1: 0070 (1-14) & (16)) The facility had multiple food contact surface violations noted and discussed with the manager on site during the inspection. During the inspection the manager was told of issues discovered and recommended immediate actions to take, howveer the manager did not direct staff to follow those actions. EHS had to step in again and have staff and the manager removed soiled or unsanitized dish ware from service and taken to the 3-compartment sink to be cleaned. Corrective Actions: The manager on shift must follow and enforce all health regulations to protect public health. During the operation it is imperative that all food contact surfaces are properly cleaned, santiized and stored to prevent risk. The manager was made aware of the violations, recommended corrective actions and it is expected that these actions are followed as quickly as possible.
16: 1770 (A) The facility had multiple food contact surfaces that were stored as"clean" on the shelving but were soiled with food debris or residue. The counter had mugs that were splattered with coffee covering the base, rim and siding. The plastic drink glasses appeared to have old grit residue on the inside and outside of the glasses.
Other dishware that were attempting to be cleaned in the dish machine but were not properly santiized were also directed to be removed to the 3-compartment sink. Corrective Actions: All food contact surfaces must be clean to sight and touch to ensure that these items are safe to use by customers at the time of service. Failure to remove debris or residue on the food contact surfaces creates a potential breeding ground for harmful bacteria or other pathogens.
Manager on site was directed remove the soiled items and reclean them properly as recommended.
16: 1680 The mechanical dish amchine is hot operating correctly. The hot water sanitizing temp only reached 148 degrees after several cycles. Corrective Actions: The required temp of hot water sanitizing temperature must reach a minimum of 165 degrees. The machine will need to repaired and calibrated before being returned to operation.
38: 3270 (1) (2) (4) The undercounter drain lines, compressor and shelving system are heavily soiled with grease, water, and other residue that is attracting the flies to swarm and breed around these areas. The drain lines them selves are heavily soiled and may be creating haborage conditions which promote the growth of these pests.
Corrective Actions Corrective Actions: The facility will need to break down and completely clean, drain and wipe out the under counter areas by the drink machine to create a complete dry and sanitized surface. The drain lines on the ground and around the drain port will need to be completely scrapped out and cleaned to help reduce the burden of the flies.
48: 1350 The facility does not have a thermal register testing strip to check the mechanical warewashing dish machine. The dish machine thermometers are not functioning properly and indictae incorrect temperatures.
Corrective Actions: The facility must purchase and maintain a supply of testing devices that are used to spot check the dish machine to ensure that it is meeting the minimum surface temperatures required for hto water sanitization. The dish machine thermometers must be calibrated or replace to properly measure the exisiting water temperature at each cycle.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Sausage
178 °F
Cooking
Chicken
30 °F
Cold Holding
Milk
40 °F
Cold Holding
Mushrooms
40 °F
Cold Holding
Chili
152 °F
Hot Holding
Waffle Mix
41 °F
Cold Holding
Ham
41 °F
Cold Holding
Sausage Gravy
149 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Heat
148
Heat
148 °F
No records found
Equipment Temperatures
Description
Temperature
2-Door Cooler
36 °F
Walk-in Freezer
11 °F
Prep Unit
41 °F
Walk-in Cooler
34 °F
No records found
Observations
Demonstration of Knowledge
(0 points)
OUT
1 Person in charge present, demonstrates knowledge, and performs duties.
COSViolation
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
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
