| No violation noted during this evaluation. | 03/18/2016 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling raw frozen burger with gloved hand, then handling ready to eat food with same gloved hand.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN
Observation: The non-continuous cook process has no prior approval.
Correction: Submit plan for approval by regulatory authority and once approved shall be follwed by management and employees.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Food & new prep cooler is subject to potential contamination by oversplash from warewash sinks.
Correction: Provide a splash guard between the prep table and the warewash sinks.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: New homestyle refrigerator/freezer is not ANSI certified or approved by the department. Was being used to store buns, candy toppings, cheese and deli meat today.
Correction: The homestyle refrigerator can only be used for non-potentially hazardous foods (ex: candy toppings, buns)
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The kitchen area has an oil spill and a soda syrup spill that has not been cleaned up. Food, food container and grease build up visible under equipment, clean on a regular basis.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
03/01/2016 | Routine | |
| No violation noted during this evaluation. | 02/27/2015 | Re-inspection | |
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (repeated violation)
Observation: Kay Click San is at 400+pppm.
Correction: Adjust concentration of sanitizer to about 200ppm. (directions indicate 150-400ppm)
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored in bucket with soap and no bleach registering on test strip.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution (bleach 100ppm).
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The kitchen and prep areas need a thorough cleaning. Clean under and behind equipment, wipe down equipment, grease accumulations, etc.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
02/20/2015 | Routine | |
| No violation noted during this evaluation. | 03/11/2014 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before making a burger.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling bun, tomato, lettuce, cheese, pickles with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, COLD HOLDING
Observation: Strawberry topping in cold unit up front is cold held at 44°F, raspberry topping at 44F also
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: DATE MARKING - DISPOSITION
Observation: Some deli meat in prep cooler has exceeded its date mark or is not provided with a date mark. Dated 2/17/14, today is 2/25/14
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: ClickSan is not being used according to manufacturer’s use directions.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
Quat sanitizer needs minimum 60 second contact time to be effective, including dishes in 3rd compartment sink and counters/food contact surfaces being sanitized.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: Thermometer for monitoring temperatures in foods is not working, needs batteries.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Food is stored on the floor in the walkin cooler and walkin freezer.
Correction: Store all food items 6 inches above the floor.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The kitchen needs deep cleaning under and behind equipment.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
02/25/2014 | Routine | |
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