Noted the following: (1) Nearly everything is on TPHC. Foods that were under TPHC were temp and found to be within satisfactory temperature range (less than or equal to 41 F or greater than or equal to 135 F)
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Found the counter surface underneath the counter top "Blodgett" oven to be grease covered and in need of cleaning. Also noted a build-up of grease inside the cabinets of the deep fryers that could pose a fire hazard if not cleaned.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Found the light bulb in the W-in freezer not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Found gap underneath back exit door that could serve as a rodent entry point.
Correction: Protect the food establishment against the entry of rodents by filling or closing the gap underneath the back exit door.
- Lighting, Intensity
Observation: There were several burnt out light bulbs over cooking equipment
Correction: Replace the burnt out light bulbs so that there is at least 50 foot candles at a surface where a food employee is working with food.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Found a build-up of grease and debris in hard to reach floor areas, especially along baseboard areas and underneath cooking equipment.
Correction: Clean hard to reach floor areas.
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01/13/2016 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in refrigerator.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator door gaskets/seals are damaged
Correction: Repair or replace refrigerator door gaskets/seals
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12/17/2014 | Routine | |
Note: Visit shows violations corrected that were noted at the last inspection. Fryers have been replaced, doors replaced- no oil leaks and no grease on the floor surface
No violation noted during this evaluation. | 09/25/2014 | Follow-up | |
Note: Follow up inspection needed to observe abatement of repeat problem with fryers in bad repair - leaking grease on to the floor
- Equipment - Good Repair and Proper Adjustment
Observation: Fryers are in disrepair- leaking grease, front panel covers missing
Correction: Repair or replace damaged fryers
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory on the front line
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of grease on the floor surface at the fryers
Correction: Clean floor surface
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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08/28/2014 | Routine | |
Follow-up inspection conducted in reference to inspection conducted on May 28, 2014.
Visit shows that the walk-in refrigerator has been repaired - unit cold holding below 41F.
Food temperature is also below 41F.
Problem abated and corrected.
No violation noted during this evaluation. | 05/29/2014 | Follow-up | |
Note: Work order placed for repairs to walk-in refrigerator
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in refrigerator is cold holding above 45F.
Correction: Walk-in refrigerator is not capable of maintaining cold hold temperatures of food at 41F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
Repair or replace refrigerator unit that is not operating properly.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Water leaks from plumbing at the handwash sink
Correction: Repair or replace plumbing at the handwash sink
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05/28/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. Fryers are in poor repair- grease leaks and units are not working properly
Door at the walk-in refrigerator does not close properly
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
Repair or replace damaged fryers
Repair door at the walk-in refrigerator to ensure cooling
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Mold and slime observed on interior surface of the ice machine
Correction: Clean and sanitize ice machine
- Light Bulbs Protective Shielding
Observation: Light shield is cracked in the food preparation area
Correction: Replace damaged light shield
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the food preparation area.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of grease on the floor surface
Correction: Clean floor surface
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Accumulation of grease on surface of the hood filters
Correction: Clean surface and maintain the hood filters in a clean condition
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01/31/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: sheet pans.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of grease on the floor surface at the fryers
Correction: Clean floor surface
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10/30/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Water leaks at faucet at the 3-compartment sink
Correction: Repair and maintain plumbing
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Food and grease residue on wall at the work table
Accumulation of grease on the floor surface at the fry units
Correction: Clean wall surface
Clean floor surface
- 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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07/10/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice conveyance bucket was not observed stored in a position to allow air-drying.
Correction: Store ice conveyance bucket in a self-draining position that allows air-drying.
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02/19/2013 | Routine | |
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