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01/04/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The facility did not have a Certified Food Protection Manager on staff.
2-102.12(A) Certified Food Protection Manager (C)
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: The hand washing sink in the room with the three-compartment sink did not have a sign reminding employees to wash their hands.
6-301.14 Handwashing Signage (C)
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: A bag containing an opened package of raw bacon and shell eggs were stored above and next to packages of ready to eat Canadian bacon in the cold-top refrigerator. Corrective Action: The raw items were moved below the ready to eat items.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Chemical bottles were stored above the three-compartment sink on a shelf that covers the entire sink. chemical bottles were stored next to a box of single service cups under the hot dog roller. Corrective Action: The chemicals were moved below the three-compartment sink. The cups were moved to an approved location.
7-201.11 Separation-Storage (P)
A bucket of sanitizer solution in the cooking area had a concentration greater than 200ppm chlorine. Corrective Action: The sanitizer was diluted so the concentration was between 50-200ppm chlorine.
7-204.11 Sanitizers, Criteria-Chemicals (P)
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments: The metal stem thermometer was not calibrated within +/- 32°F when in ice water. Corrective Action: The thermometer was calibrated in ice water.
4-302.12 Food Temperature Measuring Devices (Pf)
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Cardboard boxes of slushy mix were stored on the floor by the walk-in freezer.
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: A box of single service lids was stored on the floor in the room with the three-compartment sink.
4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The cutting board on the cold-top refrigerator was deeply grooved. Corrective Action: Discussed with the operator above replacing it.
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
Cardboard was used on the shelf under the microwave and is not smooth and easily cleanable.
4-101.11 Characteristics-Materials for Construction and Repair (C)
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: The facility did not have chlorine test strips.
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The door gasket on the cold-top refrigerator was soiled with food debris.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The ceiling tiles above the cooking area were porous, not smooth and easily cleanable.
6-201.17 Walls and Ceilings, Attachments (C)
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01/18/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shelled eggs were stored above milk containers in the walk-in refrigerator.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Tools and equipment was stored in the basin of the back hand sink by the mop sink.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Hamburgers were 125°F and burritos were 127°F in the hot hold box by the hot dog roller.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not available at the back hand sink by the mop sink.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Wiping cloth solution exceeded 200 ppm chlorine residual stored by the hand sink near the registers.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board of the cold top refrigerator by the walk-in freezer was deeply grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket to the walk-in freezer was torn. Torn door gaskets were observed on some of the doors to the walk-in refrigerator.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chlorine test strips were not available on site to test sanitizer concentrations.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The roller toaster oven was soiled with food debris. The three-compartment sink and preparation sink were soiled with debris in the back room.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The cold top refrigerator gasket was soiled with food debris. The cupboard beneath the front area hand sink was soiled with debris. One of the condenser units in the walk-in refrigerator was soiled with debris.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Boxes containing single use food containers were stored directly on the ground in the back storage area across from the three-compartment sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The carpet in the upstairs area was peeling away from the wall and base board.
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01/27/2015
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A rag was present in the basin of the hand sink at the deli station.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The chest freezer for ice cream had excessive frost built up.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The soda machine back splash was splattered with syrup.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service cups were stored on the floor in the dry storage area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor tiles were cracked through the store.
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01/16/2014
Inspection, Routine
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: The hot dogs on the roller were 128°F after cooking. An employee stated that the hot dogs are only cooked to 130°F.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Crock pots were used to store soup and heat hot dogs.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The inside of the basin of the three-compartment sink was soiled with dirt.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the cold-top cooler was soiled with food debris.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Boxes of single use items were stored on the floor in the back room.
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08/30/2013
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Shredded cheese in the cold-top cooler was moldy.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An uncovered employee beverage was stored on the shelf in the prep area by single use food containers.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The prep sink did not have working hot and cold water.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The back hand sink was not equipped with paper towels.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Bleach with a concentration greater than 200ppm chlorine was used to clean the three-compartment sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A crockpot was used to cook hot dogs.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chlorine test strips were not available at the facility.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the cold-top cooler were soiled with food debris.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Food containers were stored open and uncovered.
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