- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- a. Observed floors under equipment and under 3 compartment sink with excess debris on it. Clean. b. Observed all floor drains soiled with slime. Clean all floor drains especially under ice machine, 3 compartment sink and under self serve ice machine. Physical facilities must be clean. Correct immediately
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Observed green, yellow, and red cutting boards deeply grooved and stained. Resurface or replace. Cutting boards can not be deeply grooved. Correct immediately
- 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.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean inside unused 2 door cooler near cook line. Non food contact surfaces must be clean. Correct immediately
- 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
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05/19/2015 | Routine |
- Critical: Exclusions and Restrictions
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- PERSON IN CHARGE NOT REQUIRING FOOD EMPLOYEES TO REPORT 5 SYMPTOMS OF ILLNESS OR KNOWLEDGE OF BIG 5., CORRECTED BY RETRAINING AND AN EMAIL OF FOOD BORNE ILLNESS POSTER WILL BE SENT TO POST IN FOOD FACILITY TO INFORM EMPLOYEES.
- General violation description:
- 2-201.12 - The PERSON IN CHARGE shall: (A) Exclude a FOOD EMPLOYEE from a FOOD ESTABLISHMENT if theFOOD EMPLOYEE is diagnosed with an infectious agent specified under 2-201.11(A)
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED CANS OF BAKED BEANS DENTED IN THE SEAM OF BOTH CANS. , CORRECTED BY OPERATOR REMOVING CANS FROM THE DRY STORAGE AREA TO SEND BACK TO SHIPPER FOR CREDIT.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
|
11/06/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED BY SHORTENING THE LENGTH OF THE OVERHEAD SPRAYER. THE PREVIOUS SPRAYER HAS BEEN PURCHASED TOO LONG.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED. ICE MACHINE HAS BEEN WASH, RINSED, AND SANITIZED.
- 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
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED. HOT WATER IS BEEN PROVIDED AT LEAST 100F.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. QUAT TEST STRIPS PROVIDED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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05/28/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Locations:
- overhead sprayer
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AN AIR GAP AT OVERHEAD SPRAYER.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PINK SLIME BUILD UP WAS OBSERVED BEHIND THE SHIELD AND ON THE SIDES. THE ICE IS IN CONTACT WITH THE PINK SLIME. RISK CONTROL PLAN,
- 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
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility back
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- PROVIDE HOT WATER FOR THE HAND SINK LOCATED NEAREST TO THE 3 COMPARTMENT SINK. DURING THE INSPECTION THE HAND SINK WAS COMPLETELY SHUT DOWN. ALL HAND SINKS SHOULD BE OPERATING AT ALL TIMES. ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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05/13/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE HAS BEEN CLEANED TO SIGHT AND TOUCH. CORRECTED.
- 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
- Critical: Food-Contact Surfaces
- Comment:
- CRACKED ICE SCOOP HAS BEEN REPLACED. CORRECTED
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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11/14/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ACCESS OF PINK SLIME MOLD IN THE ICE MACHINE. CLEAN IMMEDIATELY. A SUGGESTION WOULD BE TO KEEP A LOG OF THE LAST CLEANING TO KEEP TRACK OF WHEN IT IS BEING CLEANED.,
- 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
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s) Utensil(s) scoop(s)
- Locations:
- ice scoop(s)
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- PLASTIC ICE SCOOP IS CRACKED. REPLACE AS SOON AS POSSIBLE.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- ice scoop(s)
- Problems:
- Improperly stored Not clean
- Corrections:
- Store in clean and protected manner.
- Comment:
- ICE SCOOP WAS LAYING ON TOP OF THE UNCLEAN ICE MACHINE. A SUGGESTION IS TO STORE THE ICE SCOOP IN A CLEAN STORAGE CONTAINER THAT IS ONLY USED FOR THE PURPOSE OF STORING THE ICE SCOOP.
- 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
|
11/05/2013 | Routine |
- Critical: Raw Animal Foods
- Comment:
- TODAY'S FOLLOW UP FOUND ALL STAFF NOW RETRAINED. ALL STAFF NOW COOKS CHICKEN TO 165 F FOR AT LEAST FIFTEEN SECONDS. ALL CHICKEN NOW IS HOT HELD AT 135 F OR HIGHER. ALL STAFF PROPERLY COOKS AND MONITORS ALL CHICKEN CORRECTLY NOW. ITEM CORRECTED.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
05/28/2013 | Follow-up |
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 145 degrees F for 15 seconds
- Corrections:
- Cook to proper temperature.
- Comment:
- CHICKEN FOUND COOKED TO A FINAL COOKING TEMPERATURE OF 157 F. ALL CHICKEN SHALL BE COOKED TO 165 F FOR A MINIMUM OF FIFTEEN SECONDS. IMMEDIATELY REHEAT ALL CHICKEN TO 165 F FOR 15 SECONDS AND COOK CHICKEN TO 165 F FOR FIFTEEN SECONDS FOR ALL RAW CHICKEN ITEMS. TRAIN STAFF ON THIS REQUIREMENT. ,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
05/24/2013 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system smoker
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep MUCH cleaner the baffle filters located within the Smoker ventilation hood canopy including ALL overhead support structures. These filters must be clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen smoker
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the floor area(s) directly below and adjacent to the Commercial Smoker located in rear area of kitchen. Simply sweep wood chips & ash, and mop this area more frequently as visual accumulations begin to appear. Be certain to use a 'dustless sweeping compound' when sweeping the ash & wood chips.
- 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.
|
11/16/2012 | Routine |
| No violation noted during this evaluation. | 11/09/2012 | Routine |
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