Dishwasher sanitizer solution to be Cl- @ 50ppm.
No employees with food handler certifications.
Frozen foods frozen.
All recheck fees will apply.
- Original container, properly labeled, consumer advisory
Found prepackaged muffins to be stored on front counter under dome not labeled.
Muffins should be stored underdome without wrapping or prepackaged muffins should be stored so that customers do not have the ability to grab and go or prepackaged food items should be properly labeled.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found multiple foods to be past the 7 day food holding in multiple coolers and hot holding
A.) Found half of small container of Ham Salad in prep cooler to be date marked on 11/16/2015
B.) Found half of small container of egg salad in prep cooler to be date marked on 11/23/2015
C.) Found small container full of Dill dressing in prep cooler to be date marked on 11/19/2015
D.) Found small container full of garlic mixture in prep cooler to be date marked on 11/17/2015
E.) Found found half of a large soup container full of taco meat to on Hot Holding unit to be date marked on 11/17/2015
F.) Found small container full of corned beef hash in Beverage Aire cooler to be date marked on 11/19/2015
G.) Found large container 1/4 full of BBQ on hot holding unit to be date marked on 11/17/2015.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
Corrected by discarding foods.
Found multiple items to not be date marked.
A.).) Found baked potatos wrapped in aluminum foil in "Refreshing Beverage Cooler" to not be date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
Corrected by date marking.
Found grilled chicken made at 7am on 11/30/2015 and stored on steam table to be at 120 degrees.
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.
Corrected by reheating grilled chicken to proper temperatures.
- Food protection during storage, prepartion, display, service, transportation
Found lid to ice machine missing exposing ice to potential contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Wiping cloths clean, used properly, stored
Found wet wiping cloths to stored on make tables throughout the establishment.
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
A.)Found empty grease containers in dry storage area to be heavily soiled.
B.)Found equiptment in dish area to be soiled. It appears some equiptment has been cleaned since last visit but further cleaning is necessary.
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
Found single service to go containers stored in an upright position with food contact surfaces exposed to potential contamination.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Single service articles not re-used
Found croutons being stored in chicken salad container behind register area.
Re-use of single-service articles is prohibited.
- Critical: Presence of insects/rodents. Animals prohibited
Found drain flys throughout dishwashing area and around buckets used for storage of old grease.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
All recheck fees will apply.
- Floors properly constructed, clean, drained
Found floors throughout establishment to be soiled underneath equiptment. Floors do appear to be cleaned since the last visit, but further cleaning is necessary.
Floors should be cleaned on a routine basis to prevent the accumulation of build up.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found large hole in wall beneath dishwasher. Wall is actively crumbling.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Found the light above grill and in dry storage area to be unshielded.
Light shields for infra-red or other heat lamps shall be provided to surround and extend beyond the bulb, leaving only the face of the bulb exposed.
- No Certified Manager Present
No certified food manager present at time of arrival. The owner who is a certified food manager arrived only after he was called by employees and informed we were present.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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11/30/2015 | 1st Recheck | 80 |
Sanitizer solution for solution buckets at 200ppm, Cl-.
Dishwasher uses CL- solution, upon correction solution was at 100 ppm.
Frozen foods frozen.
No employees have a food handlers certification.
HACCP: Discussed and given HACCP bulletins for the following issues: Date Marking, Food Handling, and Reheating.
There will be an compliance hearing and a full reinspection will be conducted in 10 days. All recheck fees will apply.
- Critical: Wholesome, sound condition
Found provolone cheese in the Enjoy Coke refridgeration unit located on cookline to be molded.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Corrected by disgarding.
- Original container, properly labeled, consumer advisory
Found pre packaged muffins with no labeling.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A.) Found milk in true refridgerator opened more than 24 hours ago to not have a date marking. Employee stated milk was opened this past weekend.
B.) Found Tuna Salad in prep cooler to not have a date marking.
C.) Found Pasta Salad in Coca Cola cooler located behind register to not have a date marking.
D.) Found Chicken noodle soup with improper date marking. Chicken noodle soup had a date marking labeled "Chili".
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected by placing datemark on all items.
A.) Found Chicken Tortilla Soup in hot holding to be date marked on 11/10/2015.
B.) Found Tuna Salad in deli prep cooler to be date marked at 10/26/2015.
Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded.
Corrected by Disgarding Items.
A.) Found Deli Ham on cook line to be 81 degrees.
B.) Found the following foods in the Enjoy Coke Refridgeration unit located on cook line to be above 41 degrees:
136 Eggs in shell-51 degrees, 2lbs Italian Beef- 48 degrees, 4lb box of gyro meat: 51 degrees, 16 slices of gyro meat: 51 degrees, 6 slices of cheese: 65degrees, 1/4lb shredded cheese: 57 degrees, 4lb sausage links 72 degrees, 1/4 container of Taziki Sauce: 54 degrees, 10 hamburger patties: 59 degrees, 15 hot dogs: 50 degrees, 6 grilled chicken breast 54 degrees, 8 individual serving taziki sauce: 51 degrees, 2lbs corn beef: 48 degrees, Pint of corned beef hash: 50 degrees.
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.
Corrected by disgarding.
- Critical: Foods properly cooked and/or reheated
A.) Found reheating of foods on steamwarmers. Chili: 94 degrees, Chicken Toritilla: 140 degrees, Cheese Sauce: 135 degrees, BBQ Pork: 110 degrees.
Foods shall be reheated to 165 degrees using an approved source such as: stove, grill, oven, microwave, etc.
Corrected by reheating foods to 165 degrees on grill.
- Thermometers provided and conspicuously placed
Found Hobart double door refridgeration unit with missing thermometer.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
Found boxes of individual serving chips below the ceiling, located between Hobart refridgeration unit and end of cookline, which was cracked and leaking. Boxes of chips had drips of rainwater on them.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
Observed employee using bare hands to move bagel to cook line for preparation by another employee.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee washing hands with improper techniques. Employee washed hands and immediately dried hands with individual towel. Employee proceded to hold towel in right hand and turn off faucet handle with left hand. There was no barrier to protect hands from recontamination.
Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found shelves in the Hobart cooler to be soiled.
Please clean all non-food contact surfaces on a routine basis.
- Thermometers, gauges, test kits provided
Employee stated that the establishment does not have any test strips for their sanitizing solution.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
Found dishwashing sanitizer solution to be at 000ppm.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
Corrected by contacting Eco-Lab and having a representative fix the dish machine to 100ppm.
- Wiping cloths clean, used properly, stored
Found sanitizer wipes stored outside of solution in multiple locations throughout establishment.
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
Found multiple non-food contact surfaces in dishroom to be soiled. Examples are above dish machine, cart which the drying rack sits on, etc.
Clean non-food contact surfaces on a routine basis.
- Storage/handling of clean equipment, utensils
Found cups and bowls used for soups stored in an upright position.
Found mugs used for coffee stored in an upright position.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service articles not re-used
'Found Ham Salad and Olives stored in single use Taziki containers in deli prep cooler.
Re-use of single-service articles is prohibited.
- Critical: Water source safe, hot, and cooled under pressure
Found mop sink with no pressurized cold water. Cold water when turned on was at a slight drizzle.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
Corrected by loosening handle so the cold faucet was easily turned on or off.
- Critical: Hand washing sinks installed, located, accessible
Found handwashing sink in dishroom to be blocked by taziki container.
Lavatories shall be accessible to employees at all times.
Corrected by education and moving the container to another location.
- Floors properly constructed, clean, drained
Found floors underneath equiptment throughout establishment to be heavily soiled.
Floors shall be cleaned on a routine basis to prevent the accumulation of buildup.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling above Hobart refridgeration unit to be soiled with an accumulation of build up.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
A.) Found Large hole in wall behind dishwashing unit.
B.) Found large crack in ceiling with rainwater dripping through to the floor of the establishment. Crack in ceiling is located between Hobart refridgeration unit and the end of cookline.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Found lights locate above the stove on cook line and in dry storage areas to be lacking a shield.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Critical: Toxic items labeled and used properly
Found purple toxic liquid in spray bottle located in dishwashing room to be unmarked.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
Corrected by placing label on bottle.
- No Certified Manager Present
Certified food manager not present during the majority of inspection. Certified food manager was present at establishment only after being called by employees to arrive.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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11/17/2015 | Routine | 51 |
HACCP: Temperature documentation.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelves in the Hobart cooler by the windows has rusted shelves in it that are no longer easily cleanable. Non food contact surfaces shall be easily cleanable.
- Thermometers, gauges, test kits provided
Provide quat tests strip for the dish machine. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Wiping cloths clean, used properly, stored
Found several wiping cloths stored on the counter in the kitchen area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Floors properly constructed, clean, drained
The floor in the back storage area is in need of a fresh coat of paint. Please clean the floor area to the right of the coca cola by the drain. Floors shal be easily cleanable and clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall under the spray table to the dish area has dry wall falling apart. please dust the shelf above the sink in the back dish area. Walls shall be clean and in good repair.
- Lighting provided as required. Fixtures shielded
Found the light shields missing to the lights in the dry storage area. Found an end cap missing to the light shield under the hood area. Lights shall be shielded.
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6/29/2015 | Routine | 90 |
.HACCP discussed with the cook and a boil order hand out was left at the facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hobart cooler has rust on the shelves and are no longer 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.
- Wiping cloths clean, used properly, stored
Found wiping cloths not stored in sanitizing solution.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be cleaned and rinsed frequently in one of the approved sanitizing solutions.
- Food contact surfaces of equipment and utensils clean
Please clean pink yeast accumulation off the ice shield in the ice machine bin. Food contact surfaces shall be clean.
- Non-food contact surfaces clean
Non food contact surface cleaning: dust the top of the ice machine, remove lime accumulation off the dish machine, dust the shelf in the prep kitchen, clean food debris from the cracker bowl. Clean as needed. Non food contact surfaces shall be clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no hand towels at hand sink in back prep area. Provide hand towels.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
•The wall under the the dish machine is falling apart. Please fix wall.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Please clean the wall by the hood in the corner.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/11/2015 | Routine | 92 |
HACCP: Discussed violation #2, Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food protection during storage, prepartion, display, service, transportation
Bag of cheese sauce found on floor by front cook line. -Corrected by moving to counter top.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Non-food contact surfaces clean
Handles and bottom of right Frigidaire freezer, handle on True top load cooler, microwave button, and front Coca Cola cooler found soiled. Clean and sanitize on a routine basis to ensure food protection.
- Floors properly constructed, clean, drained
Floor below front cook line, below mop sink, below dish washer, and behind back stove found to be heavily soiled. Clean on a routine basis, maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall to the right of front cook line found soiled, clean and sanitize on a routine basis.
Lower walls behind dish machine found crack and crumbling. Repair to ensure a smooth, durable, easily cleanable surface.
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11/19/2014 | Routine | 95 |
HACCP: Discussed and provided Hand washing information.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Shelf above prep sink and bottoms of Frigidaire freezers found soiled. Clean and sanitize on a routine basis to ensure food protection.
- Non-food contact surfaces clean
Handles on Frigidaire freezers, handle on True top load cooler, and front Coca Cola cooler found soiled. Clean and sanitize on a routine basis to ensure food protection.
- Single service items properly stored, handled, dispensed
Box of single service forks found open below employee coat rack.
Protect single service items by maintaining all boxes closed
- Floors properly constructed, clean, drained
Floor below front cook line and behind back stove found to be heavily soiled. Clean on a routine basis, maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall to the right of front cook line found soiled, clean and sanitize on a routine basis.
Lower walls behind dish machine found crack and crumbling. Repair to ensure a smooth, durable, easily cleanable surface.
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9/15/2014 | Routine | 94 |
HACCP: Provided Hand Washing HACCP
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Right side handle on Hobart cooler is in disrepair and is held shut with a bottle of cleaner. 2) Shelves in Hobart cooler are rusted and chipping
Repair handle and replace shelves. 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
White diverter in ice machine is soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Hand washing sinks installed, located, accessible
1) Hand sink in waitress station had ice dumped into it 2) Hand sink in back room next to mop sink had a bottle of soap sitting in it
Corrected by education. Corrected by removing items from hand washing sinks, cleaning and sanitizing sinks, and using sinks for hand washing ONLY.
Lavatories shall be accessible to employees at all times.
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3/26/2014 | Routine | 93 |
HACCP: Proper monitoring of cooling potentially hazardous foods.
Cl- Sanitizer: None made at time of inspection.
- Critical: Foods properly cooked and/or reheated
1)Large containers of ready to eat pastas such as italian pasta salad in front True refrigerator was not dated. 2) Small cooling portion of Chilli cooling in front True Refrigerator near ice machine did not have a time cooling started. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Food dated. Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Food contact surfaces of equipment and utensils clean
Interior lip of ice machine was soiled with slight mold growth. Clean and sanitize as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
Styrofoam single service to go containers in back storage area were stored exposing food contact surfaces. Store all single service items inverted to protect food contact surfaces.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall in back storage area near chest freezer has chipping paint. Resurface and/or repaint to provide smooth easily cleanable surfaces.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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10/24/2013 | Routine | 91 |
HACCP: Proper sanitizing concentration of Chlorine Sanitizer and checking often with test strips.
Cl- Sanitizing: 200 ppm
- Critical: Sanitizing concentration
Dish machine has no concentration (0 ppm) of Cl- Sanitizer coming through. Do not use dish machine to sanitize utensils. Provide proper sanitizing solution of 50 - 200 ppm to sanitize. Dishes must be in contact with sanitizer for at least 1 minute. The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. Corrected, owner called eco labs to fix dish machine and is sanitizing dishes and utensils in bin containing proper sanitizer concentration.
- Food contact surfaces of equipment and utensils clean
Black silverware utensil holder by soda machine has soil build up and in caontact with food contact surface of clean silverware. The food-contact surfaces of all cooking equipment and utensils shall be kept free of encrusted grease deposits and other accumulated soil. Corrected, hilder and utensils were cleaned.
- Floors properly constructed, clean, drained
Floors under neath equipment and prep counters and tables have soil build up. Clean as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/22/2013 | Routine | 93 |
HACCP DISCUSSION: SANITIZING CONCENTRATION.
- Critical: Foods properly cooled
Several containers of protioned dressings and pastas in refrigerators not dated.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Food dated.
Block of cheese in clear plastics not dated. Date all ready to eat food taking out of their original package. Cheese dated.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusting tip end of racks in the fron prep cooler. Keep an eye on it to avoid rusty food contact surface.
- Floors properly constructed, clean, drained
Soiled floors under equipments, utilities, tables, and other hard to reach areas. Pull equipments and tables to clean under routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust accumulation on ceiling over dish machine area. Clean
Peeling wall paints in the back storage area near deep freezer. Repair
- Lighting provided as required. Fixtures shielded
Missing light sheild of a flourecent light in the back storage area.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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4/10/2013 | Routine | 90 |
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