1. Recommend purchase of proper ice scoop with longer handle to preclude bare hand contact with ice when filling ice bucket.
2. Hairline cracks at top of ice bucket necessitate timely replacement.
3 Hot hold unit is not capable of reheating chilled leftover TCS foods to 165 degrees within 2 hours. Microwave re-heating is recommended.
4. Good hand washing practices observed.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Leftover commercial chili was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice bucket stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage, and to facilitate self-draining.
- Kitchenware and Tableware (corrected on site)
Observation: Single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory closest to fryers
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/29/2016 | Routine | |
T e operator provided a metal probe thermometer, quat test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
Note: Terry clothes were observed wet in the bottom of the fry station under counter cooler ( where portioned TCS food items are being stored): the operator stated the unit will be serviced ASAP.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease food residue or other debris on the following nonfood-food contact surfaces: interior compartment and casters of the deep fryers and hood filters
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the warewashing and food processing areas.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Pests - Controlling Pests*
Observation: Harborage conditions exist ( a few flies were noted in the rear paper and food storage area)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/22/2015 | Routine | |
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils( an open employee drink was observed on the food processing maketable unit). The drink cup was discarded.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use ( tongs were observed stored on a slightly soiled rag in a container, beside the food processing tiered hot holding unit).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Thawing (corrected on site)
Observation: Improper methods used to thaw packages of hot dogs,in that the 2 packages of hot dogs were observed thawing on the top shelf of a storage rack.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy to moderate ice formations were observed from the condenser unit and by the from entrance area, in the walk-in freezer unit
Correction: the walk-in freezer unit was observed in a state of disrepair and damaged.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters, between and the cookline equipment, on the charbroiler chain cooker, and on the surfaces of the cake prep station.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Water Capacity* (corrected on site)
Observation: Water heater observed turned off or not set at the proper temperature ( the hot water at the three compartment and hand sinks measured 74F, 78F, & 90F). The operator relit the hot water heater and the hot water temperatures measure 113F- 120F at the sinks, in the facility).
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the rear cake prep handsink is being used for purposes other than washing hands ( icing/cream and a utensil was observed in the rear cake prep handsink)
Correction: The handwash facility identified above is to be used for washing hands only
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12/15/2014 | Routine | |
A few flies were observed in the dining area and pest control servicing was also discussed at this time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: A leak from the rear condenser unit into a container on the top shelf was observed in the rear walk-in cooler unit where the produce and food items are stored.
Correction: Repair the walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in rear walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: A leak from the ceiling was observed from the ceiling vent, before the rear exit door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/23/2014 | Follow-up | |
The operator provided chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
Re-inspection on/about 6/19/14.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hamburger patty in the food processing area tabletop hot holding unit was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Diced tomatoes in the food processing area maketable unit measured were cold holding at improper temperatures (diced tomatoes measured 54 degrees F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: A leak from the rear condenser unit into a container on the top shelf was observed in the rear walk-in cooler unit where the produce and food items are stored.
Correction: Repair the walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at cake decorating/food processing area was measured at a temperature less than 100°F Hot water measured 76 degrees F
Correction: all other handsinks measured 100+ degrees F, during today's inspection).
- Light Bulbs Protective Shielding
Observation: Light bulb in rear walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: A leak from the ceiling was observed from the ceiling vent, before the rear exit door. Also noted was the rear exit door frame was detached from the building (spacing was observed around the rear exit door frame during today's inspection)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grease residue and food debris was observed under the rear deep fryers and on the walls behind the deep fryers.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/09/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine and quat test strips during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili in the food processing area hot holding unit was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the food processing Superior maketable unit, by the conveyor cooker.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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11/22/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the rear walk-in coolers, front service cooler and the cookline maketable unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy ( the probe thermometer was not operable during today's inspection).
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood suppression system metal surfaces.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in rear ice cream mix walk-in cooler was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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05/14/2013 | Routine | |
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