< Previous Inspection ۸ Up to Facility Next Inspection >
[?] A summary of the violations found during the inspection are listed below.

3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Observed romaine lettuce at 46F and 47F, sliced tomatoes at 49F and 48F. Equipment needs to be adjusted to properly keep cold food cold. Person-in-charge placed a work order. TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-06.4(K) / Controlling pests.
Critical Repeat Observed the presence of live fruit flies in the back storage and dishwasher area.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions.

3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed a tear in the walk-in cooler gasket. Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Repeat Observed sticker residue on clean dishes. Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.


Inspection Information


[?] Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 08-July-2016


The following violation(s) have been corrected since the last inspection.
3717-1-03.2(A)(2)/Preventing contamination from hands - bare hand contact
Observed a food employee touching cookies and placeing them into a bag without any gloves on. Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
3717-1-03.4(A)/Frozen food - temperature and time control.
Observed foods in frozen storage exhibit signs of thawing in the McCall freezer.
Stored frozen foods shall be maintained frozen.
3717-1-07.1(A)/Poisonous or toxic materials: Storage: separation.
Observed a chemical spray bottle being stored on a food contact table. Observed improper storage of poisonous or toxic materials.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .
3717-1-04(A)/Multiuse utensils and food contact surfaces - material characteristics.
Observed plastic lid by the server station that can no longer be washed, rinised and sanitized properly to help prevent bacteria growth.
To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
3717-1-04(A)/Multiuse utensils and food contact surfaces - material characteristics.
Observed a broken handel on the cajun seasoing shaker.
To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment.
Observed the McCall freezer (next to the fryer) not properly working. Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.5(A)(2)/Cleanliness of food-contact surfaces of cooking equipment and pans.
Observed build-up around the whole shake area. Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment.
Observed buildup inside the all reach in coolers, reach in freezer and dryers under the grill. Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.6(B)/Sanitizing frequency of utensils and food-contact surfaces
The firm was out of sanitizer for the dishwasher. The 3 bay sink was being used until sanitizer for the dishwasher came in. .
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
3717-1-06.4(B)/Cleaning - frequency and restrictions.
Observed the overall kitchen needing a good cleaning along with the floors, walls and ceilings. Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.