2-102.12 (A); Core; While the food service is in operation there must be a manager on duty that is certified in food safety. There was not a person on duty that had a food safety certificate.
1.0
8.
2-301.14; Priority; Employees observed handling raw hamburger patties and placing on the grill then going to grab buns or continue on with other task without glove change and hand washing. Employee observed scratching head, scratching side of nose with gloved hand then continuing on with food prep. Employee observed handling raw fish then changing gloves without hand washing. Education and training needed on washing hands and glove use. When gloved hands been contaminated by handling raw meat, raw seafood or raw chicken; gloves must be removed and disposed of then hands washed before placing on new gloves for any continued food handling or preparation. Do not touch the hair or face without washing hands after doing so (glove change and hand wash). In lieu of glove change and hand washing, color coded tongs can be used to handle raw foods to place on the grill, therefor the employees gloved hand never touches the raw product at the grill. CDI with education
2.0
39.
3-305.11; Core; Several bags of opened dry foods (pasta, brown sugar, baking soda) on the back storage racks and open without protection. Once a bag of food is opened, all remaining contents must be stored in a covered/closed container for protection. Place all opened bags in a zip closure bag and zip closed OR a container with a lid.
0.0
41.
3-304.14; Core; Many soiled cloths on prep cooler board that were observed to be used to wipe the prep surfaces and then left on the side of the boards. All soiled wiping cloths must be stored in the sanitizer solution between uses.
0.5
44.
4-901.11; Core; Several metal food pans found stacked wet. Arrange all items to permit air drying before directly stacking on top of each other.
0.0
55.
6-501.12; Core; Repair the hole in the wall by the office window. The floor and baseboards are pitting and in bad repair. Walls and floor under and behind the fryers and cooking equipment need cleaning. Continue to work on cleaning especially wall near office. Remove and replace the moldy caulk on the prep sink to wall.
3-501.18; Priority; Multiple items with date of 11/3 and 10/3 PIC stated someone prepping got confused and meant 12/3. Make sure putting correct dates on labels. CDI PIC updating labels.
0.0
28.
7-102.11; Priority Foundation; Two spray bottles not labeled. All working containers of chemicals/cleaners/sanitizers should be labeled with common name so that it is easy to identify what is in the container and prevent mixing of chemicals. CDI PIC labeling
0.0
48.
4-204.115; Priority Foundation; In a hot water mechanical warewashing operation, an irreversible registering temperature indicator shall be provided for measuring the utensil surface temperature. This can be a high temp registering thermometer or a strip that is placed on a plate that indicates the temperature in a dish machine. PIC was unable to find strips during inspection.
0.5
55.
6-501.12; Core; Repair the hole in the wall by the office window. The floor and baseboards are pitting and in bad repair. Floor throughout are showing wear. Repair any area that has damaged floor and baseboard. Repair damaged corner by back door. Continue to work on cleaning especially wall near office.
2-401.11; Core; Several beverages by and above food prep and storage areas. All beverages must have a cover and straw. Keep the stored in a location that is below and away from all food prep areas and food storage areas.
0.5
33.
3-501.15; Priority Foundation; In the walk in cooler on a middle shelf, 2 pans of meatloaf were in the cooling process at 74F-85F. Several large pans of chicken wings in the cooling process at 48F about 4.5 hours in the cooling process. The meatloaf was in the pan it was cooked in. All pans of food in cooling were uncovered and on shelving below other foods. When cooling in a walk in unit, use the top shelf to cool foods on since they must be uncovered to help the cooling process. Remove the cooked food from the original container it was cooked in before placing in the cooling process. Items rearranged.
0.5
38.
6-501.111; Core; Fruit flies seen in the dry food storage room around the onions. Remove all pest from the facility and prevent access. Keep foods protected while in storage. Suggest keeping the onions in a covered container or in the cooler.
0.0
55.
6-501.12; Core; Floor and wall cleaning needed, especially by the fry station and under coolers. Repair the hole in the wall by the office window. The floor and baseboards are pitting and in bad repair. Floor throughout are showing wear. Repair any area that has damaged floor and baseboard. Repair damaged corner by back door.
3-501.15; Priority Foundation; In the walk in cooler on a middle shelf, ribs were in the cooling process at 139F- 167F. Ribs were cooked in the pan, pan removed from over, covered in plastic wrap and foil and then placed in the cooler with a hole in the cover to vent. An approved method needs to be used to help foods cool to the required temp in the required time. Suggest removing the ribs from the pan they were cooked in, place in a single layer on a sheet pan and then placed on the speed rack to cool. Don't place in the cooler in the pan they were cooked in and on a middle rack where they can be at risk of items falling into them since they are partially uncovered.
0.5
43.
3-304.12; Core; Scoop for the ice cream was stored in standing water. Do not store in standing water that is at room temp. Store in a clean dry container, in a dipper well, in the food item, or in hot water at a temp 135F or warmer.
0.0
47.
4-501.11; Core; In the walk-in freezer, there is a mound of ice building on the floor below the ventilation unit, ice mound forming on shelf below back left side and ice cycles forming below the ventilation unit on piping. Repair the source of the water/ice. Keep foods stored away from the problem area until repaired.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed to remove grease and food debris build up from equipment. Clean the fryers-back, tops and sides. Clean the top of the dish machine to remove food debris.
0.5
55.
6-501.12; Core; Floor and wall cleaning needed, especially by the fry station and under coolers. Repair the hole in the wall by the office window. The floor and baseboards are pitting and in bad repair. Floor throughout are showing wear. Repair any area that has damaged floor and baseboard. Repair damaged corner by back door.
5-202.12; Core; Repair the hot water at the sink by the grill. It was leaking so it was turned off, there is another sink in 3 directions 10 feet away. It is still important to have this one which is more convenient properly operating.
0.0
21.
3-501.16(A)(1) ; Priority; The tabletop steam unit was holding chili and alfredo sauce between 109F-123F. Employee stated that the water in the unit was not hot and it was not functioning properly. Chili on the stove top in a steam bath was 129F. Foods in hot holding must be at or above 135F. Chili was removed and placed in a large pot on the stove to reheat to 167F+ in 10 minutes. Alfedo placed in the microwave to re-heat. Must be reheated to 165F or greater before placing in another unit to hot hold. The malfunctioning steam table was not placed back into use and items will be hot held on the stove until repaired.
1.5
47.
4-501.11; Core; In the walk-in freezer, there is a mound of ice building on the floor below the ventilation unit and ice cycles forming below the ventilation unit. Repair the source of the water/ice. Keep foods stored away from the problem area until repaired.
0.5
55.
6-501.12; Core; Floor and wall cleaning needed, especially by the fry station and beverage station in kitchen. There is food debris alongside the wall behind and sides of fryers & cooler down to the office window. Repair the hole in the wall here. The floor and baseboards are pitting and in bad repair. Floore throughout are showing wear. Repair any area that has damaged floor and baseboard.
2-401.11; Core; Employee beverage above the salad prep cooler/station. All beverages must have a lid and straw. Keep stored in a location that is away or below all food prep areas and food storage areas.
0.0
39.
3-307.11; Core; Frozen 'burger' patties not in approved packaging or container for storage and sitting on rack in cooler. Keep in a covered container or bag. Patty that was touching shelf was disposed of.
0.0
47.
4-501.11; Core; In the walk in freezer, there is a large amount of ice build up directly below the ventilation unit and pipes from the unit. Repair the source of the water/ice. Keep foods stored away from problem area until repaired.
0.5
55.
6-501.12; Core; Floor and wall cleaning needed, especially by the fry station. There is food debris along side the wall behind and sides of fryers & cooler down to the office window. Repair the hole in the wall here. The floor and baseboards are pitting and in bad repair. Repair any area that has damaged floor and baseboard.
3-501.16 (A)(2) and (B); Priority; Chicken wings in the open top portion of the cooler by the grill were 40F-52F. The wings were over stacked above fill line which is why they were over the 41F. Foods in the top portion of the salad prep cooler were 45F-46F. Unit must be able to hold foods at or below 41F. Employee removed the wings. Salad cooler may need to be adjusted so it can hold the foods at or below 41F, even during a lunch rush.
1.5
38.
6-501.111; Flies seen in the area by the back door and 1 in the dish room. Suggest installing a bug attraction light by the back door to capture them before they enter the rest of the kitchen.
0.0
48.
4-302.13; Priority Foundation; In a hot water mechanical warewashing operation, an irreversible registering temperature indicator shall be provided for measuring the utensil surface temperature. This can be a high temp registering thermometer or a strip that is placed on a plate that indicates the temperature in a dish machine.
6-501.111; Core; A few flies observed in the dish area. Evaluate pest control protocols to best address flies. PIC states area was just treated with a pest control company for flies. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES
6-301.12; Priority Foundation; Hand sink by grill out of paper towels during inspection. CDI PIC refilled paper towel dispenser.
0.0
16.
4-501.114; Priority; All sanitizer buckets showing no concentration of sanitizer. When tested sanitizer coming out of dispenser it was coming out at no concentration as well. Going to have to manually mix sanitizer until dispenser is repaired. CDI buckets made manually.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The cooler in the serving station was holding the milk at 45F. All potentially hazardous foods being cold held should be at 41F or below. Make adjustments so that holding at 41F or below. CDI education
4-501.114; Priority; Sanitizer in buckets on the make line were not strong enough to change the color of the test strips. After employee made a new bucket of sanitizer it still was not strong enough to change the color of the test strips. Quat. ammonia must be at least 150/200 ppm or higher. Since the dispenser is not releasing enough chemical with the water it must be repaired. Until it is repaired and check bleach is available with beach test strips. Make sanitizer using bleach with 100 ppm strength.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some of the homemade sauces in bottles are being filled full. The bottom part of the sauces is being held at 41*F, the top portion is between 42-45*F. Do not fill the sauce bottle completely full, keep then half filled. Baked potatoes were stored above the prep cooler well and not at 41*F.
0.0
45.
4-903.11(A) and (C); Core; Replace any broken or cracked plastic lids through out the whole kitchen. One the crack is from outside to the inside the lid can not be properly cleaned.
0.5
47.
4-402.12; Core; Replace gasket on the reach-in cooler at the fish station.
0.5
47.
4-501.11; Core; Walk-in freezer is depositing ice on the edge of rack and some boxes of food. Repair the freezer unit so that it does not leak.
0.0
55.
6-201.11; Core; Remove the ice chunk on the floor of the walk-in freezer.
Recommend bringing back the cooling log that had been used in the past. When asking about what time the meatloaf was done cooking and started the cooling process employees were not exactly sure and were saying different times. The log will help keep track of exactly when items start the cooling process and if do checks during the process corrective actions can be taken if something does go wrong during the process.
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!
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!
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!
A properly mixed sanitizer was not available at start of inspection. When using a Quaternary Ammonia sanitizer, the minimum concentration must be 200ppm.
1.5
34.
Bowls for wings were rinsed and towel dried. Make sure all items are allowed to air dry before stacking or reusing. Do not towel dry.
0.0
36.
Replace torn gaskets on cooler doors.
0.0
45.
Floors under the entire beverage station, soda station and ice machine are dirty. All items needs to moved and floors need to be detailed cleaned to remove build up.
0.5
49.
No documentation of approved training - no credit awarded.
Do not sit or store employee drinks in areas that may contaminate food, utensils or food contact surfaces.
0.0
17.
Do not over stack chicken wings and fish in prep cooler. Some on top were out of temp! All potentially hazardous foods must maintain 45 degrees or lower at all times.
2.0
40.
Detail clean fryers, cook areas, gaskets on coolers, sides, backs and bottoms of equipment.
0.5
45.
Continue detail cleaning floors under and behind racks and equipment regularly! Looks much better!
0.5
49.
Documentation of approved training - 2 point credit awarded.
Walk in freezer had water/ice dripping and forming on containers of food. This is a contamination risk. Repair freezer so this does not occur. A temporary solution is to put a pan on the top racks to catch drips!
1.5
17.
Do not over stack chicken wings in prep cooler. Some on top were out of temp, these were discarded!
0.0
18.
Make sure hot foods are stirred frequently during slow periods.
0.0
28.
Mice droppings seen behind ice machine and in room where hot water heater is stored. Clean up all droppings and monitor for pest activity and treat as needed!
1.0
40.
Detail clean fryers, cook areas, gaskets on coolers, sides, backs and bottoms of equipment.
0.5
45.
Detail clean floors under and behind racks and equipment regularly. Detail clean inside canwash regularly. Scrub walls so they are clean in inside wash pit area. Repair any areas that floor/wall is becoming damaged. Do not allow water to stand on floor in dish room, make sure all pipes are in the right location so water does not go on floor and stand.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Make sure foods are not stacked too high in steamer units. All hot foods must maintain 135 degrees or above at all times.
0.0
17.
Make sure salad prep cooler used for toppings/sauces maintains all foods at 45 degrees or lower. Keep these lids down!
0.0
28.
Flies seen in some areas of kitchen. Eliminate all pests! There are a lot of flies out at rear door area in wash pit area. This is probably where most flies are coming from when the rear door opens.
1.0
45.
Detail clean floors under and behind racks and equipment regularly. Detail clean inside canwash regularly.
0.5
49.
Documentation of approved training - 2 point credit awarded.
All employee drinks must have lids and straws and be stored in areas so they do not contaminate food, utensils or food contact surfaces.
1.5
11.
Make sure all sanitizer bottles are properly labeled with contents.
0.0
17.
Do not stack foods so high in tops of prep coolers. All foods must maintain 45 degrees or lower at all times. Keep lids on prep top coolers down to help maintain proper food temps. Foods that were out of temp were placed back in bottoms of coolers.
2.0
19.
Do not store WD40 or mineral oils above prep table in rear of kitchen. Make sure all spray bottles are properly labeled with contents.
0.0
28.
Flies and fruit flies seen in some areas of kitchen. Eliminate all pests! There are a lot of flies out at rear door area in wash pit area. This is probably where most flies are coming from when the rear door opens.
1.0
49.
Documentation of approved training - 2 point credit awarded.
One employee drink stored over single use items. Store all drinks in approved locations.
0.0
11.
Sanitizer in buckets were weak. All quat sanitizer solutions should be 200-300 ppm. Use test kits and change solutions regularly to ensure strength. Make sure mixing station for sanitizer is not empty when changing buckets.
1.5
17.
Salad dressing (homemade) was 46 degrees F. This is borderline temp. All temps should be 45 degrees F or below.
0.0
28.
Flies present inside facility. Take measures to effectively control them.
1.0
36.
Replace or re-surface cutting boards.
0.5
40.
Clean all sides and tops of equipment good. Clean faucets at sinks especially hand sinks.
0.5
45.
Floor cleaning needs improvement under and behind equipment.
0.5
46.
Clean dusty ceiling vents or intakes; replace burned out lights under hood.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Cream potatoes, green beans, and cooked onions were all holding about 121-122 degrees F. All potentially hazardous hot foods should hold at 135 degrees F or above. Items were reheated to 165 degrees or above.
2.0
36.
Replace all torn cooler door gaskets; replace any cracked or damaged plastic food pans or lids. Fix leak at the top of dishmachine.
1.0
40.
Clean top of dishmachine.
0.0
44.
Get plug for recycle dumpster; keep dumpster doors closed at all times.
0.5
45.
Repair kitchen floor where damaged. Repair holes in the wall at dishwashing area. Clean floors better behind and between equipment.
1.0
46.
Clean ceiling vents that are dusty in kitchen areas.
0.0
49.
Documentation of approved training - 2 point credit awarded.
REPEAT VIOLATION Several food containers found stacked wet. Air dry all containers before stacking.
1.0
36.
Replace all torn cooler gaskets. Repair coolers with standing water in the bottom.
0.5
2.
CORRECTED DURING INSPECTION Several employee beverages by food storage, service and preparation areas. When consumed in the kitchen, keep beverages covered and stored in a way to prevent a potential contamination.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION In all coolers and freezers store the raw meats/seafoods and egg products away or below the ready to consume foods. Keep all foods covered in open multi level storage units.
1.5
20.
NOT APPLICABLE
0.0
26.
GENERAL COMMENT Once opened, store dry products in a covered container.
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Facility prepared ranch, blue cheese and shredded cheese 49 f - 50 f. Must be held 45 f or below. Cooler is holding an air temp. of 45 f. These 3 items must be held at 45 f in an ice bath.
2.0
18.
NOT APPLICABLE
0.0
24.
Use a method to cool all foods. (roast sitting out at room temp, 2 pans ribs were removed from oven & put directly in walk-in cooler). Use cold shallow pans, ice paddles and ice bags to cool foods.
0.5
31.
NOT OBSERVED
0.0
34.
Air dry food containers before stacking, do not wipe knives clean with clothes on prep area.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Batter that is used to bread raw meats must be kept refrigerated, sifted between uses or discarded every 2 hours. Move storage of vegetables from below the raw meat processing area.
1.5
11.
CORRECTED DURING INSPECTION
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Milk stored in refrigerator was 60 f. All potentially hazardous foods mut be stored at 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
33.
Scoop handles in dry food. Knives stored in sanitizer. Store scoops with handles up and not touching the food product. Store knives at/on prep table if in continous use.
0.5
35.
Single service items stored under drains in bar area. Store items away from drain.
0.5
36.
GENERAL COMMENT; REPEAT VIOLATION One cutting board in bad repair.
0.0
47.
GENERAL COMMENT One box of frozen fod stored on floor at freezer.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Fountain drink dispenser and well dirty. Clean dispenser & well more regularly.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. (MOLD) ALL FOOD CONTACT EQUIPMENT AND UTENSILS SHOULD BE CLEANED AND SANITIZED. ITEM CORRECTEDDURING INSPECTION.
2.5
3.
STILL NEED SPLASH GUARD AT HANDSINK AND AT GRILL TO PROTECT BREAD RACKWILL FOLLOW UP IN 7 DAYS.
ALWAYS WASH DISHES AT 3-COMPARTMENT FROM RT TO LEFT. DO NOT SOAK OR PUT DIRTY DISHES IN CLEAN AREA.
1.5
2.
VARIOUS FOODS IN PREP COOLER 60-62 F. COOLER HAD FLIPPED BREAKER AND WAS OFF; ALL FOODS THAT WERE OUT OF TEMP THAT WERE POTENTIALLY HAZARDOUS WERE DISCARDED. COOLER IS HOLDING 42-44 F BY END OF INSPECTION. MONITOR FREQUENTLY. GRILLED ONIONS & PEPPERS WERE 130 F. KEEP 140 F OR ABOVE.
MAKE SURE TO STORE RAW CHICKEN SEPARATE FROM COOKED MEATLOAF. MEATLOAFSTORED NEXT TO RAW UN-COVERED CHICKEN OBSERVE PROPER FOOD STORAGE TO LIMIT POTENTIAL FOR CROSS-COMTAMINATION
A COUPLE OF SPRAY SANITIZERS WERE WEAK OR VACANT OF QUAT SOLUTION; MAKE SURE ALL BUCKETS ARE AT LEAST 200 PPM. SOME PLATES AND DISHES NOTBEING CLEANED GOOD. DO BETTER ON PRE-WASH.
2.5
15.
MAKE SURE ALL DISHES AND UTENSILS ARE AIR-DRIED PRIOR TO STACKING. DO NOT STACK WET OR DAMP.
1.5
17.
CLEAN INTERIORS OF MICROWAVES; REPAIR GASKET ON ONE COOLER
NO SANITIZER AVAILABLE FOR USE IN THE ENTIRE FACILITY. ALWAYS MAKE SANITIZER ON ARRIVIAL. SANITIZER MUST BE AVAILABLE AT ALL TIMES. 200 PPM QUAT; 50-100 PPM CHLORINE. CLEAN SAN SANITIZE DISHWASHER DRAIN- BOARD BEFORE WASHING UTENSILS.
