8: 160 An employee was observed handling a trash can, disposing of personal drink items, and returning dirty dishes to the warteashing area and then returning to food prep without washing thier hands. Corrective Actions: Hands must always be washed after a change of task. The employee was stopped and told they must wash their hands due to contamination from the trash can, soiled dishes and personal drink item. Employee complied as recommended.
Manager was made aware of the issue and will reiterate training to staff.
9: 450 An emoployee was observed utilizing gloves for multiople purposes without changing them between tasks and washing their hands as required. Employee was observed handling soiled dishes, touching non-food contact surfaces such as a trash can and other items that soiled the gloves. Corrective Actions: Single use gloves may only be used for the same task and at any time the task is changed, such as from food prep to cleaning, then those gloves shall be removed before returning to food prep. Once gloves are removed then hands must be washed before dawning new gloves.
Manager and staff were made aware of the issue as it occured. Hands were washed and gloves changed by the employee in question.
16: 1700 (6c) (6d). The machanical dish machine was not providing any chemical during the sanitization cycle of the machine. The chemical reading of the test strips registered at 0ppm chlorine. During the cycle it was observed that the chemical line did not pump or have any chemical present despite there being enough chemicals in the bucket.
The machine was ran several time and the prime switch was held to try and move the chlorine through the sani-line but no success. Corrective Actions: The manager and employee opersating the machine was told that they must check the chemical reading at every shift to determine that the machine is oeprating correctly and all dish items were sanitized.
The machine was directed to not be used for the sanitizing step until the service provider came to repair the machine. The manager had called eco-lab and they were expected to be come today in order to repair the machine.
Ensure that the chemical reading for chlorine reads within the range of 25-100ppm every time.
24: 0850 (B) (C1, 2, 4) The facility had a batch of french toast batter stored in the prep unit that was holding at 72°F at the time of inspection which was prepared at ~0900. Corrective Actions: When utilizing time as a public health control with the food items must still be protected via some measure of temperature control.. The held shall be maintained below 41°F at the start of the time control and then maintained below 70°F throughout the entire time of use. The manager on site was made aware of the issue and discarded the food item as recommended.
47: 1570 The hand sink by the freezer is in need of repair to reseal and secure to the wall. The freezer door threshold will need to be repaired which is currently being held in place by tape.
The handsink is separating and held inseculy behind the wall which is cause it to move, buckle or shift during hand washing.
The freezer door is freezing over and preventing the door to close.
Repeat violation. Corrective Actions: Repair the equipment to meet original manufacturer designs and intention. the hand sink must be sealed and secured to the wall to prevent further damage. Repair the freezer door's threshold to allow for proper sealing when closed and allow for easy cleaning.
The handsink must be removed and properly mounted to the wall to prevent excess movement which is causing the sink to separating from the wall. Once properly mounted then the handsink can be sealed in place.
The door threshold of the freezer and the ramp entering the unit shall be repaired and mounted to meet the originak design, allow full and easy closure of the door.
53: 2240 The male head had a urinal out of order from over a week. Corrective Actions: Repair the urinal as required to meet approved plans of the facility.
54: 2740 The refuse area of the facility was covered in grease, food debris, trash and the dumpster doors were left open. Corrective Actions: clean the refuse areas to be free of debris, grease and other soilage that attracts pests. Maintain the refuse clean and have all doors closed as required.
Additional Comments
Discussed complaint with manager regarding potential mold in syrup containers. The containers appeared be clean at the time of inspection.
Food Temperatures
Description
Temperature
State of Food
Melon
42 °F
Cold Holding
Mash Potato
40 °F
Cold Holding
Sliced Ham
41 °F
Cold Holding
Sausage Links
139 °F
Hot Holding
French Toast Batter
72 °F
Cold Holding
Burger
189 °F
Cooking
Crepes
40 °F
Cold Holding
Turkey
39 °F
Cold Holding
Egg Whites
38 °F
Cold Holding
Pancake Batter
42 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Chemical
0
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Prep Unit
41 °F
Walk-in Cooler
40 °F
Stack Cooler
41 °F
Walk-in Freezer
20 °F
Server Prep Unit
41 °F
Reach in Freezer
0 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
(0 points)
OUT
8 Hands clean & properly washed.
COSViolation
Observations
OUT
9 No bare hand contact with RTE foods or approved alternate method properly followed.
