Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Food temperatures in the walk-in cooler are holding at 43-45F (top shelves are 43F, middle are 44F, and bottom are 45F).
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
Unable to find a probe thermometer for checking food temperatures.
Unable to find an air temperature thermometer in the cookline prep cooler.
REQUIRED CORRECTION: Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220 degrees F shall be provided to take internal food temperatures.
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VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
The chemical sanitizing dishwasher is not dispensing any measurable sanitizer in the final rinse. The bucket holding sanitizer has a blue liquid - not bleach, as labeled on the bucket. (Unsure if quat sanitizer, but the quat test strip did change color to show 300ppm when dipped directly in the bucket)
Set up manual sanitizing step at inspection.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
|
Mar 28, 2007
|
90 |
|
No violation noted during this evaluation.
|
Apr 18, 2007
|
100 |
-
VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Low temperature chemical sanitizing dishwasher -- no measurable sanitizer in the final rinse found. Using quat tablets diluted in water (at about 400ppm in the bucket) -- quat is becoming too diluted to work in dishwasher, and the rinse time is not long enough to meet 1-2 minute contact time
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
|
Nov 27, 2007
|
92 |
|
No violation noted during this evaluation.
|
Jan 2, 2008
|
100 |
|
No violation noted during this evaluation.
|
Apr 11, 2008
|
100 |
|
No violation noted during this evaluation.
|
Oct 13, 2008
|
100 |
|
No violation noted during this evaluation.
|
Feb 24, 2009
|
100 |
-
VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically:
Employees observed putting raw burger patties on grill, wiping hands on cloth towel, then touch bun & other ready-to-eat foods without washing
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; or 11) after engaging in other activities that contaminate the hands.
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Towel sanitizer cloudy, with no measurable sanitizer
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-Walk-in cooler found with air and food temperature at 49 degrees F throughout
-Vanilla ice milk in blue tub holding at 64-66F in the top portion due to low ice level outside carton
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 4-101.11 Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Plastic bucket that was originally packaging for detergent is being reused for food storage (french fries)
REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
|
Nov 20, 2009
|
87 |
|
No violation noted during this evaluation.
|
Dec 1, 2009
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Walk-in cooler has food temperatures at 49-51F throughout;
Carton of shake mix in tub of ice is at 50-52F in top half;
Partially cooked bacon has to be refrigerated (only fully cooked bacon is safe left out at room temperature)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Dishwasher was ran twice, with no measurable sanitizer in the final rinse;
Towel sanitizer over 200 ppm chlorine -- reduce to 50-200 ppm when used for wiping equipment, etc.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
|
Mar 25, 2010
|
86 |
|
No violation noted during this evaluation.
|
Apr 15, 2010
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-Walk-in holding products between 40-48 degrees F; hot dogs and sliced ham at 48F on the lowest shelf
-2-door freezer near walk-in is not keeping fries and bread frozen
-Hot holding for cooked onions, cheese sauce, & BBQ sauce is 106-111F
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 5-205.11 A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
All 3 compartments at sinks are blocked
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
|
Aug 26, 2010
|
88 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Walk-in is holding product at 45F; corn dogs / sliced cheese, milk at 42F
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
|
Oct 7, 2010
|
90 |
|
No violation noted during this evaluation.
|
Oct 28, 2010
|
100 |
|
No violation noted during this evaluation.
|
Jun 17, 2011
|
100 |
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