Manager knew the Big 5 enteric diseases. They were posted in office. Monitor sanitizer strength. It appears full strength is dispensed and then it is diluted. Control needed when filling wiping cloth buckets. Permit issued.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refrigerator next to the nugget fryer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener holder edges
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Salad bowls uncovered. Covers to cup dispensers were missing.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the front.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind grill has a build up of grease.
Correction: Clean thoroughly.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Polish sprayer hanging over condiment packs on cart.
Correction: Store chemicals separate from food.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat sanitizer was >500 ppm.
Correction: Utilize sanitizers that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces Bucket was dumped.
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01/05/2016 | Routine | |
PIC was able to list symptoms associated with a food related illness. Several flies in kitchen area. Observed drive thru window propped open. Please explain to staff the ramifications of flies on premises. Flies are not acceptable in a restaurant.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Water bottle found in sandwich area. Open coffee found under front counter.
Correction: Personal drinks are to have lids and straws. Discard. Review this with all workers.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine and ice chute in self service area have slime.
Correction: Clean surfaces more frequently.
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07/23/2015 | Risk Factor | |
Post NO SMOKING sign. Several repeat issues to be resolved. These to be corrected before next inspection. Store is in good sanitation condition. Cookline appeared clean with no accumulation of grease. Good job! Permit issued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed worker return from restroom and begin getting an order ready and scooping up french fries without washing hands in kitchen area.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task and when returning from the restroom. PIC stepped in to address individual.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cheese for which time rather than temperature is being used as a control was not discarded by the expiration time as indicated on the package.
Correction: Discard food that is not served within time frame specified from the point in time when the food is removed from temperature control. This was discussed with managers on duty. Food was discarded.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices located in the small reach ins.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the "pie case" and one coffee unit(missing gasket) is in poor repair. Broken handle to make table lid. Cracked white plastic bins inside make table.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Repair handle. Replace cracked bins.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: flat baking trays.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Water from the handwashing sink at all handsinks was measured at a temperature less than 100°F. (68 F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Service tech arrived and adjusted hot water flow.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Broken vacuum breaker on mop sink faucet. Leak at mop sink. Leaky faucet at 3-c sink.
Correction: Repair plumbing issues.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleanser found with grill spices. Coffee machine cleaners were found beside syrups.
Correction: Store cleaners separate from food supplies. PIC relocated.
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01/05/2015 | Routine | |
Very good inspection! Good employee handwash and glove use practices observed. Facility is clean and well maintained.
Quat - 300 ppm.
No violation noted during this evaluation. | 07/31/2014 | Risk Factor | |
General sanitation is very good. Permit issued.
- Temperature Measuring Devices
Observation: No thermometer found in reach in cooler.
Correction: Provide thermometers in each refrigeration unit in a location where it can be easily read and where it accurately measures the warmest temp in the unit.
- Equipment - Good Repair and Proper Adjustment
Observation: Damaged gasket on reach in cooler. Reach in freezer condenser leaks.
Correction: Replace damaged gasket(s) and repair drain line on freezer.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Quat Sanitizer at 3 part sink is < 200ppm - none detected by test strip.
Correction: PIC manually added chemical to achieve sanitizing concentration. Use your chemical test strips to check sanitizer concentration.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water temp at automatic faucet at employee handsink is 53 degrees F.
Correction: Increase temperature at this automatic faucet so water is 100 - 120 degrees F when dispensed for handwashing.
- Refuse - Covering Receptacles
Observation: Dumpster doors are open.
Correction: Close dumpster doors between uses.
- Light Bulbs Protective Shielding
Observation: Light shield missing at fixture over prep area.
Correction: Replace light shield.
- Physical Facilities in Good Repair
Observation: Grout eroded between tiles in mopsink.
Correction: Regrout this area.
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01/21/2014 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice chutes and soda nozzles not clean at self service beverage area.
Correction: Detail clean these tonight. Also recommend using fan to thoroughly dry area under drink station at night - some fruit flies in the area today.
- Hand Drying Provision (corrected on site)
Observation: Out of paper towels at 1 handsink, other dispenser not working properly.
Correction: Correct by filling first one and fixing 2nd one.
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08/12/2013 | Risk Factor | |
Very good use of blue gloves with raw foods.
- Utensils - In-Use - Between-Use Storage
Observation: Disposable cup used to dispense ice into beverages.
Correction: Corrected by replacing cup with scoop.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer detected in wiping cloth storage solution.
Correction: Corrected by refilling containers with 200 ppm Quat sanitizer.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed large (Angus) burgers cooked to <155 degrees and 1 (large) chicken tender cooked to <165 degrees. The burger was cooked before grill was at required temperature.
Correction: Corrected by completing cooking and letting grill heat to required temperature before cooking more burgers. The undercooked chicken tender was discarded. Make sure employees use thermometers to check food temperatures - especially when there are uneven size pieces cooked at same time.
- Cooling Methods (corrected on site)
Observation: Found 1/2 lexan pan of gravy at 47.1 degrees covered and stacked on other food in heavily used reach-in refrigerator <4 hours.
Correction: Cool food in uncovered container in location that allows cold air to circulate around container. Corrected by moving to walk-in refrigerator and removing plastic wrap at both ends.
- Food Contact Surfaces - Cleanability*
Observation: Thermocouple is duct taped together.
Correction: Remove duct tape.
- Plumbing System Maintained in Good Repair
Observation: Leak at faucet at mop sink. Backflow device on faucet at mop sink is broken.
Correction: Repair to eliminate leak and replace backflow device.
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01/23/2013 | Routine | |
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