- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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02/18/2016 | Inspection | Observed accurate probe thermometers in kitchen. Observed facility using wavier for cheese sauce. |
| No violation noted during this evaluation. | 03/05/2015 | Re-Inspection | Violation 8a, 11a and 15c corrected from previous inspection. No food items observed stored on the floor. Test strips for sanitizer are present. Personal items in kitchen have been removed. Hole in wall in hallway, behind door, has been temporarily covered and will be more permanently fixed later in the year. No other items evaluated during re-inspection. Discussed cheese sauce. CCHD to put on waiver. Will send facility a copy of the waiver. The 4 hour discard time will be written down. Facility is only filling tubes half-way. Facility will discard any that is left at the end of each 4 hour time period. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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02/03/2015 | Inspection | TTOC for above items is 2 weeks (2/17/15). Discussed with operator cooling meat sauce and chili in metal pans (per discussions last year) and then putting food items in plastic bottles to freeze. Discussed with operator waiver for cheese sauce. Probe thermometer observed at time of inspection. Discussed with operator hot-holding cheese for nachos and checking temperature regularly to make sure it's 140 dF or higher. |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Pesticide application not supervised by a certified applicator
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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06/16/2014 | Inspection | Discussed cooling schedule with operator. Discussed methods to ensure that cooling schedule is met, including using a cooling paddle for meat sauce as facility lacks commercial refrigeration and does not have an ice machine. Will provide cooling chart for operator to complete. Discussed with operator options for cold-holding or hot-holding cheddar cheese sauce, or using time instead of temperature as a public health control. Discussed with operator hand-washing and avoiding bare-hand contact with ready-to-eat foods, including lemons used to make fresh squeezed lemonade. FSIO 1 inspection #8 for BP |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Improper thawing procedures used
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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07/19/2013 | Inspection | Discussed use of cooling paddle for meat sauce. Facility lacks commercial refrigeration; no ice machine present. Discussed calibration of probe thermometer. Ensure meat products contain USDA inspection stamp. |
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Water/ice: unsafe, unapproved sources, cross connections
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02/28/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Improper storage of cleaning equipment, linens, laundry unacceptable
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
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09/16/2011 | Inspection | |
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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01/31/2011 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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01/29/2010 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Single service items reused, improperly stored, dispensed, not used when required
- In use food dispensing utensils improperly stored
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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04/09/2009 | Inspection | |
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