Non critical violations must be corrected in 30 days. Sanitizing solution tested 50 ppm. PIC informed that air curtain is schedule to be installed at the back door.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. The ice scoop was not properly stored inside the machine.
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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Physical Facilities in Good Repair
Observation: Rubber attached to the bottom of the back door is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Flies were observed by the back door entrance that's use to receive food and gain access to outdoor refuse.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/28/2016 | Routine | |
No violations noted.
No violation noted during this evaluation. | 11/20/2015 | Routine | |
Notes:
- the lady's restroom is out of order until the leak is repaired. Maintenance was called at the time of inspection and supposed to be here before the end of the day
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Toilet in the lady's room is leaking water on the floor.
Correction: Repair and maintain all plumbing components and fixtures.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Flies in the back room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/02/2015 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on July 3, 2015.
- Food Storage - Clean and Dry Location
Observation: A bag of onions stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Eggs 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station near cook line is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Plumbing System Maintained in Good Repair
Observation: Toilet in the lady's room is leaking water on the floor.
Correction: Repair and maintain all plumbing components and fixtures.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Flies in the back room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Raid spray bottle stored with other chemicals.
Correction: Remove unnecessary poisonous or toxic materials.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine based sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Tested around 400 ppm.
Correction: Utilize only 50 - 100 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/26/2015 | Routine | |
Facility is using ready-to use pre-mixed quaternary ammonium sanitizer. If it's going to be purred in the sanitizing bucket, it's no need to be mixed with water.
Non-critical violation must be corrected within 30 days.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
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02/18/2015 | Routine | |
There are no violations noted during inspection. Great job!
Notes:
Employees in the food service area must use any hair restraints to effectively keep their hair from contacting food, clean equipment and single service articles.
No violation noted during this evaluation. | 10/24/2014 | Routine | |
All violations have been corrected since the last inspection.
No violation noted during this evaluation. | 08/01/2014 | Follow-up | |
Notes:
Maintenance call was placed to replace part in the 4-door refrigerator. All food stored in the left dessert RIC.
The follow-up inspection will occur on/about July 31, 2014. All critical violations must be corrected prior e-inspection.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chili and sausage gravy hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw pork, sausage, ham and chicken cold holding at improper temperatures in the 4 door meat refrigerator.
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* (repeated violation)
Observation: Raw shell eggs 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: The 4-door meat refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. Unit found at 52 F internal temperature.
Correction: Repair the 4-door refrigerator 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Pests - Controlling Pests*
Observation: Flies in the dining and prep room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/25/2014 | Routine | |
Notes:
PIC to order small size plastic gloves to fit employee hands.
Brand new facility with brand new refrigeration and other equipment.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili and white gravy hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Raw shell eggs 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.
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04/25/2014 | Routine | |
No violations were noted during today's pre-operational Final inspection.
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
No violation noted during this evaluation. | 04/11/2014 | Pre-Opening | |
Notes:
Facility is switching plastic to metal holding container for diced ham and going to monitor temperature, ensuring 41 F or less, if it doesn't work, diced ham must be stored inside make-up table.
3 VAT sink is leaking again after being repaired. Maintenance call was placed to get plumbing repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced ham cold holding at improper temperatures in the top portion of make-up table.
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.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/21/2014 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Food in the top portion of sandwich unit is under direct source of heat (blowing from ceiling fan), highly recommended to keep lids on while not busy.
The follow-up inspection will be conducted on January 21, 2014.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes, chopped ham, raw chicken and pork chops cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the make-up table is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The top draw in the sandwich make-up table and bottom draw in the meat refrigerator not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust both refrigeration units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Cabinet door (underneath coffee and tea station) is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/13/2014 | Routine | |
Notes:
PHFs (raw) in the draw unit of meat refrigerator cold hold at improper temperatures, relocate food to another unit.
Discussed proper gloves use and change with PIC.
Keep cigarette butts outside the facility.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes, chopped ham (make-up table), raw philly steak, raw chicken and pork chop(rear metal refrigerator) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door was blocked with cooking equipment to hold open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The door to the front storage cabinet is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/26/2013 | Routine | |
All non-critical violations must be corrected within 30 days.
Excellent hand washing observed during inspection.
Advised employees to use chemical test kit to ensure proper sanitizing concentration.
- Food Storage - Clean and Dry Location
Observation: Food stored in a commonly wet or soiled location. Condensation on the bottom of the make-up table, food stored in the water.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make-up table and rear reach-in cooler.
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.
- Light Bulbs Protective Shielding
Observation: Light bulb inside 3 door metal refrigerator in the back room not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the front metal reach-in cooler and back room 3 door metal reach-in refrigerator.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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05/29/2013 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
New shelves have been ordered during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The cut or damaged raw bacon packaging is subject to contamination.
Correction: Prevent cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. White plastic food containers found without labels.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: PHF items in the top portion of make-up table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Rusted shelving observed in several refrigeration units.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor wall material located at storage area (corner, near refrigeration area) does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the reach-in cooler (storage area).
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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01/24/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Chicken Breast, raw - 42, 37, Chocolate Milk - 40
Hot Holding: Grits - 182, Chili - 163, Sausage Gravy - 162
Cooking: Sausage - 162, Philly Steak - 185
Adequate food testing thermometer and chlorine sanitizer test kit on hand.
Dish washer is working properly.
Reviewed the poster "Food Safety and Glove Use" with the manager and left a laminated copy for use as a training aide.
Above violations must be corrected within 30 days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Several food employees failed to wash their hands before donning clean single-use gloves .
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before donning clean single use gloves to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced Ham and Sliced Tomatoes cold holding at improper temperatures on the make-up refrigeration unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The make-up refrigeration unit w/ under draws is not sufficient in cooling capacity to maintain food storage at 41 degrees F. or below
Correction: Provide repairs or replace the refrigeration as necessary to maintain food items at 41 degrees F. or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda dispenser nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda dispenser nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Cups and napkins were found stored on the storeroom floor.
Correction: Store all single-use items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Mops - Drying Mops (corrected on site) (repeated violation)
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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12/17/2010 | Routine | |
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