Site visit conducted in response to FBI reported to the health dept on 12/7/15. Complainant reported that she became ill after eating the turkey dinner at Perkins on Thanksgiving day. She reported that she ate a salad, turkey dinner which included mashed potatoes and gravy. I spoke with kitchen manager, Robert, who was present on Thanksgiving day. He states that no employees reported being sick that day and there has not been any other reports of foodborne illness reported by other customers. He said they serviced about 200 customers that day and went through 14 turkeys. Because of the volume of customers, all food was keep hot on the grills. Each container of food had a metal steamed thermometer in the container to ensure that all hot foods were kept up to temperature. During the inspection, the salad prep cooler has a proper internal temperature of 37 F. MJ.
No violation noted during this evaluation. | 12/8/2015 | Complaint Investigation | |
HACCP Record time and temperature of cooling foods located in the walk-in cooler. Ensure that cooling foods have reached an internal temperature of 41 F or below within 6 hours.
Quat sanitizer bucket concentration (after modification) 200 ppm
Frozen foods are frozen.
- Critical: Sanitizing concentration
No sanitizer detected in Quat sanitizer bucket.
Corrected
- Non-food contact surfaces clean
The following non-food contact surfaces are excessively soiled: 1. exterior sides and perimeter of all grills and fryers, 2. coils of grills and fryers, 3. gaskets and racks of milk refrigerator.
Thoroughly and 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
Flooring in walk-in freezer is soiled with debris.
Thoroughly clean and maintain floors.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryers and grills is excessively soiled.
Thoroughly clean wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/19/2015 | Routine | 93 |
HACCP Ensure that all milk products are properly date-marked.
Quat sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Wiping cloths clean, used properly, stored
Wet wiping cloth found in from hand sink.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. exterior surfaces of fryers and grills, 2. dispensing nozzle of hot chocolate machine, 3. counter top under coffee station.
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.
- Single service articles not re-used
Single-service cups used for dispensing food items.
Provide proper utensils for food dispensing.
Re-use of single-service articles is prohibited.
- Critical: Hand washing sinks installed, located, accessible
Observed dumping in the wait station hand sink. Plate, tongs, and wet wiping cloth found in front hand sink.
Removed items from the hand sink. Corrected
- Floors properly constructed, clean, drained
Floors underneath fryers and grills is soiled with accumulated grease. Flooring under racks in walk-in freezer are soiled with debris.
Thoroughly clean floors.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryers and grills is soiled with splash.
Wash and clean wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/19/2015 | Routine | 90 |
HACCP Ensure that interior proper temperatures of cold and hot foods are met. Record temperatures onto a temperature log. Also, ensure that staff is utilizing Quat test strips to determine proper concentration of sanitizer.
Quat sanitizing bucket concentration (after modification): 200 ppm
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following cool foods have improper internal temperatures: 1. melon fruit medley 47 F, 2. egg beaters 47 F.
Corrected
- Critical: Sanitizing concentration
No sanitizer detected in Quat sanitizer bucket.
Corrected
- Wiping cloths clean, used properly, stored
Wet wiping cloths found on front beverage stations.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
The following non-food contact surfaces are excessively soiled: 1. ceiling of microwave on left side of server alley, 2. interior of juice and hot chocolate machine, 3. exterior sides and perimeter of all grills and fryers, 4. coils of grills and fryers.
Thoroughly and 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryers and grills is excessively soiled.
Thoroughly clean wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
Grill cleaner found on shelf above grills next to food dispensing utensils.
Store all toxic items in designated chemical storage area away from food preparation areas. Corrected
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4/10/2015 | Routine | 83 |
HACCP Reviewed pest control plan.
Quat three compartment sink concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. hot chocolate machine dispensing nozzle, 2. racks of milk cooler.
Wash, rinse, and sanitize all food contact surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1.counter top around coffee station, 2. interior of salad bowl cooler, 3. interior surfaces of hot chocolate machine, 4. exterior surfaces of flat grills.
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.
- Single service items properly stored, handled, dispensed
Box of single-service trays found stored on the floor in the dry storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Floors near front of dish station and in back prep room are soiled with food debris.
Thoroughly clean and maintain floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/24/2014 | Routine | 95 |
Cold bar has ambient temperature of 31 F. Embargo has been lifted off the cold bar. Further recheck is not needed.
Note: Recheck fee will be assessed.
See attached inspection sheet. MJ
No violation noted during this evaluation. | 8/4/2014 | 1st Recheck | |
| HACCP Discussed and reviewed date-marking bulletin.
Cook line counter cold bar has been embargoed. Cold bar cannot be used until approval has been given by sanitarian. Recheck will take place on or after 8/8/14. Note: Recheck fees will be assessed.
Quat sanitizer bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of whipped butter in cook line top counter cold bar is 75 F.
Discard whipped butter. Corrected: butter was discarded by manager.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Critical: Facilities to maintain proper temperatures
Cook line counter top cooler has ambient temperatures of 80 F.
Cooler is embargoed until repairs have been made.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility.
Recheck will take place on or after 8/8/14.
Recheck fee will be assessed.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. dessert dipper well, 2. hot chocolate machine nozzles, 3. counter top around dessert station.
Wash, rinse, and sanitizer all food contact surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Interior ceilings and walls of cook line and server alley microwaves are soiled.
Wash, clean, and maintain ceilings and walls of all microwaves.
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 establishment and in walk in cooler and freezers are soiled with debris.
Routinely clean and maintain floors.
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.
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7/29/2014 | Routine | 87 |
HACCP Three griddles that are across from three compartment sink have been thoroughly cleaned and sanitized. Griddles can be used for food preparation.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
Chemical dish machine is utilized.
- Wiping cloths clean, used properly, stored
Wet wiping cloths were found in the following locations: 1. server alley handwashing sink, 2. back center prep table.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Counter tops under and around coffee machines are soiled with coffee spills and splash.
Wash, rinse, and sanitize counter tops.
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
Lids of seasoning containers are excessively soiled.
Routinely clean and maintain lids.
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.
- Critical: Hand washing sinks installed, located, accessible
Wet wiping cloth found in server alley handwashing sink. Tongs found in bakery station handwashing sink.
Store wet wiping cloth in approved sanitizing solution in between uses. Store tongs in clean utensil area
- Floors properly constructed, clean, drained
Floor of walk-in freezer is soiled with food debris.
Routinely clean and maintain floors of refrigeration units.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units shall be maintained clean.
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2/13/2014 | Routine | 91 |
A fire call was received for this establishment. D. Perkinson, Fire Investigator as well as Beth Hidden, Perkins Manager were on site. Investigation conducted. Please see attached written inspection report.
No violation noted during this evaluation. | 2/11/2014 | Fire | |
Complaint with RFS # 13-0459 Complaint was hair in the food/ soft drink and food was lukewarm.
Discussed with the manager Tom about hair restrains and how waitress hold large trays on their shoulders. Tom was not sure why the food would have been cold other then it may have sat in the pass window longer then what it should have been. Wait and Kitchen staff had some form of hair restraint in place. i.e. hats, hair net or hair pulled back.
Reviewed cooking and hot holding temperatures with the manager.
No violation noted during this evaluation. | 9/30/2013 | Complaint Investigation | |
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