3-501.16 (A)(2) and (B); Priority; Foods (cut tomatoes, hash browns, ham, cheese, mushrooms) in the open top prep cooler were 44F-45F. Must be held at 41F or below. Unit needs to be serviced to better help it keep foods at or below 41F.
4-501.114; Priority; Hot water dishmachine only reaching 137F on final rinse cycle. This is not hot enough to sanitize dishes properly. Must reach 160F or above on irreversible thermometer. Have qualified technician check machine for proper operation. Sanitize all dishes or cookware in the 3-commpartment sink with 100 ppm chlorine/water solution until machine can be repaired. CDI
4-501.114; Priority; Chlorine sanitizer solutions in buckets was very weak or vacant of chlorine. All sanitizer solutions should be 100 ppm chlorine. Use test kits and change solutions as often as necessary to maintain proper sanitizer level. Use sanitizer on all food contact surfaces, equipment, or utensils. Store wet wiping cloths in sanitizer solutions when not being used. Sanitizers changed during inspection and then tested good. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Steam table holding grits had a low water level and was holding at 130F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure water level is at the proper level for steam table to hold foods hot at the required temp. Staff should monitor equipment and food temps frequently. Water added during inspection and reheated. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; One reach-in drawer cooler was holding cheese/ham at 44-45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps. Have qualified technician check cooler for proper operation. Use other working coolers until this unit can be repaired to proper operation. Items below 45F were moved to other coolers during inspection. CDI
2-201.11 (A), (B), (C), and (E); Priority; Facility must have an updated employee health policy that list the 6 pathogens of concerns. Information left with the manager on where to locate an updated policy.
0.0
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Information left with manager on where to locate a plan.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Foods in the open top portion of the prep cooler by grill were holding 44F-46F. Foods in cold holding must be held at 41F or below. Switch for unit was off and manager was able to turn on. Unit is in the cooling process but not at 41F or below. If unable to hold foods at or below 41F then a repair or replacement is needed. CDI with education.
1.5
24.
3-501.19; Priority; Basket with shell eggs on ledge above the grill was marked with a time of 8:00, actual time of discovery was ~2:15. Foods can only be held for a maximum of 4 hours without temperature control. At the end of the 4 hours all remaining eggs must be discarded. When a new basket with new eggs is placed here, make sure the time is accurately documented. Eggs were discarded.
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!
Keep 3-compartment sink area cleaned and sanitized at all times. Do not store personal items on the drainboard. Keep clean end of dishmachine drainboard cleaned and sanitized at all times. Clean all food contact surfaces, equipment, and utensils good, then sanitize with approved sanitizer. Store all clean utensils in a cleaned and sanitized location. Clean and sanitize interior of icemachine of all mold/mildew.
1.5
17.
Cheese and tomatoes at prep unit were 50-55 degrees. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not stack items too high so they hold temperature.
2.0
28.
Flies present inside facility today; take measures to control and eliminate all flies inside the facility.
1.0
33.
Store ice scoops handle up to prevent hand or fingernail contact with food or ice.
0.5
34.
Air dry and invert all food pans. Do not stack WET or with standing water.
0.0
36.
Replace any rusty racks in coolers, and torn door gaskets.
1.0
40.
Clean tops and sides of all equipment, including interiors of coolers. Clean out all drawers and wipe down shelving. Clean door gaskets on coolers.
0.5
45.
Clean floors better under and behind equipment.
0.0
48.
Rear door and restroom doors must self-close.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Hashbrowns were being prepared at the 3-compartment utensil sink. No food should be prepared at this sink. ONLY the food prep sink should be used. Always use dedicated food prep sink to minimize any risk of food contamination.
1.5
11.
Sanitizer was much too strong in bucket. Dilute all solutions to 50-100 ppm chlorine. Sanitizer that is too strong may be unsafe for use in food areas. Use test kits to check strength. Recommend having more than one sanitizer for use in the facility while it is in operation. Keep clean end of dishmachine drainboard cleaned and sanitized at all times, so dishes come out on a cleaned/sanitized surface.
1.5
17.
Eggs were sitting out at room temperature above the grill. They were at 83 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not leave foods out of temperature control so that they hold proper temperature. Eggs were discarded.
2.0
33.
Store ice scoops handle up to prevent hand or fingernail contact with food or ice.
0.5
36.
Replace any rusty racks in coolers, and torn door gaskets.
1.0
40.
Clean tops and sides of all equipment, including interiors of coolers. Clean out all drawers and wipe down shelving.
0.5
44.
Keep dumpster doors and lids closed at all times.
0.0
49.
Documentation of approved training - 2 point credit awarded.
All employee drinks shall be stored in approved areas. Do not store employee drinks in food prep areas.
3.0
8.
Used or previously served condiments were being sprayed at dirty side of dish sink, dryed, and stored for reuse to customers. Condiments were thrown in trash.
1.5
16.
Chili and grits were out of temp. All hot foods shall be 135 F or higher. Food was reheated to 165 F.
4.0
17.
Eggs 75 F. All cold foods shall be 45 F or below. Eggs thrown away.
2.0
33.
Store scoop handles up so they are not in contact with food.
0.5
36.
Replace rusty racks.
0.5
40.
Detailed cleaning of equipment needed.
1.0
43.
Antibacterial handsoap and paper towels shall be supplied at all times.
2.0
45.
Detailed floor cleaning needed under equipment.
1.0
48.
Do not prop door open during smoke breaks. Doors shall be self closing. Cigeratte smoke was entering into facility. Food establishments are smoke free places of business.
0.5
49.
Documentation of approved training - 2 point credit awarded.
All employee drinks must have lids and straws. Do not store employee drinks on food prep areas, sinks or other areas that the drink could contaminate food, untensils or food contact surfaces. Get a shelf or small table so drinks have a place to sit.
1.5
10.
Always store foods with highest cook temps on bottom. Raw ham and raw meats were stored above lettucce in walk in cooler. Keep containers of soups, chili and gravy covered when being stored. Provide additonal food storage racks in dry storage room and in walk in freezer so food boxes are not stored on the floor.
1.5
11.
Once container of sanitizer was weak. Check strength frequently and be sure the chlorine sanitizer is mixed 50-100ppm.
0.0
16.
Gravy and grits were out of temp at tops of pans. Bottoms were at proper temp. Stir foods frequently so all parts of the foods stay 135 degrees or above at all times.
2.0
17.
Do not sit eggs out on top of grill unless eggs are on approved tilt proceedure and times are noted.
0.0
34.
Do not stack or store dishes wet. All utensils must be completely air dried prior to storing. Make sure all cabinets and drawers that clean utensils are stored in are clean. Clean dishes must be stored in a clean area.
1.0
36.
Replace torn gaskets on coolers as needed. Repair/replace all rusty racks as needed.
1.0
40.
LOTS of general equipment cleaning needed! Detail clean all areas: gaskets, hinges, tops, sides, bottoms, in between non-movable equipment, hoods, fan covers, counters. Reseal gaps and cracks as needed to prevent cleaning obsticles. Detail clean 3-comp sink area.
1.0
43.
Keep antibacterial handsoap and paper towels at handsinks at all times. Proper handwashing is the best way to prevent disease spread.
1.0
45.
Repair all areas in floors, walls and ceilings that are deteriorating and becoming worn. Do not leave exposed wood open. Seal all cracks and crevaces. Lots of detail cleaning needed under and behind racks and equipment.
1.0
46.
All lights in grill area must be shatterproof or be completely shielded. End caps are missing on most light shields.
0.5
47.
Use approved storage to keep items off the floor. Milk crates are not approved for storage.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Do not allow bacon to directly touch the racks in the cooler. Keep food protected in an approved container. Keep all foods covered.
0.0
11.
Sanitizer was mixed much too strong. Dilute all solutions to 50-100 ppm and use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas. Keep clean end of dishmachine drainboard, prep sinks, prep tables, and clean end of 3-compartment sink cleaned and sanitized at all times. Do not use 3-compartment sink for storage. Keep this area free and clear for washing utensils only.
1.5
16.
Chili and grits were out of temperature as noted. All hot hold potentially hazardous foods must hold at 135 degrees F or above.
2.0
17.
Cheese and ham in the drawer coolers were out of temperature as noted. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
2.0
34.
Air dry all food pans before stacking them on shelves. Do not stack items WET.
0.5
36.
Replace torn gaskets on cooler doors where necessary including walk-in door. Re-finish or replace rusty racks in walk-in cooler.
1.0
40.
Lots of general equipment needed. Clean cooler gaskets, interiors of coolers, and all drawers and shelving. Wipe down all equipment surfaces and put on a regular cleaning schedule.
1.0
43.
No towels at the rear handwashing sink. Make sure all handwashing sinks are properly stocked. If hands are dried with anything besides approved hand drying towels a deduction on proper handwashing can be taken.
1.0
45.
Better cleaning needed to floors and walls especially under and behind equipment.
1.0
46.
Repair light shields that are missing end caps over grill area.
0.0
47.
Use approved storage to keep items off the floor. Milk crates are not approved for storage.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer was not available upon inspection. Chlorine sanitizer shall be 50 ppm or higher and available at all times. Prep table and sanitized drainboard shall be clean after each use. Do not store knives in lid to prep unit.
1.5
19.
Glass cleaner stored on prep table. Store chemicals in designated areas.
0.0
30.
Visor stored on prep table. Store employee clothing in designated areas.
0.0
36.
Walkin freezer not working. Fix freezer. Replace torn gaskets.
REPEAT VIOLATION Replace rusty racks/chipping paint. Fix dripping water in reach-in cooler. Equipment shall be in good repair & easily cleaned.
1.0
40.
REPEAT VIOLATION General equipment cleaning needed. Heavy grease buildup on equipment along cook line.
1.0
44.
Several bags of trash on floor during inspection. Trash/garbage shall be disposed in a timely manner.
0.5
45.
Heavy grease buildup on floors under equipment. Floor in kitchen had trash bag over flowing onto floor. Floor shall be kept clean at all times.
1.0
47.
Trash & equipment stored directly on floor. Storage must be above the floor.
0.5
2.
CORRECTED DURING INSPECTION Open employee drinks stored on prep table beside food & food contact surfaces. Store employee drinks in a covered container away from foods & prep surfaces.
1.5
3.
CORRECTED DURING INSPECTION Employee handled dirty dishes then directly handled clean dishes with out properly washing hands. Hands shall be properly cleaned/washed.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Ready to eat food stored below raw meats. Raw meats not stored according to final cook temperature. Multiple food bins stored uncovered in reach-in. Cover all food during storage. All ready to eat foods shall be stored above raw meats. Raw meat shall be stored according to final cook temp.
1.5
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Dirty utensils & pans along cook line No sanitizer available upon inspection. Employee personal items stored on prep sink drain board. Sanitizer must be available all times. (200 ppm quat. or 50 ppm chlorine). Prep sink shall be properly washed & sanitized when not in use. All food contact surfaces shall be cleaned & sanitized after each use.
3.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
19.
GENERAL COMMENT
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
REPEAT VIOLATION Eggs were 75 f. All cold potentially hazardous foods must hold at 45 f or below. Use deeper pan for holding cheese in the prep unit.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
34.
REPEAT VIOLATION Air dry all utensils or food pans before stacking. Do not stack wet.
1.0
36.
REPEAT VIOLATION Replace all torn gaskets. Replace rusty racks in one cooler with eggs. Fix water drip inside cooler where pan is catching water.
1.0
40.
GENERAL COMMENT General equipment cleaning. Wipe down gaskets and drawers, including shelving.
0.0
45.
Better floor cleaning needed.
0.5
47.
REPEAT VIOLATION Use approved storage to keep items off the floor; no crates.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Make sure prep sinks and utensil sinks are cleaned and sanitized since these are food and utensil contact areas. This should be done after each use or every 4 hrs under constant use. Do not place ash trays in the bottom of prep sink.
1.5
13.
NOT OBSERVED
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
21.
Hot water was 130 f; need min temp of 140 f at the tap.
1.5
23.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
DRINK NOZZLES NEED BETTER CLEANING. CLEAN ON A DAILY BASIS. CAST IRON SKILLET DID NOT GO THRU DISH MACHINE NOR WAS IT WASH IN BACK A 3 COMP SINK. EITHER RUN THRU DISH MACHINE A WASH, RINSE AND SANITIZE FOR TWO MINUTES.
2.5
15.
LET ALL DISHES AIR DRY BEFORE STACKING OR CROSS-STACK.
3.0
17.
BETTER ON SOME CLEANING OF EQUIPMENT HAS BEEN SEEN, BUT THERE IS SOME AREA THAT STILL NEED MORE CLEANING. REPLACE ALL TORN GASKETS.
1.0
2.
CHEESE AND HAM IN PREP COOLER WERE AT 50 F, ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. GRITS IN WARMER WERE AT 120 F, ALL HOT HOLD FOODS MUST BE HELD AT 135 F OR ABOVE.
STILL NEED TO LET ALL DISHES AIR-DRY COMPLETELY BEFORE STACKING, DO NOT PLACE GAS LIGHTERS IN WITH CLEAN UTENSILS. LIGHTS CAN NOT BE WASHED.
3.0
17.
A LOT OF GENERAL CLEANING IS NEEDED BELOW EQUIPMENT, INSIDE DRAWERS, SHELVING TO REMOVE ALL FOOD DEBRIS AND GREASE.
2.0
2.
GRAVY IN WARMER WAS AT 111 F, WAFFLE MIX AT 55 F, ALL HOT HOLD FOODS MUST BE HELD AT 135 F AND ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. WAFFLE MIX WAS TOSSED IN TRASH ALONG WITH GRAVY AFTER BEING BURNED WHEN REHEATING.
2.5
21.
MEN'S RESTROOM DOOR SHOULD BE SELF-CLOSING.
1.0
24.
LIVE ROACHES SEEN IN CABNETS, ON COUNTERS AND ON FLOOR. REST IMPROVE- MENT IS NEEDED. A 30 DAY INTENT WAS ISSUED ON 1-9-08 AND EXPIRED 2-9-08.
4.0
28.
FLOORS BELOW ALL EQUIPMENT NEEDS SWEEPING AND CLEANING.
0.5
9.
EMPLOYEES ARE NOT WASHING HAND WHEN THEY ARE SUPOSE TOO. EMPLOYEES AREPLACING DIRTY DISHES AT DISH MACHINE THEN PICKING UP CLEAN DISHES AT DISH MACHINE THEN THEY TAKE ORDERS FROM CUSTOMERS AND START PREPARING FOOD WITHOUT WASHING THEIR HAND. HANDS MUST BE WASHED AFTER HANDLING DIRTY DISHES, TAKING ORDERS COMING IN FROM DINING AREA AND HANDLINE TRASH.
LETTUCE HEADS IN COOLER HAD MOLD/FUNGAS GROWING ON THEM, LEMONS IN COOLER WERE BROWN, THROW ALL ROTTON FOOD AWAY DURING THE DAY. EMPLOYEETHREW ALL THE ROTTEN FOOD AWAY.
2.5
15.
LET ALL DISHES AIR-DRY COMPLETELY BEFORE STACKING.
3.0
17.
REPLACE ALL TORN GASKETS, GENERAL CLEANING IS NEEDED IN TOP POTION OF PREP COOLER AROUND LID, BETWEEN COOLER DRAWERS AND COOLER UNITS THEMSELFS.
2.0
3.
CHEESE SITTING IN PAN WITH DIFFEREN CRUMBS PAPAR AND FOIL. DO NOT STORE FOOD IN PAN WITH PAPER, FOIL OR CRUMBS. KEEP MILK CRATES UP OFF FLOOR, PURPLE LETTUCE BAG WAS ON FLOOR KEEP ALL STORAGE UP OFF FLOOR.
CHLORINE TEST STRIPS ARE NEEDED FOR CHLORINE SANITIZER.
3.0
17.
STILL CLEANING IS NEEDED ON EQUIPMENT, SIDES OF EQUIPMENT AND IN CABNETS ON SHELVING AND IN ALL DRAWERS ON SIDE AND IN GROOVES.
2.0
24.
LIVE ROACHES SEEN CRAWLING ON FOOD PANS. IMPROVE PEST MANAGEMENT.
4.0
28.
FLOORS STILL NEED BETTER CLEANING.
1.0
32.
CRATES ARE NOT APPROVED STORAGE.
1.0
9.
EMPLOYEES MUST WASH HANDS AFTER COMING IN FROM BACK WORKING PRIOR TO SERVING FOOD TO CUSTOMERS. ALSO MUST WASH HANDS AFTER HANDLING MONEY, TOUCHING CUSTOMERS OR THEMSELVES. ONE PERSON WAS OBSERVED WASHING HANDS AFTER HANDLING MONEY.
SANITIZER AVAILABLE WAS WEAK OR VACANT WHEN USING CHLORINE. STRENGTHS SHOULD BE 50-200 PPM.
2.5
12.
TEST STRIPS FOR CHLORINE SANITIZER IS NEEDED.
3.0
15.
LET ALL DISHES AIR-DRY COMPLETELY BEFORE STACKING OR CROSS-STACK.
1.5
17.
STILL A LOT OF CLEANING IS NEEDED IN BOTTOM OF DOUBLE DOOR COOLER BOTTOM, THE BOTTOM/INTERIOR AND SIDES OF ALL PULL-OUT DRAWERS UNDER COOK AREA AND COOLER DRAWERS. BETTER CLEANING IS NEED ON ALL SHELVING WITH BREAD ETC.
2.0
21.
HAND TOWELS WERE MISSING AT BOTH EMPLOYEE HANDSINKS AND A BROKEN HAND DRYER IN LADIES RESTROOM. KEEP PAPER TOWELS AT ALL HANDSINKS AND REPAIR HAND DRYER.
1.0
24.
ONE LIVE ROACH SEEN, SEVERAL DEAD ROACHES SEEN ON SHELVING BEHIND BREAD. ONE FLY SEEN. SOME IMPROVEMENT HAS BEEN SEEN ON PEST MANAGEMENTBUT STILL MORE IMPROVEMENT IS NEEDED.
2.0
28.
WALK-IN FREEZER FLOOR STILL HAS FOOD AND TRASH AND FLOOR BELOW DISH WASH MACHINE AREA STILL NEEDS CLEANING.
0.5
3.
UPON ARRIVIAL CARTONS OF MILK WERE SITTING ON FLOOR AT PREP SINK AREA.DURING INSPECTION FOOD WAS BEING STORED/PREPPED AT DRAIN BOARD OF 3- COMPARTMENT DISHSINK. CANNOT STORE FOOD ON FLOOR EMPLOYEES MOVE FOOD OFF FLOOR AND OFF DRAIN BOARD OF DISHSINK.
2.5
31.
UPON ARRIVIAL CHEMICALS WERE SITTING ON DRAIN BOARD OF PREPSINK WHILE FOOD PREP WAS BEING PREFORMED. CHEMICAL ARE NOT ALLOWED ON FOOD, FOOD PREP AREAS. EMPLOYEES MOVED CHEMICALS.
CLEAN SHELVING AND GASKETS ON COOLERS WIPE DOWN ALL EQUIPMENT SURFACES
1.0
2.
CHEESE WAS 47-48 F. MAKE SURE TO NOT STACK CHEESE TOO HIGH AND USE DEEP PANS DEFROST COOLER IF NEEDED TO ASSIST WITH PROPER OPERATION. ALL COLD FOODS MUST MAINTAIN 45 F OR BELOW; COOLERS MUST MAINTAIN PROPER TEMP.
CLEAN RACKS AND SHELVING. CLEAN OUT DRAWERS; WIPE DOWN ALL EQUIPMENT SURFACES.
1.0
2.
HAM AND CHEESE IN PREP COOLER WAS 48-55F. ALL COLD FOODS MUST BE HELD AT 45F OR BELOW. WORK OUT OF COOLER ON EGGS. DO NOT LEAVE OUT AT ROOM TEMPERATURE TOO LONG. EGGS MUST MAINTAIN 45F OR BELOW.
2.5
28.
FLOOR CLEANING NEEDS IMPROVEMENT IN SOME AREAS.
0.5
29.
REPLACE BURNED OUT LIGHTS. REPAIR ONE LIGHT SHIELD.
0.5
3.
DO NOT PREP HASH BROWNS AND OTHER FOOD PRODUCTS AT OR IN THE 3 COMPARTMENT SINK. FOOD SHOULD ONLY BE PREPARED AT THE FOOD PREP SINK. DO NOT STORE THINGS ON SINK DRIANBOARDS.
2.5
32.
USE APPROVED STORAGE TO KEEP ITEMS OFF THE FLOOR (NO CRATES).
CLEAN OUT SHELVES AND DRAWERS; CLEAN INTERIOR OF COOLERS. DO NOT LINE THE BOTTOM OF COOLERS WITH RAGS. REPAIR REACH-IN COOLER. CLEAN ALL COOLER GASKETS.
1.0
2.
PRODUCTS IN THE REACH-IN COOLER ON THE LEFT SIDE READING 48-49 F. COOLER NOT COOLING PROPERLY. ALL COOLERS MUST MAINTAIN TEMP
2.5
24.
INCREASE FLY CONTROL EPECIALLY UP FRONT.
2.0
28.
GENERAL FLOOR CLEANING NEEDED.
0.5
29.
FIX CAPS ON LIGHT TUBE SHIELDS
0.5
32.
USE APPROVED STORAGE TO KEEP ITEMS OFF THE FLOOR (NO CRATES)
SEVERAL BOWLS AND PLATES FOUND STORED DIRTY. MAKE SURE THEY ARE VISIBLY CLEAN BEFORE STORING. SILVER MIXING CUPS MUST BE WASH & SANITIZED BETWEEN USING & STORING ON SHELF. DO NOT WIPE PANS CLEAN AFTER USE. IF LEFT ON HEAT, THEY DO NOT HAVE TO BE WASHED & SANITIZED BETWEEN USES. WHEN REMOVED AND STORED, THEY MUST BE
2.5
17.
CLEANING NEEDED INSIDE DRAWERS, SHELVING INSIDE COOLERS, SHELVING ABOVE STATIONS. STANDING WATER IS STARTING IN REACH-IN COOLER ON END, PREVENT.
1.0
24.
SEVERAL FLIES SEEN ON CEILING ABOVE COOK & PREP AREA. INCREASE PEST MANAGEMENT.
2.0
28.
CLEAN FLOORS UNDER ENTIRE FRONT COOK & PREP AREA. CLEAN FLOORS IN STORAGE & WALK-IN COOLER. DO NOT FLOOD CLEAN FLOORS AT NIGHT AND ALLOWWATER TO STAND. SINK IN RESTROOM IS PULLING WALL TILES OUT, REPAIR BEFORE IT BREAKS COMPLETELY.
0.5
32.
CRATES ARE NOT APPROVED FOR STORAGE. KEEP ALL ITEMS STORED ABOVE THE FLOOR TO PERMIT CLEANING.
AT TIME OF INSPECTION, THERE WAS SANITIZER SOLUTION PROVIDED. ONCE FOOD PREPARTION STARTS TO TAKE PLACE, A SANITIZER SOLUTION OF 50 PPM CHLORINE OR AN EQUIVALENT MUST BE AVAILABLE.
2.5
2.
BASKET OF EGGS SITTING ABOVE THE GRILL 72 DEGREES F. DO NOT LEAVE POTENTIALLY HAZARDOUS FOODS SITTING OUT AT ROOM TEMPERATURE.
2.5
3.
REPEAT! LETTUCE AND SALAD INGREDIENTS WERE SITTING AT THE 3-COMPART- MENT SINK. DO NOT PREPARE ANY FOODS OR SIT ANY FOODS AT THE 3- COMPARTMENT SINK. PREP AT THE FOOD PREP SINK ONLY.
ROUTINELY CHANGE THE PANS THAT HOLD FOOD IN SANDWICH PREP COOLER.
2.5
17.
LOTS OF GENERAL CLEANING STILL NEEDED INSIDE ALL DRAWERS, ALL GASKETS,INSIDE ALL COOLERS, ON SIDES OF ALL EQUIPMENT, DUST ALL SHELVING.
2.0
3.
SEVERAL CONTAINERS OF HASHBROWNS SITTING IN AND ON THE 3-COMPARTMENT SINK. DO NOT SIT ANY FOOD ITEMS AT THE 3-COMPARTMENT SINK. USE THE PREP SINK ONLY.
2.5
32.
CRATES ARE NOT APPROVED FOR STORAGE. KEEP ALL ITEMS STORE WITH 6
WATER FROM FAN IN TALL DOUBLE DOOR REACH IN COOLER DRIPPING WATER ON UNCOVERED FOOD. REPAIR DRIP, DO NOT STORE ANY FOODS UNDER DRIP UNTIL REPAIRED. STANDING WATER ALSO IN SMALL COOLER, DO NOT STORE FOOD THEREUNTIL REPAIRED.
2.5
11.
MAKE SURE ALL PLATES ARE VISIBLY CLEAN BEFORE STORING. MAKE SURE METALPANS THAT HOLD FOODS ARE ROUTINLY CLEANED. CLEAN WAFFLE DOUGH BUCKETS.
2.5
17.
LOTS OF CLEANING NEEDED IN ENTIRE FACILITY. CLEAN UNDER ALL TABLE TOP EQUIPMENT. CLEAN GASKETS ON COOLERS, CLEAN INSIDE COOLERS, REPAIR WHERE HOLDING WATER. REPLACE OR RESURFACE RUSTY RACKS IN BACK STORAGE ROOM.
2.0
19.
PROVIDE A BACK FLOW PREVENTER AT THE CAN WASH OUTSIDE.
2.5
2.
EGGS ABOVE GRILL 67F. KEEP IN COOLER AT 45F UNTIL READY TO USE.
2.5
24.
SEVERAL FLIES SEEN IN BACK ROOM. SEVERAL DEAD ROACHES SEEN IN FRONT OVEN. TAKE STRONGER MEASURES TO PREVENT.
2.0
28.
CLEAN FLOORS UNDER ALL EQUIPMENT, IN WALK IN COOLER, IN DRY STORAGE ROOM AND IN PREP ROOM.
0.5
3.
RACK OF BREAD ON THE 3 COMPARTMENT SINK IN BACK . DO NOT PLACE ANY FOODS AT THE DISH SINK. COVER ALL FOODS IN COOLERS.
2.5
32.
CRATES ARE NOT APPROVED FOR STORAGE. STORE ALL ITEMS AT LEAST 6
DISHMACHINE IS NOT PROVIDING HOT ENOUGH WATER TO HEAT SANITIZE DISHES!(140 F AT TAP) WATER OUT OF DISHMACHINE NEEDS TO BE 180 F TO SANITIZE ACCORDING TO MANUFACTER'S FACE PLATE. CLEAN SODA NOZZLES. CLEAN RUST &MOLD FROM INSIDE ICE MACHINE. BOOSTER-HEATER WAS FOUND OFF, ONCE ON DISHMACHINE IS NOW SANITIZING AT 180 F.
2.5
17.
CLEAN INSIDE COOLERS, GASKETS ON COOLERS. CLEAN INSIDE DRAWERS/ CABINETS. CLEAN UNDER EQUIPMENT ON COUNTERS.
2.0
2.
EGGS ABOVE THE GRILL 76 F. STACKED CHEESE 49 F, VARIOUS ITEMS IN CLEARGLASS COOLER (MILK, CREAM) 52 F. ALL COLD FOODS MUST BE KEPT AT OR BELOW 45 F. MOVE ITEMS FROM COOLER UNTIL IT IS REPAIRED TO HOLD 45 F OR BELOW. DO NOT OVERSTACK FOODS IN PREP UNIT. DO NOT LEAVE EGGS OUT AT ROOM TEMPERATURE! UNLESS THE TIME METHOD IS SET-UP, AGREED ON AND USED.
2.5
24.
A SMALL BUG WAS FOUND IN ICE MACHINE. BUG WAS REMOVED. FLIES SEEN IN FRONT AND BACK. TAKE MEASURES TO PREVENT ALL PEST.
2.0
28.
CLEAN FLOORS IN WALK-IN FREEZER/COOLER, IN STORAGE ROOM, UNDER DISH- MACHINE AND BEHIND EQUIPMENT.
1.0
3.
FOOD IN BOTTOM OF REACH-IN WAS SITTING IN STANDING WATER. MOVE FOOD OUT OF WATER & REPAIR COOLER. CONTAMINATED FOOD WAS DICARDED. COVER ALL FOODS IN COOLERS. COVER SUGAR BUCKET. STORE EGGS & RAW MEAT BELOW ALL COOKED OR READY TO EAT FOODS.
2.5
30.
CLEAN VENT COVER IN REACH-IN COOLER ( ON FAR LEFT)
MUST HAVE A SANITIZING SOLUTION AVAILABLE TO USE ON ALL WORK SURFACES.USE CHLORINE (50 PPM - 100 PPM), QUAT AMMONIA (200-300 PPM) OR IODINE SOLUTION (125 PPM).
2.5
17.
CLEAN BOTTOM OF COOLERS, PREVENT WATER FROM STANDING IN BOTTOM. REPAIR/REPLACE ALL TORN GASKETS, CLEAN GASKETS.
1.0
23.
KEEP DUMPSTER DOOR & LIDS CLOSED. NEED A DRAINPLUG FOR CARDBOARD DUMPSTER.
1.0
28.
CLEAN FLOORS IN WALK IN COOLER & FREEZER.
0.5
3.
THAW ALL FOODS ONE OF FOUR WAYS: - IN COOLER - UNDER COLD RUNNING WATER - IN MICROWAVE - AS PART OF THE COOKING PROCESS (OVER ALL FOODS IN COOLERS)
2.5
30.
CLEAN VENT COVERS IN REACH-IN COOLERS
0.5
32.
CLEAN AREA AROUND BACK DOOR. CRATES NOT APPROVED FOR STORAGE.
CLEAN INSIDE DRAWERS, BOTTOM OF REACH-IN COOLERS, GASKETS, CRATES ABOVE 3 COMPARTMENT SINK. REPLACE BROKEN GASKETS ON COOLERS.
2.0
18.
HOT WATER AT DISHMACHINE AND 3 COMPARTMENT SINK 116 F. MUST BE 140 F AT DISHMACHINE AND 130 F OR ABOVE AT SINK. DISHMACHINE ABLE TO SANITIZE DISHES - (30 INTENT GIVEN)
5.0
2.
EGGS ABOVE GRILL 52 F. KEEP IN COOLER AT 45 F OR BELOW. CAN USE TIME (2 HR) CONTROL METHOD. EACH BASKET MUST BE LABELED WITH THE TIME IT LEFT 45 F OR THE 2 DISCARD TIME. BE SPECIFIC AND ACCURATE.
2.5
28.
CLEAN FLOORS UNDER EQUIPMENT IN WALK-IN COOLER & FREEZER
1.0
30.
CLEAN VENT COVERS IN REACH IN COOLERS.
0.5
32.
STORE ALL ITEMS ABOVE THE FLOOR. CRATES ARE NOT APPROVED FOR STORAGE.
NO SANITIZER AVAILABLE, MUST KEEP AVAILABLE AT ALL TIMES & MIXED PROPERLY. SODA NOZZLES NEED CLEANING. ICE MACHINE NEEDS CLEANING.
2.5
17.
INSIDE OF ONE REACH-IN COOLER DRAWER NEEDS CLEANING. FLOOR IN WALK-IN COOLER-FREEZER NEEDS CLEANING FEW COOLER DOOR GASKETS NEED REPLACING KEEP FOODS OCVERED IN COOLERS, KEEP SCOOP HANDLES UP.
1.0
2.
CHILLI 120 F RAW EGGS 55 F, IN SMALL REACH-IN COOLER 55 F (ALL POTENTIALLY HAZARDOUS FOODS MUST BE < 45 F COLD). 140 F HOT.
2.5
28.
FLOORS NEED CLEANING UNDER EQUIP & ALONG WALLS.
0.5
3.
STORE MOST HAZARDOUS FOODS LIKE EGGS OR RAW MEAT ON BOTTOM SHELVES & LEAST HAZARDOUS ON TOP.
2.5
32.
ALL STORAGE MUST BE OFF FLOORS ON APPROVED SHELVES. DO NOT USE CRATES.
CLEAN RACKS THAT ARE RUSTY, CLEAN FAN COVERS, CLEAN BEHIND TOP FOR MAKE UNIT. REPAIR DRIP PREP AT SINK.
1.0
2.
SMALL COOLER READING 55 F. DISCARD ALL FOODS IN THIS COOLER. EGGS 60 F, WAFFLE BATTER 55 F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE KEPT45 F OR BELOW OR ON APPROVED 2 HR HOLD TIME.
2.5
24.
FLIES PRESENT, TAKE MEASURES TO ELIMINATE PESTS.
2.0
28.
CLEAN FLOORS UNDER & BEHIND EQUIPMENT.
0.5
29.
ALL LIGHT BULBS MUST BE SHIELDED OR SHATTERPROOF IN COOLERS.
WAFFLE IRONS NEED CLEANING. SANITIZER (BLEACH) NEEDS TO BE 50-100 PPM,TOO STRONG. CLEAN THE INSIDE OF THE ICE MACHINE.
2.5
17.
SHELVING IN DRY STORAGE IS RUSTY. REPLACE OR REPAINT. NEED TO CLEAN ALL SHELVING.
1.0
28.
NEED TO CLEAN UNDER GRILL, COUNTERS & STORAGE AREA.
1.0
3.
STORING EGGS ON SHELF ABOVE GRILL - STORE IN A REFRIGERATED UNIT BELOW45 F. CHICKEN STORED ABOVE BEEF IN REFRIGERATOR. STORE BELOW BEEF. COVER ALL FOODS IN REFRIG UNITS. EMPLOYEE DRINK STORED IN ICE MACHINE
2.5
30.
VENTS IN DRY STORAGE NEED TO BE CLEANED.
0.5
31.
CHEMICALS STORED NEXT TO STRAWS, CHEMICALS STORED NEXT TO FOOD. STORE CHEMICALS SEPERATE.
GRITS AT 110 F; EGGS AT 80 F; DO NOT LEAVE SITTING ABOVE GRILL LINE; CHEESE AT 70 F; ALL POTENTIALLY HAZARDOUS FOODS MUST BE > 140 F OR < 45 F.
2.5
21.
KEEP TOWELS AT HANDSINK AT ALL TIMES
1.0
28.
CLEAN FLOORS ESP UNDER DISHMACHINE, UNDER 3-COMP SINK
0.5
3.
DO NOT STORE ITEMS IN ICE(I.E. MILK CONTAINER); DO NOT STORE RAW PRODUCTS OVER READY TO EAT ITEMS (I.E. EGGS OVER LETTUCE); DO NOT THAWSOUP SITTING BESIDE GRILL;
2.5
32.
NO STORAGE ON CRATES
0.5
9.
EMPLOYEE DRINKS MUST BE STORED BELOW FOOD PREP SURFACE, COVERED; (ITEMS SEEN IN COOLER, ON PREP SINK)
REPAIR/REPLACE ALL RUSTY ITEMS. DRAWERS CRACKED. INSIDE COVER CRACKED SHELVING NEEDS TO BE 12
0.0
2.
EGGS LEFT OUT AT ROOM TEMP OVER GRILL. CHEESE AT 58 F ON TOP OF PREP UNIT. MUST MAINTAIN 140 F OR ABOVE AT 45 F AND BELOW. REPEAT
5.0
3.
DEFROST UNDER RUNNING WATER OR IN COOLER. STEW DEFROSTING AT ROOM TEMPDO NOT STORE RAW PRODUCTS OVER READY TO EAT. STEAKS OVER O J BUTTER & MILK. FACILITY NEEDS TO PROVIDE A PREP SINK FOR SALADS.
5.0
9.
NO SMOKING IN PREP AREA. EMPLOYEE NEEDS TO USE SOAP WHEN WASHING HANDSPROVIDE SANITIZER.
DISHES HAVE EGG AND FOOD ON THEM. UTENSILS ARE DIRTY IN DRAW WHICH IS CRACKED & DIRTY.
2.5
15.
AIR DRY DISHES COMPLETELY BEFORE STACKING.
1.5
17.
WATER DRIPPING FROM VENT. PREP TABLE BOTTOM SHELF RUSTY. PREP UNIT NEEDS NEW GASKET, WATER PUDDLING, NEEDS CLEANING, INTERIOR CRACKED. COOLER FLOOR RUSTED. SHELVING NEEDS TO BE 12
0.0
2.
POTENTIALLY HAZARDOUS FOODS MUSTBE HELD AT 140F OR ABOVE, 45F OR BELOWEGGS AT 68-LEFT OUT, HAM 52F IN OPEN UNIT-REPEAT, CHEESE AT 55F.
5.0
24.
FLIES PRESENT.
2.0
28.
WALLS GREASY, CLEAN IN CORNERS & UNDER EQUIPMENT. CEILING CRACKED. WALL DAMAGED DRY STORAGE.
0.5
29.
REPAIR LIGHTS-DRY STORAGE & FRONT LINE.
0.5
3.
STORE RAW FOODS BELOW READY TO EAT. OBSERVED MILK UNDER EAT AND VEGETABLES UNDER EGGS. FACILITY MUST PROVIDE A PREP SINK IF PREPPY SALADS, WIRE RACKS USED FOR EGGS RUSTY.
5.0
9.
COOK SWEEP FLOOR THEN RETURNED TO COOKING WITHOUT WASHING HANDS. EMPLOYEE STORING BOTTLE DRINK IN ICE MACHINE.
DO NOT USE CAN WASH TO WASH FOOD CONTACT ITEMS. WASH THOSE ITEMS IN THE 3-PART SINK. CAN WASH IS FOR CLEANING TRASH CANS AND MOP WATER ONLY.
1.5
17.
FLOOR OF COOLER RUSTY SHELVE W/BREAD NEEDS CLEANING. CLEAN CABINETS AND UNDER EQUIPMENT AROUND DISHWASHER. SHELVING UNITS MUST HAVE 12 INCHES ON CLEARANCE UNDERNEATH. CLEAN FLOORS & WALLS OF STOCK ROOM CLEAN ICE MACHINE. REPLACE GASKETS THAT ARE TORN IN REFRIGERATED UNITS.
1.0
2.
HAM IN PREP UNIT 55F. NEED TO KEEP TOP SHUT TO MAINTAIN TEMP. CHILI AT125F. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 45F AND BELOW OR 140F AND ABOVE.
2.5
24.
FILES ARE PRESENT. DO NOT STOCK PILE TRASH OUTSIDE BACK DOOR - TAKE DIRECTLY TO DUMPSTER TO PREVENT FLIES FROM CONGREGATING THEN ENTERING WHEN THE DOOR IS OPENS.
2.0
29.
LIGHTS NEED TO BE SHIELDED IN REFRIGERATOR.
0.5
3.
FACILITY DOES NOT HAVE A VEGETABLE PREP SINK. EMPLOYEE CUTTING AND PREPARING SALADS ON COUNTER TOP. FACILITY MUST PURCHASE SALADS PREPARED OR PROVIDE A PREP SINK. OPERATOR STATED THEY USE THE 3-PART FOR VEGETABLE PREP AND WASH PANS, IRONS AND EQUIPMENT (FOOD CONTACT) IN THE CAN WASH. OBSERVED HOT HOLD UNIT IN THE CAN WASH.
