| 10-17-2024 |
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)
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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.
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1. Observed that the floors in the chicken fridge did not properly drain water/juice and had accumulated mold in a puddle below the chicken storage. Increase frequency and efficacy of cleaning.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 10-17-2024 |
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)
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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.
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1. Observed that the floor sink under the 3-compartment had an accumulation of grease and was rusting on the sides of the lid. Rust is not a smooth and easily cleanable surface which can cause more grease accumulation, and grease is a food for vermin. Clean and repair this floor sink cover.
2. Observed that the dish washing machine for the root beer mugs is not properly plumbed to a floor sink. When unit is draining it drains to a tube which is pointed up causing backflow and debris accumulation in the machine. Reroute the drain of this unit to a floor sink and provide a 1in air gap above the flood rim of the floor sink.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 10-17-2024 |
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
| 1.00 |
The Permit Holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food facility during all hours of operation. "Person in charge" means the individual present at a food facility that is responsible for the operation of the food facility.
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1. Observed that the person in charge could not identify the most recent inspection report although it was visibly present. Ensure Person in charge can identify the most recent inspection report.
2. Observed person in charge could not identify the 8 major food allergens. Ensure the Person in charge can identify the 8 major food allergens or knows the location of a poster that lists them.
Allergens: Peanuts/TreeNuts/Soy/Wheat/Milk/Eggs/Fish/Crustaceans
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 10-17-2024 |
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)
No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)
Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)
Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
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Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.
Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.
Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.
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1.Observed facility had access to the 2024 permit and an informing notice, however they were not posted for the public to view. Provide both the informing notice (QR code paper) and the Food permit in plain sight for the public.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 10-17-2024 |
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)
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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.
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1. Observed serving window did not self close. Repair this unit so it can self close. Service windows shall self close to prevent vermin entry.
2. Observed the silver rolling trays located in the chicken refrigerator had an accumulation of debris. increase frequency and efficacy of cleaning to prevent cross contact with chicken being stored on these trays.
3. Observed the storage shelfs next to the walk in fridge and across from the deep fryers had an accumulation of grease. increase frequency and efficacy of cleaning. grease is a food for cockroaches and attracts them if not maintained.
4. Observed the blodgett CTBR-1 had dust accumulation on the floor of the oven. Even if this unit is not regularly used it shall be properly maintained and regularly cleaned.
5. Observed the freezer condenser drain line was dripping and refreezing onto equipment and food boxes. Repair this unit so it is properly insulated and doesn't drip
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 10-17-2024 |
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)
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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.
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1. Observed the Hand wash sink near the 3-comp only had access to hot water and measure at least 114F. Repair sink so it can provide WARM WATER of 100°F-108°F for at least 15 seconds consistently (one use after the other)
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 10-17-2024 |
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)
| 1.00 |
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.
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Observed that the hoods above the Fryers had large accumulation of grease cleaning powder. Ensure that these filters are cleaned when they accumulate this powder to prevent cross contact and inefficient grease capture.
Corrections received 10/21/24
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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