There were no risk factor violations observed during this inspection. The manager must post his 3 yr. certificate. A sign that states the last inspection is available upon request must also be posted. As a reminder, the floor tiles are in need of replacement and the rest room faucet is loose. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. Thank You.
No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
There were no priority violations observed. During the inspection, employee health, no bare hand contact with ready to eat foods, and hand washing was discussed. The 2013 Food code, as well as Emergency response was reviewed as well. Thank You.
No violation noted during this evaluation. | 07/23/2015 | Routine | |
Ensure all cold wells are able to maintain 41 or below. Please post the 3 yr. CFM certificate, as well as, a sign that indicates the last inspection is available for review. Employee health, hand washing and no bare hand contact with ready to eat foods was also discussed during the inspection. Thank You
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
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04/09/2015 | Routine | |
Discussed observations with the CFM.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The evaporator of the walk-in cooler # 1 was observed iced over and the fan blade sounded unbalanced. The CFM voluntarily placed a service call.
Correction: Repair the walk-in cooler # 1 evaporator 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing sink located near the 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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07/23/2014 | Routine | |
NOTE: (1)The service crew was in route to complete repairs on the floor and backflow device. (2) An employee was completing the cleaning of the intake/exhaust ventilation.
No violation noted during this evaluation. | 04/03/2014 | Follow-up | |
Other cold holding temperatures monitored: Shredded three cheeses 39 F, Sliced cheese 39 F, Chicken pot pie 39 F,, Green beans 39 F, Macaroni & cheese 37 F, NOTED: The following items are currently under corrective action: The one fryer unit and the microwave ovens. Discussed observations with the CFM and the cleaning schedule of the steam table well.
- Equipment - Good Repair and Proper Adjustment
Observation: The underneath counter cold unit was observed in a state of disrepair and/or damaged. The unit was not cold holding at proper temperature. The ambient air temperature of the unit was at 46 degrees F. No food is in the unit.
Correction: Repair the cold unit 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 cold unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the drive thru lowboy refrigeration unit does not stay in the track allowing the gasket to pull away from the unit and not allowing the door of the unit to close and/or seal properly.
Correction: Repair or replace the lowboy unit's door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment (lowboy refrigeration unit near the fryer line) used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The backflow device on the mop sink was observed in a state of disrepair and/or damaged. Noted the water line behind the Blodgett unit was in a state of disrepair and/or damaged. Observed evidence of a water leak from the line.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in kitchen was observed to have tiles missing and is no longer considered smooth or easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The facility was 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.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/26/2014 | Routine | |
Noted good reheating practices utilizing the microwave oven and hand washing practices. Discussed observations with the PIC.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed the dispensing utensil with the handle in the food on the service line.
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 140°F and the container.
- Temperature Measuring Devices; Ambient Air and Water (corrected on site)
Observation: The ambient air temperature measuring device (degrees F) located in the walk-in cooler was not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The lowboy refrigeration unit #1 located near the drive-thru area was observed in a state of disrepair and/or damaged. The unit's door would not close.
Correction: Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity, door seal of the microwave oven was observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the cavity, door seal of the microwave oven at least every 24 hours.
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11/04/2013 | Routine | |
Discussed observations with the CFM.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service food containers were found stored with the food contact surface facing upward on a storage shelf next to the hand washing sink. Observed water droplets on the food contact surface of the single service food container.
Correction: Store single service/use articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Store single service/use articles in the original protective package to protect from contamination until used or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair
Observation: The floor tiles were not maintained in good repair underneath the Henny Penny on the fry line. The tiles were damaged and/or missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/04/2013 | Routine | |
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