaster pilot lights was found to be in non-working condition.
- Please date all opened food products accordingly.
- Discard all food that is left in a room temperature atmosphere for longer than four hours.
- Please ensure to wash, rinse and sanitize all food prep areas and used utensils every four hours.
- Facility is in need of a deep cleaning.
- Health cards are up-to-date.
- Discussed employee health with manager.
- Health department to send Employee Health flyer.
- Gloves - Use Limitation
Observation: Improper glove use of employee(s) found during inspection.
Correction: Manager, please ensure that training and education is made available to all employees on the use of single-service gloves during food operation.
- Critical: Warewashing - Manual Warewashing Equipment, Hot Water Sanitization Temperatures* (corrected on site)
Observation: Sanitizing compartment of three compartment sink was found to be made with hot water when tested. Tested at 300-400 ppm quats.
Correction: Please ensure that sanitizing compartment of manual warewashing sink is made with cool or room temperature water.
- Plumbing System Maintained in Good Repair
Observation: Floor drain found in poor condition during inspection. Water was visible and at drain level. This has been an ongoing problem from past inspections, please address.
Correction: Repair and maintain all plumbing components and fixtures.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: During inspection, a large hole was found in the ceiling over the soft drink storage area.
Correction: Please repair the hole in the ceiling to prevent and rodent activity and possible contamination to soft drinks boxes.
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03/05/2014 | Routine | |
- Good food temperatures and hand washing observed.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking
Correction: condenser under drink station is leaking.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grease and mold observed behind and under objects/equipment.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: an accumulation of dust observed in HVAC vents.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition
Correction: build-up of grease observed.
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07/23/2013 | Routine | |
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