- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed 2 door tall cooler at 38 degrees. No food observed in cooler. 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)
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06/08/2015 | 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:
- Observed ranch and other food at 45 degrees. Potentially hazardous foods must be held at or below 41 degrees. Correct immediately,
- 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)
|
05/26/2015 | Routine |
- Critical: Demonstration
- Comment:
- CORRECTED: PERSON IN CHARGE IS ABLE TO STATE SYMPTOMS OF THE "BIG 5" ILLNESSES, AND STATED THAT EMPLOYEES EXHIBITING THESE SYMPTOMS WOULD NOT BE ALLOWED TO WORK. HE STATED THAT HE IS ENROLLED IN A CERTIFIED FOOD MANAGER CLASS STARTING ON 3/10/15.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: ICE MACHINE HAS BEEN 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: AIR TEMPERATURE WAS MEASURED AT 42F IN REAR COOLER, WHICH IS WITHIN THE MARGIN OF ERROR OF THERMOMETER (+/-2F). MEASURED HOT DOGS AT 41F IN FRONT COOLER.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED: QUATERNARY AMMONIUM TEST KIT IS AVAILABLE.
- 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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03/02/2015 | Follow-up |
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- THE PERSON IN CHARGE SHALL DEMONSTRATE KNOWLEDGE OF SYMPTOMS ASSOCIATED WITH THE DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. PERSON IN CHARGE WAS NOT ABLE TO STATE SYMPTOMS ASSOCIATED WITH THE "BIG 5" ILLNESSES TRANSMISSIBLE THROUGH FOOD. HE IS ENROLLED IN A CFM CLASS, AND EDUCATION WAS PROVIDED AT INSPECTION ON "BIG 5" SYMPTOMS AND ILLNESSES, AND EMPLOYEE HEALTH POLICY. A PERSON IN CHARGE MUST DEMONSTRATE KNOWLEDGE OF FOOD BORNE DISEASE SYMPTOMS AND PREVENTION.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES SHALL BE CLEAN. OBSERVED BUILD-UP OF PINKISH-ORANGE MOLD INSIDE ICE MACHINE WHERE CONDENSATION CAN DRIP ONTO ICE. MANAGER STATED THAT MACHINE WOULD BE CLEANED. DISCARD ICE AND CLEAN ICE MACHINE, BOTH IN BOTTOM STORAGE BIN AND IN TOP ICE-MAKING PORTION. ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE MAINTAINED AT 41F OR LESS. 1) MEASURED PEPPERONI AND CHEESE ROLL IN FRONT SERVICE AREA COOLER TO BE 44F. 2) MEASURED PEPPERONI AND CHEESE ROLL IN BACK ROOM REFRIGERATOR TO BE 51F. MANAGER STATED THAT A REPAIR OF REFRIGERATORS WOULD BE MADE, AND TRANSFERRED PHF ITEMS FROM THESE COOLERS TO ANOTHER COOLER IN FACILITY, WHERE AIR TEMPERATURE WAS MEASURED AT 37F. MAINTAIN PHF ITEMS AT 41F OR BELOW TO PREVENT BACTERIAL GROWTH WHICH CAN CAUSE FOOD BORNE ILLNESS.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEST KIT TO ACCURATELY MEASURE CONCENTRATION OF SANITIZING SOLUTIONS SHALL BE PROVIDED. NO TEST KIT IS AVAILABLE FOR QUATERNARY AMMONIUM SANITIZER. PROVIDE TEST KIT TO ENSURE PROPER CONCENTRATION OF SANITIZING SOLUTIONS.,
- 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)
- Equipment, Clothes Washers and
- Items:
- Cabinet used for single-use item storage
- Problems:
- Stored Under other source of contamination
- Corrections:
- Remove and store in protected area.
- Comment:
- SINGLE-USE ARTICLES MAY NOT BE LOCATED UNDER SOURCES OF CONTAMINATION. OBSERVED STACK OF SINGLE-USE BEVERAGE LIDS STORED ON HAND SINK UNDERNEATH PAPER TOWEL DISPENSER. DISCARD LIDS, AND BEGIN STORING THESE ITEMS IN A PROTECTED LOCATION.
- General violation description:
- 4-401.11 - (A) Except as specified in # (B) of this section, EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located: (1) In locker rooms
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. 1) OBSERVED 2 AREAS OF COVING MISSING UNDER BEVERAGE DISPENSER ON FRONT LINE. 2) OBSERVED 2 CABINET DOORS ON FRONT SERVICE LINE TO BE MISSING HANDLES. STRING IS TIED TO THE DOORS TO FUNCTION AS HANDLES. REPAIR DOOR HANDLES, AND REPLACE COVING TO KEEP FACILITY IN GOOD REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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02/04/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- No fruit flies seen. VIOLATION CORRECTED.
- 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
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03/06/2014 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s) restricted use
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Pesticide found in establishment (Raid) is labeled for residential use only. Only pesticides designated for foodservice use may be used., Pesticide removed from facility. VIOLATION CORRECTED.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies present in front serving area. Remove from facility., This is a Priority Foundation (Pf) violation. WCHD will return in 10 days to ensure this violation is corrected.,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Slime on top of floor drain from pop machine. Clean., Slime on coving below cabinets. Clean.
- 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.
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02/27/2014 | Routine |
| No violation noted during this evaluation. | 03/01/2012 | Routine Inspection |
| No violation noted during this evaluation. | 03/04/2011 | 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:
- HOT DOGS IN BEVERAGE COOLER WERE AT 45 DEGREES. CORRECTED TODAY BY SUPERVISOR - HOT DOGA WILL BE HELD IN LARGE COOLER OR TOP SHELF OF BEV. COOLER.
- 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)
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- CLEAN THE ICE MACHINE UPPER SHIELD AND SCOOP. CLEAN THE POP MACHINE NOZZLES DAILY.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
03/29/2010 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- reach in cooler(s)
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Keep ALL food items held in long term cold storage properly covered to help protect contents as well as to maintain freshness.
- 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
|
09/03/2009 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics sanitizer
- Locations:
- food service area working container
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Be sure to label all working containers of chemical solutions with the common name of the liquid that they contain to minimize the chance of accidental misuse., The Person in Charge used a label machine and created the appropriate labels for the sanitizer solutions at the time of inspection. Good Compliance. Simply keep labled into the future.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
|
03/02/2009 | Routine Inspection |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish washing Area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located near the three compartment sink to promote frequent and PROPER staff hand washing.
- 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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08/26/2008 | Routine Inspection |
- Handwashing Facility
- Items:
- Handwashing sink(s)
- Locations:
- Hand wash sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Keep the hand wash sink accessible so that staff has easy access for frequent and proper hand wash proceedures.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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02/25/2008 | Routine Inspection |
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