| No violation noted during this evaluation. | 10/30/2015 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Eggs, sausage patties and bacon in pan on top of toaster were at 120°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Pans of turkey in the top of the prep cooler were triple stacked. The turkey in the top pan was at 49°F.
Correction: Do not stack pans on top of each other. Extra pans shall be kept down below to maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Cream cheeses are being dated 14 days out and many other items are not being dated.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: No time as a public health control plan has been developed for holding of eggs, sausage patties and bacon or the shell eggs.
Correction: Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Requirements for an approved plan were emailed along with this inspection report.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: Employees not aware or could not provide a chlorine test kit for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions and train employees on the location and use of the strips.
- HAND DRYING PROVISION
Observation: No single-use toweling available at front handwashing sink for hand drying.
Correction: Provide single-use toweling in an approved dispenser at handwashing sink to facilitate proper handwashing.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Sanitizing solution for wiping cloths noted at 0 ppm.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution kept at 100 ppm chlorine. Solution shall be changed out as needed when dirty and to maintain proper concentration.
- FOOD PREPARATION SINK
Observation: Food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment.
Correction: All thawing or washing of fruits and vegetables shall be done in the sanitize compartment of the 3 compartment sink. When this establishment opened, a food prep sink was not required because all food items were going to be purchased in a ready-to-eat or ready-to-use form. This is no longer the case. Some items used require washing. A food prep sink may be ordered in if the number of items requiring washing increases or the washing procedure is not being done correctly in the sanitize sink.
- WAREWASHING - RINSING PROCEDURES (repeated violation)
Observation: 3 compartment sink not being used as intended. The first sink is being used as a pre-wash sink and equipment is being washed in the middle sink and sanitized in the last compartment. Proper use of a distinct, separtate rinse is not being done.
Correction: Equipment and utensils, after washing, shall be rinsed in the rinse compartment of a 3-compartment sink. The 3 compartment sink shall be used as intended. Equipment shall be pre-scraped into a gargabge receptacle if needed. This is the second notice for this violation. If noted on future inspections, a 4 compartment sink with a designated prewash sink will be ordered in.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER
Observation: Coffee and soda cups are excessively stacked on the counter next to each register. This overstocking unnecessarily exposed the lip surfaces of the cups to contamination.
Correction: Store single-use articles in a manner to prevent contamination..
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10/28/2015 | Routine | |
- WAREWASHING - RINSING PROCEDURES
Observation: Sinks improperly set up. Detergent used in middle sink.
Correction: Set up sinks as required - wash, rinse, sanitize. Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan.
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10/30/2014 | Routine | |
| No violation noted during this evaluation. | 12/06/2013 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Eggs, sausage and bacon being hot held at 105-135°F in pan on top of toaster.
Correction: Discontinue this practice. Food shall be hot held in an approved manner by use of proper hot holding equipment. Maintain hot potentially hazardous foods at or above 135°F. Correct By: 06-Dec-2013
- Critical: PHF/TCS, COLD HOLDING
Observation: Approx 1 dozen shell eggs in a bowl on counter noted at 60°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Discontinue storing eggs out of refrigeration. If a few eggs (6 or less) are kept out during the busy breakfast time (not to exceed 2 hours), this will be allowed as long as any unused eggs that were out are discarded Correct By: 06-Dec-2013
- FOOD CONTACT SURFACES - SOILED
Observation: Soda dispenser diffusers noted with debris accumulation.
Correction: Maintain food contact surfaces in a clean condition. Use a brush or some other effective cleaning method for the soda dispenser parts in addition to just soaking in water. Correct By: 06-Dec-2013
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: No sanitizer solutions set up for storing in use cloths.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 06-Dec-2013
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Self serve drink cooler is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 06-Dec-2013
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12/04/2013 | Routine | |
| No violation noted during this evaluation. | 09/17/2013 | Pre-inspection | |
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