Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- 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: plastic holding trays and baking sheets near the grill and plastic trays on the shelves near the fry RIF. PIC removed all items to the warewashing area. .
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the handsink near the grill.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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02/02/2016 | Risk Factor | |
Discussed employee handwashing procedures 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, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee carry a wiping cloth bucket to the warewashing area while wearing gloves, the employee then proceeded to prepare ready-to-eat sandwiches with the same set of gloves. PIC informed the employee about proper handwashing procedures.
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.
- Jewelry - Prohibition
Observation: Observed employees wearing watches and bracelets while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handling raw eggs with gloves, the employee then proceeded to use the same gloves to handle the hamburger trays and spatula. PIC informed the employee of when to properly change out gloves and wash hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed a wiping cloth stored in the basin of the handsink near the drive-thru service area. Wiping cloth was removed and properly stored in a wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed the inside of the ice machine, the upsplash of the coffee pots, and the upsplash of the tea pot were soiled with accumulations of grime and debris.
Correction: Clean the surfaces 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the soda fountain machine to be soiled behind the soda nozzle dispensers in the front lobby.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Observed several stacks of hamburger boxes stored with the food contact surface facing upwards. Employee stacked the hamburger boxes inverted to protect them from contamination.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The sink basin at the handsink near the walk-in cooler is slow to drain. PIC put in a maintenance request to have the issue resolved.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities
Observation: Observed no handwashing signs in the unisex bathroom and the women's bathroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the dry storage area is 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/25/2015 | Routine | |
Overall, the facility was observed to be very clean and well maintained. Good Job! Thank you.
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
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on the prep tables on the cook's line. PIC placed all wet cloths in the sanitizer bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: exterior of food trays on the storage rack (CORRECTED) and the exterior and interior of the fryers in the back of the kitchen.
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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02/24/2015 | Routine | |
Discussed details of complaint with the Person in Charge. PIC was not aware of complaint specifics prior to investigation. Complaint not founded at the time of the inspection.
No violation noted during this evaluation. | 11/05/2014 | Complaint | |
Overall, facility observed to be clean.
Ensure single service items are stored protected from contamination.
- 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 employee wearing white single use gloves. He donned blue single use gloves over the white gloves, placed raw frozen chicken breasts in a fryer basket, remove the blue gloves, and continue with food preparation while wearing the white gloves. PIC discussed proper glove-use procedures with the employee.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior of the ice machine were observed soiled.
Correction: Clean the surface of the interior of the 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.
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07/28/2014 | Risk Factor | |
Discussed details of complaint with the Person in Charge. PIC was not working at the time of the complaint, but was aware of the complaint prior to health department inspection. PIC stated she will order covers for dispensers from Coke today.
Did not observe significant amount of flies during inspection
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed sweet tea dispensers in drive-thru area without being completely covered. Lids were covering only about 2/3 of the containers due to the shelf above. Containers were moved forward and lids were secured.
Correction: Ensure foods are stored covered or otherwise protected.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service cups stored in a dispenser without lids at drive thru, exposing food contact portions of cups.
Correction: Store single service items so they are protected from contamination.
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06/30/2014 | Complaint | |
Discussed with the Person in Charge:
1. Ensure employees are washing their hands thoroughly and frequently, and scrubbing for at least 15-20 seconds.
2. Per discussion with Person in Charge, employees are washing, rinsing and sanitizing in-use equipment every 4 hours.
Ensure plans for proposed re-build of store are submitted to the health department with ample time for review prior to construction taking place.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling cleaning equipment.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the fryer cabinets on the cook line have an accumulation 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cook area appears to have been used for purposes other than washing hands. Observed a significant amount of grease and oil accumulation in the sink basin, as well as that the sink was slow to drain. Person in Charge stated maintenance has been called about this hand sink, and has placed a sign instructing employees not to use it.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and wall in the area of the bulk oil storage tanks, the floors along the dry storage rack rails, and the floor under the fryers on the cook line are noted in need of a detailed 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) (repeated violation)
Observation: Quaternary ammonium sanitizer is being dispensed at the three compartment sink at a concentration of over 500 parts per million. This concentration of sanitizer does not meet the requirements of 40 CFR 180.940. Person in Charge stated that she has contacted the chemical company requesting a whole new system. Employees have been instructed to add plain water to sanitizer solution to adjust concentration to 200 parts per million, which is the manufacturer's recommended concentration.
Correction: Utilize quaternary ammonium at 200 parts per million, which meets the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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02/12/2014 | Routine | |
Discussed with the person in charge the following:
1. Recommend cleaning wall behind the 3 compartment sink and the mop sink, and resealing 3 compartment sink and hand sink.
2. Discussed with the operator and employees to wash their hands when changing tasks.
3. Overall the establishment is clean and well maintained and the PIC did an excellent job of correcting violations during inspection.
Also discussed upcoming re-build. Ensure plans are submitted to the health department as soon as possible to ensure they are approved prior to construction.
- Critical: Hands - When to Wash*
Observation: Observed two separate employees engaging in food preparation, after handling cleaning equipment 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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed cookies and pies in an open box in the freezer not wrapped, stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed soiled to sight and touch: the knife sharpener, trays used for hot holding, a spatula, and a ladel in clean equipment storage.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: Observed several cooking trays with a build up with accumulations of grime and debris.
Correction: Clean the food contact surface of the trays to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Linens - Storage of Soiled Linens (corrected on site)
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed several food containers that were stacked while wet after cleaning and chemical sanitization.
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: Observed wrappers used for sandwiches in the dry storage area unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The sanitizier in the 3 compartment sink and in the wiping cloth buckets both measured the quaternary ammonium over 400 ppm. Person in charge corrected by adjusting the concentration to 200ppm.
Correction: Utilize quaternary ammonium sanitizer at 200 parts per million or according to manufacturer's specifications.
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02/07/2013 | Routine | |
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