Health Report #112415

Establishment Name: Big Boy Restaurant #386
Report Date: 12/05/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Potentially Hazardous Food (Ti N/A N/A N/A Potentially hazardous food found at improper temperature in three different refrigeration units: (1) 5 drawer reach-in-cooler on the cook line; phf maintaining at 46°F - 48°F; discarded all phf including sliced cheese, shredded cheese, cut tomatoes, sausage, sliced ham, etc. (2) refrigerated salad bar in the dining room; phf maintaining at 47°F - 51°F; discarded all phf including cut lettuce, cottage cheese, shredded cheese, macaroni salad, pasta salad, tuna salad, etc. (3) 3 door continental reach-in-cooler at the waitress station; phf maintaining at 46°F - 51°F; discarded all phf including cut tomatoes, shredded cheese, cut lettuce, cole slaw, etc. These 3 units are ordered out of service for the storage of potentially hazardous food until they have been repaired, reinspected and are capable of maintaining food at 41°F or below at all times. Not corrected. ,
Critical Food Temperature Measuring Dev N/A N/A N/A No food thermometer available that is suitable for measuring thin mass food items. Please provide proper food thermometer. Facility serves hamburgers and fish. Not corrected. ,
Critical Good Repair and Calibration N/A N/A N/A Both metal stem food thermometers in facility not calibrated properly. Food thermometers shall be calibrated routinely to assure accuracy. Not corrected. ,
Critical Potentially Hazardous Food (Ti N/A N/A N/A Package of raw bacon found on counter on cook line at improper temperature. Corrected at time of inspection by discarding raw bacon found 54°F. Raw bacon shall be stored in refrigeration unit to maintain at 41°F or below. There is a designated drawer for raw bacon storage
Critical Using a Handwashing Sink N/A N/A N/A Observed handwash sink on end of cook line with water pitchers in the sink. Handwash sinks shall only be used for handwashing. Corrected at time of inspection by removing pitchers from the handwash sink and discussing with food employees. Please begin using food prep sink or 3-comp sink to fill water pitchers.
Normal Good Repair and Proper Adjustm N/A N/A N/A Refrigeration units including refrigerated salad bar in dining area, 5 drawer ric on cook line and 3 door continental ric at waitress station not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times.
Normal Surface Characteristics N/A N/A N/A Floor tile grout missing in dishwash area. Please regrout as needed to provide smooth, easily cleanable surface and to eliminate standing water between floor tiles
Normal Wiping Cloths, Use Limitation N/A N/A N/A Sanitizer concentration low in wet wiping cloth solution rear kitchen. Please monitor throughout the day with your quat test kit to assure proper sanitizer concentration and change as needed
Normal Cleaning, Frequency and Restri N/A N/A N/A These areas in need of cleaning: handle area microwave ovens, hood filters above fryers, top of fryers, floors under cooking equipment and floor/wall juncture under shelving units in dry storage room. Please clean now and as often as necessary to maintain in clean condition
Normal Food Storage, Prohibited Areas N/A N/A N/A Condensate line not wrapped above shelving units in walk-in-cooler. Please wrap to prevent potential contamination to food items stored below line