- Physical facilities maintained in good repair
Observation: a small hole was observed along the bottom of the outside walk-through door located in the back storage room.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: in-use containers of food on the top portion of both prep-tables were 49 degrees and consisted of Mayonnaise, cheeses, sour cream packets and sliced tomatoes all are required to be held at 41 degrees or less. Trays of ice were added as an attempt for correction while onsite, but a long-term solution needs to be implemented that resolves the problem. An employee was observed checking the prep-tables air temperatures for the company's internal temperature log, but a better reflection of proper cooling would be to monitor temperatures of the food instead.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: the floor throughout the facility was very slippery and believed to be from grease.
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09/05/2015 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation: Employee was observed preparing a sandwich with bare hands - sandwich was disposed of for correction onsite but a long term policy must be implemented that can be enforced by the person in charge.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Considering the current rodent problem, extra effort must be given to cleaning (sweeping & mopping) the kitchen and storage areas. I observed food debris such as bread crumbs and remnants of food throughout the kitchen and storage areas, especially in the hard to reach areas such as under racks and behind equipment.
- Physical facilities maintained in good repair
Observation: Gaps in the metal skirting at the ground level of the building's exterior were observed. That portion of the building is in the general area where mice have been caught on the building's interior.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Four mechanical coolers in the kitchen were observed out of temperature. 1) Food in the sandwich station prep table by the drive thru window observed at 54 degrees - all food was taken to the walk-in cooler and prep table was taken off line. 2) Food in the front sandwich station prep table was observed at 47 degrees and ice was used to assist in holding food cold until repairs can be made. 3) Food in the front salad cooler was observed at 55 degrees. 4) Raw meat located in the cooler by the grill was holding at 47 degrees.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Test kit provided and used to measure sanitizing solution concentration
Observation: Sanitizer test strips capable of testing proper concentrations of sanitizer used at the warewash sink and sanitizer buckets was not available at the time of inspection.
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08/05/2015 | Regular |
| No violation noted during this evaluation. | 05/04/2015 | Illness Complaint |
| No violation noted during this evaluation. | 12/18/2014 | Follow Up LOC |
- Storage of clean equipment and utensils
Observation: Digital thermometer stored with tools
- Outer openings are protected
Observation: Gaps under back door.
- Separation from food, equipment, utensils, linens, and single service
Observation: Delimer stored with sauces and buns relocated at time of inspection
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Missing thermometers in refrigerated units.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Items at drive up window not at 41 degrees or below: Shredded cheese 51.1 degrees, lettuce 49 degrees.
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11/25/2014 | Regular |
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