(559) 925-1891 PR0008790 November 07, 2018 1ST FOLLOW UP INSPECTION None Noted General Comments: Today's re-inspection took place to ensure the facility corrected the violations noted on the September 25, 2018 inspection report. During today's inspection, all of the violations were observed corrected; however, Krispy Krunchy Chicken, mashed potatoes, or gravy had not been made for the day. Although hot holding temperatures for the chicken, mashed potatoes, or gravy could not be measured, the facility began logging cooking and hot holding temperatures. The cold holding unit adjacent to the soda machine measured at 37F, all hand wash sinks were stocked with soap, paper towels, and hot water. The kitchen faucet in the employee restroom was repaired, tubs of ice cream were removed from the facility, and the grease build up was removed from the kitchen area. Thank you for correcting the violations previously noted in a timely manner. Reinspection Required: Yes: No: RESULTS OF EVALUATION: PASS NEEDS IMPROVEMENT FAIL Reinspection Date (on or after): N/A Potential Food Safety All Star: Received By: Agency Representative DAW5QZP68 10:37 AM Page 1 of 1
(559) 925-1891 PR0008790 September 25, 2018 IMPROPER HOT HOLDING TEMPERATURE(S) [HSC 113996] The facility recently started making Krispy Chicken. Drumsticks, chicken strips, and chicken breasts measured between 119-121F in the display hot holding unit. Although the facility was instructed by the chicken's manufacturer to document the time chicken is made, the facility failed to do so. According to the owner, chicken is discarded every 4 hours and a new batch is made. The hot holding unit for the chicken was increased during the inspection as according to the owner, the chicken was recently made. Mashed potatoes and gravy measured between 98-101F in the steam table. Both items were discarded at the time of the inspection by the facility's owner. All food items that are being hot held must be maintained at 135F or above. Based on the hot holding temperatures that were measured during the inspection, it is obvious the facility is failing to verify holding temperatures by utilizing a digital tip thermometer. IMPROPER MAINTENANCE OF HANDWASH FACILITIES [HSC 113953-113593.2] Both hand wash sinks for the facility did not have paper towels at the start of the inspection. This violation was noted during the facility's last inspection. Paper towels were finally obtained during the inspection; however, the paper towels did not fit the current paper towel dispensers that the facility has in the two hand wash stations. Please make sure to order paper towels that fit in the current dispensers or replace the dispenser to fit the paper towels the facility has on hand. IMPROPER MAINTENANCE OF FACILITY OR EQUIPMENT [HSC 114161-114182 & 114257] DARHAWKOK 4:00 PM Page 1 of 3
(559) 925-1891 PR0008790 September 25, 2018 The employee restroom faucet was observed loose. Please tighten or replace the faucet in the employee restroom. The whole fish that the facility sells that is over ice was observed to not be maintained. Many of the fish in the small ice chests did not have adequate ice, as much of the ice was observed melted. Should the facility wish to continue selling whole fish, proper maintenance must be exhibited. During the inspection, more ice was added by the facility's owner. A large tub of ice cream was observed in the freezer that is stored next to the prep cold holding unit that was not functioning. As mentioned during prior inspection reports, scooped ice cream cannot be sold or given away since the facility does not have a dipper well. As a result, scooped ice cream must be discontinued. Should the facility wish to sell or give away scooped ice cream, plans to install a dipper well must be submitted and approved to our Department and the City of Lemoore. The facility must work on cleaning build-up grease and food debris that was observed in the kitchen area. Many of the walls and coving to the flooring had a build up of debris, as did the piping of the back hand wash station. IMPROPER COLD HOLDING TEMPERATURE(S) [HSC 113996] General Comments: The pep cold holding unit next to the soda dispenser measured at 68F at the top of the unit and 78F in the bottom of the unit. Since the facility had recently restocked with condiments for the Halo drink that were in the unit, those items were able to be salvaged; however, the items that were stored at the bottom of the unit were discarded by the facility's owner. This unit must either be replaced/repaired if it is going to be in use. Should the facility wish to not use the unit, the unit must be removed from the facility. The coca-cola cold holding unit measured at 58F; however, no potentially hazardous foods were noted to be stored in the unit. As a reminder, please do not store any potentially hazardous foods in this unit. Any cold holding unit that stores potentially hazardous foods must measure at or below 41F. DARHAWKOK 4:00 PM Page 2 of 3
(559) 925-1891 PR0008790 September 25, 2018 Due to the amount of violations noted during today's inspection, the facility will be re-inspected on or after October 9, 2018. This re-inspection will take place to verify that all of the noted violations have been corrected. This re-inspection will be free of charge. Should subsequent re-inspections be needed to obtain compliance, the facility will be assessed $225 per re-inspection. Reinspection Required: Yes: No: RESULTS OF EVALUATION: PASS NEEDS IMPROVEMENT FAIL Reinspection Date (on or after): 10/9/2018 Potential Food Safety All Star: Received By: Agency Representative DARHAWKOK 4:00 PM Page 3 of 3
(559) 925-1891 PR0008790 March 30, 2018 IMPROPER HOT HOLDING TEMPERATURE(S) [HSC 113996] A fried pork food item, whole deep fried fish, and fried shrimp food item all measured well below 135F. The operator of the facility was made aware that all food that are to be held on the steam table must measure at or above 135F. It was mentioned that if the food items cannot be maintained at 135F, then the facility may choose to use time as a way for temperature control. If time is to be used as a method of temperature control, the time the food item was made for customer consumption must be documented. From the time the food was made, the food may not be out at room temperature for more than 2 hours. Once 2 hours has passed, the food item must be discarded. IMPROPER MAINTENANCE OF HANDWASH FACILITIES [HSC 113953-113593.2] The back hand wash station did not have paper towels in the paper towel dispenser at the time of the inspection. Also, the employee restroom did not have paper towels in the paper towel dispenser. Please ensure all hand wash stations have stocked soap and paper towels at all times. UNNECESSARY ITEMS AND LITTER (HSC 114257.1) General Comments: The facility has obtained two stand up refrigerators that are currently not in use. One of the refrigerators is blocking access to the facility's mop sink. Please move the refrigerator so that employees have access to the mop sink. The front hand wash station and customer restroom were stocked with soap, paper towels, and hot water. All cold holding units storing potentially hazardous foods measured at or below 41F. All food items, except for the ones noted, measured well above 140F. DABV7AY2L 1:32 PM Page 1 of 1
(559) 925-1891 PR0008790 March 30, 2018 Reinspection Required: Yes: No: RESULTS OF EVALUATION: PASS NEEDS IMPROVEMENT FAIL Reinspection Date (on or after): N/A Potential Food Safety All Star: Received By: Agency Representative DABV7AY2L 1:32 PM Page 1 of 1