Discussed with the person in charge:
1. ServSafe handouts provided
2. Pest Control
3. General Cleaning Frequency
Abbreviations: WIC: walk in cooler, WIF: walk in freezer, RIC: reach in cooler RIF: reach in freezer, ST: surface temperature, PIC: person in charge
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed the food employee eating in an area other than the designated break area while preparing/handling.
Correction: All personnel who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Package Integrity*
Observation: Observed several dented cans in the food storage area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food-contact surface of the can opener blade was observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed the upslapsh of the coffee maker to be soiled with accumulations of grime and debris.
Correction: Clean the surface of upslash of the coffee maker 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 - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the interior of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the ice cream serving area is being used as a dump station. Discussed with the PIC that the sink is to be used for handwashing only.
Correction: The handwash facility identified above is to be used for washing hands only
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03/29/2016 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The latch to the door for the walk in cooler was observed in a state of disrepair and damaged. It does not latch. A fire extinguisher is being placed in front of the door to keep it closed.
Correction: Repair the walk in cooler door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris: 1-all of the gaskets on the reach in coolers, freezers and walk in coolers and freezers, 2-THE OUTER SURFACES OF ALL EQUIPMENT, including the microwave, reach in coolers and freezers, 3-inside of the reach in freezer, 4-inside if the ice cream display coolers.
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 (repeated violation)
Observation: Plumbing connections under the dipper well are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in the dry storage area. is not smooth and easily cleanable. The floor is made of unsealed plywood.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ALL OF THE WALLS, FLOORS AND SHELVING THROUGHOUT THE FACILITY ARE IN NEED OF A THOROUGH 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed old ice chests, unused box in the box rack for the soda machine, a garden hose, a candy dispensing machine, and numerous items throughout the facility.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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09/09/2015 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The latch to the door for the walk in cooler was observed in a state of disrepair and damaged. It does not latch. A fire extinguisher is being placed in front of the door to keep it closed.
Correction: Repair the walk in cooler door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris: 1-all of the gaskets on the reach in coolers, freezers and walk in coolers and freezers, 2-THE OUTER SURFACES OF ALL EQUIPMENT, including the microwave, reach in coolers and freezers, 3-inside of the reach in freezer, 4-inside if the ice cream display coolers.
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 (repeated violation)
Observation: Plumbing connections under the dipper well are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in the dry storage area. is not smooth and easily cleanable. The floor is made of unsealed plywood.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ALL OF THE WALLS, FLOORS AND SHELVING THROUGHOUT THE FACILITY ARE IN NEED OF A THOROUGH 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed old ice chests, unused box in the box rack for the soda machine, a garden hose, a candy dispensing machine, and numerous items throughout the facility.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/06/2015 | Follow-up | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed a case of bratwurst on the floor of the walk in cooler. Case was placed on a shelf.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the aluminum foil lining the bottom shelf under the flattop grills is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The ice cream display cases were observed in a condition that prevents necessary maintenance and easy cleaning. There is a heavy build-up of ice inside of the units.
Correction: Defrost the ice cream display cases to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The latch to the door for the walk in cooler was observed in a state of disrepair and damaged. It does not latch. A fire extinguisher is being placed in front of the door to keep it closed.
Correction: Repair the walk in cooler door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. Observed non functioning soda dispenser, shake machine and reach in cooler.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior surfaces of the ice machine and the two lemon juicers, which were in contact with non-potentially hazardous food items (ice, lemons) were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surface of ice machine 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 - Cooking and Baking Equipment
Observation: The food contact equipment surfaces of the two flattop grills were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surfaces of the flattop grills to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris: 1-all of the gaskets on the reach in coolers, freezers and walk in coolers and freezers, 2-THE OUTER SURFACES OF ALL EQUIPMENT, including the microwave, reach in coolers and freezers, 3-inside of the reach in freezer, 4-inside if the ice cream display coolers.
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 (repeated violation)
Observation: Plumbing connections under the dipper well are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the dry storage area. is not smooth and easily cleanable. The floor is made of unsealed plywood.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen, the front serving line or the employee restroom. Paper towels were provided during the inspection.
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 in Good Repair (repeated violation)
Observation: The wall between the kitchen and the serving line (large hole in wall) the floor near the garbage can (large hole in the floor) and the cabinet under the soda dispenser (broken) is not maintained in good repair. There are also several floor tiles missing near the hole in the floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ALL OF THE WALLS, FLOORS AND SHELVING THROUGHOUT THE FACILITY ARE IN NEED OF A THOROUGH 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 (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry. Observed a mop stored in dirty mop water. Mop was hung up during inspection.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed old ice chests, unused box in the box rack for the soda machine, a garden hose, a candy dispensing machine, and numerous items throughout the facility.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Animals - Prohibiting Animals* (repeated violation)
Observation: A large bird was noted in the establishment. The bird is in a cage which is near the walk in cooler in the back storage room.
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
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07/07/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the 3 compartment sink measured 100 ppm.
Discussed with operator: 1. construct a splashguard at the handsink, next to the soda bag in the boxes shelf, when the new soda equipment is installed to prevent possible cross contamination 2. replace the can opener
blade when it is no longer easily cleanable. Facility was observed clean, well organized and well maintained.
No violation noted during this evaluation. | 07/23/2014 | Routine | |
Recommend having a pest control company inspect premises.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed large amount of ice accumulation on the floor in the back of the WIF.
Correction: Repair the EQUIPMENT 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Water was turned off at the three compartment sink because the faucet was leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed what appeared to be rodent droppings on the bottom of the cabinet in the front serving area. Premises are not being routinely inspected for evidence of pests
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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05/23/2013 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed ice cream scoops being stored between use in standing waster.
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: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Observed on the counter in the back room two cake pans with cake in them and the tops were moldy. Also observed three items in the WIC that were unrecognizable, covered in mold. PIC did discard these items.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: EQUIPMENT was observed in a state of disrepair and damaged. 1. Two cabinets in the front serving area are missing doors 2. large ice accumulation on the floor and walls of the WIF.
Correction: Repair the EQUIPMENT 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. mixer 2. microwave 3. large amounts of aluminum disposible pans 4. event equipment 5. large amount of metal untensils stored in a plastic container that also had accumulation of grime and debris 6. smoothie machine 7. blender 8. soda machine 9. chocolate machine 10. pan with grease
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the 1. blender 2. mixer 3. fry griddle 4. shelves 5. counters 6. push cart 7. hot plate 8. wire racks 9. scale 10. top of soft ice cream machine 11. outside of milk shake blender 12. outside of coffee machine 13. fan next to the WIF 14. inside and out of cabinets in the serving area have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Observed container of plastic spoons for customer use and taste testing spoons inverted. Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Observed electrical tape wrapped around the faucet to prevent leakage.
Correction: Repair and maintain all plumbing components ans fixtures.
- Outer Openings - Protected (repeated violation)
Observation: 1. Observed a missing window pane in the kitchen over the three compartment sink. 2. There were two windows upstairs in the dry storage area that were open and without screens. 3. There was a hole in the floor under the three compartment sink that went directly to the ground. Also observed a hole in the floor inside a cabinet in the front serving area. 4. The front door to the establishment was open when I arrived and again when I passed by the establishment. 5. There is a large gap at the bottom of the front door where pests could enter the establishment.
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.
- Toilet Rooms, Convenience and Accessibility
Observation: Observed the employee bathroom to be cluttered with trash, suitcase, clothes and other personal items making the toilet and sink non accessible.
Correction: Toilet must be conveniently located and accessible to employee during all hours of operation to encourage employee use of appropriate facilities for disposing of human wastes as needed followed by the washing of hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed missing floor tiles throughout the facility. Also observed a bent heat register cover in the dining area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed all floors, walls and ceiling are noted in need of a detailed 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: Observed mop head in standing water.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests*
Observation: Observed fruit flies in the kitchen area. Also observed what appeared to be rodent droppings on the bottom of the cabinet in the front serving area. Premises are not being routinely inspected for evidence of pests
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed several boxes of tools and equipment that are not being used stored throughout the facility.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed several bags of litter stored on the kitchen floor.
Correction: Maintain the premise free of litter.
- Critical: Animals - Prohibiting Animals*
Observation: Observed a large cage with a parrot next to the walk in cooler.
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
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05/09/2013 | Routine | |
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