- Observed a container of individually wrapped Ham, Turkey, Roast Beef, and Philly meat above 41 F in the Frigidaire cooler in the kitchen. Per the manager the unit was turned to a higher temperature by employees to avoid freezing the products. The manager voluntarily threw the food away during the inspection and turned the temperature down.
- Observed a container or Italian Beef labeled 2/18 in a reach in cooler. The manager voluntarily threw the food away during the inspection. Potentially hazardous food should be used within 7 days from the date of preparation.
- Observed 2 open containers of milk and a bowl of chicken wings in the glass reach in cooler that were not labeled. Potentially hazardous ready to eat foods should be labeled with the date and used within 7 days. The manager labeled them during the inspection.
- Observed a metal stemmed thermometer at 40 F when calibrated. Thermometers should be within 2 degrees of 32 F. The manager voluntarily threw the thermometer away during the inspection.
- Observed a bag of onions stored on the floor in the back storage room. All food should be stored at least 6 inches off the ground. The manager moved the onions off the ground during the inspection.
- Observed utensils stored with the handles down. Handles should be extended upward to avoid contaminating the utensils.
- Observed the 3 cooling units in the food prep room to have broken seals. Repair the seals to preserve the temperature within them. The Victory cooling unit is broken and rusting along the inside seal. The white freezer in the back room is broken along the inside seal and is collecting food debris. There is wood throughout the basement that is black with water damage. The chest freezer in the basement is rusted at the bottom from water and the insulation has been removed from the lid and put on the top. Repair/replace these areas.
- Observed both fans stored in the kitchen with dust accumulation. There is black buildup on pipes and other surfaces throughout the basement. Clean and maintain routine cleaning.
- The handles of the hand sink in the food prep area has black debris build up. Clean and maintain cleaning.
- Observed a exposed wood on the floor in the food prep area. Repair or reseal the floor so that it is non absorbent and easily cleanable.
- Observed the floor under and around equipment to have food debris build up. The floor in the back room has food debris build up. Clean and maintain routine cleaning.
- Observed the wall between the fryer and the food prep area to have a build up of flour and debris. The screen on the window in the food prep area has debris accumulation. The wall mounted AC unit in the food prep area has a build up of debris. Clean and maintain routine cleaning of all areas.
- The back room is very cluttered. Remove extraneous items that are not needed for the facility.
- The manager was not able to provide verification of employees having food handlers certificates. Employees have 30 days from the time they are hired to take the food handlers course. Please create a document that include all employees, their hire date, and the date they completed the food handlers/food managers course. I will attach TCHD food handler schedule to e-mail containing this report.
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03/07/2016 | Regular | 73 |
- Found some cooked & frozen foods not labeled with correct dates.
- Found raw tenderloins stored above cooked ham in reachin cooler. Food Mgr placed raw food below cooked food.
- Cook did not use paper towels to shut off faucets after washing hands. I explained proper handwashing procedures to cook.
- The bottom molding in front reachin freezer & molding in back reachin freezer are broken/missing. Also, found duck tape to hold food in place inside door of back reachin refr. Also, seal/caulk gap between 3 comp sink & wall in kitchen.
- Found food/scum debris buildup inside microwave oven.
- Found mold/yeast buildup inside ice machine & on soda nozzle. Found soil/scum buildup inside 3 utensil containers. Found food debris buildup on table mount can opener.
- Found grease/scum buildup on lower shelf of food prep table. Found lent/soil buildup on 3 floor circ fans. Found ice/frost buildup inside back reachin freezer.
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11/09/2015 | Regular | 84 |
- Observed the employee wearing 2 rubber bracelets while doing food prep. I told the manager per code they're only able to wear medical jewelry and a plain wedding band. He told the employee. Educate all employees about this and proper glove use. Send me documentation.
- The seal is broken on the reach in pizza cooler and the beverage cooler has duct tape on the seal. The label on the flat top grill is coming off. The side of the counter with the phone and speaker needs sealed. There are rags at the end of a pipe in the basement. There is wood throughout the basement that is black with water damage. The chest freezer in the basement is rusted at the bottom from water and the insulation has been removed from the lid and put on the top. There is wood behind the 3-compartment bar behind the sink.
- The drip tray in the ice machine has buildup. The finger nail brush at the hand sink by the 3-compartment sink is black. There is black buildup on the lines going to the soda gun behind the bar that is going through ice.
- The bottom of the reach in freezer in the storage room has an accumulation of food debris at the bottom. There is black in and around the mop sink. There is black buildup on pipes and other surfaces throughout the basement. Several of the fans in the kitchen are covered with dust. The front of the AC unit is missing and has dust buildup on it.
- The floor behind the bar has damaged floor tiles.
- The floor in the storage room is dirty. In the basement there is standing water and the floor is black. The tracks of the sliding door to the patio is dirty.
- Found stained/damaged ceiling tiles in the back storage room and in the same room as the beverage cooler. The wall is damaged in the kitchen in the batter station.
- The light shield in the back room isn't in correctly. The light bulbs in tubes in the kitchen are missing the end caps.
- The back storage room is very cluttered. If you are going to use it as an office, limit food storage. If you are going to use it as food storage, get rid of extraneous items.
- The employee in the kitchen didn't have his food handler's license. I will email our schedule of classes to the manager.
- The facility didn't have any current temperature documentation. You must document temperatures, especially cool down temperatures. Send me 2 weeks of completed temperatures.
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08/24/2015 | Regular | 86 |
- In a tub by stove there is cut tomatoes that were 46.8f with barely any ice on the bottom. Per employee she had just put them in there for lunch. She added more ice. Discussed doing time instead of temperature due to it being very warm in that location so harder to keep 41f or below. The small reach in cooler in the same area was not maintaining 41f or below. Per employee the circuit had blown which made the cooler not work. The circuit had been repaired at time of inspection. There were containers of ham (52f), 2 roast beef (49f, 45f), turkey (44f). Those were voluntarily disposed of. Anything that was under 41f was moved to another cooler. The kitchen employee also used her thermometer to confirm temperatures. Do not use this unit until it can maintain 41f or below.
- The small reach in cooler that was not working did not have a thermometer in it. This could have helped figure out this unit wasn't working.
- In the small reach in cooler that wasn't working properly there was raw hamburger stored over washed lettuce. The lettuce wasn't covered. The hamburger was moved to another cooler due to the unit not working properly. Also in the basement there are single service articles and a freezer stored under drain lines. You can not store anything in the basement.
- The kitchen employee had gotten cheese on her hand, licked it off, washed hands in the 3-compartment sink, turned off the faucet with her hand, then used a towel to dry her hands. Explained she can only wash her hands in a hand sink, needs to use a paper towel to touch the handles of the faucet, and not use a towel to wipe her hands ever.
- Observed employees not wearing effective hair restraints.
- There are broken seals to reach in coolers in several places in the kitchen. The reach in cooler with the glass doors is missing the shield to the mechanics at the bottom.
- The equipment on the grill line (stove, fryer) have buildup on them.
- There is buildup in handles throughout the kitchen. The containers that hold utensils and racks have food debris and buildup. The popcorn machine behind the bar has an accumulation of buildup on it.
- The facility is reusing single use containers.
- Also the faucet at the 3-compartment sink behind the bar leaks.
- Handsink by the 3-compartment was not accessible due to having an old ranch container in it. Per employee she was filling it with water and had to take care of something else. In the future get water from the 3-compartment so you don't block the handsink. Also the hand sink in the back of the kitchen was clogged and therefore unable to be used. It was being fixed during inspection.
- The garbage in the women's restroom doesn't have a lid.
- The handsink in the kitchen had run out of paper towels in the dispenser over the sink. There are paper towels on the other side of the door but you end up dripping water into the flour used to fry foods. Also I didn't see paper towels at the hand sink behind the bar.
- Found build-up of debris on floors. Clean the floors.
- There are several damaged floor tiles throughout the kitchen. Under the fryer there is exposed wood that people are attempting to cover with pizza bags and rags.
- There are several stained and damaged ceiling tiles. In the back storage area in the kitchen there is actually an apron used to plug a hole in the ceiling.
- There is a missing light shield in the kitchen. Also some lights have the plastic tubes around the lights, but they also need the black end piece.
- In the basement there are chemicals stored over single use items such as cups. These items need to be moved out of the basement anyway, but make sure they aren't stored under chemicals.
- The facility has only 1 licensed food manager. You are a category 1 so you need someone who is licensed present at all times.
- The facility did not have temp charts at time of inspection.
- I only found 1 food handler's license.
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03/11/2015 | Regular | 59 |
- NEITHER FLOUR OR CRACKER MEAL CONTAINERS WERE LABELED WITH CONTENTS.
- FOUND TEMP OF COOKED RICE IN HOT HOLDING 98*. RICE WAS NOT IN A HOT HOLDING UNIT.FOOD MGR SAID HE WOULD EITHER REHEAT RICE TO 165* OR COOL DOWN TO 41* OR DISCARD.
- NO THERM IN SOME COOLER UNITS.
- TWO THERMS READ 40* & 36* IN ICE WATER.
- COVER ON TOP OF CONDENSER UNIT IN MIDDLE ROOM OF KITCHEN IS MISSING. ALSO FOUND SOME COOLER DOOR SEALS BROKEN/TORN. DUCK TAPE IS USED TO KEEP THEM IN PLACE.
- FOUND MOIST WIPING CLOTH STORED ON COUNTER.
- FOUND BLACK MOLD/YEAST BUILDUP ON DRIP PLATE INSIDE ICE MACHINE.
- FOUND LENT/GREASE/SOIL BUILDUP ON WALL MOUNTED CIR FAN & ON FLOOR CIRC FAN IN KITCHEN. ALSO FOUND ICE/FROST BUILDUP INSIDE REACHIN FREEZER. DEFROST.
- SEVERAL SINGLE USE FOOD CONTAINERS ARE USED TO STORE OTHER FOODS IN.
- CHLORINE SANT AT WAITRESS STATION WAS >200PPM. FOOD MGR REMADE SANT TO 100PPM. CORRECTED.
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12/18/2014 | Regular | 80 |
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