6-301.14; Core - A few handsinks had no handwashing signs...A sign that notifies employees to wash their hands shall be posted at all handsinks used by employees...CDI by providing handwashing signs to post.
0.0
16.
4-501.114; Priority - No approved sanitizer was available in 3rd compartment of 3 compartment sink (utensils were in sanitizing sink and are not run through the dishwashing machine)...During manual utensil washing, approved chemical sanitizer shall be used with proper contact time after washing and rinsing utensils/equipment...CDI by obtaining chlorine bleach for proper sanitizing and resanitizing utensils.
1.5
16.
4-601.11 (A); Priority Foundation - Some food containers, electric slicer were soiled or had grease build-up but were stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
0.0
21.
3-501.16(A)(1); Priority - Several hot TCS* foods were hot holding below 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product or use time as a public health control...CDI by reheating foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority - TCS* foods in both walk-in coolers and some reach-in refrigerators were above 41F (see temperature chart)...Unless actively preparing, properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less...Properly refrigerate cold TCS* foods as required...Not corrected during inspection.
1.5
24.
3-501.19; Priority Foundation - Time as a public health control (TPHC) was being used for all foods on front service line (TPHC procedures provided), but cold and a few hot TCS* foods were not being properly time marked whenever new pans of foods were placed on line...If time as a public health control (TPHC) is used for hot and cold TCS* foods, foods on TPHC must be properly time marked as directed in written procedures...CDI by properly time marking foods as required.
0.0
28.
7-102.11; Priority Foundation - Many red and green buckets of sanitizer or soapy water were not labeled with their contents...Working containers of cleaners, sanitizers, etc. taken from bulk supplies shall be labeled with common name of products inside...CDI by labeling buckets with names of their contents.
1.0
33.
4-301.11; Priority Foundation - Both walk-in coolers and a few reach-in refrigerators were not maintaining TCS* foods at 41F or less...Equipment food cooling and cold holding TCS* foods shall be sufficient in number and capacity to provide proper temperatures...Repair or provide maintenance for refrigeration so that it maintains TCS* foods at 41F or less...Not corrected during inspection.
0.5
33.
3-501.15; Priority Foundation - Mashed yams cooled down from 104-119F to 82-101F within 2 hours. Due to cooling method, it did not cool fast enough...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, rapid cooling eqiupment (ice paddles/wands, freeer, etc.), adding ice as ingredient, and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by changing cooling method to rapidly cool yams.
0.0
36.
4-204-112; Core - A few refrigerators did not have accurate thermometers (on interior or exterior) and thermometer on one hot holding cabinet was not accurate to plus or minus 3 degrees F...Mechanical refrigerators shall have thermometers located in warmest part of unit, and hot holding cabinets shall have thermometers located in coolest part of unit...Maintain thermometers accurate to plus or minus 3 degrees F in these units.
0.5
38.
6-202.15; Core - Rear establishment door had spaces between door top and door frame and door bottom and floor (could see daylight). Also, door was not self-closing...Outer openings to food establishments shall be protected from entry of insects and rodents by filling or closing gaps along floors and around top of door and having solid, self-closing and tight-fitting doors...Seal spaces/gaps around rear entrance door and provide self-closing device on door that shuts the door.
1.0
38.
6-501.111; Core - Many live house flies were in kitchen, storage areas and some in dining area...The premises shall be maintained free of insects...Rid facility of flies using methods approved for food service establishments.
0.0
41.
3-304.14; Core - Some moist/soiled wiping cloths were on counter tops or stored in soapy water solution or not completely submerged in sanitizer...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean food containers and pans were stacked while wet. Some containers in storage were stored below exposed insulation, had food contact surfaces unprotected, and less than 6 inches above floor...Clean equipment and utensils shall be stored where they are not exposed to contamination, at least 6 inches above floor, and in self-draining position that allows air drying and covered or inverted...Separate clean pans so they completely air dry before stacking. Remove clean containers from under exposed insulation, and store containers at least 6 inches above floor.
0.5
47.
4-501.11; Core - Some door gaskets on refrigerators and hot holding units did not seal properly when completely closed. One oven required a cloth to keep it closed, and it was also missing a handle. Meat cuber had tape on exterior to keep piece in place (not easy to clean)...Equipment components such as doors, seals, hinges, etc. shall be kept intact, tight and adjusted according to manufacturer's specifications...Repair/replace damaged equipment as needed. Remove tape from cuber exterior.
0.5
47.
4-502.11(A) and (C); Core - Several pans, lids, etc. were cracked or damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
48.
4-302.13; Priority Foundation - Heat sensitive strips used in hot water sanitizing dish machine were for hot water rinse of 180F (hot water sanitizing rinse only needs to reach 160F minimum)...In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature...Provide heat sensitive strips for hot water rinse of 160F...Not corrected during inspection.
0.5
48.
4-501.14; Core - Interiors of sanitizing sink of 3-comp sink were very soiled. Several holes on interior water spray arm of dish machine were clogged with debris...Warewashing facilities shall be cleaned frequently enough prevent recontamination of equipment and utensils and to ensure equipment performs its intended function...Increase cleaning frequency of equipment above.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled solid and wire shelves, dunnage racks, speed racks, interiors/exteriors of some refrigerators and hot holding cabinets, push carts, interior fryer bottoms, undersides of dishwashing area counters. Stickers were on the exteriors of some pans and lids...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/utensils above. Remove stickers from pan/lid exteriors.
0.5
51.
5-203.14; Priority - Hose attached to faucet under counter at dish machine area did not have a backflow preventer...The plumbing systems shall be installed to prevent backflow of liquid contaminant into the water supply system at each point of use, including on a hose bibb if a hose is attached...CDI by removing hose from faucet end. Provide approved backflow preventer for this hose bibb.
0.0
53.
6-501.19; Core - Door to men's employee bathroom off kitchen was wide open...Except during cleaning and maintenance operations, toilet room door shsall be kept closed...Keep bathroom doors closed (ensure door self-closing device is in place).
0.0
53.
6-501.18; Core - Front undersides of one urinal in men's bathroom and one toilet in women's bathroom were soiled...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase cleaning frequency of fixtures above.
0.0
54.
5-501.111; Core - A few kitchen trash cans were badly cracked...Trash/recycling receptacles shall be kept in good repair...Replace damaged trash cans.
0.0
55.
6-501.11; Core - Several ceiling tiles were torn or peeling. Water was dripping from ceiling in walk-in cooler. Grout was missing between many floor tiles, and some baseboard tiles were damaged. Wall surfaces were bulging in dishwashing area. Replace missing plastic/vinyl strips at door entrances to walk-in coolers. Drain lines under dishwashing rinse arm sink and other nearby sink were leaking/detached...Physical facilities shall be kept in good repair...Repair/replace damaged or missing fixtures above.
0.5
55.
6-501.12; Core - Observed soiled floor and wall surfaces under/around equipment...Physical facilities shall be kept in clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Other temperatures taken: Chocolate pie/Front Arantco ref: 50F; Yams/cooling/walk-in cooler/3:56/Temp1: 104-119F; Yams/cooling/walk-in cooler/5:54/Temp2; 82-101F...Verification required for Items #22, 33 (4-301.11), 48 (4-302.13). A visit will be made to evaluate completion of Item #22 on this report on Friday, June 28, 2024. Items #33 and 48 will be evaluated on July 3, 2024...DISCUSSION: After contaminating gloved hands with soiled dishes, raw fish, raw meat, trash, etc., gloves MUST be discarded and hands washed before handling clean equipment/utensils or continuing with other activities. Go over proper glove use and handwashing procedures with employees...NOTE: Ensure water supply lines for kitchen steamers and tea/coffee machines have approved double check valves if they are not present. Follow-Up: 06/28/2024
6-301.14; Core; At some handwashing sinks there were no handwashing signs. A sign or poster that notifies food employees to wash their hands must be provided at all handwashing sinks used by food employees and must be clearly visible to food employees. CDI... Handwashing signs were left with the manager on duty.
0.0
15.
3-302.11; Priority; There was a pan of raw chicken that was stored above ready-to-eat foods in the walk-in cooler. Food must be stored in manner to prevent contamination. Food must be stored according to the final cook temperatures. CDI.. The raw chicken was moved below the ready-to-eat food items.
0.0
16.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean but had wet and dried food debris on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again. There has been some improvement in the dishes that is why full credit was not taken.
1.5
21.
3-501.16(A)(1) ; Priority; Ham on the serving line was being held hot at 109F. Baked fish in the hot hold station was held hot at 109F. Chicken Parmesan was held hot at 120F. These potentially hazardous foods must be held hot at 135F or above. CDI.. The fish was placed in the trash can. The other food items were reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; In the walk-in cooler the following foods were held above 41F. Brown rice was held at 48F, Cooked chicken was held at 47F, Cooked turkey was held at 48F. The food items were prepared on 11/9/2023. CDI.. The food items were placed in the trash can.
1.5
39.
3-307.11; Core; Food in walk-in freezer was stored under pipes and a condenser unit that was covered with frost. Food must be stored in a clean and dry location. This was a general comment on the last inspection. The paint on the wall above the serving line is starting to peel. Food must be stored in a manner to prevent contamination.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. This is a repeat item. The issue has shown no improvement full credit was taken. CDI.. The shelves were cleaned before the end of the inspection.
1.0
47.
4-501.11; Core; The oven doors need to be repaired a dry cloth must be stored inside the oven door to keep it closed. The door on the steamer need to be repaired. A hot hold food unit door needs to be open with a spatula. Repair the walk-in freezer to remove the frost build up on the pipes and shelves. Equipment must be in good repair and easy to clean. Equipment must be maintained in a state of repair and condition that meets the current rules.
0.5
49.
4-601.11(B) and (C); Core; Clean the stove top to remove the carbon build up. Clean the hot holding racks to remove the food build up. Clean the shelves in the walk-in freezer and cooler. Clean out the ovens and cooking equipment to remove the carbon build up. Clean the door handles on the hot and cold hold units. Clean around the cooking equipment. Equipment must be kept free of an accumulation of dust, dirt, Food residue, and other debris. The violation does not call for full points being taken at this point.
0.5
51.
5-205.15; Priority; The three compartment sink had a leak. The sink at the dish machine station had a leak. The food prep sink near the walk-in cooler water has to be turned on by using the lever under the sink. All systems must be maintained in good repair. This is a repeat item full credit was taken. A return visit will be made to see if the item has been corrected.
2.0
55.
6-201.11; Core; There were several ceiling tiles that were torn and stained. The ceiling tiles must be replaced. Ceiling tiles must be smooth and easily cleanable.
0.5
55.
6-501.12; Core; Clean the floors and walls near the sinks and food prep areas to remove the food debris. Clean the floors in the walk-in freezers to remove the ice build up. Physical Facilities must be cleaned as often as necessary to keep them clean.
0.0
56.
4-204.11; Core; Clean the filters above the deep fryers to remove the grease build-up. Exhaust ventilation hood systems in Food preparation including components such as hoods, fans, guards and ducting must be designed to prevent grease condensation from draining or dripping onto the Food, Equipment, Utensils.
5-202.12; Core; There was no hot water at the handwashing sink closest to the ice machine. All handwashing sinks must be equipped to provide water at a temperature of at least (100F) through a mixing valve or combination faucet. This was a general comment on the last inspection.
1.0
16.
4-601.11 (A); Priority Foundation; There were several dishes stored as clean that had wet and dried food debris on the surface of the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the dish machine to be washed again. This was a general comment on the last inspection
1.5
16.
4-602.11; Priority; Clean the inside of the ice machine to remove the black growth. Ice is considered a food and must be stored in a clean location. CDI.. The ice machine was cleaned during the inspection.
0.0
38.
6-501.111; Priority Foundation; There were several fruit flies in the back storage room. The premises shall remain free of insects. The presence of insects must be controlled to eliminate their presence on the premises. A return visit will be made to see if the item has been corrected.
1.0
39.
3-307.11; Core; Clean the ice off the wall in the walk-in freezer. Food must be stored in clean location.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. CDI.. The shelves were cleaned.
0.5
47.
4-501.11; Core; There were several cold hold units that were not working at the time of the inspection. There was ice buildup present along the condenser lines in the walk-in freezer. Equipment must be maintained in a state of good repair. This was a general comment on the last inspection.
0.5
49.
4-601.11(B) and (C); Core; Clean the equipment around the deep fryers and cooking equipment. Clean the gaskets on the walk-in cooler and freezer. Clean the ice around the door and on the walk-in freezer. Clean the gaskets on the hot hold units. Clean the mixers. Equipment must be kept free of an accumulation of dust, dirt, Food residue and other debris.
0.5
51.
5-205.15; Priority; There was a large leak at the prep sink in the baker's station. There was a leak at the sink in the dish machine. All plumbing systems must be maintained in good repair. A return visit will be made to see if the item has been corrected.
1.0
55.
6-501.12; Core; Clean the floor in the walk-in freezer to remove the ice and frost build-up. Clean the floors and walls near the sinks and food prep areas. Physical Facilities must be cleaned as often as necessary to keep them clean.
2-401.11; Core; [Repeat] Employee beverages found sitting on the prep tables in the kitchen. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- Beverages moved.
0.5
10.
5-202.12; Core; Hot water is not available at the handwashing sink closest to the ice machine. A handwashing sink shall be equipped to provided water at a temperature of at least 100F. Have this repaired.
0.0
10.
6-301.12; Priority Foundation; The handwashing sink closest to the office and the handwashing sink in the dish area did not have paper towels available. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. CDI- paper towels were provided.
1.0
16.
4-501.114; Priority; Dishes being washed at the 3-compartment sink are not being properly sanitized. Quaternary ammonium solution was 100ppm. When using a quat solution the concentration should be between 200-400ppm. CDI- educated the employee by demonstration of how to properly set up and test the sanitizer.
1.5
16.
4-601.11 (A); Priority Foundation; Several plates and bowls being stored on the front line have food debris and residue accumulation present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes were sent back to be washed.
0.0
21.
3-501.16(A)(1) ; Priority; Roast sitting in the hot box was holding at 120F. TCS foods being held hot shall be maintained at 135F or above. CDI- roast was reheated.
0.0
39.
3-305.12; Core; Ice buildup is present on a few boxes of food as well as above several other boxes of food in the walk-in freezer. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. Remove the ice and be mindful of where food is stored.
1.0
39.
3-305.11; Core; Boxes of food found stored on the floor in the walk-in freezer. FOOD shall be protected from contamination by storing the FOOD: at least 6 inches above the floor.
0.0
40.
2-402.11; Core; A few food employees serving food on the front line did not have hair restraints. A few cooks in the kitchen also did not have on beard guards. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
47.
4-501.11; Core; Ice buildup is present along the condenser lines in the walk-in freezer. One of the hot box doors in the kitchen is broken, a few of the cooler doors throughout the kitchen do not seal properly. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; [Repeat] Throughout the kitchen, equipment needs more frequent cleaning. Between cooking equipment, underneath table shelving, cooler shelving, gaskets piping behind equipment, floor mixers, etc. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-205.15; Core; Several areas throughout the kitchen: baking section prep sink, 3-compartment sink piping, hot water sanitizing dish machine pipe near pressure gauge. A plumbing system shall be maintained in good repair. Have these items repaired.
2-401.11; Core; Several areas throughout the kitchen, employees had open personal beverages sitting above the ice machine, prep tables and equipment. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- Beverages moved.
0.5
10.
6-301.11; Priority Foundation; Employee men restroom did not have hand soap. Restroom hand sinks must always have hand soap. CDI- Soap replaced.
1.0
24.
3-501.19; The facility has been previously approved to use TPHC. In the log book, times today all showed 11:00am as the start time. There was about 25 food items recorded. All those foods could not have been placed on TIME at one time. TPHC times must be accurately recorded. CDI- Some times adjusted and education.
1.5
41.
3-304.14; Core; Wet wiping cloths were sitting on prep tables in several locations in the kitchen. Wiping cloths must soon be returned to properly made sanitizer after use. Cloths cannot sit out on the counter.
0.5
49.
4-601.11(B) and (C); Core; Throughout the kitchen, equipment needs more frequent cleaning. Between cooking equipment, underneath table shelving, piping behind equipment, floor mixers, etc. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.11; Core; Throughout the kitchen there are areas of floor(tile) damage and wall damage. These areas will be addressed during the transitional permit period. PHYSICAL FACILITIES shall be maintained in good repair.
0.5
55.
6-501.12; Core; Mainly in the flat top grill area, floor and lower wall cleaning is greatly needed. All the HVAC vents in the kitchen needs cleaning. Dusty. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
