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Facility: Country Waffles
Address: 845 W Pacheco Blvd, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 9.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 11-01-2019: Satisfactory (Total Points: 9.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-01-2019 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 2.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
AUTOMATIC DISHWASHER: Dust accumulation inside the ventilation chute of the exhaust hood located above the machine. Clean. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-01-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. FRONT WAITRESS STATION: 2 soups measured less than 135 F (~125 F). Employee increased the temperature on the hot holding unit immediately. Soups were reheated during the inspection. Keep all hot food at or above 135 F at all times.

If hot holding unit cannot maintain hot food at or above 135 F, repair or replace the unit.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 9-24-2019: Unsatisfactory - reinspection required (Total Points: 27.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
9-24-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. FRONT WAITRESS STATION: 2 soups measured less than 135 F. Operator increased the temperature on the hot holding unit. Soups were reheated in the microwave during the inspection. Keep all hot food at or above 135 F at all times. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-24-2019 Each food facility shall be kept free of live animals and vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5) 2.00 Live animals are not allowed in a food facility, except as specified in section 114259.5.

A food facility shall immediately cease operation when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall remain closed until:
(a) there is no longer evidence of a vermin infestation.
(b) all contaminated surfaces have been cleaned and sanitized.
(c) contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

All contributing factors must be resolved as quickly as possible. If there is a vermin infestation that warrants a major violation, then the permit to operate may be suspended. Professional pest control may also be required as frequently as needed to prevent the infestation from recurring.
AUTOMATIC DISHWASHER: Live german cockroaches (adults and nymphs) coming out of the holes in the wall near this unit. Operator stated recent weekly pest control service has been provided for the interior and exterior of the building. Facility has also routine monthly pest control service. In addition to the continued pest control service, patch all possible vermin entrances. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-24-2019 Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377) 2.00 Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.

The label shall contain the following information:
(1) The common name of the food.
(2) A list of ingredients in descending order of predominance by weight.
(3) The weight, count, or volume.
(4) The name and place of business of the manufacturer, packer, or distributor.
Nutrition labeling may also be required, and must be included when it is available from the manufacturer.

Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered.
NANNY'S HOMEMADE JAM: 3 jars of plum and apricot jams for sale near the cash register. No ingredients or manufacturer's information were available on the jars. Operator stated the jams were manufactured on site. Label the jars according to the corrective text. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-24-2019 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 2.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
1) BACK KITCHEN: Repair or replace the non-functioning light fixture in the ceiling area near the automatic dishwasher.

2) AUTOMATIC DISHWASHER: Dust accumulation inside the ventilation chute. Clean.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-24-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
1) WALK-IN FREEZER: Ice accumulation on the shelves and food containers located underneath the fan box. Clean all areas. Evaluate what is causing the ice buildup and make repairs as necessary.

2) WALK-IN FREEZER: Diamond plate flooring near the bacon boxes was loose/unsecured. Secure.

3) WALK-IN FREEZER: Peeling paint on the door frame exterior. Re-paint.

4) WALK-IN FREEZER: Dirt accumulation and peeling paint near the door exterior. Clean and re-paint.

5) DRY STORAGE ROOM: Dirt/stain accumulation on the exterior of the of white bulk containers storing flour, sugar, etc. Clean.

6) DRY STORAGE ROOM: Dirt/stain accumulation on the white storage shelves. Peeling duct tape on the shelf edges. Clean and repair.

7) WALK-IN REFRIGERATOR: Dirt accumulation and peeling paint near the door exterior. Clean and re-paint.

8) WALK-IN REFRIGERATOR: Peeling paint on the door frame exterior. Re-paint.

9) WALK-IN REFRIGERATOR: Mold accumulation on the unfinished wood panel located in the former fan area. Paint.

10) WALK-IN REFRIGERATOR: Peeling paint on the door edges of the small reach-in door near the handwashing sink's paper towel dispenser. Re-paint.

11) HANDWASHING STATION: Paint the unfinished wood used to hold up the handwashing sink drain pipe along the wall.

12) 5 GALLON CHLORINE BUCKET STORAGE AREA BELOW THE AUTOMATIC DISHWASHER: Heavily rusted shelf. Surface is no longer smooth and easily cleanable. Paint.

13) 2-DOOR BEVERAGE AIR REFRIGERATOR: Rusty top shelf racks. Repair or replace.

14) LARGE CUTTING BOARD (Potato dicing area) AT THE WELLS COOKING UNIT: Board is stained and heavily warped. Replace. REPEAT VIOLATION

15) FRONT KITCHEN: 2 knives with heavily deteriorated white handles and surfaces that are no longer smooth and easily cleanable. Replace.

16) SODA MACHINE: Dirt/debris/cockroach feces accumulation inside the cabinet/cabinet doors underneath this machine.

17) 1-DOOR PREP REFRIGERATOR IN THE WAITRESS AREA: Cutting board is heavily stained, grooved, and no longer smooth and easily cleanable. Resurface or replace.

0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-24-2019 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
1) WOOD WALL STRIP (NEAR THE BACK DOOR) PARALLEL TO THE WALK-IN FREEZER DOOR FRAME: Peeling/chipped paint. Re-paint.

2) BACK DOOR: Dirt accumulation on the door. Clean.

3) LADDER STORAGE ROOM NEAR THE BACK DOOR: Repair the hole on the door exterior.

4) LADDER STORAGE ROOM NEAR THE BACK DOOR: Repair or replace the broken/loose door knob.

5) LADDER STORAGE ROOM NEAR THE BACK DOOR: Dirt accumulation on the door. Clean.

6) DOOR (SHOPPING CART STORAGE AREA AND WALKWAY TO THE TOP BUILDING AREA) NEXT TO THE DRY STORAGE ROOM: Heavy dark residue accumulation on the door knob. Deep cleaning required.

7) DRY STORAGE ROOM: Cracked paint in the ceiling. Repair.

8) DRY STORAGE ROOM: Peeling/chipped paint. Re-paint.

9) HALLWAY NEXT TO THE DRY STORAGE ROOM: Aluminum wall panel corner was peeling outwards. Repair.

10) HALLWAY ACROSS THE ICE MACHINE: Aluminum wall panel corner was peeling outwards. Repair.

11) ICE MACHINE: Dirt accumulation on the floor underneath this machine. Clean.

12) 2-COMPARTMENT SINK: Liquid and food debris accumulation on the floor underneath this sink. Clean.

13) FRONT KITCHEN: Dirt/debris accumulation on the square ventilation covers. Clean.

14) FRONT KITCHEN: Loose aluminum metal ceiling panel near the ventilation cover. Secure.

15) 2-DOOR BEVERAGE AIR REFRIGERATOR: Dirt/debris accumulation on the floor underneath this unit. Clean.

0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-24-2019 Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125) 2.00 Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.

Clean the utensils in one of the following ways:

(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.

(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.

Provide testing equipment and materials to adequately measure the applicable sanitization method.
1) 2-COMPARTMENT SINK: Replace the (2) missing sink drain plugs. (This is the backup dishwashing station when the automatic dishwasher stops functioning or when there is large equipment/utensil that does not fit inside the automatic dishwasher.)

2) AUTOMATIC DISHWASHER: Heavy dirt accumulation on the plastic dish racks. Racks are no longer smooth and easily cleanable. Replace all racks.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-24-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. 1) 2-COMPARTMENT SINK: Dirt/Debris accumulation on the sink legs. Clean.

2) CLEAN BUCKET STORAGE AREA BEHIND THE SODA SYRUP RACK: Remove the cardboard liner. Dirt/Debris accumulation on the rack. Clean.

3) FRONT KITCHEN: Food debris accumulation on the exterior of some cooking equipment. Clean as necessary.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-24-2019 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 2.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
1) WOMEN'S RESTROOM: Dirt/residue accumulation on the door near the handle. Clean.

2) MEN'S RESTROOM: Dirt/residue accumulation on the door near the handle. Clean.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-24-2019 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. 1) ICE MACHINE: Dirt/debris accumulation inside the floor sink/drain underneath this machine. Clean.

2) SINK DRAIN PIPES IN THE BACK KITCHEN: Heavy dark residue accumulation on the pipe exteriors. Deep cleaning required.

3) 2-COMPARTMENT SINK: Debris accumulation inside the floor sink/drain. Clean.

4) SODA MACHINE: Dirt accumulation inside the floor sink/drain. Clean.

0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 5-09-2018: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-09-2018 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 4.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
ORANGE FLOOR TILES AT THE COOK LINE: The cracked/deteriorated floor tiles underneath the orange floor mats have been replaced. Secure and grout the loose tiles. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-09-2018 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
1) 1-DOOR SMALL REFRIGERATOR STORING EGGS: Heavily scratched and stained cutting board. Clean and resurface or replace.

2) LARGE WHITE CUTTING BOARD AT THE WELLS COOKING UNIT: Board is stained and warped. Clean and repair or replace.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 3-28-2018: Unsatisfactory - reinspection required (Total Points: 17.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-28-2018 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. DOUBLE-STACKED FOOD TUBS AT THE FOOD WARMING UNIT NEAR THE GRILL: Hot food temperatures measured less than 135 F. The other food tubs at this unit that were not double-stacked measured above 135 F. Discontinue this practice and check food temperatures regularly (Cold potentially hazardous foods must be at or below 41 F and hot potentially hazardous foods must be at or above 135 F). 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-28-2018 An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) 2.00 Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy. 2-DOOR TRUE REFRIGERATOR: Provide a thermometer inside this unit. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-28-2018 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
BACK DELIVERY DOOR: Gap towards the bottom of the door with sunlight visible through the gaps. Close the gaps to prevent vermin entrance. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-28-2018 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
1) (3) BLACK SUNBEAM TOASTERS: Units rated for household use only. Replace with commercial units.

2) WALK-IN FREEZER: Water leaking from fans and causing ice accumulation on tubs of food underneath the fans. Clean and repair.

3) WALK-IN FREEZER: Ice accumulation on the pipes and wall near the fans. Clean and repair.

4) WALK-IN FREEZER: Cover the exposed white and red electrical wires near the fans.

5) WALK-IN FREEZER: Mold accumulation on the exterior of the door. Repair and repaint.

6) WALK-IN FREEZER: Loose metal floor cover. Secure.

7) DRY STORAGE ROOM: Black residue accumulation on the large, circular, white containers used to store salt, sugar, flour, etc. Clean or replace. REPEAT VIOLATION

8) WALK-IN REFRIGERATOR: Mold accumulation on the deteriorated, clear plastic strips near the door. Replace.

9) WALK-IN REFRIGERATOR: Mold accumulation on the interior door and door frame. Clean and repaint.

10) WALK-IN REFRIGERATOR: Dust accumulation on the non-functional fan. Clean. Remove fan if it is no longer being used.

11) WALK-IN REFRIGERATOR: Dust/mold accumulation the walls and some shelving units. Clean.

12) WALK-IN REFRIGERATOR: The metal rod with a circular push button used for exiting the refrigerator was missing causing the inspector to be locked inside the unit. Inspector was able to exit after operator came to open the door. Operator discovered the push button on the floor underneath the ice machine. Secure the loose rod with the push button as this is a serious safety matter. REPEAT VIOLATION

13) UNDERNEATH THE AUTOMATIC DISHWASHER: Cover the exposed electrical wires. REPEAT VIOLATION

14) 2-DOOR TALL BEVERAGE AIR REFRIGERATOR: Rusty white shelves. Repair or replace.

15) 1-DOOR SMALL REFRIGERATOR NEAR THE SMALL EXHAUST HOOD: Cracked/deteriorated gray seal around the door. Food debris accumulation in the cracked seal. Replace. Do not use tape to repair.

16) 1-DOOR SMALL REFRIGERATOR STORING EGGS: Cracked/deteriorated gray seal around the door. Food debris accumulation in the cracked seal. Replace. Do not use tape to repair.

17) 1-DOOR SMALL REFRIGERATOR STORING EGGS: Heavily scratched and stained cutting board. Clean and resurface or replace.

18) UNDERNEATH THE COOKING EQUIPMENT: Heavy grease/dust accumulation on the bottom exterior of all the cooking equipment. Deep cleaning required. (Many exposed electrical wires with grease and dust accumulation underneath the cooking equipment and operator stated the wires are inactive and there is no power source. The wires belong to the existing Wells cooking equipment that has not been in operation for many years. The top surface of the Wells unit is still being used as a food prep area. When the facility undergoes a kitchen remodel or a change of ownership, this unused/non-functional Wells unit will need to be removed from the facility.) REPEAT VIOLATION

19) LARGE WHITE CUTTING BOARD AT THE WELLS COOKING UNIT: Board is stained and warped. Clean and repair or replace.

0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-28-2018 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
1) WALL UNDERNEATH THE COOKING EQUIPMENT: Heavy grease accumulation on the wall. Deep cleaning required.

2) ORANGE FLOOR TILES AT THE COOK LINE: Several cracked/deteriorated floor tiles underneath the orange floor mats. Liquid and food debris accumulation in this area. Replace.

3) COOKING AREA: Food debris accumulation on the floor. Increase cleaning frequency.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS