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07/07/2021
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.14 When to Wash (P)
- An employee was observed handling soiled dishes then handling clean dishes without a proper hand wash in between.
Corrective action: The employee was educated on washing hands when changing tasks.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw ground beef and raw ground sausage were stored above raw intact steaks and raw pork in the two-door reach-in refrigeration unit to the left of the cook line.
Corrective action: The person in charge arranged the food product properly.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Diced ham (51°F) and uncooked hashbrown potatoes (50°F) measured greater than 41°F in the cold-top refrigeration unit to the right of the cook line.
Corrective action: The on-site maintenance worker adjusted the above unit accordingly. Discussed monitoring temperatures to ensure food product measured 41°F or below.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
- Numerous opened gallon milk jugs were not marking with the date they were opened in the glass door reach-in refrigeration unit to the left of the cook line.
Corrective action: Discussed date marking with the person in charge.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- Wiping cloths were stored not fully submerged in their sanitizer buckets across from the cook line.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking on the preparation sink was torn.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The interior of the glass door reach-in refrigeration unit to the left of the cook line was soiled.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-203.14 Backflow Prevention Device, When Required (P)
- A spray nozzle was attached downstream of the atmospheric vacuum breaker on the mop sink without a backflow prevention device.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- Holes were present in the wall above the hand sink near the preparation sink.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor below the cabinets on the cook line was soiled.
- The floor below the dish machine was soiled.
- The floor below the ice machine was soiled.
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08/31/2020
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not available at the hand sink near the three compartment sink.
Corrective action: The person in charge provided towels.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
- The sanitizer residual in the dish machine measured less than 50ppm chlorine.
Corrective action: Ensure the sanitizer residual measures 50-200 ppm chlorine.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The floor sink below the three compartment sink and preparation sink was slow to drain.
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05/20/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: The dish machine did not reach the minimum rinse temperature of 160°F.
Wash, rinse, and sanitize in the three compartment sink. Contact maintenance.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: A chemical bottle was unlabeled on the floor next to the front hand washing sink.
The chemical bottle was discarded.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Coffee filters were stored uncovered next to the coffee machine at the front of the kitchen.
The ice bin at the end of the cook line was uncovered while not in use.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Wet wiping cloths were stored outside of sanitize buckets on various surfaces on the cook line.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: Tape was observed on the door of the three door reach in refrigerator on the cook line.
Tape was observed lining the shelf of the cabinet underneath the waffle makers on the cook line.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The shelves in the walk in refrigerator were soiled with dust accumulation.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The floor drain below the ice bin at the end of the cook line was soiled.
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05/23/2018
Inspection, Routine
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Shells eggs (54°F) were observed being time controlled without a time as a public health control plan. Eggs were moved to refrigeration. Discussed time as a public health control with management.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine did not meet the minimum required sanitizing temperature. Wash, rinse, and sanitize dishes in the three compartment sink. Maintenance was on site during the inspection.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The top of the coffee maker where the spout contacts when stored was soiled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The following items were soiled: The bottom of the Delfied reach in refrigerator to the right of the cook line, the cabinet underneath the soda machine, the cabinet underneath the toaster, the drawers holding utensils underneath the flat top grill, the plastic liners on the shelves holding utensils, the bottom of the Delfield refrigerator to right of the tea dispensers, cabinet holding single service to go containers.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Multiple wet wiping cloths were stored outside of sanitizer buckets.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Coffee filters were stored unprotected and uncovered next to the orange juice dispenser and next to the steam well.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink in the men's restroom was slow draining.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The vent in the dry storage area was soiled with dust. Holes were observed on the wall behind the cook line hand sink. Drains throughout the facility were soiled. Multiple floor tiles were in disrepair. Holes were observed on the wall behind the hand sink in the back room.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the dry storage area was not functioning.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The facility's back outer opening was not maintained from pest entry.
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05/25/2017
Inspection, Routine
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final sanitizing rinse of the dish machine did not reach 160°F on the dish surface.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not available at the women's restroom hand sink.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The bottom shelves in both the pie refrigerator and the salad refrigerator were soiled. The interior of the cabinet below the soda machine was soiled. The counter below the grill was soiled. The ventilation hood filters were soiled.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Coffee filters were stored uncovered and unprotected from contamination above the coffee machines.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor drains throughout the facility were soiled. The wall behind the grill was soiled. The floor below the dish machine was soiled. The floor in the walk in freezer was soiled. The floor below the shelves in the commissary was soiled.
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04/20/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed cracking eggs and then switching tasks without washing their hands and changing gloves between tasks.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final sanitizing rinse of the dish machine did not reach 160°F on the dish surface.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A spray nozzle was present downstream of the atmospheric vacuum breaker on the mop sink.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The condenser fan covers in the walk in cooler and walk in freezer were soiled with dust.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service coffee filters were stored on top of the coffee machine, uncovered and unprotected from contamination.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The basin of the mop sink was soiled.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor drain below the preparation sink was soiled. The wall behind the preparation sink was soiled. The floor of the dry storage area was soiled.
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04/03/2015
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Several employees on the cook line were observed changing their gloves without washing their hands in between.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine did not reach at least 180°F during the final rinse cycle.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut off valve was present downstream of the atmospheric vacuum breaker on the mop sink.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Two chemical bottles were stored hanging on the side of the food preparation sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A shaker of seasoning on the cook line was unlabeled.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The shelving above the three compartment sink was soiled with rust. The caulking between the three compartment sink and food preparation sink was in disrepair. The gaskets on the walk-in refrigerator and several reach-in refrigerators on the cook line were torn. The wood mop holder was not smooth and easily cleanable. The wood cutting board in front of the cook line was not smooth and easily cleanable. Cardboard used to line a shelf in the cook line reach-in refrigerator was not smooth and easily cleanable. Handles of several pans on the cook line were melted and in disrepair. The hand sink in the front service area was not sealed to the wall. Wood shelves in the front service area were chipped and in disrepair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door to the dry storage area was soiled with dust and grease. The hood above the cook line was soiled with grease. The bottom level of the two front service area reach-in refrigerators were soiled with liquid debris. Ceiling vents in the back and front service areas were soiled with dust.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Sanitizer in the front service area buckets did not reach the 50-200 ppm of chlorine residual.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The ice scoop in the front service area ice bin was stored with the handle in contact with the ice.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall and ceiling behind the ice machine in the back service area was soiled with dirt and dust. The floor behind the ice machine in the back service area was soiled with dirt and dust. The floor in the dry storage are was soiled with food debris. The ceiling in the dry storage area was soiled with dust. The wall behind the back preparation table was soiled with dirt. The floor coving next to the mop sink was chipped and in disrepair. The floor underneath the cook line was soiled with food debris. Two floor tiles in front of the cook line were cracked and in disrepair. The edge of the wall next to the front service area hand sink was in disrepair. The floor underneath the dish machine was soiled with dirt.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the dry storage area was not functioning. A light in the back across from the preparation sink was not functioning.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Employee medication was stored on the wooden shelves in the front service area.
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02/27/2014
Inspection, Routine
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Sliced tomatoes and sliced cheese were both 47°F stored in the cook line cold top refrigerator.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Drink ice was uncovered at both ice bins in the front service area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the walk-in refrigerator was torn. Shelves on the cook line were chipped and in poor repair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor under the ice machine near the back door was soiled. The floor under the onions in the dry storage room was soiled. The vent in the dry storage room was soiled with dust.
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11/13/2013
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Raw chicken was stored above ready to eat lettuce in the glass reach-in refrigerator to the left of the cook line. Pre-cooked sliced ham was stored next to raw steak in the reach-in refrigerator to the left of the cook line.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee at the cook line was observed cracking raw eggs then buttering ready to eat toast without changing their gloves and washing their hands first. An employee was observed washing their hands for seven seconds, as opposed to the minimum requirement of fifteen seconds.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee at the cook line was observed wiping their hands on their apron.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several unapproved employee beverages were stored on the back break table. An employee beverage was present on the preparation sink drain board. An unapproved employee beverage was stored in the glass reach-in refrigerator to the left of the cook line. An unapproved employee beverage was stored next to clean utensils in the front service area.
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| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: Employees at the facility did not demonstrate knowledge about the reheating temperature, the hot-holding temperature, how to calibrate their food probe thermometer, or proper glove use.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Sliced tomatoes were 46°F in the cook line cold-top refrigerator.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Bleach was stored next to onions in the dry storage area.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A box of biscuits was stored on the walk-in freezer floor. A bowl of cinnamon was stored uncovered in the coffee service area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the three compartment sink was in disrepair.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the drain board of the dish machine was in disrepair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior basin of the reach-in refrigerator to the left of the cook line was soiled with liquid and raw meat debris. The interior basin of the cook line cold-top reach-in refrigerator was soiled with food debris. The interior basin of the reach-in refrigerator to the right of the cook line was soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The vent on the ice machine was dusty. The waffle maker on the preparation table across from the three compartment sink was soiled with food debris. The interior walls and basin of the dry storage compartment under the coffee service station was soiled with food debris and rust. The exterior of the cook line stove top was soiled with grease. A gasket on the cook line reach-in drawer was soiled with food debris. The lower shelf of the back preparation table was soiled with grease.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Several dishes on the clean dish rack were stacked wet.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A sanitizer container in the front service area did not contain the minimum 100ppm of quaternary ammonium.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Plates above the cook line stove were stored uncovered.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single-service coffee filters in the coffee service area were stored uncovered.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The utility mop sink drain was slow. The caulking on the front hand sink was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor throughout the facility was soiled with food debris. The wall behind the preparation table was soiled with food debris. The walk-in refrigerator floor was soiled with food debris. The floor drain below the coffee service area was soiled with dirt. Holes were observed behind the back hand sink.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the dry storage area was not operational.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee at the cook line was wearing a watch.
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