June 09, 2009 (Follow-up)

May 13, 2009 (Routine)

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0220 - Corrected During Inspection Critical An employee was eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  Employees must be in the designated break area away from food preparation/handling areas to prevent cross contamination. Employees may have drinks in the kitchen so long as they have a lid and straw.
• 0450 - Corrected During Inspection Critical Repeat An employee was observed handling cut tomatoes with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 2 - Corrected During Inspection Critical Pasta, chopped beef, mushrooms cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  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. THE CONCENTRATION SHOULD BE BETWEEN 50-100ppm CHLORINE.
• 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3340 - Critical Containers of cleaning chemical and oil were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 09, 2008 (Critical Procedures)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

July 03, 2007 (Follow-up)

June 19, 2007 (Routine)

• 0820 - Critical Several foods were above 41 degrees.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - The prep. unit on the left is in very poor condition.
  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.
• 1770 A - Critical The potato slicer and the meat slicer are not clean.
  These MUST be cleaned and sanitized after each use.
• 3170 - Repeat Floor is in poor condition
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3270 - Critical Many flies observed in the establishment.
  When pests are found use effective methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

October 25, 2006 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Pork BBQ and Gyro meat hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3170 - The grout between the tiles in the kitchen has deteriorated, and is not easy to clean
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors in the kitchen noted in need of cleaning.
  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.

March 14, 2006 (Follow-up)

March 09, 2006 (Routine)

• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. A COOK STUCK HIS FINGER INTO A CONTAINER, LICKED HIS FINGER AND WENT BACK TO GET A TACO. IT WAS FOR HIS CONSUMPTION.
  I ASKED HIM TO WASH HIS HANDS AND HE DID SO.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.
• 0610 - Repeat Food stored in a commonly wet or soiled location. BAGS OF ONIONS STORED ON THE FLOOR IN THE WALK IN REFRIGERATOR.
  Protect food from contamination by storing the food in a clean and dry location.
• 0820 - Critical Repeat Cold holding at improper temperatures. ALL OF THE PHFOODS IN THE BOTTOM OF THE SALAD UNIT WERE 51 OR ABOVE. CHEESE IN THE TOP OF THIS UNIT WAS 78 DEGREES. ONE CONTAINER OF CHILI IN THE WALK IN, COOKED 2 DAYS AGO, WAS 54.
  ALL OF THIS FOOD WAS DENATURED AND DISCARDED. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. NO meat, eggs, or milk products are to be stored in this refrigerator until it is REPLACED or REPAIRED.
• 1450 - Repeat WHEN YOU OPEN THE RIGHT DOOR ON THE BOTTOM OF THE SALAD UNIT, IT FALLS ON THE FLOOR.
  This unit needs to be replaced. It has a CONTINUING HISTORY of being UNABLE to keeps PHFoods 41 degrees or below,
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1570 - See comment on salad unit.
  This unit needs to be REPLACED.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the splash are of the milk shake dashed has dried food particles; the slicer has dried cheese all over it.
  Clean and sanitize these surfaces for food contact.
• 2000 - There is single service stuff and old equipment sitting on the floor ALL OVER, mostly jammed in where the hot water tank is,
  Now that you have finished the motel behind you, it IS TIME for the shed into which you can put all your single service items and other "STUFF" and GET IT OUT OF THE KITCHEN. Then you can bring boxes of things in AS NEEDED.
• 2310 - Critical The handwashing facility located at the front counter is blocked, preventing access by employees for easy handwashing. IT IS FULL OF DIRTY ICE.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use. This is a HAND WASHING SINK, it is not a service sink.
• 2350 - Critical The 3 compartment sink is leaking.
  The plumbers are here NOW.
• 2930 - Repeat The back door is propped open with a broom handle.
  It gets HOT in the kitchen, but this door is to stay shut to keep flies and other vermin out.
• 3180 - The whole kitchen and room in which the hot water tank sits needs to be cleaned. ANY 'STUFF' YOU DON'T USE ANYMORE IS TO BE HAULED AWAY..
  DO IT NOW.

December 08, 2005 (Critical Procedures)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. An employee came into the kitchen in her coat and made her lunch, took it to the counter and ate it. She did NOT wash her hands BEFORE fixing her meal.
  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.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. A box of chicken is stored in the walk in on a shelf with onions on one side, flour on the other side and two boxes of cabbage underneath.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1770 A - Critical Some of the beer glasses have lip prints on the rim.
  Get a three brush washer so glasses can be scrubbed clean.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by a self-closer on the side door. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

September 07, 2005 (Follow-up)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Bags of onions on the floor in side room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Repeat ALL PHFoods in the top and the bottom of the sandwich unit is 57 degrees; cold holding at improper temperatures.
  ALL PHFOODS HAVE BEEN DISCARDED. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1450 - Repeat Both the salad unit and the sandwich unit have histories of NOT keeping PHFoods at 45 degrees or colder.
  These units nee to be repaired or replaced. YOU NEED TO DO A TEMPERATURE LOG AND CHECK THE THERMOMETERS IN ALL YOUR UNIT AT LEAST TWO TIMES PER DAY.
• 3270 - Repeat Flies. ADDED ON 9/8/05 - there are mouse droppings on the potato boxes next to the side door.
  BUT the side door is open and the screen door is broken so here is a 10 inch gap. Kill flies and either fix this door or keep the main door shut. You must set out traps and bait station again for the mice.

September 07, 2005 (Critical Procedures)

• 0820 - Critical Repeat ALL PHFoods in the top and the bottom of the sandwich unit is 57 degrees; cold holding at improper temperatures.
  ALL PHFOODS HAVE BEEN DISCARDED. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1450 - Repeat Both the salad unit and the sandwich unit have histories of NOT keeping PHFoods at 45 degrees or colder.
  These units nee to be repaired or replaced. YOU NEED TO DO A TEMPERATURE LOG AND CHECK THE THERMOMETERS IN ALL YOUR UNIT AT LEAST TWO TIMES PER DAY.
• 3270 - Repeat Flies.
  BUT the side door is open and the screen door is broken so here is a 10 inch gap. Kill flies and either fix this door or keep the main door shut.

April 28, 2005 (Critical Procedures)

• 0240 - Employees observed working in the food service area without proper hair restraints. Neither cook was using a hair restraint.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0610 - Corrected During Inspection Repeat Food stored in a commonly wet or soiled location. a 1/2 bag of flour is sitting on the floor right in front of the large mixer. This floor is wet and greasy.
  Protect food from contamination by storing the food in a clean and dry location. IT WAS SET UP ON A MILK CARTON.
• 0820 - Critical Gyro is being held at 92 degrees; hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0820 - Critical Foods in the upper and lower part of the sandwich unit range from 45 to 50 degrees; cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1450 - The sandwich unit is not holding PHFoods at 41 degrees or below.
  Repair this unit or replace it.
• 1570 - Repeat The doors on 2 door Hobart are held shut by 2 5 gallon containers- equipment was observed in a state of disrepair and damaged. Make unit lids for the top are missing hinge pins, so they slid all over the place.
  Repair the Hobart and the lids 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1910 - Corrected During Inspection Bag of clean cleaning towels is lying on the dirty floor.
  This bag is to be stored in a place where the water and other materials on the floor will not soak into the towels. THE BAG WAS MOVED UP OFF THE FLOOR.
• 3270 - There are mouse dropping in the "junk area" where the water heaters is located. Flies.
  Call the PCO, and get more aggressive with the flies with swatters, glue tapes and glue traps.

January 27, 2005 (Routine)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Since the walk in is "stuffed" with single service articles, some food sits on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. IT IS TIME TO PUT THE SHED IN SO ALL SINGLE SERVICE ARTICLES CAN BE STORED THERE, AND REFRIGERATOR SPACE CAN BE USED FOR FOOD.
• 1080 - Repeat The two ice cream scoops are badly pitted.
  Replace them. This comes from letting them stay in the water for days on end. See the above violation.
• 1320 - Repeat There was no temperature measuring device located in the 1. the white Whirlpool unit in the ice cream area; 2. the beer unit which has food in it; 3. the outside walk in.
  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.
• 1570 - Repeat The following were observed in a state of disrepair and damaged: 1. The doors on the 2 door Hobart refrigerator are held shut by five gallon buckets of products with a bag of sugar on top of them. 2. The door on the beer unit is held shut with a box. 3. The make unit lids are missing pins/hinges so they do not operated correctly. 4. The bottom of the sandwich unit is 51 degrees + or - while the top is 38 degrees. It might be iced up again.
  Repair the @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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The ice cream scoop dipper well has mold growing in it.
  Cut the water off EVERY NIGHT, drain it, wipe it out with a sanitized rag, and let it sit dry UNTIL the next time you serve ice cream. In this kind of weather it might be days.

October 29, 2004 (Routine)

• 0610 - Food and single service articles on the floor in the outside walk in refrigerator.
  Get this up off the floor on racks. This is because 1/4 of your space inside the refrigerator is taken up with single service articles (like cups, lids, clam shells). Mr. Pete promised me that when the motel units were torn down, a storage shed or truck body would be provided for single service articles so the refrigerator could be used for FOOD. It is time for Mr. Pete to be a man of his word.
• 1770 A - Critical Ice cream dipper well is dirty with mold. There is splash on the milk shake mixer splash area.
  EVERY NIGHT the dipper well is to be drained and cleaned and left dry until the next time you serve ice cream. This may be days in the winter time. Turn the milk shake machine upside down and clean it when you clean the bottom part.
• 1080 - Two ice cream dippers are badly pitted.
  Replace them.
• 1320 - No VISIBLE thermometers in the: 1. 1/2 unit in the ice cream area, 2. the 1/2 unit under the gyro machine, 3. BOTH of the make units, 4. the outside walk ins.
  MAYBE they are in these units but they need to be VISIBLE so daily you can monitor 41 degree temperatures. If not in them, mount some inside where they can be seen easily.
• 1570 - The hinges on BOTH make unit lids are broken so they do not function properly. The doors on the 2 door Hobart have to be held shut by 5 gallon containers.
  Repair or replace these items.

September 15, 2004 (Follow-up)

August 19, 2004 (Follow-up)

August 11, 2004 (Routine)

• 0820 - Critical Most all food in the lower part of the sandwich unit is 48 to 52 degrees. It must be 41 degrees or colder.
  It was TRASHED. Part of the trouble is the volume of food in this unit and trays of pizza dough block air from circulating. You need to have additional refrigeration units.
• 1320 - No visible thermometers in the 1/2 units at the ice cream area or the bar unit.
  Put thermometers where you can see them easily and monitor 41 degree temperatures.
• 1510 - Manager can not find 0 to 200 degree food thermometer.
  Later one of his employees located it. Keep it were it can be easily found so YOU can MONITOR the proper food temperatures.
• 1570 - The 2 door Hobart door is held shut with two 5 gallon buckets of food, and it still doesn't close properly. The right, upper lid of the salad unit is missing a pivot pin so it keeps sliding off the machine. Other refrigerators seem to be struggling to keep foods proper temperatures.
  Repair these units or replace them.
• 1770 A - Critical The ice cream dipper well is floating mold in the water.
  Each night this unit needs to: 1. turn off the water; 2. remove the overflow pipe; 3. clean out the dipper well as the water drains and maybe wipe with a sanitized rag if need be; 4. Wash - rinse - sanitize the ice cream dippers and the overflow pipe; 5. allow them to air dry on some napkins overnight; 6. Turn the water on, re-install the overflow pipe and put in the dippers when you serve your ice cream the next day.
• 3180 - The inside of refrigerators, under, and behind all the equipment, shelves are dirty and they offer harborage and food for pests.
  These areas must be cleaned so they do not provide hiding places or food for pest and so the PCO can properly treat.
• 3270 - Repeat There are indications you have infestations of flies, roaches, and mice.
  The entire place is to be cleaned. "stuff" is to be removed from the shelves out front and put in plastic tubs and stored somewhere else(in the trunk of your car, in an outside storage area, ????) so you can clean these areas and the PCO can treat. There is a real need for a storage building since your menu has expanded beyond you ability to store the food and other things needed to process them.

May 13, 2004 (Routine)

• 0220 - Critical Smoking behind the counter
  You may not smoke in any food area. After smoking, you are to wash your hands before returning to work.
• 0550 - Ice cream scoop in a plastic jug of water.
  You need to install the running water dipper well you have ASAP.
• 0610 - Single service items and cleaners stored in the outside cooler since there is no room for inside storage. Other items stored on shelves under the front counter so it is impossible to bait for mice.
  You must provide a storage room, a truck, a shed ASAP so you can remove all the needed items and the "stuff" from the main part of your establishment. In that way you will have more refrigeration storage area and a way to bait for mice.
• 1320 - Repeat No thermometer in the 1/2 unit at the deep fat fryer.
  Put one in this unit and all other units WHERE YOU CAN SEE THEM EASILY and so be able to monitor correct temperatures.
• 1450 - Outside refrigerator, the grill cooler, and the salad cooler are still not holding PHFoods at 41 degrees or colder.
  These MUST hold foods at 45 degrees or colder, but you need to get units to hold PHFoods at 41 degrees by March 2007.
• 3270 - Repeat Flies and mice.
  You must get aggressive with the flies and mice. Buy a swatter (just wipe up "kill" with a sanitized rag); buy some fly tapes (just don't put over food prep areas; buy some fly glue traps (brochure attached. you may use them anywhere). Move all the "stuff" off the shelves under the front counter so the "mouse man" can bait. Put bagged items in plastic containers.

May 12, 2004 (Routine)

February 12, 2004 (Routine)

• 1320 - Repeat Refrigerators ithout thermometers or mounted so you can't see them easily.
  Thermometers are to be easily visible in EVERYrefrigerator so you can daily monitor 41 degree temperature.
• 0820 - Critical Repeat Potentially hazardous foods above 41 degrees: turkey - 47, sliced beef - 57, hamburger - 47,chicken - 72, Gyro - 116.
  PHFoods must be 41 degrees or colder or 140 degrees or hotter. Since the bottom of the make unit is 38 degrees, employees are setting this food out at room temperatures for long periods of time. This must stop. ALL PHFoods WERE TRASHED.
• 1770 - Cutting boards are dirty with food debris. Splash area on mixer is dirty with food debris.
  Scrub the cuttings boards back to "white" each day before washing - rinsing - sanitizing. Clean splash on mixer after each use.
• 3080 - Burner out light bulb in Hobart 2 door refrigerator.
  Replace.
• 3270 - Repeat Evidence of mice and roaches.
  Get more aggressive in your treatment. See next violation.
• 3180 - Repeat Lots of "stuff" on the shelves were mice droppings are located.
  Get rid of this "stuff" so you can bait and trap effectively. Also clean under and around all equipment were mice get their food.

November 18, 2003 (Routine)

• 0450 - Critical Employees wash hand in the 3 compartment sink and dry them on their dirty apron or hand towel.
  They are to wash their hands in the hand sink and to dry their hands with paper towels.
• 1320 - Thermometer in salad unit is so far back you can't see it or reach it.
  Put it where you can see it easily and monitor 41 degree temperatures.
• 3270 - Repeat Mice
  You need to clean out all the places were you see mouse droppings and use traps or glue boards or call in a CPO.
• 3180 - See violation above.
  Clean out all the boxes and stuff on the shelves where you see the mouse droppings.
• 3080 - Lights are burned out in the outside refrigerator.
  Replace with bulbs strong enough so you can see to clean and get foods.
• 0820 - Critical You are slacking the chicken breasts and hamburgers you are holding in stainless steel pans on the grill. This means you are partially cooking them, and then holding them until ordered and then put on the grill to "warm up." In this way, the product may not reach the correct temperature to destroy the bacteria. Also, the foods in the bottom of the sandwich unit are 45/46 degrees. They need to be held at 41 degrees.
  You are to cook these products to the correct end point temperature - chicken to 165 degrees and hamburgers to 155 degrees. Then you may hold them in pans at 140 degrees. If you wish to put them back on the grill later that is ok. You need to use your food thermometer to set this unit so foods stay 41 degrees.

July 02, 2003 (Routine)

• 0550 - Storing knives in the crack between a shelf support and the wall.
  Store on clean surfaces.
• 0820 - Critical Meatballs at 126 degrees. Foods in outside refrigerator at 45 degrees.
  After cooking meatballs are to be held at 140. They were reheated to 165 degrees and are now being held at 160. All PHFoods are to be held at 41 degrees or lower. You need to adjust the outside refrigerator so PHFoods are kept at 41 degrees or lower.
• 1780 - Critical Slicer is dirty with dried food particles.
  Slicer is to be washed - rinsed - sanitized after each use or at least each 4 hours if in continuous use.
• 3270 - It appears you have roaches and mice and flies.
  I know you have a PCO but you need to help out too. You may use fly tapes (not over food prep areas) or fly glue sticks (like attached flyer) or a fly swatter (clean "kill" with sanitized rag). You need to remove stuff on the shelves so you can spray and set traps.
• 3340 - Critical Cleaner hung from shelf supprt over the oper sandwich unit.
  Poisons and cleaners are to be stored where they can not contaminate food by accident.
• 2790 - Kitchen floor is not smooth and easily cleanable.
  This floor must be made smooth and easily cleanable by Oct. 31, 2003 when your permit comes up for renewal.