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Facility: Doyle Inc (a.k.a Kentucky Fried Chicken / A&W)
Address: 748 W Pacheco Blvd, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 7-11-2019: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-11-2019 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) 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.
3-COMPARTMENT SINK ROOM: Improvement in reduction of the amount of dark dust accumulation on the ceiling ventilation covers. Cleaning has been attempted, but rust was discovered underneath dust. Planned replacement, will email pictures when complete.

SECOND REPEAT: KITCHEN CEILING: Many ceiling panels are stained and dirty. Deep cleaning required. If replacing, provide panels that are smooth, easily cleanable, and nonabsorbent. Planned replacement at same time as other ceiling ventilation covers and panels near three comp sink, will email pictures when complete.

MOP SINK: Improvement in reduction of the mold / mildew immediately above the mop sink location. Continue to work on the frequency and efficacy of cleaning in this area and adjacent walls to prevent the visible bulidup and accumulation of mold / mildew type residue on wall / equipment surfaces.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-11-2019 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.
LARGE WALK-IN REFRIGERATOR: Improvement in the reduction of food debris accumulation on the rolling rack used for storing chicken trays. Continue to work on improving / implementing effective cleaning practices and frequency to reduce cross contamination potential.

SECOND REPEAT: WALK-IN FREEZER: The gray seal/gasket around the door is improperly installed as there are gaps causing cold air to escape. New gasket was ordered last week (7/5), hoping to have it by next week. Repair. Email pictures once repair is completed.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 6-19-2019: Unsatisfactory - reinspection required (Total Points: 20.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-19-2019 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) 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.
2) REPEAT: 3-COMPARTMENT SINK ROOM: Dark dust accumulation on the ceiling ventilation covers. Clean.

3) REPEAT: 3-COMPARTMENT SINK ROOM: Liquid waste pooling on the floor near the water heater. Clean.

4) REPEAT: 3-COMPARTMENT SINK ROOM: Liquid waste pooling on the floor underneath the sink. Clean.

5) REPEAT: MOP SINK: Mold/residue accumulation on the wall behind the mop sink. Clean.

6) REPEAT: FLOOR NEAR THE 2 WALK-IN REFRIGERATION UNITS: Heavy food debris/grease accumulation on the areas underneath shelves and tables. Deep cleaning required.

7) REPEAT: FRP WALLS NEAR THE DEEP FRYERS: Heavy food debris accumulation. Deep cleaning required.

8) REPEAT: KITCHEN CEILING: Many ceiling panels are stained and dirty. Deep cleaning required. If replacing, provide panels that are smooth, easily cleanable, and nonabsorbent.

9) REPEAT: KITCHEN FLOORING: Many areas with liquid waste pooling mixed with food debris. Deep cleaning required.

11) REPEAT: CIRCULAR FLOOR DRAIN NEAR THE HOT HOLDING AREA: Major liquid waste pooling in this deep crevice. Clean. Provide a proper cover over the crevice (flushed with the floor tiles) to close the gap so it is not a trip hazard.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
6-19-2019 Additional information provided to facility operators 0.00 Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437. Increase cleaning frequency and effectiveness in the kitchen overall, including behind, under, next to, and above all equipment, especially in food preparation and storage areas. Dining area and restrooms are clean. **Kitchen should be just as clean.** 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
6-19-2019 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.
2) REPEAT: LARGE AND SMALL WALK-IN REFRIGERATORS Debris accumulation on the floor and walls. Clean.

4) REPEAT: LARGE WALK-IN REFRIGERATOR: Food debris accumulation on the rolling rack used for storing chicken trays. Deep cleaning required.

5) REPEAT: SMALL WALK-IN REFRIGERATOR: Dust/mold accumulation on the gray fan covers. Deep cleaning required.

7) REPEAT: BROWN/GOLD METAL SHELVING UNITS: Heavy grease/food debris accumulation. Deep cleaning required.

9) REPEAT: WALK-IN FREEZER: The kick plate near the entrance is severely bent outwards. Repair.

10) REPEAT: WALK-IN FREEZER: The gray seal/gasket around the door is improperly installed as there are gaps causing cold air to escape. Repair.

12) REPEAT: (2) DELFIELD REFRIGERATION UNITS: Remove the exterior adhesive used for shipping protection to provide smooth and easily cleanable surfaces (top and sides of units).
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
6-19-2019 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) 4.00 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.
REPEAT: EXHAUST HOOD: Return the filters to the original correct installation locations when the hood is in operation. (leftmost three grease filters are correctly installed, rightmost nine grease filters are incorrectly installed across their top edges (top is too far "inside" the hood. potentially reducing the effectiveness of grease removal / increasing possible fire danger). 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
6-19-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) SECOND REPEAT: ALL COOKING EQUIPMENT UNDER THE WHOLE EXHAUST HOOD: Heavy grease accumulation on the exterior. There is grease dripping off some of the units. Powder residue from "oil cleaning powder" also on multiple surfaces. Deep cleaning required.

(2) REPEAT: ALL DEEP FRYERS: Heavy grease/food debris accumulation underneath the equipment near the oil drain valves. Deep cleaning required.

Increase cleaning frequency in this area.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
6-19-2019 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 4.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
(1) REPEAT: HANDWASHING SINK NEAR THE 3-COMPARTMENT SINK: Running water measured at 126 F. Water is premixed and user does not have the ability to adjust the water temperature. Adjust the water temperature to be 100-108 F or replace the faucet to provide separate hot and cold water valves so the user can adjust the water temperature.

(2) Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink in the three compartment sink area. Manager states they ran out of paper towels yesterday and provided a sleeve of napkins near the sink instead. Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 5-14-2019: Unsatisfactory - reinspection required (Total Points: 14.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-14-2019 Additional information provided to facility operators 0.00 Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437. Increase cleaning frequency in the kitchen. Dining area and restrooms are clean. Kitchen should be just as clean. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-14-2019 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) CHEMICAL STORAGE ROOM (NEAR THE RESTROOMS): Replace the non-functioning light.

2) EXHAUST HOOD: Repair/replace the (2) non-functioning lights.

3) EXHAUST HOOD: Return the filters to the original locations when the hood is in operation.

4) KITCHEN: Air temperature measured approximately 85 F. Employees stated air conditioning unit needed service. Repair to provide sufficient ventilation for reasonable employee comfort.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-14-2019 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) 2.00 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) HANDWASHING SINK NEAR THE 3-COMPARTMENT DISHWASHING SINK: One has to use one hand to apply pressure to the top of the soap dispenser and the other hand to press for soap. Employees stated the soap dispenser would pop open if pressure was not applied to the top of the unit. This is not normal function. The soap dispenser should function like the unit near the cash registers. Repair or replace the unit.

2) LARGE WALK-IN REFRIGERATOR: Debris accumulation on the floor and walls. Clean.

3) LARGE WALK-IN REFRIGERATOR: Dust accumulation on the ceiling. Clean.

4) LARGE WALK-IN REFRIGERATOR: Food debris accumulation on the rolling rack used for storing chicken trays. Deep cleaning required.

5) SMALL WALK-IN REFRIGERATOR: Dust/mold accumulation on the gray fan covers. Deep cleaning required.

6) SMALL WALK-IN REFRIGERATOR: Flour accumulation on the door frame. Deep cleaning required.

7) BROWN/GOLD METAL SHELVING UNITS: Heavy grease/food debris accumulation. Deep cleaning required.

8) OIL FILTER PUMP: The black, protective coating around the green and white wires has peeled off exposing the green and white wires. Replace.

9) WALK-IN FREEZER: The kick plate near the entrance is severely bent outwards. Repair.

10) WALK-IN FREEZER: The gray seal/gasket around the door is improperly installed as there are gaps causing cold air to escape. Repair.

11) 4-DOOR TRUE FREEZER: Remove the exterior adhesive used for shipping protection to provide smooth and easily cleanable surfaces.

12) (2) DELFIELD REFRIGERATION UNITS: Remove the exterior adhesive used for shipping protection to provide smooth and easily cleanable surfaces.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-14-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. 1) ALL COOKING EQUIPMENT UNDER THE WHOLE EXHAUST HOOD: Heavy grease accumulation on the exterior. There is grease dripping off some of the units. Deep cleaning required. REPEAT VIOLATION

2) ALL DEEP FRYERS: Heavy grease/food debris accumulation underneath the equipment near the oil drain valves. Deep cleaning required.

Increase cleaning frequency in this area.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-14-2019 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) 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.
1) CHEMICAL STORAGE ROOM (NEAR THE RESTROOMS): Debris/sticky residue accumulation on the floor. Clean and organize the room.

2) 3-COMPARTMENT SINK ROOM: Dark dust accumulation on the ceiling ventilation covers. Clean.

3) 3-COMPARTMENT SINK ROOM: Liquid waste pooling on the floor near the water heater. Clean.

4) 3-COMPARTMENT SINK ROOM: Liquid waste pooling on the floor underneath the sink. Clean.

5) MOP SINK: Mold/residue accumulation on the wall behind the mop sink. Clean.

6) FLOOR NEAR THE 2 WALK-IN REFRIGERATION UNITS: Heavy food debris/grease accumulation on the areas underneath shelves, especially across the deep fryers. Deep cleaning required.

7) FRP WALLS NEAR THE DEEP FRYERS: Heavy food debris accumulation. Deep cleaning required.

8) KITCHEN CEILING: Many ceiling panels are stained and dirty. Deep cleaning required. If replacing, provide panels that are smooth, easily cleanable, and nonabsorbent.

9) KITCHEN FLOORING: Many areas with liquid waste pooling mixed with food debris. Deep cleaning required.

10) FLOOR UNDERNEATH THE HOT HOLDING AREA: Food debris accumulation. Deep cleaning required. REPEAT VIOLATION

11) CIRCULAR FLOOR DRAIN NEAR THE HOT HOLDING AREA: Major liquid waste pooling in this deep crevice. Clean. Provide a proper cover over the crevice (flushed with the floor tiles) to close the gap so it is not a trip hazard.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-14-2019 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 2.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
HANDWASHING SINK NEAR THE 3-COMPARTMENT SINK: Running water measured at approximately 120-121 F. Water is premixed and user does not have the ability to adjust the water temperature. Adjust the water temperature to be 100-108 F or replace the faucet to provide separate hot and cold water valves so the user can adjust the water temperature. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 1-09-2018: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-09-2018 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. 1) COOKING EQUIPMENT UNDER THE WHOLE EXHAUST HOOD: Heavy grease accumulation on the exterior. Continue cleaning the exteriors of the cooking equipment.

2) FLOUR BINS AT THE BREADING STATION: Residue accumulation on the exterior of the containers. Deep cleaning required.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
1-09-2018 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.
1) FLOOR UNDERNEATH THE HOT HOLDING AREA: Black dirt/debris accumulation. Deep cleaning required.

2) LARGE WALK-IN REFRIGERATOR: There are many holes on the interior wall side next to the door possibly due to corrosion. Replace.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS