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04/08/2022
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
The restaurant did not have a certified food protection manager.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments:
The menu's consumer advisory for raw and undercooked foods included the chicken items.
Corrective action: the inspector educated the operator that poultry items cannot be included in the consumer advisory. The operator agreed to remove the items from the advisory.
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05/25/2021
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
An employee at the grill used the same gloves to clean utensils then to prepare food. An employee at the grill line used the same glove to incidentally touch raw egg in a bowl then ready-to-eat foods.
Corrective action: The inspector educated the person in charge and the employee to change gloves when changing tasks.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments:
3-501.19 Time as a Public Health Control (P)
Home fries (95°F) above the grill on a four hour time as a public health control (TAPHC) was not properly marked with the correct discard time. Pancake batter (67°F) at the grill prep table was not being held under time or temperature control. The written TAPHC plan did not include pancake batter nor cooked home fries.
Corrective action: Pancake batter and home fries were added to the TAPHC plan. The correct discard time for home fries was marked on the white board. The pancake batter was discarded. Discussions were made to ensure compliance in the future.
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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)
The wiping cloth bucket at the three-compartment sink used to wipe food-contact surfaces did not have sanitizer in it.
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03/11/2020
Inspection, Re-Inspection
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The facility did not have a certified food protection manager.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
Employee food and drink was on the food preparation table by the walk-in refrigerator.
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03/04/2020
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The facility did not have a certified food protection manager.
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| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
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Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
The facility did not have a verifiable means of ensuring their employees report symptoms and diseases requiring exclusion to the person in charge.
Corrective Action: Form 1-B was provided and discussed.
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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 entering the facility and began working with cases of food and clean equipment without washing their hands. An employee was observed going from working with and cleaning dishes and then donning gloves to handle donuts without washing their hands.
Corrective Action: Hand washing was discussed with the person in charge.
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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 (P)
During manual ware washing, dishes were submerged in sanitizer at the 3-compartment sink that measured below 100ppm quaternary ammonium residual. Sanitizer at the dish machine measured less than 25ppm chlorine residual at the dish surface.
Corrective Action: The dish machine empty sanitizer bottle was replaced and the concentration measured 50-100ppm chlorine residual. The 3-compartment sink sanitizer was replaced and measured 300ppm quaternary ammonium residual.
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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)
The walk-in refrigerator ambient temperature was 46°F and cheese was 47°F and ham was 47°F. Sliced cheese was 59°F and shredded cheese was 56°F at the cook line in a container outside of refrigeration. Creamer in a caraffe at the coffee station was 57°F.
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11/05/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The facility did not have a certified food protection manager.
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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 cracking eggs and then changing gloves to work with ready to eat foods without washing their hands.
2-301.15 Where to Wash (Pf)
On four seperate occasions, staff were observed washing their hands in the food preparation sink.
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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)
The hand sink by the soda machine was not equipped with paper towels.
6-301.11 Handwashing Cleanser, Availability (Pf)
The hand sink by the soda machine was not equipped with soap.
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| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
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Inspector Comments:
3-403.11 Reheating for Hot Holding (P)
Gravy reheated in the microwave was not covered and allowed to rest for 2 minutes. Corrective Action: The gravy was covered and reheating was discussed with the manager.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Chili was 125°F and gravy was 126°F in the hot holding units at the cook line. Sausage was 81°F and cooked potatoes were 105°F at the cook line. Corrective action: The chili was reheated, the gravy was stirred, the cooked potatoes were reheated, and the sausage was moved the the refrigerator.
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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)
Creamer was 51°F in a caraffe at the server wait station. Pooled eggs were 60°F on the food preparation table by the cook line. Corrective Action: The creamer and pooled eggs were moved to the refrigerator.
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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 hand sink by the dish machine was very slow to drain. The 3-compartment sink had a small leak from the drain line.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
The mop sink basin was soiled with grime.
5-501.17 Toilet Room Receptacle, Covered (C)
The womens restroom did not have a covered trash receptacle or feminine hygiene box.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-303.11 Intensity-Lighting (C)
A ventilation hood light bulb was non-functional and potatoes and equipment in the back hallway were not stored under 10 ft candles of lighting intensity.
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