Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 01/11/2016 | Risk Factor | |
Discussed the following with the person in charge.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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09/30/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed cases of sausage patties, bagels and other items stored on the floor in the walk in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink at the rear of the kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the two strainers above the 3-compartment sink were observed soiled to sight and touch. Items were place in the 3-compartment sink to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the outside of the chicken reach in cooler and the shelves above the chicken fryers have 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink at the front of the kitchen are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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07/23/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station in the kitchen is being used as a dump station. Observed tomato stems in the sink. Sink was cleaned and the person in charge instructed employees to use the sink only for hand washing.
Correction: The handwash facility identified above is to be used for washing hands only
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06/22/2015 | Risk Factor | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following food-contact of the cutting board near the ice machine was observed soiled to sight and touch. Cutting board was heavily stained. Person in charge discarded the board during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station on the front line is being used for purposes other than washing hands. Observed an employee rinsing out wiping cloths in sink. Person in charge instructed employee to use the hand sink for hand washing only.
Correction: The handwash facility identified above is to be used for washing hands only
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02/11/2015 | Risk Factor | |
All violations from the previous inspection have been corrected. Facility was very clean at time of inspection. Thank You !
No violation noted during this evaluation. | 08/01/2014 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. Observed two employees working in the kitchen without hair coverings. Covers were provided during inspection.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wet wiping laying on counters throughout the kitchen and on the front line. Towels were placed in sanitizer solution buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the duct tape on the plastoc storage container and the sugar bin is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Thermometers in two reach in coolers were not in good repair and/ or not accurate in the range of use. Thermometers were replaced with new ones during inspection.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the tomato slicer, 2-the lettuce dicer. Both items were taken to the 3-compartment sink to be cleaned..
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for shake machine is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. During discussion with the person in charge, it was discovered that the shake machine was being emptied and cleaned every 3 days instead of the 24 hours required by code. Person in charge said that they would start cleaning machine every 24 hours.
Correction: Empty and clean the milkshake machine every 24 hours as required by code..
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the gasket on the lowboy coolers on the cook's line, 2-outer surface of the front reach in cooler, 3-several containers holding clean utensils and pan lids on the clean pan rack, 4-the small fan above the drive thru station.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several plastic inserts were found stacked while wet after cleaning and chemical sanitization on the clean pot rack.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed salad to-go containers stacked with the food contact surface facing of on the shelves by the office..
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station on the front line is being used as a dump station. Observed ice from a drink in the sink. Person in charge instructed employees to use the handsink for handwashing only.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed that the drive through window is being left open. Person in charge instructed employees to keep the window closed.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen near the 3-compartment sink. Towels were provided during inspection.
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: The walls behind the 3-compartment sink were 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemical degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a bottle of chemical degreaser stored on a shelf above the flattop grill. Bottle was removed.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/16/2014 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 02/11/2014 | Risk Factor Assessment | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed a case on cinnamon rolls and a case of French fries stored on the floor in the walk in freezer. Items were relocated to a shelf.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several of the reach in coolers (chicken RICs, under counter RIC, chicken breading 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the cutting board on the dish storage rack, 2-The blade on the buffalo chopper. Both items were taken to the dishwashing area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal insert pans were found stacked while wet after cleaning and chemical sanitization above the 3-compartment sink.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plastic insert pans were observed stored with the food-contact surface facing upward above the 3-compartment sink.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed a hose under pressure with a spray nozzle attached without a backflow prevention device at the mop sink. Nozzle was removed.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station the serving counter is being used for purposes other than washing hands. Observed an employee rinsing out a wiping cloth in the sink. Person in charge advised the employee that the sink is to be used only for handwashing
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The inside of all of the cabinets on the front line are 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.
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10/31/2013 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The underside of the milk shake mixer and the nozzle area of the ice cream dispenser.
Correction: Clean and sanitize these surfaces for food contact.
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07/22/2013 | Risk Factor Assessment | |
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