Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The wiping cloth/sanitizer set-up was adequate. Employee demonstrated adequate usage of the three vat sink. Adequate employee health policy in place. Health permit posted & visible. Note: Significant hot temperature differential was observed in the front counter hot box.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken tenders were hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: The front counter hot box was not holding adequate hot product temperatures.
Correction: Repair/adjust the hot box so that a product temperature of at least 135 degree Fahrenheit is maintained at all times.
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02/03/2016 | Routine | |
Establishment with an adequate quaternary test kit. Health permit posted & visible.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before engaging in food preparation
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Temperature Measuring Devices
Observation: Thermometers were not found in the cold holding units.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Grease build-up on the floor behind & under the fryer.
Correction: Provide a detailed floor cleaning as needed.
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09/23/2015 | Routine | |
Establishment with an adequate quaternary test kit. Health permit posted & visible. Reviewed and gave Form 1-B to staff.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- 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.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. (0-220 Fahrenheit range)
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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03/11/2015 | Routine | |
Establishment with an adequate metal food stem thermometer. Health permit posted & visible. Provided Form 1-B and reviewed with staff. Note: Monitor chicken cooking practices. Chicken was cooked and several pieces were frozen together and did not reach adequate required internal cooking temperature. Serve-safe course information was provided to establishment management.
Additional food temperatures (degree Fahrenheit) mozzarella sticks 156, 158, 148, beef pizza topping 34, pepperoni 28, pork pizza topping 34, diced onions 35, banana peppers 33, 38, pickles 33, sliced cheese 35, BBQ 37, 38, bologna 35, 35, 36, fried eggs 38, 39, 39, 38, 40, 40, 40, 38, 39, country ham 40, 41, 38, 39, 37, 38, sausage patties 37, 37, 38, 37, chicken 26, 26, 28, 26, shell eggs 38, 37, 38, 38, 40, 40, egg salad sandwich 40, turkey sub 39, 40, chicken (cooking) 188, 185, 191, 192, 189, 190, 189, 187, 182.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the chicken to an internal temperature of 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken tenders & potato wedges were hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat foods in the make-table unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices
Observation: The person in charge could not provide a sanitizing test kit.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Light Bulbs Protective Shielding
Observation: Light bulbs above the make-table are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with coated or shatter-resistant bulbs.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the kitchen hand-sink.
Correction: Paper towels must be provided at all hand-sinks at all times.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Grease build-up on the floor & wall area at the fryer.
Correction: Provide a detailed floor and wall cleaning as needed.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Motor oil was not properly stored to prevent the contamination of food products.
Correction: Motor oil must be located in an area that is not above food, equipment, utensils, linens or single service items. Relocate away from foods as shown.
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10/07/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible. Note: Storage racks and wall area above the three vat sink will need to be re-surfaced soon. (to be easily cleanable)
Additional food temperatures (degree Fahrenheit) strawberry milk 39, 39, 40, apple juice 34, 34, 35, orange juice 34, 34, 34, pizza 148.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All potentially hazardous foods in the pizza-make table were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The pizza-make table was observed in a state of disrepair and not holding adequate product temperature.
Correction: Repair or replace the pizza-make table. Unit must maintain product temperature of 41 or below at all times.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Light Bulbs Protective Shielding
Observation: Light bulbs in walk-in cooler are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with coated or shatter-resistant bulbs.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Grease build-up on the floor and wall areas near the cooking equipment.
Correction: Provide a detailed floor and wall cleaning as needed.
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06/17/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The bleach/water sanitizer set-up was adequate. Health permit posted and visible. Adequate employee health policy in place. Men's rest-room is currently out of order due to vehicle damaging establishment.
Additional food temperatures (degree Fahrenheit) tomato 41, milk 39, 39, 40, 40, mayonnaise 38, pickles 39, BBQ 39, chicken 17, bologna 40, 41, banana peppers 40, country ham 39, hot dog chili 38, sliced cheese 39, 40.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat foods in the make-table are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces
Observation: Grease build-up on the sides of the cooking equipment.
Correction: Clean the cooking equipment as needed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grease build-up on the floor & wall areas near the cooking equipment.
Correction: Provide a detailed floor & wall cleaning at the cooking equipment area.
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01/28/2014 | Routine | |
Establishment with an adequate chlorine test kit.
Additional food temperatures (degree Fahrenheit) bacon 38, shredded cheese 37, banana peppers 37, 38, pickles 37, 37, 38, sliced onions 38, sliced tomatoes 37, sliced cheese 37, bologna 39, 37, sausage 40, country ham 38, 37, shell eggs 37, 38, 37, mayonnaise 37, BBQ 40, ham 39, ranch dressing 39, 38, sweet green relish 38, strawberry milk 34, 34, 35, chocolate milk 35, orange juice 38, 39, apple juice 39, 39.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Light Bulbs Protective Shielding
Observation: Light bulbs above the make-table are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with coated or shatter-resistant bulbs.
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10/01/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit.
Additional food temperatures (degree Fahrenheit) pepperoni 35, shredded cheese 35, cut green peppers 35, bacon 34, banana peppers 35, 37, diced onions 35, bologna 35, 36, 37, pickles 34, mayonnaise 39, sliced tomatoes 35, sausage 35, 35, 36, country ham 35, 36, 37, eggs 36, 37, 37, club sandwich 38, milk 37, 38, 38, orange juice 38, 38, apple juice 38, 37, 38, grape juice 38, 37, shell eggs 37, 38, BBQ 36, ranch dressing 36, 36, 37.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by proving the rear exterior door with a door sweep.
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04/25/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. Reviewed employee health policy with staff.
Additional food temperatures (degree Fahrenheit) bacon 33, 34, country ham 33, 34, 39, 38, 39, bologna 23, milk 33, 33, 32, hot dogs 40, 40, 41, sliced cheese 38, 39, beef 33, pork 34, relish 38, 34, mayonnaise 38, shell eggs 38, 38, 40, 38, chicken 37, 36, cut peppers 34, diced onions 33, pickles 37, banana peppers 34, 38, pepperoni 34, 28, bacon 34, shredded cheese 34, sliced tomatoes 33, sliced cheese 35.
- Non-Food Contact Surfaces
Observation: Debris build-up on the white storage racks in the kitchen.
Correction: Clean the storage racks at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (small gap under rear exterior door)
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Hand-soap was not provided at the kitchen hand-sink.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Grease build-up on the wall by the chicken fryer. Debris build-up on the floor under equipment.
Correction: Provide a detailed wall and floor cleaning as needed.
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01/07/2013 | Routine | |
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