Health Report #102578

Establishment Name: Good Time Charleys
Report Date: 12/09/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Backflow Prevention, Air Gap Air gap three compartment sink Not provided Observed faucet at three compartment sink to not have a proper air gap. Correct by providing a proper air gap by repairing or replacing the facucets. A proper air gap is at least one inch above the flood rim of the sink.
Critical Ready-to-Eat Food, Disposition Ready to eat, potentially hazardous food(s) walk in cooler Beyond consume by date Observed rte phf including house made salad dressings, pulled pork, and hummus stored beyond the discard dated. Pic corrected during the inspection by discarding the above mentioned items. Item corrected
Critical When to Wash Employee(s), Employee(s) prep area Did not wash hands, Did not wash hands Observed an employee not washing hands between glove changes. Observed another employee not washing hands before starting food preparation. Correct by proper training of employees
Normal Storing Equip./Uten./Lin./Sing Single-service/single-use article(s) N/A Exposed to dust, splash, or other contaminates Observed several single service items stored improperly. Correct by relocating to a proper storage area. Also, discard any exposed single service items
Normal Cleaning, Frequency/Restrictio Physical facilities/structures N/A Not clean The following areas need extensive cleaning: 1) walls at dish area are black from soap residue build up 2) the walls and ceilings at the dough food prep area have a build up of grease and food debris 3) the floor under the pizza oven has a build up of grease and oil 4) the floor under the food prep units has a build up of debris
Normal Handwashing Signage Handwashing signage hand sink Not provided Observed no handwashing reminder sign in either the mens or womens restroom. Correct by providing reminder signs
Normal Hand Drying Provision Sanitary hand drying provisions hand sink broken Observed at hand sink in kitchen, dish area , and bar area hand towels not easily reached. Correct by providing hand towels in a more permanent and easily reachable location
Normal Where to Wash Employee washed/rinsed hands prep area In three compartment sink Observed an employee washing hands in 3 compartment sink at food prep area. The 3 compartment sink is for food preparation only. Correct by reminding employees to wash hands in handwashing sink
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) N/A Soiled The following surfaces need cleaning now and more frequently: 1) top of pizza oven 2) inside of deep fryers 3) slicer non food contact areas 4) gaskets of reach in cooler 5) underside of shelves at food make area 6) stove top burners correct by cleaning.
Normal Light Bulbs, Protective Shield Light shielding kitchen Not provided Observed unshielded light bulbs and/or light bulbs without shield end covers in the following area: 1) store room 2) beer cooler 3) walk in cooler 4) dough prep area 5) storage room correct by replacing/ repairing shields at each light
Normal Repairing Physical facilities N/A In poor repair The following ares are in need of repair or replacement: 1) ceiling in kitchen outside of walk in cooler has a large hole 2) ceiling and walls in several areas of kitchen, prep area, and storage area 3) exposed electrical connection across from 3 compartment sink 4) wall behind ice machines correct by repairing
Normal Handwashing Sink, Installation Handwashing facility restroom(s) handsink Lack of hot water Observed flow of hot water at all restroom faucets to be greatly reduced compared to flow of cold water at all faucets. Water is not reaching 100 degrees f. After 10 minutes. Correct by providing an adequate volume water and correct temperature water at each faucet.
Normal Cooling methods Food item(s) cooled walk in cooler shelf Improperly In large container Bulk storage container Observed posted cooling method sop not to meet standard set forth in food code. Reviewed method for cooling various beans. Please review temperature recording chart and cooling references provided during the inspection. Revise your sop to meet the current food code. Utilize proper cooling for all products. Please record temperatures for several cooling cycles for the beans and provide a copy of the record to me by email or fax.
Normal Unnecessary Items and Litter Unnecessary item(s) N/A Not removed from facility Observed mulitple unused items including equipment, signs, dishware, a 55 gallon drum of "volcanic nectar", and single service items in each storage area. Correct by removing these items.
Normal Good Repair and Proper Adjustm Equipment N/A In poor repair Observed at the walk in cooler for rte foods the floors, door gaskets, and door hinges are in need of repair. Correct by repairing.
Normal System Maintained in Good Repa Plumbing system N/A Not maintained Observed the following items in need of repair: 1) sewage lift pump seals, repair to help prevent sewer gas escape. 2) sewer line behind ice machines. Pic indicates this line will be replaced over the holiday break. Also food service items should not be stored in this room at this time. Correct by repairing these items.