|
12/08/2021
Inspection, Routine
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf):
The facility did not have vomit/fecal cleanup procedures at the time of the inspection.
Corrective Action: A vomit/fecal cleanup instructional handout was provided to the manager.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.12 Hand Drying Provision (Pf):
The hand sink in the back by the three compartment sink was not supplied with paper towels.
Corrective Action: The paper towels were replaced by the manager.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P):
The high temperature dish machine did not reach a sanitizing temperature of at least 160°F.
Corrective Action: A maintenance request was submitted during the inspection and the three compartment sink will be used to wash, rinse, and sanitize until repairs are completed.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-204.11 Sanitizers, Criteria-Chemicals (P):
The sanitizer used in the kitchen area measured greater than 200 ppm chlorine residual.
Corrective Action: The sanitizer was re-mixed by the manager.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf):
4-302.14 Sanitizing Solutions, Testing Devices (Pf):
The facility did not have test strips for the high temperature dish machine or chemical sanitizers.
Corrective Action: The manager will obtain test strips as soon as possible and send proof of purchase to the inspector.
|
|
09/14/2021
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C):
Multiple employee beverages were stored at the cash register area.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf):
The temperature dish machine in the service area did not reach adequate sanitizing temperature.
Corrective Action: A service technician was called to make repairs during the inspection.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P):
Small containers of whipped butter were stored above 41°F in the kitchen area.
Corrective Action: Education was provided on proper cold holding temperatures.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf):
Chemical bottles stored at the dish washing area were not labeled as to their contents.
Corrective Action: Education was provided about the importance of labeling chemical containers.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C):
Multiple wet wiping cloths stored throughout the kitchen area were not stored in a sanitizer solution while not in use.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C):
Plastic containers in the dish washing area and metal containers stored in the small reach in cabinet in the kitchen were stacked and nested while still wet.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf):
The facility did not have temperature test strips for the dish machine at the time of the inspection.
4-302.14 Sanitizing Solutions, Testing Devices (Pf):
The facility did not have chemical sanitizer test strips at the time of the inspection.
Corrective Action: Education was provided on the importance of testing sanitizers, manager will provide proof of purchase of test strips to the inspector via email.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-202.14 Backflow Prevention Device, Design Standard (P):
A shutoff type hose attachment was installed on the mop sink hose while not in use.
Corrective Action: The attachment was removed by the manager and education was provided on proper back flow requirements.
|
|
08/15/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Containers were stored in the basin of the front kitchen hand sink.
CORRECTIVE ACTION: Inspector had an employee remove the containers from the hand sink.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: The final rinse of the kitchen dish machine did not reach at least 160°F on the dish surface.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: A spray bottle of de-greaser was stored on the side of the food preparation sink.
CORRECTIVE ACTION: Inspector had the facility move the chemical to an approved location.
The sanitizer solution located in the front kitchen sanitizer bucket was above 50-200 ppm chlorine residual.
CORRECTIVE ACTION: Inspector had the facility re-mix the sanitizer solution to the proper concentration.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: Hot water of at least 110°F was not available at the kitchen three compartment sink .
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: A spray nozzle was observed downstream of the atmospheric vacuum breaker on the mop sink.
CORRECTIVE ACTION: Inspector had the facility remove the spray nozzle from the mop sink when not in use.
|
| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments: The outside dumpster lids were left open.
|
|
08/23/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw hamburgers were stored above containers of hash browns in the three-door refrigerator. The hash browns were moved so they were not stored underneath raw items. Corrected on-site.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees on the cook line were observed changing their gloves without first washing their hands. An employee was observed handling dirty dishes, then proceeding to handle clean dishes without first washing their hands. Corrective Action: Employees must wash their hands in between glove changes, and when changing tasks.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed washing their hands at the food preparation sink. Discussed proper use of hand sinks for hand washing with employee and manager. Corrected on-site.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water only reached 95°F at the cook line hand sink. Cold water was not available at the cook line hand sink. Corrective Action: Hot water must reach at least 100°F at hand sinks, and hot and cold water must be available at the hand sink.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Wiping cloth solution exceeded 200 ppm chlorine residual in the two sanitizer buckets along the cook line. Corrective Action: Wiping cloth solution must be 50-200 ppm chlorine residual.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The scoop handle was in direct contact with ice for consumption in the ice bin by the soda machine along the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board above the three-compartment sink faucet was deeply grooved. A cracked food container was observed inside the three-door reach in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The storage racks in multiple reach in refrigerators along the cook line were rusted and in disrepair. Torn door gaskets were observed on the cook line three-door refrigerator and the reach in refrigerator by the soda machine.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A working thermometer was not available for the three-door reach in refrigerator along the cook line.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the three-door reach in refrigerator and the two standing reach in refrigerators along the cook line were heavily soiled with debris. The fan blade covers in the reach in refrigerator by the kitchen entrance was soiled with debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes on the rack above the three-compartment sink were stacked while still wet.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A wiping cloth sanitizer bucket was below 50 ppm chlorine residual by the kitchen entrance.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were observed in the wall above the food preparation sink and three-compartment sink. The wall above the three-compartment sink and preparation sink was soiled. Cracked floor tiles were observed on the cook line floor. The floor and wall beneath the dish machine along the cook line was heavily soiled with debris.
|
|
05/09/2017
Inspection, Routine (Enforcement)
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of cleaner stored adjacent to the three-compartment sink was not labeled as to its contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A door gasket was torn in the cook line, meat, reach-in refrigerator. Several shelves were chipped in the cook line, reach-in refrigerators.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking at the three-compartment sink was in disrepair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The ventilation panels above the cook line grill were soiled. Standing water was observed in the cook line, reach-in, meat refrigerator. The ventilation panel above the ice machine was dusty. An excessive amount of ice build-up was observed on the cook line, cold-top refrigerator.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: A water leak was observed underneath the preparation area handsink. The caulking at the preparation area handsink was torn. The caulking at the mop sink was soiled.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall underneath the dish machine was soiled. The floors of the walk-in refrigerator and walk-in freezer were soiled with food debris. The floor drains throughout the cook line were soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light shield above the womens' restroom was cracked.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door of the establishment was left open when otherwise not in use.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The door of the womens' restroom was not self-closing.
|
|
01/11/2017
Inspection, Routine (Enforcement)
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef patties were inappropriately stored above hash browns in the cook line, reach-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line failed to wash their hands before donning a new pair of gloves.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The ice bins in the serving stations were left open when otherwise not in use.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A cutting board stored above the three-compartment sink was deeply grooved.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: A door gasket in the cook line, pancake, reach-in refrigerator was soiled. The interior of the cook line, egg, reach-in refrigerator was soiled. The fan guards in the walk-in refrigerator and walk-in freezer were dusty.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The handsink in the preparation area was slow to drain.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall underneath the dish machine was soiled. The floor underneath the dish machine was soiled. The floor of the back storage room was soiled. The floor of the walk-in refrigerator was soiled. Several holes were observed in the wall to the right of the ice machine. The floor drain underneath the serving area soda fountain was soiled with debris.
|
|
11/22/2016
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shell eggs were inappropriately stored above ready-to-eat lemons in the cook line, reach-in, egg refrigerator. Raw shell eggs were stored above the cook line cutting boards.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line repeatedly failed to wash their hands before donning new pairs of gloves. An employee at the wait station handsink was observed washing their hands without soap. Employees were repeatedly observed handling soiled dishes at the dish machine and proceeded to handle clean dishes without washing their hands in-between. An employee on the cook line was observed cracking eggs and proceeded to handle clean plates that were served to customers.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A plastic bucket was repeatedly stored in the basin of the cook line handsink. An employee was observed rinsing a soiled plate in the basin of the cook line handsink. Employees were observed wiping their hands on their aprons.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several employee drinks were inappropriately stored on the preparation sink drainboard. An unapproved, open-top employee beverage was stored on the preparation sink drainboard.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A discard time was not provided for the raw shell eggs in the basket on the cook line. A raw shell egg was 59°F in a basket above the cook line cutting board.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with an attached spray nozzle was connected to the mop sink faucet which allowed the integral atmospheric vacuum breaker to be left under continuous pressure. The spray nozzle at the dish machine was not supplied with a backflow prevention device that was rated for continuous pressure.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The preparation area handsink was not accessible as aprons were stored across the basin.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not readily provided at the preparation area handsink. Corrected on-site.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A container of burn reliever was inappropriately stored on the drainboard of the preparation sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A spray bottle of chlorine sanitizer was not labeled as to its contents on a rack adjacent to the jukebox.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments:
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guards in the walk-in refrigerator and walk-in freezer were soiled with dust.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: An employee adjacent to the juice machine was observed wiping clean utensils with a paper towel rather than air drying.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A container of sanitizer adjacent to the cash machine had a chlorine residual that failed to meet or exceed 50 ppm on the test strip. Several damp wiping cloths were stored out of contact with sanitizer on the cook line.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor underneath the dish machine was heavily soiled.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: A plate of employee food was stored on the drainboard of the preparation sink.
|
|
06/02/2016
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: An employee on the cook line was observed placing a raw chicken breast on the grill with gloved hands, the employee then proceeded to handle a spice shaker and a spatula (without washing hands in between) that were later used by a second employee. That second employee proceeded to handle bread and other ready-to-eat foods immediately after handling the contaminated spatula. Corrected on-site.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the wait station area was observed washing their hands for a total of four seconds, rather than twenty seconds. An employee on the cook line was observed washing their hands for a total of eight seconds rather than twenty seconds.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed rinsing a metal drop pan in the ware washing area handsink.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked sausage gravy (103-106°F) was held below 135°F for an undetermined amount of time on the cook line steam table.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with an attached spray nozzle was connected to the mop sink faucet, which allowed the integral atmospheric vacuum breaker to be left under continuous pressure.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A spray bottle of purple cleaner was unlabeled as to its contents underneath the dish machine. Corrected on-site.
|
|
02/24/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of mushrooms was stored with wholesome cans on a cook line preparation table. Corrected on-site.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line failed to wash their hands before donning a new pair of gloves. An employee on the cook line failed to wash their hands for a full twenty seconds.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two unapproved, open-top employee beverages were stored next to syrup and hot chocolate mix below the wait station utensil rack. Corrected on-site.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed touching a ready-to-eat english muffin with their bare hands on the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following potentially hazardous foods were above 41° F in the cook line, cold-top refrigerator: sliced cheese (48° F), diced cooked ham (49° F), sliced tomatoes (56° F), and shredded lettuce (49° F).
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not readily available at the preparation sink.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with an attached spray nozzle was connected to the mop sink faucet which allowed the integral atmospheric vacuum breaker to be left under continuous pressure. Corrected on-site.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: An employee's bottle of medicine was inappropriately stored next to syrup and hot chocolate mix underneath the wait station utensil holder. Corrected on-site.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A spray bottle of cleaner was unlabeled as to its contents underneath the storage area steam tables. Corrected on-site.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The shelves in the "window cooler" were chipped. Paint was chipped on the shelves in the meat, waffle, and egg reach-in refrigerators.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A door gasket was torn in the "window cooler". The door of the egg reach-in refrigerator did not close firmly. Door gaskets were torn in the meat and waffle reach-in refrigerators. The caulking at the warewashing area handsink was torn. A door gasket in the walk-in refrigerator was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the "window cooler" was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets in the cook line cold drawers were soiled with grime. The ventilation panels above the grill were greasy. The sides of the cook line handsink were grimy. The fan guard in the egg reach-in refrigerator was dusty. The door gaskets in the meat and waffle reach-in refrigerators were soiled. The preparation sink faucet was soiled. The bottom of the back storage area steam table was soiled. The panel above the ice machine was dusty. The fan guards in the walk-in refrigerator and walk-in freezer were dusty.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A scoop without a handle was observed in a container of walnuts on the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: A leak was observed inside the juice reach-in refrigerator. The warewashing area handsink was soiled.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lid of the dumpster was left open when not in use.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A ceiling tile was moved above the entrance to the walk-in refrigerator. The floor underneath the three-compartment sink was soiled. The ceiling tiles above the warewashing area were stained. The floor drain underneath the preparation sink was soiled with grime. The floor drain underneath the dish machine was grimy. Several holes were observed in the walls of the mens' and womens' restroom. The floor drain underneath the cook line soda fountain was soiled.
|
|
03/19/2015
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cookline was observed handling raw eggs and then handling clean plates without changing gloves before hand.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Milk (48°F) was not held at 41°F or less in the reach in refrigerator next to the soda machine. Sliced tomatoes (58°F) and sliced cheese (56°F) were not held at 41°F or less in the cook line cold top.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Sausage gravy was stored uncovered at the hot holding unit near the cook line coffee machine.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards being stored above the 3 compartment sink were deeply grooved. The shelves inside of the reach in refrigerator near the soda machine were rusted.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking behind the 3 compartment sink was in poor repair. Some gaskets were torn on the reach in coolers along the cook line.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The side wall of the 3 compartment sink is not securely attached. A visible data plate was not observed on the front counter dish machine.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket of the walk in refrigerator was soiled. The vent covers were dirty in both the walk in refrigerator and walk in freezer.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean containers above the 3 compartment sink were stacked while still wet.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: An absorbent wiping cloth was stored underneath the lemonade/orange juice machine.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A scoop with no handle was in a container in direct contact with walnuts on the cook line.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the 3 compartment sink and ice machine was dirty. There was no vent cover over ceiling vent in the dry storage area. There were holes in the wall behind the soda machine. Floor tiles were missing near the dish machine.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not functioning in the dry storage room.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee jackets and personal belongings were stored on top of the soda syrup boxes in the back preparation area.
|
|
05/07/2014
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on a shelf next to dry grits and clean skillets.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Gravy was 116°F on the cook line steam table and 128°F on the back room steam table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut tomatoes were 48°F and sliced cheese was 52°F on the cook-line cold top refrigerator.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle hanging on the splash guard of the three-compartment sink was not labeled as to it's contents.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guard in the walk-in refrigerator was soiled with dust.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer in the wiping cloth buckets in the front kitchen had a concentration of less than 50ppm chlorine.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The back hand sink was clogged and draining slowly. The server-side font hand sink faucet was leaking while turned off.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor under counters and equipment in the front kitchen was soiled with food debris, grease and dust.
The ceiling panels above the grill area were soiled with dust.
|
|
11/01/2013
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of pickles was stored with wholesome cans in the dry storage area. Raw sausage was stored over boxes of butter and raw steaks and bacon were stored over half and half in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Several employees were observed washing their hands without the use of soap. An employee was observed donning gloves without first washing their hands. An employee was observed handling raw sausage and then clean utensils without washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed filling a cup from the hand sink.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: The person in charge was unable to give accurate cooking temperatures for chicken, beef, and eggs. The person in charge was unable to give a correct procedure for washing vegetables and fruits.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Chili in the hot holding unit was 111°F, gravy in the hot holding unit was 125°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the east standing refrigerator: cookie cream pie @ 64°F, cut lettuce @ 64°F, and chocolate milk @ 58°F. The following items in the cold top refrigerator were above 41°F: sliced tomatoes @58°F, cooked ham at 48°F, and sliced cheese at 58°F. Waffle batter in the reach-in refrigerator under the cold top was 66°F. Sliced cheese in the cold hold drawer under the cold top refrigerator was 68°F. Raw eggs stored above the cook line were 46°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The high temperature dish machine did not reach 180°F during the final rinse cycle.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided at the three-compartment sink.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The sprayer on the dish washing area was not equipped with a back flow prevention device, it needs a pressure vacuum breaker.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: No paper towels were provided at the back room hand sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Fry cleaner was stored next to napkins in the dry storage area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was stored below the dish machine. Two unlabeled chemical spray bottles were located in the back room storage area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The ice bins on the east and west sides of the cook's line were uncovered. A box of jam packets was stored on the floor in the dry storage area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Duct tape was wrapped around a pipe in the walk-in freezer.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the three compartment sink was soiled and in poor repair.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The cold top refrigerator was not provided with a thermometer.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The soda nozzles of the soda machine were soiled with soda syrup and dust.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guard in the west standing refrigerator was soiled with dust. The fan guard on the ice machine in the back room was soiled with dust. The fan guards of the walk-in freezer and refrigerator were soiled with dust. The ventilation hoods above the cook's line were soiled with grease. The cupboard used to store soda syrup was soiled with syrup and food debris. The door gaskets of the walk-in refrigerator were soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Buckets of wiping cloth sanitizing solution throughout the kitchen did not contain at least 50 ppm chlorine residual.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The handle of the scoop for hash browns in the cold top refrigerator was stored in contact with the product.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: The cup dispenser located at the west beverage station was uncovered.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking of the hand sink was in poor repair. The coffee, juice, and cappuccino machines were not equipped with ASSE 1022 back flow prevention devices. A pipe was leaking onto the floor under the east soda station.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The outside garbage and waste grease dumpsters were left open. Garbage was observed on the ground around the outdoor dumpster area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors of the following areas were soiled with food debris: under the shelves of the walk-in refrigerator, under the front area juice station, under the cook's line, and under the utensil storage station. Tiles were missing on the floor near the east soda station. The ceiling above the west juice/coffee station was soiled with a sticky substance.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee food was observed stored with clean hotel pans under the west juice and coffee station.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The women's bathroom was not provided with dispensed toilet tissue.
|
| 15b - Non-Critical |
| Other Operations: Linen properly stored |
|
Inspector Comments: Clean aprons were stored on the floor in the dry storage area.
|
