| No violation noted during this evaluation. | 06/16/2014 | Routine |
- Designated Areas
- Items:
- Locker(s)/employee storage area(s)
- Problems:
- Contaminates
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- OBSERVED FOOD AND PERSONAL ITEMS STORED ON SHELVES ABOVE DIP FOR ICE CREAM AND CUPS. STORE PERSONAL ITEMS BELOW CUSTOMER ITEMS.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
|
06/28/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- Small reach-in cooler-sliced tomatoes 40 F, American cheese 41 F. Walk-in cooler-strawberry topping 37 F, sour cream 37 F. Risk control plan submitted via facsimile 12 June 2012. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- All PHF in all coolers datemarked. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Comment:
- Eggs stored on bottom shelf, away from all ready-to-eat foods. Violation CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
06/28/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s), Cold food item(s)
- Locations:
- walk-in cooler(s), reach-in cooler
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- Small reach-in residential refrigerator and walk-in cooler are not holding foods to internal temperatures of 41 F or less: slied tomatoes 54 F, sliced American cheese 50 F (small refrigerator)
- General violation description:
- 3-501.16 - refried beans 50 F, brown beans 52 F, chili 49 F (walk-in cooler). , Risk control (RCP) given to PIC. This form may be faxed to WCEH office or must be completed upon arrival of inspector for follow-up inspection., Do not store potentially hazardous foods in these coolers until they are repaired.,
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler, walk-in cooler(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- PHFs must be date marked with an expiration date of not more than 7 days of opening or preparation., Potentially hazardous foods (PHF) are not datemarked: sliced tomatoes (small reach in refrigerator), re fried beans, brown beans, sliced ham, and chili in dispensing unit (walk-in cooler). ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Two cartons of raw eggs on walk-in cooler shelf above ready to eat foods (ice cream toppings). Store raw animal foods below ready-to-eat foods. See handout provided to PIC at time of inspection.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- kitchen
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Food splatter, crumbs inside both microwaves. Clean.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
06/11/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Prep cooler replaced-pickles at 38 F, ambient air temperature at 39 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/28/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- kitchen prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Prep cooler is not holding potentially hazardous foods to internal temperatures of 41 F or below: cheese, sausage gravy 46 F. Repair cooler., WCHD will return within 10 days to ensure this critical violation is corrected.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- kitchen
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Food splatter inside microwave. Clean interior as needed.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
06/20/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the white fan.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Due to limited space refrain from over storage of supplies and/or personal items.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
06/04/2010 | Routine Inspection |
- Equipment, Cleaning Frequency
- Items:
- Warewashing equipment
- Locations:
- 3-compartment sink(s)
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- CLEAN AND SANITIZE THE 3 COMPARTMENT SINK BEFORE USE OR WHENEVER CONTAMINATED.
- General violation description:
- 4-501.14 - A WAREWASHING machine
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- CLEAN THE UTILITY ROOM AND ORGANIZE THE MAINTENANCE TOOLS AND SUPPLIES SO THEY ARE SEPARATED FROM THE FOOD EST. TOOLS AND SUPPLIES.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
|
12/17/2009 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- , CLEAN THE TOP AND BOTTOM UNITS OF THE PREP COOLER. CLEAN ALL OF THE SERVING SCOOPS. CLEAN THE BOTTOM INTERIOR OF THE FREEZER.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cutting surfaces
- Items:
- Cutting surface(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- RESURFACE THE WHITE CUTTING BOARD ON THE PREP COOLER.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Employee Accommodations, Desig
- Items:
- Locker(s)/employee storage area(s)
- Problems:
- Contaminates
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- DESIGNATE AN AREA FOR EMPLOYEE BELONGINGS SEPARATE FROM THE FOOD EST. SUPPLIES AND EQUIPMENT. IN THE COOLER SEPARATE THE EMPLOYEE'S FOOD FROM THE FOOD SOLD TO THE PUBLIC.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- DISCONTINUE LEAVING THE NACHO SCOOP IN THE CHIP BIN, UNLESS HANDLE PROTRUDES ABOVE CHIPS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
06/29/2009 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Comment:
- DRAINS IN RESTROOM, UTILITY ROOM AND BY 3 COMP. SINK HAVE A STRONG ODOR. FLUSH WITH BLEACHWATER DAILY TO CLEAN DRAINS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/18/2008 | Routine Inspection |
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