- Critical: Food Temperature Measuring Dev
- Comment:
- An e-mail containing the copy of a receipt for a digital thermometer was received by David Pearson. Thermometer provided. Corrected.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
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10/28/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection probe thermometer for food not provided. Correct by providing. Correct immedialty a follow up will occur in about 10 days. ,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Sanitizers, Criteria
- Items:
- Sanitizer(s)
- Problems:
- Not approved for use
- Corrections:
- Discontinue use.
- Comment:
- Observed at time of inspection chemical used sanitize utensils has not been approved for use on food contact surfaces. Corrected at time of inspection cleaner use discontinued. Bleach at 50-100 ppm is now used to sanitize food contact surfaces. Corrected.
- General violation description:
- 7-204.11 - Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed at time of inspection volunteers not wearing hair restraints. Correct by providing. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
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10/16/2014 | Routine |
| No violation noted during this evaluation. | 09/20/2013 | Follow-up |
- Critical: Cooling, Heating, and Holding
- Items:
- Equipment
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE 2 STOPPERS FOR USE AT 3 COMPAERTMENT SINK
- General violation description:
- 4-301.11 - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. (Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- USE AN APPROVED SANITIZER.......WHEN DISHWASHING EQUIPMENT AT 50-100PPM IF USING BLEACH WATER ....DO NOT WIPE OFF SANOTATRION RINSE ....AIR DRY DEMOSTRATED WITH OPERATOR HOW TO ACHIEVE 50-100PPM
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- A designated dressing room/area shall be provided and used.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
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09/13/2013 | Routine |
| No violation noted during this evaluation. | 09/26/2012 | Routine |
| No violation noted during this evaluation. | 09/29/2011 | Routine Inspection |
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Observed no chlorine test kit for checking the sanitizer in the three compartment sink. Provide a chlorine test kit.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the restroom handsinks. Provide soap in the dispensers. Soap was provided in my presence. Violation corrected.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
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09/24/2010 | Routine Inspection |
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE FOOD THERMOMETER TO ENSURE FOOD IS REHEATED TO 165F.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
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09/22/2009 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- POP NOZZLES AND CAPS HAVE MOLD ON THEM. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE POP CAPS AND NOZZLES AFTER EVERY USE. AS THIS IS A REPEAT VIOLATION, YOU MAY RECEIVE NOTICE OF AN OFFICE CONSULTATION TO ADDRESS THIS ISSUE.,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BOXES OF POPCORN ON FLOOR. FOOD MUST BE STORED AT LEAST 6 INCHES ABOVE THE GROUND.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWEL DISPENSER AT HAND SINK IS EMPTY. A SANITARY HAND DRYING PROVISION MUST BE PRESENT AT ALL HAND SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BOX OF SINGLE-SERVICE CUPS STORED ON FLOOR. SINGLE-SERVICE ARTICLES MUST BE STORED AT LEAST 6 INCHES ABOVE THE GROUND.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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09/15/2008 | Routine Inspection |
- Critical: Food Contact with Soiled Items
- Comment:
- POP NOZZLES HAVE BEEN CLEANED AND SANITIZED. VIOLATION CORRECTED.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
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09/18/2007 | |
- Critical: Food Contact with Soiled Items
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- POP DISPENSERS AND NOZZLES ON POP MACHINE HAVE SOME MOLD ON THEM. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE AND SANITIZE POP DISPENSERS AND NOZZLES AFTER EVERY USE. POST SIGN TO REMIND CONCESSION STAND WORKERS TO DO THIS. CORRECT IMMEDIATELY, WILL RETURN ON OR ABOUT SEPT. 17, 2007 TO VERIFY COMPLIANCE.,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- LARGE NUMBER OF FLIES PRESENT IN THE BUILDING. PESTS MUST BE CONTROLLED FOR FOOD SAFETY. PROVIDE FLY STRIP OR TRAP AWAY FROM FOOD TO HELP ELIMINATE FLIES.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Fixed Equipment, Elevation/Sea
- Comment:
- CONTAINERS USED TO DISPENSE HOT CHOCOLATE AND COFFEE STORED ON FLOOR. EQUIPMENT MUST BE STORED AT LEAST 6 INCHES ABOVE THE GROUND. RELOCATE TO AN APPROPRIATE LOCATION.
- General violation description:
- 4-402.12 - (A) Except as specified in ## (B) and (C) of this section, floor-mounted EQUIPMETN that is not EASILY MOVABLE shall be SEALED to the floor or elevated on legs that provide at least a 15 centimeter (6 inch) clearance between the floor and the EQUIPMENT. (B) If no part of the floor under the floor-mounted EQUIPMENT is more than 15 centimeters (6 inches) from the point of cleaning access, the clearance space may be only 10 centimeters (4 inches). (C) This section does not apply to display shelving units, display refrigeration units, and display freezer units located in the CONSUMER shopping areas of a retail FOOD store, if the floor under the units is maintained clean. (D) Except as specified in # (E) of this section, COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be elevated on legs that provide at least a 10 centimeter (4 inch) clearance between the table and the EQUIPMENT. (E) The clearance space between the table and COUNTER-MOUNTED EQUIPMENT may be: (1) 7.5 centimeters (3 inches) if the horizontal distance of the table top under the EQUIPMENT is no more than 50 centimeters (20 inches) from the point of access for cleaning
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- POPCORN STORED ON FLOOR. FOOD MUST BE STORED AT LEAST 6 INCHES ABOVE THE GROUND. RELOCATE TO AN APPROPRIATE LOCATION.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWEL DISPENSER AT HANDWASH SINK IS EMPTY. A SANITARY HAND DRYING PROVISION MUST BE PROVIDED AT ALL TIMES. KEEP PAPER TOWEL DISPENSER FILLED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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09/10/2007 | |
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