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03/08/2022
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)
There was no Certified Food Protection manager upon inspection.
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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)
Employees were observed not washing hands after changing task.
Corrective Action: Staff was informed to wash their hands when changing task.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-204.11 Handwashing Sinks-Location and Placement (Pf)
There was no hand sink in the kitchen area.
Corrective Action: Facility plans will be reviewed at next change of ownership.
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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 chicken was stored above and behind ready to eat foods in the cold hold drawers under the flat top.
Corrective Action: Staff rearranged chicken to eliminate the chance of cross contamination.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-204.11 Sanitizers, Criteria-Chemicals (P)
The ammonia sanitizer measured above 400 ppm.
Corrective Action: Staff added water to the sanitizer.
7-102.11 Common Name-Working Containers (Pf)
There were unlabeled chemical bottles throughout the facility.
Corrective Action: Staff will label the bottles with the common name.
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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 clothes were not in sanitizer throughout the facility.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf)
There were no quaternary ammonia test strips at the facility upon inspection.
Corrective Action: Staff will request testing strips from the manager.
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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)
The drain pipes for the ice bins behind the counter were in the floor drain with no air gap.
Corrective Action: Staff will adjust the drain pipes to allow an air gap between the drain pipes and the floor drain.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The vent hood above the flat tops on the cooks line was soiled. The ceiling throughout the kitchen was soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The front ventilation vents in the cooks line was in disrepair. There was acoustic tiling in the back area of the kitchen.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Trash in the bathrooms was overflowing.
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09/20/2021
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments: 2-101.11 Assignment (Pf) The permit holder did not designate a person to be in charge during the time of the inspection. The facility permit holder must assign an employee to be the person in charge during all business hours the permit holder is not on site.
2-102.11(A) Demonstration (Pf) Facility staff did not answer demonstration of knowledge questions about facility food operation. The person in charge or an employee must know information on facility operation during 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) An employee associated with the facility did not have a food manager certificate.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) The facility did not have a written vomit diarrhea clean up procedure. A written procedure was sent to the facility with the inspection report.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) A utensil was observed in the hand sink in the point of sale area. Staff removed the utensil and will only utilize the hand sinks for hand washing.
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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 chicken was stored behind and above raw beef in the left cold drawers in the cook line area. Staff arranged the raw proteins in the drawers to have chicken in the bottom drawer.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) The can opener and blade were soiled with food debris in the dry storage area. Staff will wash, rinse, and sanitize the can opener blade.
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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) Raw shelled eggs, cooked black beans, and shredded cheese measured 50°F in the center table of the cook line area. Staff re-iced the consumer foods in the ice bin.
Raw beef and raw chicken measured 48°F in the left cold drawer in the cook line area. Staff placed the consumer foods in ice bins and will monitor the cold hold drawer.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) Several food containers were wet stacked in the ware wash area. An employee was observed drying containers and utensils with a cloth in the ware wash area.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) The facility did not have the correct testing strips for quaternary ammonia sanitizer. Staff will obtain the correct quat ammonia sanitizer test strips and test sanitizer daily.
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09/24/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf) Soap was not present at the facility hand sink in the point of sale area. Staff placed soap in the dispenser and will fix or replace the dispenser.
6-301.14 Handwashing Signage (C) The facility hand sink did not have the employee command hand washing signage in the point of sale area.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) The slicer was soiled in the ware wash area. Staff will wash, rinse, and sanitize the slicer after each use and store it with other food contact equipment.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) Several chemical spray bottles were not labeled as to their contents in the ware wash area. Staff labeled the chemical spray bottle.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (C) A bulk container of consumer foods was covered whilst cooling and cooling in a deep container in the walk in refrigerator.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) Dishes were stacked wet above the three compartment in the ware wash area.
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09/17/2018
Inspection, Routine
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Raw eggs were not stored at least 6 inches off the ground in the walk-in refrigerator.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Caulking on the front counter hand washing sink was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Floor finish on the tiles in the walk-in refrigerator was in disrepair.
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