Health Report #107069

Establishment Name: Players Ii Bingo Hall
Report Date: 12/09/2009
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Clean Sight/Touch-No Accum/Enc Food-contact surface(s) front counter area pop machine Soiled Found the pop nozzles of the pop machine in the front counter area soiled. To correct immediately clean pop nozzles, and clean on a schedule to preclude accumulation. , found the pop nozzles of the pop machine in the front counter area soiled. To correct immediately clean pop nozzles, and clean on a schedule to preclude accumulation. On follow up inspection found the pop nozzles of the pop machine in the front counter clean. Continue to clean and sanitize pop nozzles on a schedule to preclude accumulation. Violation corrected
Critical Demonstration of Knowledge Person-in-charge front counter area Not ensuring compliance Asked person in charge (pic), what are the reheating temperatures for chili and cheese, cooking temperatures of hot dogs, hot holding temperatures, and cooling times and temperatures. Pic could not correctly answer any of the questions. Corrected by educating pic on proper cooking temperatures of hot dogs (135°F minimum), reheating chili and cheese from previous day to 165°F for 15 seconds for hot holding, hot holding foods at 135°F, and cooling foods from 135°F to 70°F in 2 hours and then from 70°F to 41°F in 4 hours. Pic has been reminded to sign up for a manager certification class. , asked person in charge (pic), what are the reheating temperatures for chili and cheese, cooking temperatures of hot dogs, hot holding temperatures, and cooling times and temperatures. Pic could not correctly answer any of the questions. Corrected by educating pic on proper cooking temperatures of hot dogs (135°F minimum), reheating chili and cheese from previous day to 165°F for 15 seconds for hot holding, hot holding foods at 135°F, and cooling foods from 135°F to 70°F in 2 hours and then from 70°F to 41°F in 4 hours. Pic has been reminded to sign up for a manager certification class. On follow up inspection pic knew reheating temperatures, hot holding temperatures, and cooking temperatures. Pic states she has signed up for a manager certification class. This violation was corrected on routine inspection, and re-verified on follow up.
Critical Ready-to-Eat Food, Date Markin Commercially processed ready to eat potentially hazardous food(s) cooking/preparation area cooler Without date of consumption marking Found a container of sliced ham without 7 day datemark. Pic corrected by providing 7 day datemark (day opened + 6 days) for sliced ham. , found a container of sliced ham without 7 day datemark. Pic corrected by providing 7 day datemark (day opened + 6 days) for sliced ham. On follow up inspection found sliced ham with 7 day datemark. This violation was corrected on routine inspection, and re-verified on follow up
Critical Storage, Separation Poisonous/toxic material(s) front counter area pop storage area Stored over/with Food Found a spray bottle of cleaner stored on top of pop syrup box under the front counter. Pic corrected by moving spray bottle of cleaner to chemical storage area, away from food and food utensils. , found a spray bottle of cleaner stored on top of pop syrup box under the front counter. Pic corrected by moving spray bottle of cleaner to chemical storage area, away from food and food utensils. On follow up inspection found no spray bottles of cleaner stored on top of pop syrup box under the front counter. This violation was corrected on routine inspection, and re-verified on follow up
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floor Not clean Found the floor (under equipment, edges and corners) soiled with accumulation. Found the ceiling around air vent in the front counter and back kitchen area soiled with dust build up. To correct throughly clean floors and ceilings, and clean on a more frequent schedule
Normal Hair Restraint Effectiveness Hair restraint hat cooking/preparation area Not worn on head/hair Found all employees working in prep areas not wearing hat/hair restraint. To correct provide hat/hair restraint, and remind employees to wear them.
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet front counter area handsink N/A Found wet wiping cloth left on prep table. Pic corrected by placing wiping cloth in sanitizing bucket, and was reminded to keep wiping cloth completely submerged in sanitizer.
Normal Equipment and Utensils Equipment and utensil(s) storage area shelf Not durable Found an enamel coated pot, and various other household equipment on storage room shelves. Pic states these items are not used. To correct remove all enamel coated utensils, and house hold equipment, and if necessary replace with commercial grade equipment and utensils.
Normal Temperature Measuring Devices Thermometer(s) Freezer cooking/preparation area freezer Not provided Found the chest freezer in the kitchen cooking area, and the 2 door freezer in the hallway without thermometer. To correct provide internal hanging thermometers in all freezers.
Normal Ventilation Hood Systems, Adeq Ventilation hood cooking area hood Inadequate Found the cooking hood not covering the entire cooking equipment surfaces. To correct remove/adjust so the entire cooking equipment surfaces are under hood.
Normal Insect Contr. Dev., Design/Ins Insect control device(s) front counter area Ceiling Located over preparation area Found a fly strip located above the pop machine and ice bin. To correct remove fly strip and relocate to an area not above food areas.
Normal Good Repair and Proper Adjustm Equipment front counter area counter In poor repair Found the sides and edges of counter top missing laminate covering. To correct repair/replace all missing laminate of front counter. Found excess ice and frost build up in the 2 door freezer in the hallway. To correct defrost freezer and defrost on a more frequent schedule.
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) cooking/preparation area microwave Soiled Found the interior of the microwave soiled with accumulation. Found the edges of the cooking hood soiled with grease accumulation. To correct clean microwave and cooking hood, and clean on a more frequent scheudle.