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Full House - 19-Oct-2023
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19-Oct-2023
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General information
Facility name
Full House
Inspection date
Oct 19, 2023
Facility type
Full Service
Year round facility
Yes
Inspection type
Follow-up
Re-inspection required
No
Comments
Observed violations
14
-
7.2
-
Equipment - Cooking and Baking Equipment
Core
Observation:
The cavity of the microwave oven is observed soiled.
Correction:
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
46
-
7.24
-
Sanitizing Solutions, Testing Devices
Core
Observation:
A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction:
Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
52
-
8.76
-
Refuse - Removal Frequency
Core
Observation:
Recyclable items are excessive throughout the facility causing a pest harborage.
Correction:
Remove recyclable items from the facility at a frequency that prevent pest harborage.
36
-
8.84
-
Outer Openings - Protected
Core
Observation:
Outer openings (back door and take out window) of the food establishment is not protected against entry of insects and rodents.
Correction:
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Corrected violations
07
-
3.39
-
Hands - Preventing Contamination from Hands*
Priority
Observation:
Employees observed handling ready-to-eat (RTE) food with their bare hands. 10/19/23- Bare hand contact with RTE was not observed during follow up inspection.
Correction:
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. 10/19/23- Providing training for employees on bare hand contact with ready to eat foods was discussed with the manager.
20
-
3.51 (a)(ii)
-
Food - Potentially Hazardous Food - Cold Holding*
Priority
Observation:
Various foods cold holding at improper temperatures. 10/19/23-Broccoli, lettuce, raw eggs outside of shell, and raw chicken were found cold holding at improper temperatures. Additionally, food product was observed to be stocked and stored above the load lines of the unit. Discussions with manager were had about ensuring that all product needed is stored within the unit and not on top of other products. Food was re-arranged to allow room for product needed.
Correction:
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard all food above 45F. 10/19/23- Provide training for employees on proprely stocking and storing food product at or below the load lines in the 3dr prep unit .
21
-
3.60
-
Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Priority
Observation:
The prepared ready-to-eat (RTE) in the refrigeration units are not properly dated for disposition. 10/19/23- Progress has been made on date marking.
Correction:
Mark the name and discard or prep date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
21
-
3.61
-
Ready-to-Eat - Potentially Hazardous Food - Disposition*
Priority
Observation:
The prepared ready-to-eat (RTE) in the refrigeration units are not properly dated for disposition.
Correction:
Date mark products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a discard date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a discard date not to exceed 4 calendar days.
22
-
3.62
-
Time as a Public Health Control*
Priority
Observation:
Various foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. 10/19/23- Soup was being stored on top of another hot holding product. With time rather than temperature being used as a control. No written procedure for time as a control has been submitted to the health department. Soup was moved to the walk in refrigerator for rapid cooling.
Correction:
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. 10/19/23- Discontinue use of time as a control until proper documentation or procedures have been turned in to the health department. Based on observations training on hot and cold holding rather than time as a control should be provided for employees.
06
-
5.4 (a)
-
Hands - When to Wash*
Priority
Observation:
A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. 10/19/23- An employee was observed rinsing and drying gloves at the hand sink. It was explained to the employee that gloves should not be washed or rinsed. They should instead be single use and disposed. Employee was instructed to wash hands prior to re-gloving.
Correction:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. 10/19/23- Based on observation employees need further training on handwashing to include proper usage of gloves. Re-training employees on handwashing was discussed with the manager.
14
-
7.1 (a)
-
Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Priority
Observation:
The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener.
Correction:
Clean and sanitize these surfaces for food contact.
14
-
7.15
-
Equipment - Food Contact Surfaces and Utensils
Priority
Observation:
Food contact surfaces of the knives and cooking utensils used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. 10/19/23- Cooking utensils were observed clean. Knives on magnetic strip across from the warewashing area were observed stored dirty.
Correction:
Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces. 10/19/23- Knives were removed by the manager and placed in the warewashing area to be washed, rinsed, and sanitized. Discussion with the manager was had to ensure all equipment and utensils including the knives were to follow the three step ware washing procedure of wash, rinse, and sanitize prior to storing or re-using them.
13
-
3.17
-
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Priority Foundation
Observation:
Unwrapped or uncovered food throughout the facility. 10/19/23- In the freezer unwrappes lettuce mixture was found to be uncovered. Various foods in the lower portion of the 3dr prep unit on the cook line were unwrapped or uncovered.
Correction:
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. 10/19/23-Progress has been made on covering or wrapping food product. Discussions with manager were had on ensuring food product was covered. Manager took product out of the freezer and placed coverings over the food product.
13
-
3.17
-
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Priority Foundation
Observation:
Preparation of raw food conducted in a manner that may cause cross contamination of the ready-to-eat food (RTE). 10/19/23- During follow up inspection the preparation of raw food conducted in a manner that may cause cross contamination of the ready-to-eat food (RTE) was not observed.
Correction:
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Wash hands after handling raw foods and before handling ready to eat foods.
37
-
3.25
-
Food Storage - Clean and Dry Location
Core
Observation:
Food stored on the floor or food stored less than 6" above the floor.
Correction:
Elevate food storage onto approved shelving with minimum 6" legs or casters.
35
-
3.28
-
Food Storage Containers - Identified with Common Name of Food
Core
Observation:
Unlabeled food containers.
Correction:
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
41
-
3.55
-
Utensils - In-Use - Between-Use Storage
Core
Observation:
Dispensing utensils improperly stored between uses.
Correction:
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
43
-
7.39 (a) (c)
-
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Core
Observation:
Single service items (tableware) observed unprotected from contamination.
Correction:
Store single service items in its original protective packaging or inverted in an approved dispenser.
42
-
7.40
-
Prohibitions
Core
Observation:
Clean equipment/utensils were found stored on the gound.
Correction:
Discontinue storage of clean equipment and utensils in a location subject to contamination.
53
-
9.11
-
Physical Facilities - Cleaning Frequency and Restrictions
Core
Observation:
Floors, walls, ceilings, and vents throughout the facility noted in need of deep cleaning. Additionally all doors of the refrigeration units are noted in need of cleaning.
Correction:
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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Equipment temperatures
Description
Temperature
Berg 2 door
ºF
Turbo air prep top
ºF
Walk in cooler
ºF
Walk in freezer
ºF
Food temperatures
Description
Temperature
State
Cooked beef
111.3
ºF
Cold holding
Broccoli
46.5
ºF
Cold holding
Raw egg outside of shell
45.3
ºF
Cold holding
Lettuce
46.7
ºF
Cold holding
Raw chicken
50.9
ºF
Cold holding
Raw shrimp
40.4
ºF
Cold holding
Warewashing temperatures
Machine name
Sanitization method
Thermo label
PPM
Sanitizer name
Sanitizer type
Temperature
Dishwasher
Chemical
ºF
Sanitizer buckets
Chemical
ºF
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