- R/6.4 Soiled floor below ice maker. Clean the floor more thoroughly.
- R/4.5 Soiled drawer below the griddle in the cooking area. Clean this area more thoroughly.
- 6.4 Soiled walk-in cooler floor. Clean the floor to remove food spills, debris, etc.
- *4.5/4.6 Soiled pop nozzles in waitress station. Food contact surfaces must be clean to sight and touch. Clean and sanitize nozzles.
- 6.4 Floor drains under dishwasher and prep sink need cleaning. Clean floor drains to eliminate food debris and pest infestation.
- 6.4 Small flying insects observed in dish washing and ice maker area. Take safe steps to eliminate insects.
- 4.5 Food debris on dirty equipment shelf by swinging door to kitchen. Clean this shelf to remove food debris.
- 6.4 Grout by mop sink area needs to be re-done. Re-grout to prevent standing water and build up of food debris.
- 3.5 Bulk candies do not have labeling. Provide ingredient listings for bulk candies.
- See Critical Control Point inspection report dated 12/29/2011.
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12/29/2011 | Critical Control Point 2 | Person-in-Charge present: Tara
Reportedly, foods are reheated to 170°F in the microwave prior to placing into hot holding.
Observed raw chicken properly stored on the bottom shelf inside the walk-in cooler to prevent possible crosscontamination.
Observed foods thawing properly under refrigeration.
One accurate digital thermometer available for use.
Consumer advisory is present on menu.
XII. CHEMICALS
Detergent stored at prep sink and cleaners stored above equipment in storage room. PIC removed detergent from prep sink and agreed to move cleaners in storage room to a shelf under the equipment.
Coleslaw, cold holding, 38°F.
Sausage gravy, hot holding, 167°F yogurt, cold holding, 37°F
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- VII COOLING: Internal temperature of cooked chicken in large, deep container inside the walk-in cooler was 42.7-43°F. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of six hours. Reportedly, this was an oversight from previous day. Normal procedure would have been to separate cooked chicken into individual portions.
- Person-in-Charge discarded chicken today.
- (REPEAT) VII COLD/HOT HOLDING: Time temperature controlled for safety foods were holding above 41°F in cook's line cooler. Time temperature controlled for safety foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria. Dividers were placed in cooler to eliminate gaps and prevent cold air from escaping. Please monitor. Gravy temperature in hot holding cabinet was 124-134°F. Maintain foods at 135°F or above. This was reheated at time of inspection.
- Yogurt cold holding 36°F creamer cold holding 38°F
- 4.1 Missing thermometer in KP cooler. Provide an accurate thermometer in the warmest area of cooler to assure foods are maintained at 41°F and below. Current ambient air temp: 41°F
- 6.4 Soiled floor along edges in dry storage room and below ice maker. Clean the floor more thoroughly.
- 6.4/6.2 Soiled light shield in dry storage room. Clean the light shield to help provide adequate lighting throughout dry storage area.
- 6.2 Replace non-working lights in McCall upright cooler and freezer on the cook's line to provide adequate lighting.
- 4.5 Soiled drawer below the griddle in the cooking area. Clean this area more thoroughly.
- 4.5 Soiled walk-in cooler shelving. Clean the shelving to remove food spills, debris, etc.
- See Critical Control Point inspection report dated 7/22/2011.
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7/22/2011 | Critical Control Point 2 | Person-in-Charge present: Tara
Observed employee properly wash hands after handling soiled equipment and prior to handling clean equipment.
Reportedly, foods are reheated to 170°F in the microwave prior to placing into hot holding.
Observed raw chicken properly stored on the bottom shelf inside the walk-in cooler to prevent possible crosscontamination.
Observed foods thawing properly under refrigeration.
One accurate digital thermometer available for use.
III HANDWASHING/PREVENTION OF CONTAMINATION FROM HANDS: Observed food employee wearing single-use gloves handle raw bacon and continue to handle ready-to-eat toast without changing gloves or washing hands. Singleuse gloves shall be discarded after handling raw meat to prevent possible cross-contamination. Discussed proper glove use and handwashing with manager and employee. Toast was discarded today.
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- 4.4 Damaged door seal on prep cooler in cooking area. Seals shall be intact.
- 6.4 Soiled wall surface behind the cold hold table, microwaves, and waffle maker in cooking area. Clean the wall more thoroughly.
- 6.4 Soiled floor along edge below stationary equipment in cooking area. Physical facilities shall be cleaned as often as necessary to keep them clean.
- 4.5 Grease accumulation on temperature dials for griddles. Clean these more thoroughly.
- 3.2 Unlabeled squeeze bottles containing clear liquid (water). Unidentifiable food shall be clearly labeled with common name.
- 4.5 Soiled walk-in cooler shelving. Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- See Critical Control Point inspection dated 1/12/2011.
- PROTECTION FROM CONTAMINATION: Observed a dented applesauce canned good in dry storage room. Food packages shall be in sound condition to protect the integrity of the contents from possible contamination and/or adulteration. Discard damaged can or store damaged goods in a designated area for return to the supplier. Person-in-Charge discarded can.
- (REPEAT) XII CHEMICAL: Observed a chemical spray bottle located on shelf above the food preparation sink. Properly store poisonous/toxic chemicals in a separate, designated area to prevent possible contamination of food and clean equipment. Person-in-
- Charge relocated the bottle.
- (REPEAT) VII COLD HOLDING: Time temperature controlled for safety foods were holding above 41°F in cook's line cooler. Time temperature controlled for safety foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria. Adjust temperatures and monitor. Note: Unit may be on defrost cycle.
- Consumer Advisory is printed on the menu notifying customers of increased risk of foodborne illness associated with consuming raw shell eggs served undercooked to order. Note: Please be aware a few egg dishes are missing the asterisk denoting the menu item is served undercooked to order.
- Brown gravy, hot holding waitress area, 171 yogurt, cold holding waitress cooler, 37 creamer, cold holding waitress area, 36
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1/12/2011 | Standard2 | Person-in-Charge present: Logan
Observed food employee properly wash hands after handling raw shell eggs.
Observed food employee place single-use gloves on hands to prepare ready-to-eat toast.
Reportedly, foods are reheated to 170 degrees Fahrenheit in the microwave prior to placing into hot holding.
Observed employee properly wash hands after handling soiled equipment and prior to handling clean equipment.
Ready-to-eat foods are properly dated marked throughout.
Three accurate digital thermometers available for use.
PROTECTION FROM CONTAMINATION: Observed raw hamburger stored above ready-to-eat pot roast inside the walk-in cooler. Relocate raw hamburger below cooked, ready-to-eat foods to prevent possible cross-contamination. Person-in-
Charge relocated hamburger today.
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- This follow-up inspection was conducted to check the waitress coolers and KP cooler only.
- *3.4/4.4 Internal temperature of cottage cheese in right side waitress cooler was 43°F. Maintain potentially hazardous foods at
- 41°F or below. Reportedly, refrigeration repair service is scheduled to visit operation again.
- Note: Internal temperatures of cottage cheese and yogurt in left side waitress cooler were 38°F and 38°F. Internal temperature of shredded cheese in KP cooler was 41°F and cut melon was 40°F. Thank you for your efforts to comply with the Ohio Uniform Food
- Safety Code.
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9/9/2010 | Follow Up 2 | |
- The following are repeat violations from the previous standard and critical control point inspections dated 8/20/2010:
- *3.4/4.4 The following foods are holding at improper temperatures:
- - ham and cheese 45°F in KP cooler (Note: Bleu cheese <41°F in rear area)
- - cottage cheese 49°F in waitress cooler (right side)
- - ambient air temperature right side waitress cooler 50°F
- -cottage cheese 44-46°F in waitress cooler (left side)
- - ambient air temperature left side waitress cooler
- Potentially hazardous foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Refrigeration units shall be in good repair. Repair refrigerators. Discard any contaminated food and/or relocate foods to refrigerators holding 41°F or below.
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9/3/2010 | Follow Up 1 | |
- */C4.5/4.6 Soiled spatula in clean utensil bin located on shelf in dishwasher area. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surface.
- 2.2 Observed food employee wearing a watch. Food employees may not wear jewelry on their arms or hands except for a plain ring such as a wedding band to facilitate handwashing. Note: Medical alert bracelets may be worn.
- 4.5 Soiled shelving next to swinging doors near dishwasher area. Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris. Clean the shelf.
- 6.4 Soiled floor along edge below soiled shelving described above. Physical facilities shall be cleaned as often as necessary to keep them clean.
- See Critical Control Point inspection dated 8/20/2010.
- XII Chemical: Observed a spray bottle containing cleaner/degreaser located on shelf above the food preparation sink. Properly store poisonous/toxic chemicals in a separate, designated area to prevent possible contamination of food and clean equipment. Person-in-
- Charge relocated bottle and asked staff to store chemicals in the designated area in the future.
- XV Temperature Measuring Device: Two inaccurate long stem dial thermometers. Thermometers shall be accurate within +/-2°F in order to determine proper cooking/holding temperatures of foods. Thermometers were calibrated at time of this inspection.
- VII Cold Holding: Time temperature controlled for safety foods were holding above 41°F inside the KP cooler in rear food preparation area and waitress cooler. Time temperature controlled for safety foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria. Adjust temperatures.
- Consumer Advisory is printed on the menu notifying customers of increased risk of foodborne illness associated with consuming raw shell eggs served undercooked to order.
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8/20/2010 | Standard 1 | Person-in-Charge present: Logan
Observed time temperature controlled for safety food thawing properly under refrigeration.
Observed raw animal foods properly stored separate and below cooked, ready-to-eat food inside the walk-in cooler.
III Handwashing: Observed food employee wearing gloves crack raw shell eggs on griddle and handle ready-to-eat biscuit without changing gloves. Observed employee handle soiled equipment and continue to handle clean equipment without washing hands. Food employees shall wash hands and change gloves after handling raw animal foods, soiled equipment, and any other time contamination occurs.
VII Cooling: Internal temperature of covered chicken cooked last night located inside walk-in cooler was 61°F. Time temperature controlled for safety food shall be cooled rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of 6 hours. Allow food to remain uncovered during cooling process. PIC discarded chicken today.
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