- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- Observed at time of inspection employee stated that they washed and rinsed the mixing bowl used for the corn bread but did not state that they used a sanitizer on it. Corrected at time of inspection employee was told that bowl should be wash rinsed and sanitized in the three compartment sink then let to air dry. Bowl was removed for re washing. Corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Manual Warewashing, Sink Compa
- Items:
- Alternative warewashing equipment/procedure(s)
- Problems:
- Not provided
- Corrections:
- Discontinue use.
- Comment:
- At time of inspection employee stated that they were dumping the mixing bowel and washing it with soap in the mop sink. The mop sink is not an approved location for wash rinsing and sanitizing food contact surfaces or utensils. Corrected at time of inspection employees were told to wash, rinse and sanitize in the three compartment sink or using another approved method. Corrected.
- General violation description:
- 4-301.12 - (A) Except as specified in # (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in # (C) of this section shall be used. (Pf) (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection cupboards under pop machine have build up of dirt under them. Also observed at time of inspection toilet and sink in employee bathroom needs to be cleaned. Correct by cleaning at a frequency able to prevent the build up of dirt/soil particles. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/12/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- prep line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED, HOT HELD TURKEY OBSERVED AT 129 F. ALL HOT HELD FOODS SHALL BE AT 135 F OR HIGHER. REHEAT TURKEY TO 165 FOR FIFTEEN SECONDS OR DISCARD TURKEY IMMEDIATELY., CORRECTED-TURKEY REHEATED TO 165 F FOR FIFTEEN SECONDS TODAY.
- 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)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall 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
- Repairing
- Items:
- Physical facilities
- Locations:
- walk in freezer(s) floor-wall juncture
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WALK IN COOLER FLOOR TILES AND COVING ARE DAMAGED. ALL AREAS SHALL BE IN GOOD REPAIR. REPAIR WALK IN COOLER FLOOR TILES WITHIN NINETY DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Warewashing Equipment, Cleanin
- Items:
- Warewashing equipment
- Locations:
- 3-compartment sink(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE WALL MOUNTED BOX THAT HOUSES SANITIZER TESTING STRIPS IS VERY SOILED AND UNCLEAN TO TOUCH. ALL EQUIPMENT SHALL BE CLEAN. CLEAN BOX IMMEDIATELY AND DAILY/WHEN REQUIRED.
- General violation description:
- 4-501.14 - A WAREWASHING machine
|
08/14/2014 | Routine |
| No violation noted during this evaluation. | 02/13/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE NEW COOLER WAS NOT DELIVERED YET. NO PHF WAS STORED IN THE BOTTOM COMPARTMENTS. THE FETA CHEESE IN THE TOP SECTION WAS AT 41F THIS SECTION WAS GOOD EVEN BEFORE. VIOLATION HAD BEEN CORRECTED BY NOT STORING THE PHF.
- 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)
|
08/12/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two door in rail sandwich cooler was at 44.7f and the salad was at 45.6f and was stored from yesterday. It was discarded. Another salad was at 55.7f and they were made this morning. They were stored in different cooler. The top part of the cooler is working good the American cheese was at 40f. Potentially Hazardous food shall be maintained under 41f or lower. Toxin production or bacterial growth may occur if PHF is stored in the temperature danger zone (41f-135f) for more than 4 hours. A new cooler was on order and will be delivered in few days. A follow up inspection will be conducted with in 10 days. Do not store any phf in this cooler unless it maintains 41f or lower.,
- 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)
|
08/06/2013 | Routine Inspection |
| No violation noted during this evaluation. | 02/07/2013 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- HOT HOLDER
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- TWO WHOLE CHICKENS IN HOT HOLDER AT 129F. THE CHICKENS WERE REPORTEDLY IN THE HOLDERS FOR APPROX 1 HOUR. CORRECTED BY DISCONTINUING HOT HOLDING, AND PROCESSING (PICKING APART), AND RAPIDLY COOLING.
- 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)
|
08/29/2012 | Routine |
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Kitchen Area
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- DO NOT STORE IN USE UTENSILS IN STANDING, ROOM TEMP WATER TO REDUCE THE RISK OF BACTERIAL GROWTH. CORRECTED BY STORING UTENSILS DRY.
- 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
|
03/02/2012 | Routine Inspection |
| No violation noted during this evaluation. | 03/02/2011 | Routine Inspection |
| No violation noted during this evaluation. | 03/03/2010 | Routine Inspection |
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- DISCONTINUE UTENSIL HANDLE STORAGE ( SCOOP IN SEASONING AT BACK REACH IN COOLOER /TOP) IN FOOD PRODUCT
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE COVERED WASTE RECEPTACLE IN BATHROOM ACCESSIBLE TO ERMPLOYEES ONLY AT THE BACK OF THE ESTABLISHMENT.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
09/03/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AMERICAN CHEESE RECORDED AT 47F AND SWISS CHEESE RECORDED AT 56F IN TOP OF PREP COOLER ON ICE SINCE COOLER IN NOT OPERATING......DISCARD CHEESE AND ANY OTHER POTENTIALLY HAZARDOUS FOODS STORED IN THIS COOLER ABOVE 41F. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
- 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
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATE OR DOT (CURRENTLY USED ) ON POTENTIALLY HAZARDOUS / READY TO EAT FOODS SUCH AS COOKED SIRLOIN (WRAPPED) AND CHICKEN SALAD STORED IN WALK IN COOLERS.....CORRECTED AT TIME OF VISIT.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR REACH IN COOLER RECORDED AT 65F.....DO NOT USE TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL REPAIRED TO MAINTAIN FOOD TEMPERATURES AT 41F OR BELOW.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ENSURE ALL EMPLOYEES WEAR HAT, CAP , OR HAIRNET WHEN WORKING WITH FOOD PRODUCTS (INCLUDING SUPERVISORS OR PERSON IN CHARGE)
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- STORE ICE SCOOP HANDLE OUT OF ICE AT ICE BIN
- 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
|
03/04/2009 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- Comment:
- ENSURE ALL NEW EMPLOYEES AND / OR TRANSFERS HAVE BEEN SCREENED AND EDUCATED FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOM , AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
09/04/2008 | Routine Inspection |
| No violation noted during this evaluation. | 03/24/2008 | Routine Inspection |
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