Health Report #112414

Establishment Name: Big Boy Restaurant #386
Report Date: 06/17/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Plant Food Cooking for Hot Hol N/A cooking/preparation area hot holding unit Not cooked to 135 degrees F for hot holding Observed pan of rte nacho cheese in hot holding cabinet on end of cooking line with an internal food temperature of 105f. Cheese was not heated to 135f or more before placing in hot holding cabinet. Please remember that hot holding cabinets are designed for hot holding food only, not for cooking or reheating. Need to heat cheese in microwave oven or on grill before placing in hot holding cabinet. Pic corrected by double boiling cheese to 165f at time of inspection. Violation corrected
Critical Package Integrity Food package(s) Cans dry storage area shelf Dented, dented on seam or swollen Observed 2 dented cans on dry storage shelf. All dented cans or distressed merchandise must be discarded or placed in separate area of kitchen to return to supplier for credit. Pic corrected by placing dented cans in office at time of inspection. Violation corrected
Critical Potentially Hazardous Food (Ti Hot food item(s) cooking/preparation area hot holding unit Stored below 135 degrees F Observed all rte sausage links in hot holding cabinet on end of cooking line with internal food temperatures of 115-125f (unit turned down too low). All phf must be hot held at 135f or more at all times. Sausage has been in unit for an hour per pic. Pic corrected by reheating all sausage links to 165f on grill and turning up hot holding unit at time of inspection. Violation corrected
Critical Warewashing Equipment, Determi Sanitizer test kit entire establishment Not used Staff are not verifying sanitizer concentrations in wiping cloths buckets often enough and as needed. To correct, please educate all staff on proper sanitizing concentrations and test strip usage as soon as possible. Pic corrected by educating on-site staff on proper sanitizing concentrations and test strip usage at time of inspection. Violation corrected
Critical Common Name Working containers-toxics degreaser employee restroom Not labeled as to content Observed 2 unlabeled spray bottles on chemical shelf in employee restroom. All chemicals/toxics must be labeled with proper common name at all times for employee identification. Pic corrected by labeling both spray bottles at time of inspection. Violation corrected
Normal Cooking and Baking Equipment Microwave oven door seals and cavities cooking/preparation area microwave oven Not cleaned Through out the day as necessary Observed interior of microwave oven on cooking line soiled with dried on food debris. To correct, please clean now and on a more frequent schedule
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet entire establishment wiping cloth solution Stored in Less than 100-200 ppm quaternary ammonia Observed all wiping cloth buckets in facility with 0 ppm of quat (automatic sanitizer dispenser low on chemical). All wiping cloth buckets must be mixed to a concentration specified on chemical bottle and verified with test strips as needed. Pic corrected by refilling sanitizer bucket on dispenser at time of inspection. Chemical is dispensing at 300-400ppm. Violation corrected
Normal Fixed Equipment, Spacing or Se Fixed equipment Back kitchen area handsink Not sealed to adjoining Wall(s) Observed handsink in back kitchen area (near back door) and in dishwashing area not sealed to wall. To correct, please seal/recaulk both sink as soon as possible
Normal Good Repair and Proper Adjustm Equipment components doors cooking/preparation area ice machine In poor repair broken Observed exterior panel on ice machine at end of cooking line in poor repair (panel is broken and repaired with duct tape). Cannot use duct tape to repair equipment in kitchen as it can accumulate bacteria. To correct, please replace broken panel as soon as possible so all surfaces are smooth and cleanable