| No violation noted during this evaluation. | 01/05/2015 | Routine | |
| No violation noted during this evaluation. | 08/13/2014 | Routine | |
| No violation noted during this evaluation. | 03/18/2014 | Routine | |
| No violation noted during this evaluation. | 11/05/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Ice runoff from the juice cooler is draining into the ice cream scoop dipper well.
Correction: Do not allow runoff to drain into the dipper well. Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Utensils - In-Use - Between-Use Storage
Observation: Water not on in the the dipper well for the ice cream scoop.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Hot box and trays for fried chicken, isnside of the low boy refrigerator where smokies are stored, The gears and grates of the bun toaster, .
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles throughout the building are not maintained in good repair, in particular in the mop sink, behind the drive thru drink station, and in the rear of the building.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/03/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk and cole slaw in fridge on front line cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Inside the bottom door of the fryer, handle of the hot water dispenser, refrigerator door gaskets, especially in the walk in refrigerator.
Correction: Clean and sanitize these surfaces.
- Light Bulbs Protective Shielding
Observation: Light bulb above the door in the walk in refrigerator 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: Floor tiles in the mop sink are not maintained in good repair.
Correction: Replace the missing tiles so that the mop sink doesn't hold water. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the kitchen noted in need of cleaning.
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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01/14/2013 | Routine | |
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