Discussed violations with operator.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a commonly wet or soiled location. Operator observed a box of raw chicken on the floor next to fry prep area. Chicken was observed below 35 degrees. Operator removed chicken from the floor.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salami sandwich meat was cold holding at improper temperatures. Inspector using a internal thermometer observed a temperature of 50 degrees. Operator voluntarily disposed of item. Inspector discussed placing less product in the sandwich prep unit.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath the three compartment sink in the kitchen is noted in need of cleaning. Derbies was observed collected adjacent to the drain area.
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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03/24/2016 | Routine | |
New fry cutter was installed. No violations. Facility was clean and orderly. Provided a copy of the report to the operator.
No violation noted during this evaluation. | 01/05/2016 | Routine | |
Operator was provided copy of inspection report. Good hot and cold food holding temperatures and date marking were observed during inspection.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen. Operator refilled soap dispenser during inspection.
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.
- Critical: Lubricants - Incidental Food Contact - Criteria* (corrected on site)
Observation: Lubricants with incidental food contact do not meet the requirements in 21 CFR 178.3570. French fry cutter was observed with leaking lubricante. Operator cleaned fry cutter during inspection. Operator ordered new fry cutter and will install in a week.
Correction: Lubricants used on food-contact surfaces, on bearing and gears located on or within food-contact surfaces, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into food or onto food-contact surfaces shall meet the requirements specified in 21 CFR 178.3570 Lubricants with Incidental food contact
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10/19/2015 | Routine | |
Copy of inspection report provided to operator. Good glove usage noted during inspection. Operator cautioned to keep sandwich prep. stations closed during non-use periods to help keep correct cold holding temperatures.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: French fry cutter had large build-up of lubricant. Inspector noted grease splatter on fry cutter and adjacent wall.
Correction: Clean and sanitize these surfaces for food contact. Increase cleaning frequency to prevent contamination to food items. French fry cutter and adjacent wall was cleaned during inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: fryerhood noted with heavy grease build-up (dripping hazard).
Correction: Clean and sanitize these surfaces for food contact. Increase cleaning frequency to prevent grease build up. Operator cleaned fryhood during inspection.
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07/30/2015 | Routine | |
Inspection report was discussed with the operator.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The 2 door reach in was observed in a state of disrepair and has a foul odor.
Correction: Repair the 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:Potato wedge cutter was very soiled.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the counter tops have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the foood prep area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the utinsels preventing its use.
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03/16/2015 | Routine | |
Inspection discussed with certified food manager. A work order has been placed for the 3-Vat sink plumbing.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the wash compartment of the 3-Vat sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Pests-Controlling Pests*
Observation: Excessive flies(live and dead) through out the food prep areas.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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06/24/2013 | Routine | |
Inspection discussed with certified food manager. Very clean food facility
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed cooked chicken breast filets in the true prep station was in direct contact with the outer packaging of tortilla wraps and the outer packaging of a bag of cooked chicken breast filets because it was not covered or wrapped.
Correction: Please ensure that the cooked breast containers are covered or wrapped to prevent biological cross-contamination.
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02/07/2013 | Routine | |
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