2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
9.
3-301.11; Priority Foundation; Employees were seen making burgers and hot dogs placing onto plates without wear gloves. Employees in the kitchen did not place gloves on while handling any food during the inspection. Employees were told that gloves must be worn when handling any ready to eat foods, when told of wear gloves they started wearing gloves.
2.0
16.
4-501.114; Priority; Sanitizer was not made upon arrival of inspection. Employee became busy with order so I made sanitizer for kitchen. Sanitizer must be made at all times of operating hours.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Shelled eggs and sliced cheese beside the flat top were both holding at 80*F. All cold hold foods must be held at 41*F or below. Eggs and cheese where thrown away during inspection.
1.5
24.
3-501.19; If eggs, cheese is being set out during breakfast time in leu of temperature must be used. Document the time the food was taken out of refrigeration hold out for 4 hours. At the end of 4 hours thrown away what food is left. You can set smaller amounts of food out in shorter amounts of time to prevent throwing food out. Also if lettuce, tomatoes and cheese are being set out during lunch time is also needed.
0.0
47.
4-205.10; Core; Deep freezers in the back storage room (with 2 doors) are not NSF or ANSI approved. All equipment must be NSF or ANSI approved.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. Insufficient demonstration of food safety principles.
1.0
2.
2-102.12 (A); Core;The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. A certified food protection manager must be on duty at all times of food service.
1.0
21.
3-501.16(A)(1) ; Priority; hamburger patties in the steam unit were holding at 95f. All the items were to be discarded at the end of lunch period (2 pm). Three patties were left in the unit and were discarded during inspection to trash. Ensure all hot held TCS foods are held at 135f or above or placed on a time control policy. all other hot hold TCS foods are holding at 135f or above. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cut tomato, lettuce, cheese, and slaw were left out on the counter during lunch and were holding at 50F. cold held TCS foods must be held at 41f or below at all times. Use an ice bath or alternate time control policy if leaving items out at room temperature. Template time control policy was given to PIC at inspection and may be used when removing TCS foods from temperature control. Cold foods may be held for a maximum of 6 hours as long as foods stay below 70F. CDI education. raw pork chops out at room temperature in the sink at 45F. items were left out during lunch to ease in making of lunch orders. Keep all TCS cold held foods at 41F or below. Pork chops moved to the cooler. CDI
1.5
39.
3-305.11; Core; raw pork chops were sitting in the third vat of the three compartment sink with dirty dishes in the first and second vats exposed to splash and contaminants. Store all food items protected from contamination and in locations where it is not exposed to splash. CDI items moved to refrigeration.
1.0
47.
4-205.10; Core;The back room with 2 doors has 3 deep freezers that are not NSF or ANSI approved. All equipment must be NSF or ANSI approved when storing any grill food. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.
4-205.10; Core;The back room with 2 doors has 3 deep freezers that are not NSF or ANSI approved. All equipment must be NSF or ANSI approved when storing any grill food. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The sliding door prep cooler is holding foods at 45*F. All cold hold foods must be held at 41*F or below. During last visit this cooler was not being used. The sliding door prep cooler needs to have thermostat turned down or repaired again.
1.5
47.
4-205.10; Core; The back room has 3 domestic deep freezer. All equipment must be NSF or ANSI approved.
2-102.12 (A); Core; An employee with food safety certification must be present during hours of operation.
1.0
15.
3-302.11; Priority Foundation; Raw hamburger meat was thawing in the sanitizing vat of the 3 compartment sink, with clean dishes on the drain board. When using the dish sink as food prep, can not have any dishes on the drain boards or in the vats, and must use the middle vat. Employee corrected during inspection.
1.5
35.
3-501.13 ; Priority Foundation; A tube of hamburger meat was thawing out at room temperature in the dish sink. When thawing any meats, must be thaw in the refrigerator or under cold running water or microwave as part of the cooking process. Water was turned on to finish the thawing process.
0.5
47.
4-205.10; Core; The back room with 2 doors has 3 deep freezers that are not NSF or ANSI approved. All equipment must be NSF or ANSI approved when storing any grill food.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
6.
2-401.11; Core; Opened employee drinks were sitting on prep areas upon arrival. All personal drinks must be stored below food and food prep areas.
0.5
40.
2-402.11; Core; The employee in the kitchen is not wearing a hair restraint all employees that prepare food must wear hair restraints.
0.5
48.
4-302.14; Priority Foundation; Test strips available was for quat. ammonia, sanitizer being used is chlorine based. Chlorine test strips must be available so that sanitizer can be check for proper strength of 100ppm chlorine.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Various foods including chicken salad and cheese in the small reach-in cooler were out of temp as noted. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must maintain proper food temps.
2.0
36.
Replace all torn gaskets on cooler doors.
1.0
49.
No documentation of approved training - no credit awarded.
Sanitizer in spray bottle was good; sanitizer in 3-compartment sink was weak or vacant of sanitizer. Make sure all solutions are 50-100 ppm chlorine. Use test kits to check strength. Use sanitizer on all food contact surfaces, equipment, and utensils.
0.0
36.
Replace all torn gaskets on cooler doors.
1.0
47.
Use approved storage to keep all items off the floor.
0.5
49.
No documentation of approved training - no credit awarded.
Eggs/cheese/various foods in the glass door reach-in cooler was 53-55 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temperatures. Have unit checked by a qualified technician, and use other cooler until repaired.
2.0
36.
Replace all torn gaskets on cooler doors.
0.5
44.
Keep dumpster doors and lids closed; have dumpster emptied more often if needed.
0.0
47.
Use approved storage to keep all items off the floor.
0.5
49.
No documentation of approved training - no credit awarded.
Onions and potatoes stored directly on the floor in the storage room. Provide adequate shelving to keep all foods properly protected while in storage.
1.5
36.
Gaskets on coolers are starting to tear, replace once in bad repair.
0.0
39.
Reach in domestic freezer in customer area holding foods for grill. All equipment must be NSF approved or equal, domestic equipment is not approved for foods for grill.
1.0
44.
Provide a drain plug for the dumpster outside. Keep doors closed.
0.0
49.
No documentation of approved training - no credit awarded.
Sanitizer solution in spray bottle weak or vacant in strength. Keep a properly mixed soluiton available during operation to use on all food preparation areas. Spray bottle mixed from dishsink.
1.5
16.
Grilled onions not hot holding at the proper temperature. Must be held 135 F or above.
0.0
26.
Once opened, store all dry foods in a covered container.
0.5
29.
Employees who prepare foods must wear a hair restraint while doing so.
0.0
39.
Reach in domestic freezer in customer area holding foods for grill, domestic food processer in grill for cabbage. All equipment must be NSF approved or equal, domestic equipment is not approved for foods for grill.
0.5
49.
No documentation of approved training - no credit awarded.
Do not store employee drinks in coolers or freezers above food. Store all drinks properly and in approved locations.
0.0
15.
Do not use warming or hot hold unit to reheat chili. Use a pot on the stove or grill to rapidly reheat to 165 degrees F. Use hot hold unit to hold ONLY at 135 degrees F or above.
1.5
26.
Once opened store funnel cake mix in a sealed labled container.
0.5
49.
No documentation of approved training - no credit awarded.
CORRECTED DURING INSPECTION Chili hot holding at 130 f. All hot potentially hazardous foods should hold at 135 f or above. Re-heat to 165 f.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
29.
GENERAL COMMENT All employees who prepare food must wear effective hair restraints.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Make sure raw chicken in the freezer is stored below cooked or pre-cooked frozen foods. Use proper food storage to avoid any possible cross-contamination.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Sanitizer in the 3-compartment sink and in spray bottle was weak or vacant of sanitizing solution min strength should be 50-100 ppm. Change solutions regularly, use test kits to check strength.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
19.
Keep chlorox away from drainboards and utensil areas. Dish soap or sanitizer is ok.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
26.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Fix leak at the kitchen handwash lavatory so employees can have an accessible sink in the kitchen area.
0.0
3.
CORRECTED DURING INSPECTION Handwashing should only be done at the handwash lavatory. Do not wash hands at the 3-compartment utensil sink. This sink is for utensil washing only.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Raw eggs stored above cooked or ready to eat foods in the reach-in cooler. Make sure all raw products are stored below cooked or ready to eat foods. Store raw meats according to final cook temperatures; highest final cook temps on the bottom.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
19.
GENERAL COMMENT store chemicals in a safe isolated location. Do not store heavy cleaners on drainboards or prep tables.
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
26.
lable all dry food containers.
0.5
49.
No Documentation of Approved Training - No Credit Awarded
