Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
, DT - drive-thru
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Melted butter stored in a spray bottle, for which time rather than temperature is being used as a control, was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. PIC discarded the butter during the inspection. The label will now be placed on the prep line because it will not adhere to the spray bottle.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the grill station was observed blocked by a large cart, trash can, and step stool preventing access by employees for easy handwashing. PIC removed all items around the handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements. The sanitizer measured greater than 400ppm in the 3-compartment sink. PIC diluted the sanitizer to 200ppm during the inspection and contacted the company for service.
Correction: Utilize only sanitizing agent that meet the requirements when applying to food contact surfaces
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02/08/2016 | Risk Factor | |
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Canadian bacon (57'F), sliced ham (49'F), liquid eggs (50'F), sausage burrito (47'F) stored in the 2-door reach-in cooler were measured cold holding at improper temperatures. PIC voluntarily discarded the food items.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Butter, in a spray bottle, was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. PIC voluntarily discarded the food item.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located on the grill line is blocked by a large cart, preventing access by employees for easy handwashing. PIC relocated the large cart.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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10/06/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over ready-to-eat burritos and burrito filling in the tall reach-in cooler. PIC rearranged the food items during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed a food employee wearing gloves touch a soiled wet wiping cloth and her clothing, then continue to handle food items, such as lettuce and tomato, while preparing a sandwich. PIC discussed proper glove usage with the food employee.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on prep tables and equipment throughout the facility. PIC placed all wet cloths in a sanitizer bucket during the inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the following: 1. drive-thru reach-in cooler 2. front line display reach-in cooler.
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 and Utensils - Good Repair and Calibration
Observation: Several tongs stored over the 3-compartment sink were observed in a state of disrepair preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the tongs to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the bulk ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of bulk ice machine 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink were observed to be leaking. PIC stated a work order has been placed to repair the plumbing.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulbs in outdoor dry storage shed are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors in the walk-in cooler and the walk-in freezer are noted in need of cleaning. Observed accumulations of ice build-up, packaging material, and food debris.
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: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed a significant amount of flies in the facility during the inspection.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Personal Care Items - Storage (corrected on site)
Observation: Observed a bottle of hand lotion stored in such a way that they could contaminate packaged food items and equipment at the drive-thru window. PIC removed the items during the inspection.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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06/18/2015 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Milk bag in bucket on the floor, several boxes containing food products on the floor in WIC.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese, cut tomatoes at RIC by grill cold holding at improper temperatures
Correction: raw hamburger and cut tomatoes at RIC by fryers at improper temperatures.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the RIC and RIF by the grill is not accurate. One was not readable and the other read -35 degrees
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. PROVIDE DOCUMENTATION THAT THE UNIT WAS SERVICED AND IS ADMINISTERING THE PROPER CONCENTRATION. MANUALLY MIX AND MEASURE SANITIZER UNTIL MACHINE IS FIXED
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Remove hose.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line was dripping onto food products in the WIF. Ice build up was observed throughout freezer, on boxes and on floor.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in warewashing area is not smooth and easily cleanable. Tiles are cracked and broken.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: hand sink is not maintained in good repair, slow draining at the grill and at the back drive through cash register area
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls, floors, ceiling in the warewashing area, dry storage, WIC/WIF, kitchen 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (corrected on site)
Observation: Premises has accumulation of litter. Empty boxes, trash bags, buckets, office itemsetc. cluttering warewashing and kitchen area
Correction: Maintain the premise free of litter.
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06/27/2014 | Routine | |
Noted improvement in number of flies present in establishment.
Facility will be installing air curtains at the drive thru windows and doors.
Continue pest control measures.
No violation noted during this evaluation. | 07/29/2013 | Follow-up | |
Improvement in number of flies in establishment noted.
PIC has cleaned floors and replaced gasket on backdoor. Trash receptacles have been moved away from building. Facility has received golden rod fly traps and will place them away from food and equipment.
Continue pest control measures. A follow up visit will be made on 7/29/2013.
Strongly recommend installing air curtains on doors and at drive thru windows to prevent pest entry.
No violation noted during this evaluation. | 07/24/2013 | Follow-up | |
Site visit made to investigate the complaint received 7/22/2013. Complaint is founded.
Last pest control invoice dated 7/22/2013. Large Fly Program ordered. Golden fly rods and other prevention and control measures should be taken within the next few days. Ensure that fly rods are placed away from food and equipment. Recommend obtaining trash cans with lids. Ensure that trash receptacles are kept as far away from building as possible. recommend installing air curtains at back door and drive thru windows. According to PIC, door seal and threshold will be replaced in the next few days. A follow up inspection will be conducted on 7/24/2013.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the sides of all cooking and baking equipment and the shelving units in the establishment 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Upon arrival, back door was open. PIC closed door. Gaps are still present along door seal. Door is not tight fitting.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the kitchen and storage areas 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Overall cleanliness of the facility is contributing to harborage conditions.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control flies.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/22/2013 | Complaint | |
Sanitizer: Bleach, Concentration at 50ppm in three compartment sink and 100ppm in wiping bucket
Discussed with Person in Charge:
1. Employee Health
2. Food Handling Procedures
3. Food Storage- gave handout
4. Using time as a public health control
5. Cleaning frequency of in-use utensils
6. Date Marking procedures
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over and next to ready-to-eat (RTE) food in the refrigeration unit. Observed Shell Eggs above Ready to eat Fajita mix. Observed (RTE) Cinnamon Buns and (RTE) Canadian bacon stored next to shell eggs. Person in charge rearranged Reach in Cooler to properly store items
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed boxes of Liquid Eggs stored on the Walk in Cooler floor . Person in charge moved items to shelving;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in several reach in coolers. Person in charge placed thermometers in reach in coolers.
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: Several lexan Containers on storage racks and the interior of the ice machine. Person in charge cleaned ice machine and moved the lexan containers to the three compartment sink to be wash, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The soda nozzles on the drink machine in the self service area were observed soiled with accumulations of grime and debris. Person in charge cleaned soda nozzles.
Correction: Clean the surface of soda nozzles 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.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surfaces of the drive thru reach in cooler doors, prep line reach in cooler floor, microwave exterior, oven exterior and the Mc Frappé back splash have accumulations of grime and debris. Person in charge cleaned items.
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 (corrected on site)
Observation: Several Lexan containers were found stacked while wet after cleaning and chemical sanitization. Person in charge moved items to three compartment sink to be washed, rinsed and sanitized.
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: Clean pitchers and the ice machine bucket were observed stored with the food-contact surface facing upward. Person in charge inverted items.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps around the door and door frame of the kitchens back door.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls in the dry storage area, walk in freezer, and walk in cooler 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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The Quaternary Ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed Quaternary Ammonia concentration greater than 400ppm in the three compartment sink. Person in charge discontinued use and began to use Chlorine Bleach in the sanitizer sink.
Correction: Utilize only quaternary ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/14/2013 | Routine | |
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