- 6.4/4.5 The following areas were soiled:
- - wall and floor surface behind the cook's equipment contained food accumulations
- - bottom of the Snorkel oven
- R/- floor surrounding the grease trap
- - the floor/wall juncture throughout as needed
- - drain under the preparation sink
- - table under the griddle
- Correct these areas.
- 6.0 Observed a carpeted mat in the waitress area. Remove the carpet mat. Provide a rubber or cleanable mat, to provide a cleanable surface.
- 6.4 Remove all unused unnecessary equipment from premises on the interior and exterior of the operation.
- R/4.8 Store cooking grates six inches off the floor to facilitate cleaning and to prevent contamination.
- 4.4 Repair the damaged and uncleanable shelf in the dish area storing chemicals and test kits.
- 6.1 Repair the damaged light shield above the three vat sink, to prevent contamination.
- R/6.1 Repair the air gap under the rear door to prevent pest entry.
- 3.2 Label chocolate sauce with the name of the food.
- 5.4 Store the grease receptacle on a cleanable sloped to drain surface, such as asphalt or concrete.
- Note: Operation added a Turbo Chef (Tornado) oven to the operation.
- Operation is open from 8 am- 9 pm Tuesday-Sunday. Operation is closed Monday.
- Discussed with PIC the definition of a caterer, and when a mobile and temporary license is required.
- Operator is constructing a walk-in cooler on the exterior of the operation, and refurbishing a portable smoker, roaster unit.
- HOLDING: Foods marked with an asterisk in the temperature log on the bottom of page one were holding at improper temperatures.
- Foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms. PIC relocated these foods.
- HAND WASHING: Observed the waitress hand sink contained and ice scoop, sanitizer spray bottle and a wiping cloth. Keep the hand sinks accessible to promote proper hand washing. Remove the items from this sink.
- Discussed with PIC to keep upright refrigeration unit organized, and keep raw and ready to eat foods separate from each other, to prevent cross-contamination.
- CONSUMER ADVISORY: Observed the breakfast menu contained denotes for the BS, and BLT sandwiches which are not under cooked, The Egg section was denoted instead of the individual menu items, and the burgers on the dinner menu was not denoted.
- Discussed with PIC to Denote the menu items which are under cooked only. PIC was in the process of printing the menu and would make these changes.
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2/15/2012 | Standard2 | PIC was Laura
One accurate digital temperature measuring device was available for use.
DATE MARKING: Observed a variety of the smoked meats were lacking a date mark. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC was asked to date these foods.
COOLING: Observed baked potatoes, chicken noodle soup, clam chowder and three briskets were improperly cooled from the previous night. (See temperature log below) Foods shall be rapidly cooled from 135°F-70°F within two hours and from 135°F-41°F within a total of six hours to limit the growth of organisms. Discussed with PIC to limit the size of the roasts, keep foods uncovered or vented while cooling. Recommend to discard these food items that were improperly cooling for approximately 10 hours.
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- R/5.4 Relocate the grease receptacle to a cleanable sloped to drain surface.
- Note: This operation submitted paper work for a license transfer. The new operators have been on-site since December of 2010.
- The standard inspection dated 7/8/11 will count has the first standard inspection for this operation. License transfer will be granted now that this operation was in compliance.
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10/6/2011 | Follow Up 2 | |
- The following violations were repeat violations from the standard and critical control point inspections dated 7/8/11:
- *3.4 Observed the following foods were lacking or contained improper date marking:
- - Chili was dated 7/30/11 - Bean soup was dated 5/21/11 - Corned beef hash was lacking a date marking
- - Baked beans were lacking date marking - chicken soup was lacking date marking
- - Dumplings were lacking date marking - egg noodles were lacking date marking - Pulled chicken was dated 7/29/11
- - Pulled pork was lacking date marking - clam chowder was lacking date marking
- Food shall be dated the day of preparation, opening, or being removed from the freezer unit and shall be used or discarded in seven calendar days, to limit organism growth. These foods were properly dated or discarded today.
- *3.2 The following foods were holding at improper temperatures:
- - chicken soup 43°F - pulled chicken 45°F - dumplings 42°F - egg noodles 44°F - ham pieces 44°F
- - bean soup 48°F
- Foods shall be maintained at 41°F and below to limit the growth of organisms. PIC discarded food items holding above 45°F.
- 4.1/9.0 New operators have added equipment, changed the menu and layout of the operation. Provide this office with a copy of the new menu, layout including added equipment with the make and model numbers, and new hours of operation.
- 4.0/4.1/9.0 Observed the following equipment was added to the operation and is non-commercial equipment:
- - White Consolidated home-style refrigeration unit -GE Microwave
- Remove the non-commercial equipment. Provide commercial grade or NSF equipment.
- 6.4 Resurface the wooded screen door, to provide a cleanable surface.
- 6.4/6.2 Repair the following areas which are uncleanable:
- - ceiling tiles lacking in the rear preparation area
- - continue to repair damaged light shield in the rear preparation area
- - floor surface throughout the rear preparation area is chipping
- Correct these areas.
- 5.4 Eliminate the air gap under the rear screen door, to prevent pest entry.
- 4.4 Repair or replace the damaged stools in the rear area, to provide a cleanable surface.
- 5.4 Relocate the grease receptacle to a cleanable sloped to drain surface.
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8/10/2011 | Follow Up 1 | |
- Operation is planning to start use a Food Saver for foods. Discussed using double barriers when using a vacuum packaging machine.
- Foods area reportedly cooled under refrigeration or in an ice bath to assure 135°F-70°F is achieved in two hours and 135°F-41°F is achieved in a total of six hours.
- Foods are reportedly reheated in the Quizno cooking/holding unit, or in the microwave to 165°F within two hours.
- Observed foods are thawed under refrigeration.
- Note: New operators have added equipment, changed the menu and layout of the operation. Provide this office with a copy of the new menu, added equipment including the make and model numbers, new hours of operation, by the reinspection during the week of August 8, 2011.
- Operation added a variety of Igloo coolers for catering off premises. The operation will change to Risk Level 4< 25,000 square feet for the 2012-2013 licensing season. A CCP and standard inspections were conducted today.
- New operators did complete the Serv Safe Starters course. Discussed hair restraints.
- Operator added a smoker and propane burner outside the operation for smoking meats and cooking beans and sausages.
- This inspection was conducted to assure the operation was in compliance, because this operation submitted a transfer form. The current operators have been operating this location since December of 2010. this inspection will count as the first standard inspection for the 2011-2012 licensing season.
- The following violations were observed today:
- *4.5/4.6 Observed 3 knives were stored between the preparation tables in the cook's area. Store the food contact surfaces in an area that can be effectively washed, rinsed, and sanitized.
- 5.4 Relocate the grease receptacle to a cleanable sloped to drain surface.
- 4.0/4.1/9.0 Observed the following equipment was added to the operation and is non-commercial equipment:
- - White Consolidated home-style refrigeration unit
- -GE Microwave - Emerson Microwave - Several Rival Roaster - Styrofoam cooler
- Remove the non-commercial equipment. Provide commercial grade or NSF equipment.
- 6.2 Provide hand washing signs at he hand sinks throughout to inform employees were to wash their hands.
- 6.4 Resurface the wooded screen door, to provide a cleanable surface.
- 6.0 Observed carpeted mats in the rear preparation area, provide a cleanable surface in this area.
- 6.4/6.2 Repair the following areas which are uncleanable:
- - ceiling tiles lacking in the rear preparation area
- - damaged light shield in the rear preparation area
- - floor surface throughout the rear preparation area is chipping
- Correct these areas.
- 4.5 Clean the backside of the slicer tray which is soiled.
- 3.2 Store the spoon in the bulk food with the handle extended outward, and properly label the bulk container with the name of the food.
- 6.4 Observed employee aprons were stored on the food storage rack Store employee items separate from the food and equipment to prevent contamination.
- 4.0 Sponges were used to clean food contact surfaces. Sponges were not approved for use for food contact surfaces.
- 6.4 Clean the floor surface under the mop sink, surrounding the grease trap, under the dish machine, and three-vat sink, which are soiled.
- 5.4 Eliminate the air gap under the rear screen door, to prevent pest entry.
- 4.4 Repair or replace the damaged stools in the rear area, to provide a cleanable surface.
- 6.2 Repair the non-functioning light fixtures in the rear area above the three-vat sink, to provide lighting as specified in OAC 3717.
- 4.8 Observed cups in the pop syrup closet, refrigeration racks, and oven racks on the floor. Store equipment six inches off the floor to facilitate cleaning and to prevent contamination.
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7/8/2011 | Critical Control Point 1 | PROTECTION FROM CONTAMIANTION: Observed the raw beef was stored on the cooked ham in the upright unit.
Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent crosscontamination.
Relocate the beef to prevent cross-contamination.
HOLDING: Observed the burgers (two pans) in the top drawer of the reach-in unit was holding at 44°F, clam chowder was holding at 44°F, Pulled Pork was holding at 44°F, and beans were holding at 43-44°F in the reach-in unit. Foods shall be maintained at 41°F and below to limit the growth of organisms. Recommend to adjust the temperatures on these units.
DATE MARKING: Observed the smoked meats and beans were lacking date marking. Packages of foods not used in 24 hours shall be date the day of preparation shall be used or discarded in seven calendar days. PIC was asked to date these foods.
PIC was Laura and Darwin.
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- *3.2 Observed the raw animal foods in the reach-in unit drawer were stored in the following manner raw beef, raw chicken, and raw burgers. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent crosscontamination.
- Relocate the chicken to the front of the drawer to prevent cross-contamination.
- *3.0 Observed the pepperoni was discolored. Foods shall be safe, wholesome, and unadulterated. Discard this food item.
- *4.5/4.6 Potato slicer was soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- R/6.4 Resurface or repair the base door frame, and door on the closet with the pop syrup cases also the base cove from the closet to the juice area appears to be bare wood/uncleanable, to provide a cleanable surface.
- R/4.5 Defrost the ice accumulation on the interior of the Turbo Air unit.
- Note: This operation is in the process of transferring to new operators. The new operators are planning to purchase the new license for the 2011-2012 licensing year, and are currently working under the old license with permission from the previous operator. Several pieces of equipment were in the rear storage area. New operators are in the process of deciding what equipment to keep, menu changes , and hours of operation. Provide this office with a copy of the new menu, added equipment, and new hours of operation.
- Discussed with new operators to complete the Serv Safe Starters course or the Serv Safe manager certification. Provide this office with a certificate of completion.
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1/7/2011 | Standard2 | |
- *3.4 Observed the following foods were holding at improper temperatures: Spread (packages notes keep refrigerated) 74°F,
- Butter 74°F. Foods shall be maintained at 41°F and below to limit the growth of organisms. Recommend to utilize the two door refrigeration unit in the waitress area.
- R/*4.5/4.6 The interior of the ice machine trough was soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *4.4 Dish machine contained 10 ppm of chlorine residual following the final rinse cycle. Provide 50-200 ppm in order to effectively sanitize.
- R/6.4 Resurface the door frame on the closet with the pop syrup cases to provide a cleanable surface.
- 4.5 Defrost the ice accumulation on the interior of the Turbo Air unit.
- 6.4 Repair the chipped wall surface above the three vat sink.
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7/9/2010 | Standard 1 | |
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