| No violation noted during this evaluation. | 01/14/2016 | Physical Recheck |
- Single use glove use
Observation: Food handler put raw chicken on grill with clear gloves, did not remove, change or washing hands prior to performing other food contact jobs. PIC discussed with employee at time of inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working container of burritos with an expiration date of 12/2/15 in walk-in cooler, disposed of a time of inspection. (Picture attached).
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Sausage gravy in walk-in cooler not date marked, dated at time of inspection (picture attached).
- Separation from food, equipment, utensils, linens, and single service
Observation: Sanitizer spray bottle sitting on top of reach-in cooler - relocated at time of inspection. Picture attached.
|
12/03/2015 | Physical Recheck |
- Outer openings are protected
Observation: Gaps under back door
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemical sitting on top of ice machine (picture attached)
- Storage of clean linens, single-service, and single use articles
Observation: "To go" containers removed from originally packaging, no protection from contamination.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Breakfast/chorizo burritos and sausage/egg mixture not date marked in walk-in cooler
- Posting of a valid license
Observation: License not posted
- Posting inspection reports
Observation: Inspection report not posted.
- Backflow protection
air gap, device standard, when required
- Single use glove use
Observation: Food handler using blue gloves to put raw meat on grill, then used same gloves to put paper on tray. Discussed at time of inspection.
- Light bulbs, protective shielding
Observation: Missing light shield in back reach-in cooler.
- Equipment location, installation, repair, and adjustment
Observation: When in use, faucet on hand sink leaks.
|
09/08/2015 | Regular |
| No violation noted during this evaluation. | 04/15/2015 | Non Illness Complaint |
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Pitchers washed and sanitized daily. will change practice immediately every four hours.
|
03/16/2015 | Non Illness Complaint |
- Food is properly identified and monitored
Observation: Using time as control. Food not marked, will get new labels today.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals stored on freezer, removed at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice cream machine heavily soiled, PIC instructed employee to clean and sanitize at time of inspection.
|
08/13/2014 | Non Illness Complaint |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation: Observed two soiled boxes of single service lids in the outside storage building that are to be disposed of.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips are needed for use at the three compartment warewash sink.
- Preventing contamination from equipment, utensils, and linens
Observation: Observed heavily soiled water drain hose attached to the soda fountain ice bin and must be replaced.
- Sewage disposal system approved
Observation: Observed a slight sewer gas odor coming from the mop sink drain area of the kitchen. Observed several floor pipes that have been capped off in an effort to eliminate offensive odors.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: A general cleaning of the kitchen floor is needed especially under and behind equipment.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed wiping cloths stored in potable water without the required sanitizer solution needed to suppress bacteria growth - Sanitizer was added for correction onsite.
- Posting of a valid license
Observation: Last facility inspection shall be posted for viewing by the public.
- Posting inspection reports
Observation: Facility license shall be posted for viewing by the public.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Observed no sanitizing procedure after employee spontaneously washed a gray meat tray needed on the line when no other gray trays were clean and available for use.
|
02/11/2014 | Non Illness Complaint |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
11/04/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
11/04/2013 | Routine |
- Plumbing system repaired according to law
Kitchen area water line leaking
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment
- equipment food contact surfaces and utensils clean to sight and touch.
Floors not swept and mopped
|
09/10/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment
|
08/30/2013 | Routine |
- Preventing contamination when tasting
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
08/01/2013 | Routine |
- Duties of PIC
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code
- Plumbing system repaired according to law
Evidence of backed up drains and sewer residue on floors
|
07/31/2013 | Routine |
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