Facility needs to compete deep cleaning in fryer area and then establish a daily cleaning schedule to maintain cleanliness. RE-educated employees on food tempa nd employee health. Facility uses Kay - sodium hypochlorite phosphate to wash veggies (approved).Repair broken floor tile and coved tile in damaged areas.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS provided flyers and re-educated personnel
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Equipment and Utensils - Multiuse, Characteristics
Observation: The contact surface of the some shelves is not durable, nonabsorbent, easily cleanable, resistant to pitting. EHS observed cardboard box used to line shelves.
Correction: Remove cardboard to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the sides of the deep fryer, under the deep fryers, behind the doors and doors of the deep fryers, under hoods, walls behind fryers has accumulations of grease build up, grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front is being used for purposes other than washing hands. EHS observed tea container being held in sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at utility sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed broken tile and coved tile in area with water pooled in broken area.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Kay chlorine solution at the 3 compartment sink being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed concentration was above 200ppm. Too high of a concentration can be toxic to costumers.
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. 50 to 200ppm is required. Corrected to 100ppm.
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03/28/2016 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed cooked bacon, shredded lettuce and sliced tomatoes intended to be stored for 4 hours at ambient temperature did not have an internal temperature of 41°F or below and were being held under prep table until items needed.
Correction: Assure PHF/TCS FOOD to be stored at ambient temperatures for up to 4 hours has an interal temperature of 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad prep unit.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor throughout dry storage area coated in grease, especially around the grease storage cylinder, floor under drink service area in the lobby noted with trash and debris underneath it and the wall back behind the fryer had acummulations of grease running down the wall. All areas noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Implementing a regular cleaning cycle with preclude buildup and prevent possible harbourage conditions of insects and other pests.
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09/04/2015 | Routine | |
RCVD Smoking complaint via email 8/14/15.
Investigated by EHS 8/14/15 @ 15:10. Spoke to the manager Shirley Roberson and discussed complain. Stated that after they received the complaint from the customer district manager was contacted and videotapes were reviewed and employee was observed "smoking" a vape on the video in the kitchen area. Employee has been fired and all employee's instructed that these are also not permitted. Vapes are also not permitted by the customers.
No violation noted during this evaluation. | 08/14/2015 | Complaint | |
All deliveries supervised
- Ventilation Hood Systems - Filters
Observation: Hood and surrounding area, including filters and under fryer area grease accumulation.
Correction: Ensure proper cleaning of grease during times as not to contaminate foods. Grease accumulation can cause slip hazards and attracts insects and other pests, breeding bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling over prep area where order monitors are located observed with dust, shelf under prep table where fryer baskets are stored noted covered in grease noted in need of cleaning. Also observed used cooking oil storage in dry area with accumulation of grease and debris around the base and immediately in front of.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Removal of grease and debris also helps to eliminate insects and other pests that will feed on it.
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04/01/2015 | Routine | |
Notes- The mop sink needs to be re-grouted to allow proper drainage of waste water. Items showed good date and time labeling, all food handler cards are up to date.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cooking oils storage vessel and under produce sink has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/27/2014 | Routine | |
Discussed employee health policy and provided handouts.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation of ready-to-eat foods, after handling a carton of raw liquid egg, which may have contaminated his/her hands.
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. *Employee removed gloves, washed hands, and put on new single-use gloves.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hand washing facility located at the drive-thru is blocked (covered with a tray holding coffee/tea pitchers), preventing access by employees for easy hand washing.
Correction: Access to the hand washing facilities are to be available during all hours of operation. Remove the tray preventing its use.
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03/27/2014 | Risk Factor | |
- Great job maintaining health cards for all staff as required by County Code!
- Good hand washing, glove use, date labeling, and food temperatures.
No violation noted during this evaluation. | 10/24/2013 | Risk Factor | |
- Prepare sanitizing solution with room temperature water.
- Ensure cartons of liquid egg and packages of cheese (sliced & shredded) are labeled for use within maximum of 7 days once opened.
- Person in Charge
Observation: Not all staff possess current health cards as required by County Code.
Correction: Maintain current health cards for all staff.
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02/14/2013 | Risk Factor | |
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