- Observed individual wearing two watches on wrist while handling food in kitchen. Employees are only permitted to wear plain band rings and/or medical ID jewelry while handling food. Discussed with manager and advised him to add this to his HACCP folder under hand hygiene.
- Observed employee coffee with open lid on food contact surface. Employees are permitted to drink items with lids as long as they are handled in ways that prevent contamination. This item requires the touching of the mouth of the cup to open it, and the employee left the lid open. If the lid is to remain open, it must be stored away from food contact surfaces.
- Observed paint chipping on shelves in waitress area under dining bar. Paint, seal, or replace to ensure proper cleaning.
- Observed paint chipping and rust forming on the legs of table by refrigerator in kitchen. Paint, seal, or replace to allow proper cleaning.
- Observed wet wiping cloth stored in bucket next to sanitizer solution. All wet wiping cloths must be stored in the sanitizer solution between uses or laundered after use. Manager moved the wet wiping cloth to the sanitizer solution during inspection.
- Observed build up of debris on the door handle of the white standing refrigerator and on the un-used steam table. Clean all food contact surfaces as routinely as necessary.
- Observed floor damage throughout the facility especially in the kitchen, dry storage areas, back storage area, and at dining bar. Repair floors to allow for proper cleaning.
- Observed build up of debris on the floors throughout the kitchen and back storage area especially: underneath equipment, underneath soda, and underneath 3 compartment sink. Clean as routinely as necessary.
- Observed chipping paint on the air ducts in kitchen and damage to ceiling above the white coffin freezer in the kitchen. All ceilings and equipment attached to the ceiling must be maintained in good repair. Paint, seal, repair, or replace to allow for proper cleaning.
- Observed up to date cool down charts in the facility. The facilities cool down charts would begin at temperatures such as 103F, 110F, 112F, etc. The facility must begin temperature documentation at 135F to ensure that the food is monitored the entire time it passes through the
- Facility had food handler certification and FSSMC certifications available. To be in compliance with the code, the facility must provide TCHD with an entire employee list with dates of hire and date of certification to properly identify certified individuals.
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01/25/2016 | Regular | 81 |
- Observed scoop stored in the bulk sugar container with the handle in the sugar. Store scoops with the handles up to prevent contamination.
- The table legs under the dish machine drain boards were chipped and rusty. Repaint them.
- The outside of the microwave had a build up of grease and debris. Clean and sanitize it.
- Observed a small leak coming from the drain in the 3-compartment sink. Repair it. Also, observed dirty water in the mop sink. Corrected--The was debris clogging the mop sink drain. It was removed and the water emptied out.
- The floors throughout the kitchen and storage areas had a build up of grease and debris under and around equipment and wall/floor junctures. Thoroughly clean the floors.
- There were missing and cracked floor tiles in the kitchen, area outside of the dry storage room, and dish washing area. Replace damaged and missing floor tiles.
- There were holes in the walls in the kitchen around the pipes near the kitchen hand sink and in the wall above the white chest freezer in the kitchen. There were holes in the ceiling above the swinging door to the kitchen and in the area outside of the dry storage room. Repair all holes in the walls and ceilings so they are smooth, non-absorbent, easily cleanable, and in good repair. There was chipped off paint on the ducts above the food prep area in the kitchen and peeling paint on the wall behind the dish machine. Repaint these areas.
- The walls and pipes behind the cook line and pipe near the kitchen hand sink had a build up of grease and debris. Clean these areas.
- Found a wet mop sitting on the floor next to the mop sink. Hang up mops to dry.
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10/29/2015 | Regular | 91 |
- Found cooked and cooled potatoes in the cooler only labeled with the date. Label with both date and time of onset of cool down.
- Observed raw bacon stored on shelve above cooked potatoes and deli turkey in the cooler. Potatoes and turkey were moved to a higher shelve in the unit.
- Observed a rusty stock pot in the dry storage room. Replace it.
- The shelves and counter in the kitchen had build up of debris. Clean and sanitize them.
- The stove, grill and fryers had a build up of grease and debris. Clean and sanitize them.
- The outsides of the bulk flour, sugar and salt had a build up of debris. The outsides of the cabinets, ice machine and microwave in the kitchen had a build up of debris. Clean and sanitize these areas.
- Observed a leak in the water line to the dish machine. Repair it.
- The linoleum in the soda storage area is damaged and peeling, the floor tiles throughout the kitchen and storage areas were cracked and damaged. Repair the floors and replace damaged flooring.
- Found build-up of debris on floors. Clean the floors, especially under and around equipment, shelves and coolers.
- There are holes in the walls and ceiling by the kitchen door (with duct tape and insulation covering them), there is a hole in the wall by the Amana freezer in the kitchen, peeling and damaged walls and ceilings throughout the kitchen (behind the dish machine, on duct work). Repair and repaint damaged walls and ceilings.
- Found debris build-up on walls and ceilings throughout the kitchen. Clean walls and ceilings.
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07/23/2015 | Regular | 83 |
- Found cooked potatoes at 37F in the stainless coolers that were only labeled with the date. Label with both the date and time of onset of cool down.
- Found no chlorine sanitizer in dish machine. Maintain at 50-100 ppm. Dishes must be sanitized in 3-compartment sink until corrected.
- The grills and fryers had a build up of grease and food debris. Clean and sanitize the cooking equipment.
- The outside of the microwave, cooking equipment, cooler and freezer door seals, and cabinets in the kitchen had a build up of debris. Clean and sanitize these areas.
- A water pipe above and behind the dish machine was leaking. Repair it.
- Replace damaged floor tiles throughout facility.
- Floors had a build up of debris, especially under and around equipment and broken and missing floor tiles. Clean the floors.
- The walls and ceiling in the kitchen by the hand sink had some small areas of exposed insulation and holes. Repair the walls and in the soda storage area were bare wood. Paint or seal them. There was a crack in the ceiling in the storage room with the mop sink. Repair it. Repaint the peeling duct work above the butcher block prep table in the kitchen.
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03/27/2015 | Regular | 88 |
- Found uncovered food in the coolers. Cover food to prevent contamination.
- Observed employees not wearing effective hair restraints. All employees working in food prep areas must wear hair restraints.
- Observed pink spots on the ice machine drip tray. Wash, rinse, and sanitize all food contact surfaces periodically throughout the day.
- All non-food contact surfaces need to be washed, rinsed, and sanitized routinely throughout the day. These surfaces include but are not limited to cooler and microwave handles and the microwave face.
- Observed cracked floor tiles throughout kitchen. Repair or replace floor tiles.
- Observed build up on walls throughout the kitchen especially by the handsink and the stove. Clean the walls.
- Observed two mops on the floor. Store mops so they can drip dry. Suggested to owner either purchasing hooks to hang them on or to store mops in the grated section of the mop bucket.
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12/29/2014 | Regular | 91 |
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