HACCP Ensure that all produce is free from spoilage and mold
Quat sanitizer bucket concentration (after modification): 200 ppm
Frozen foods are frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving racks in Beverage-Air kitchen refrigerator are rusty with peeling finish.
Repair or refinish racks.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seasoning storage shelving above three compartment sink has chipped and peeling paint.
Resurface shelving unit.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Critical: Sanitizing concentration
No sanitizer detected in Quat sanitizer bucket.
Corrected
- Food contact surfaces of equipment and utensils clean
Interior surfaces of microwave is soiled.
Wash, rinse, and sanitize all interior surfaces of microwave daily.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. racks above prep coolers, 2. wall post located between prep coolers, 3. dish drying storage racks.
Routinely clean and maintain all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Floors throughout kitchen and in walk-in refrigerator are in disrepair.
Repair or replace flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryers, dish machine, stove, and grills is soiled with accumulated grease and has missing tiles.
Thoroughly clean and repair wall
Walls, ceilings, and attached equipment and decorative material shall be maintained clean and in good repair.
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11/18/2015 | Routine | 88 |
HACCP Store all toxic items including lighters and fire extinguishers in designated chemical storage area.
Owners of establishment are planning to open a new establishment within Junction City later this year. A plan review packet along with a fee must be submitted to the health department before operations can occur.
Quat sanitizing bucker concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Containers of sausage patties and sausage links have an internal temperature of 59 F.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Spice rack above three compartment sink has chipped and peeling paint.
Resurface shelving.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Interior center plate of wait station microwave is excessively soiled.
Wash, rinse, and sanitize interior center plate of microwave.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contact surfaces are excessively soiled: 1. storage racks above the cook line prep coolers, 2. exterior of fryers and stoves.
Wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Flooring under stove and fryers is excessively soiled with grease. Flooring in walk-in cooler and located throughout kitchen is chipped.
Routinely wash and clean flooring. Repair or replace flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean and in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall tiles behind stoves and fryers are in disrepair. Middle wall post between cook line prep coolers is excessively soiled with accumulated grease.
Provide extensive cleaning and repair work of walls.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent, easily cleanable, and maintained in good repair.
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8/14/2015 | Routine | 89 |
HACCP: Reviewed storage of personal belongs and medications.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seasoning storage shelving above three compartment sink has chipped and peeling paint.
Resurface shelving unit.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. racks above prep coolers, 2. wall post located between prep coolers, 3. dish drying storage racks.
Routinely clean and maintain all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service articles not re-used
Individual single-service cups used for food dispensing.
Provide proper utensils for food dispensing.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Floors throughout kitchen and in walk-in refrigerator are in disrepair.
Repair or replace flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryers, stove, and grills is soiled with accumulated grease and has missing tiles.
Thoroughly clean and repair wall
Walls, ceilings, and attached equipment and decorative material shall be maintained clean and in good repair.
- Critical: Toxic items properly stored
Personal bottles of lotion found on shelf next to food products and cups.
Store all personal items designated employee storage area. Corrected
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4/8/2015 | Routine | 85 |
HACCP Ensure the chlorine sanitizer has proper concentration between 50-200 ppm.
Chlorine sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Critical: Cross-contamination, equipment, personnel, storage
Sports drink bottle found stored in ice bin.
Store all personal beverages in personal storage area. Corrected by moving sports drink.
Foods shall be protected from potential contaminants to include but not limited to dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following non-food contact surfaces are in disrepair: 1. gaskets of walk in cooler, 2. interior lid lining of center prep table, 3. dry seasoning shelving.
Repair, refinish, or replace all non-food contact surfaces.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces clean
Center pole between center prep coolers and racks above prep coolers are soiled with accumulated grease.
Thoroughly wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Plates located on racks above center prep coolers are not inverted.
Invert plates.
Utensils shall be stored covered or inverted wherever practical.
- Floors properly constructed, clean, drained
Floors throughout kitchen and walk-in refrigerators are in disrepair.
Repair or replace flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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11/24/2014 | Routine | 92 |
HACCP Discussed and reviewed handwashing.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving racks in Beverage-Air kitchen refrigerator are rusty with peeling finish.
Repair or refinish racks.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seasoning shelving racks along back wall of kitchen has peeling and chipped paint.
Refinish or repair shelving racks.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Floors properly constructed, clean, drained
Flooring throughout kitchen, walk-in cooler, and food storage area is peeling and chipped.
Repair or replace flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls along back of kitchen has peeling paint with exposed unfinished drywall.
Repair and refinish walls.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
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7/16/2014 | Routine | 95 |
Sanitarian conducted site visit in reference to RFS 14-0117reported to the Health Dept on 3/28/15. Complainant was concerned about potted plants being stored with baked goods located in the front of the establishment. During inspection, potted plants were identified as herbs and spices used in the establishment. Owner grows fresh herbs and spices year round, which is a normal operation procedure for the establishment. Herbs and spices are stored in a completely separate display rack. MS
No violation noted during this evaluation. | 3/31/2014 | Complaint Investigation | |
HACCP: Ensure that immediate visual inspection is done upon delivery of produce and other food products. Inspect quality and freshness of produce and foods.
Quat sanitizing concentration: 200 ppm.
Frozen foods are frozen
Chemical sanitizing dish machine is utilized.
- Food contact surfaces designed, constructed, maintained, installed, located.
Inside storage racks of kitchen condiment refrigerator are rusted and chipped
Resurface or replace refrigerator racks.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following non-food contact surfaces are in disrepair: 1.bottom panel of walk in cooler door, 2. shelving on dry storage seasoning racks.
Resurface shelving and repair panel of walk in cooler door.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Floors properly constructed, clean, drained
Missing and chipped tiles and flooring throughout kitchen and in walk in cooler.
Repair flooring and replace chipped and broken tiles.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material and maintained in good repair.
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2/6/2014 | Routine | 96 |
1/28/14- Sanitarian responded to complaint reporting sewage back-up in the establishment. Upon inspection, there was no evidence of sewage backflow in either men's or women's bathroom. Also, there was no sign of sewage back up in the employee bathroom. I spoke with owner Ryan whom stated that no sewage problem had been reported to him.
No violation noted during this evaluation. | 1/29/2014 | Complaint Investigation | |
HACCP: Discussed wiping cloths
Sanitizer used: Dish machine - Chlorine (100ppm) Wiping cloth and 3-comp sink use Quats (300ppm)
- In-use food dispensing utensils properly stored.
The handle of the ice scoop in the ice machine was being stored touching the ice.
Corrected by moving the scoop so that the handle was no longer touching the ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The racks in the Beverage-air cooler are rusted and have peeling paint. 2) The clear lid on the pasta salad and the green lid on the diced tomatoes are cracked and chipped. 3) The handle of the white red handled spatula and the handle of another spatula was melted and in disrepair.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelf above the 3-compartment sink is chipping and peeling.
Resurface the shelf so that it is smooth and easily cleanable,
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
The following food contact areas are soiled: the ice baffle of the ice machine and the upper interior of the microwave on the cookline.
Routinely clean and sanitize all food contact surfaces.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Floors properly constructed, clean, drained
1) The floor is soiled under the tables where the drink dispensers are. 2) The floor is in disrepair or has exposed concrete in the following areas: at the dish machine, missing tiles next to the ice machine and in the walk in cooler.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall is missing tiles at the following locations: at the dish machine area, behind the flat grill and behind the fryer in the corner.
Replace the missing tiles.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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10/23/2013 | Routine | 92 |
- Critical: Outer openings protected from insects, rodent proof
Corrected. The screen door is now self closing and the steel door is to be kept locked.
Openings to the outside shall be tight fitting and self-closing.
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6/28/2013 | 1st Recheck | |
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