Stay on top of cleaning hood and any dripping to prevent contamination of foods. Also watch the temperature of your sanitizing solution. Do not make it with hot but with luke warm water. Update food hander cards. Watch storing utensils and keeping storage clean.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Tongs observed stored on oven handle where it can be contaminated when workers walk by.
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) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Ice scoop observed with handles laying in ice. Keep handle out of ice or store on counter.
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.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system from the broiler 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: clean utensils in a plastic 3 drawer unit was observed soiled with flour .
Correction: Clean and sanitize these surfaces for food contact. Clean and sanitize utensils and drawers before using any of the utensils
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. 3 containers of spoons observed with scoop side upward where handling would contaminate food contact side.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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03/28/2016 | Routine | |
Proper hair restraints were observed. Handwashing facilities were stocked and accessible. Observed commercial chili being reheated. Observed temperature at 119-127F. Hot dogs observed to be cooked were at 127F According to 12VAC-5-421-760 Commercial foods must be reheated to 135F. Food worker placed food item back in to be cooked further. Utilized as a teaching moment. Make sure all foods being reheated and cooked are taken a temperature fro food safety. Colored labels are used for identifying food items. Food handler cards are current. Observed drawer of clean utensils were dirty. Food worker pulled drawer of utensil and cleaned utensils and drawer. Cleaning needs some improvement of equipment and plumbing
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses in food as eggs of hot holding unit and dry powder food items at smoothie area
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: Time as a Public Health Control*
Observation: Food items at the prep unit by the fryers 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the under hood, deep fryers, handles & doors of cooking equipment has 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.Observed soft drink and single serve items on floor
Correction: Store items off floor to prevent harboring conditions and contamination from splash, spills etc...
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03/21/2015 | Routine | |
Facility has shown large improvement in cleanliness and organization. Several new pieces of equipment have been purchased (new chest freezer, new cutting boards, etc.) and more frequent cleaning and sanitizing was witnessed. The Kitchen has shown the most improvement, the storage areas are still in need of "deep cleaning" but have also shown some improvement. During inspection most violations were corrected immediately.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chilli was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. Chilli was reheated to 136.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Was observed to be twice as strong as necassary.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bun toaster, shelfs in storage area, walls, under behind equipment, has accumulations of grime and debris. General cleaning has improved greatly but storage areas still need attention
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in storage area near used grease collecter is not smooth and easily cleanable. Storage areas should have nothing on floor allowing 6" of free space to allow proper cleaning.;Repair or replace wall or wall 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 front line
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
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01/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: cole slaw, "cheese" sauce cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed to be excessive. and forming droplets
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.
- 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: Waffle Presses, cone dispensers, scoop stored in water between uses.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the various equipment (freezers, oven, icecream dispensers,etc.) has accumulations of grime, mold, and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Cups observed in dispensers that were dirty and stained with fly droppings
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Pests - Controlling Pests*
Observation: Harborage conditions exist, large number of common house flies present
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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09/22/2014 | Routine | |
- Great job with health cards!
- Discussed Employee Health policy and provided Employee Health handouts.
- Observed some mold on interior of ice maker.
- Ensure gloves are changed between tasks and hands are washed before donning gloves.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (boxes of shell eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) (boxes of tomatoes).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed waffle cones that were not protected from splashing
Correction: stored uncovered on a shelf under a prep table next to a hand sink.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor (bacon).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The utensils (and their containers) under the prep table were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact. Ensure they are stored in a manner that protects them from sources of contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service spoons at ice cream bar not all inverted.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Covering Receptacles
Observation: Observed filled refuse containers stored in the establishment containing food residue wastes without lids (uncovered grease container).
Correction: Cover all waste containers when not in continuous use.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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03/12/2014 | Routine | |
- Floors in dry storage need to be cleaned
No violation noted during this evaluation. | 07/22/2013 | Risk Factor | |
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