- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before or after [removing raw burgers from burger cooler].
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: [burgers] in [top of burger cooler] is cold held at [48]°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. 4 Top burger bins pulled from line. 2 placed in WI cooler while other 2 remain on line surrounded by ice. Temp was brought down below 41F. Keep only two bins of burgers surrounded in ice on top of burger cooler until burger cooler has been repaired and can maintain all the bins in at proper temperature. Contact inspector once repairs have been made.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The [quat] is not being used according to EPA registered label use instructions and is at [0 ] PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Quat will be added manually until quat dispensing machine is repaired. Make sure to test sanitizer solution each time it is made to ensure that it is between 200-400 ppm quat. Contact inspector once machine has been repaired.
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10/13/2015 | Routine | |
| No violation noted during this evaluation. | 01/29/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Salad in Silver King salad cooler is cold held at 48°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 28-Jan-2015
Salads relocated to Walk-in cooler.
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01/26/2015 | Routine | |
| No violation noted during this evaluation. | 09/24/2014 | Follow Up | |
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES (repeated violation)
Observation: Handwashing sink not provided in front kitchen/drive-thru area. Employees in front kitchen area observed not washing hands when switching task and when hands become contaminated due to sink not being located in close proximity.
Correction: Install an approved handwashing sink. Correct By: 12-Sep-2014
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08/29/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Soft serve in soft serve machine is cold held at 52°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Soft serve machine shutdown for servicing. Correct By: 26-Aug-2014
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Handwashing sink not provided in front kitchen/drive-thru area. Employees in front kitchen area observed not washing hands when switching task and when hands become contaminated due to sink not being located in close proximity.
Correction: Install an approved handwashing sink. Correct By: 12-Sep-2014
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08/25/2014 | Routine | |
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: 3-door prep cooler is not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise. Correct By: 15-Nov-2013
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11/08/2013 | Routine | |
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