Health Inspections |Aug 2017|
1. Boxes of food items in walk in freezer are setting on the floor. They need to be stored 6 inches off floor.
2. Fish is being thawed on counter. It needs to be thawed under running water, in a refrigerator, or by cooking it. Since items are still at a safe temperature manager moved them to be under running water.
1. Ice build up on walk in freezer needs to be cleaned off.
2. Personal items stored by food used in facility. Manager removed personal food.
1. Chicken that is cooling in walk in is setting without a covering under compressor. Air flow is important for cooling chicken, but it also needs to be protected from equipment that may drip on it. Extra stock coffee is on shelves mixed in with car products in back. Food must be separated from or above chemicals. Manager corrected these items while inspector was on site.
1. A bag of nuts and a bag of cranberries are open. Food items should be covered/closed when not in use. Corrected on site.
1. Observation: The wall behind the dishwasher needs to be cleaned.
1. Shelves in facility have food and dust build up on them. Walk in cooler shelves, grocery and snack shelves need to be cleaned.
1. I observed the cook using gloves but not washing there hands after taking the gloves off for a glove change. Hands must be washed before putting gloves on and when the gloves are changed.
1. Test strips are needed to check the concentration. 50-100ppm
2. Must have a sign or poster that notifies food workers to wash their hands at all handwashing sinks used by food workers and shall be clearly visible to food workers.
1. Floors in kitchen and walk in cooler were observed having a buildup of dirt on surfaces.
--Food cooking and storage equipment such as coolers were observed having a buildup of dirt and food residue on surfaces.
1. Oven and refrigerator have food build up on them and they need to be cleaned.
1. Discontinue consuming food, use of unapproved beverage containers, or use of tobacco in food preparation or warewashing area.
1. Wash hands any time contamination could have occurred, when changing tasks, and as described in the Arkansas Rules and Regulations Pertaining To Food Establishments section 2-301.14 A-O. Was observed hands not being washed after gloves came off. Manager was notified and she let the employee know the proper procedure on how to wash hands after gloves come off before new gloves are put on hands must be washed. This was a new employee also.
1. Beans, rice and food that has been prepared and held more than 24 hrs. needs a sticker showing when it was made so that it gets used first. Manger put dates on foods listed to correct items with no dates.
2. Observed some of the cutting boards on shelf look like they aren't clean. Manger took boards and cleaned boards so they were cleaned.
1. Must have a sign or poster that notifies food workers to wash their hands at all handwashing sinks used by food workers and shall be clearly visible to food workers.
2. Provide an adequate supply of hand cleanser (liquid, powder or bar) at each handwashing sink.
3. Provide a supply of individual disposable towels or a continuous towel system that supplies the user with a clean towel or a heated-air drying device at each handwashing sink in food preparation, toilet and warewashing areas.
1. The walk in freezer has ice build up on the side of the compressor. This needs to be looked at as soon as possible. Anytime there is ice build up a technician needs to be called.
1. Standing water on floor of walk in cooler. This needs to be cleaned up.
2. Cook put on a fresh pair of gloves with out washing hands. Wash hands any time contamination could have occurred, when changing tasks, and before putting on gloves. Cook washed hands and then put on a fresh pair of gloves.
1. Inside compartment of main fryer was observed having a significant amount of grease buildup on surface. All non-food contact surfaces shall be clean to sight and touch.
--Floors by the server station next to restrooms were observed having a slight buildup of dirt and debris on surface. All non-food contact surfaces shall be clean to sight and touch at all times.
--Shelves in cold hold units shall be clean to sight and touch. During inspection, multiple shelves in freezer next to main fryer were observed having a significant amount of food buildup on surfaces.
2. All handwash sinks shall be supplied with an adequate amount of hand cleanser and some type of hand drying method at each handwash station in facility.
3. A chemical deicer was observed being used to melt ice on floor of walk in cooler. All chemicals shall be used/stored were the risk of contaminating food product is mitigated.
1. All food items in cold hold unit shall be 41 degrees or below. Multiple food items in cold hold unit were observed at 50.0 F or above. Violation was corrected by lowing temperature on thermostat.
2. All items in cold hold units being held for more than 24 hours shall be properly labeled and dated.
3. Vent hoods in kitchen area were observed having a significant buildup of grease on surfaces.
1. I observed lemons in a plastic container being stored in the ice. This container can not be stored in ice and needs to be removed.
2. Wash hands any time contamination could have occurred, when changing tasks, and as described in the Arkansas Rules and Regulations Pertaining To Food Establishments section 2-301.14 A-O.
1. Demonstration of knowledge of food safety evident throughout the facility or by appropriate responses and actions. The amount of critical items present shows a lack of food safety knowledge.
2. Spices and pitas were being touched with bare hands. No bare hand contact with exposed, ready-to-eat food or ice. Use gloves, spatulas, tongs, deli tissue or other dispensing equipment.
3. Walk in Cooler and prep Cooler have several items out of temp. They were 52F in the walk in and 60F. They need to be 41F or below.
4. Paper towels out at hand sink. Provide a supply of individual disposable towels or a continuous towel system that supplies the user with a clean towel or a heated-air drying device at each handwashing sink in food preparation, toilet and warewashing areas. Corrected on site.
5. Items in walk in cooler don't have a date of when they were made. Any items prepared on site and held over 24 hours need a date of when they were made.
1. Fish out on tray by sink. Items can be thawed under running water or in refrigerator. Fish is still a safe temperature. It has been moved to be under running water.
2. Grill cutting boards are discolored. When they are discolored the sanitizer is not getting to the bottom of the groves. Cutting boards need to be replaced.
1. All food in cold hold units must be properly covered to mitigate risk of contamination while in storage. Multiple food containers were observed left uncovered while inside walk in and cold hold units.
2. All food items in cold hold units being held for more than 24 hours shall be properly labeled and dated.
3. Bathrooms that lead into kitchen area must have self closing hinges installed to prevent the risk of contamination from bathroom area.
1. Observation: Back door needs a seal at the bottom of the door to keep pests out. A seal at the bottom of the door will close the crack so that pests can't enter.
1. Observation: The plate holding up the dipper wells need to be cleaned. They need to stay cleaned if they are exposed. The dipper well hold clean water for utensils so it needs to stay clean.
2. It was observed that ice has built up in the walk in cooler from a problem with the walk in freezer. The walk in freezer needs to be looked at and the ice inside must be cleaned up when problem is fixed.
3. A handwashing sink shall be maintained so that it is accessible at all times for employee use, and do not use for purposes other than handwashing. The hand wash sink in the bacl in the ice cream prep needs to be accessible.
Information is provided by the Faulkner County Health Department.