- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Over ten flies observed in kitchen during inspection.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/22/2015 | Follow-up | |
NOTES:
- Little to no hand washing observed during inspection. Observed many employees donning gloves without proper hand washing prior to.
- Two employees observed working without proper hair restraints.
- The floor was observed with thick grease and a large amount of old food and debris in the corners and under all units.
- The dry storage area observed with water on floor from a leak that is currently being fixed (during inspection). Keep all dry goods off floor at all times.
- The walk-in refrigerator was observed at 50 degree F. Per manager on duty, the unit is being fixed today (inspection day).
- Shelled eggs observed kept in WIR at 50 degree F. EHS and manager on duty could only relocate two boxes eggs. Do not use eggs that have been above 41 degree F for longer than four hours. Two additional boxes of shelled eggs were voluntarily discarded during inspection.
- EHS to return to facility in the morning to monitor progress of walk-in refrigeration unit.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Not all employees are wearing proper hair restraints.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shelled eggs cold holding at improper temperatures in WIR. Stem temp at 50 degree F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Eggs were voluntarily discarded during inspection.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sliced meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: WIR was observed in a state of disrepair and damaged.
Correction: Repair the WIR to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the WIR, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the entire kitchen floor was observed with heavy accumulations of old food and food waste.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. ***All equipment located in kitchen observed with heavy accumulations of old food debris inside on units, this includes the freezers, WIR, and all other RIR's*** Observed drink dispenser nozzles in need of deep cleaning.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the rear of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove all objects preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All surfaces of kitchen noted in need of cleaning in addition to the self-service drink area.
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* (repeated violation)
Observation: Harborage conditions exist. Over ten flies observed in kitchen during inspection.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/08/2015 | Routine | |
:
NOTES:
- Observed very little hand washing during inspection. Improve frequency of hand washing by employees to decrease the potential of a Food Borne Illness occurring.
- Facility uses time as a public health control on all food items at serving line. Observed good time control being used.
- Discussed Employee Health with PIC as well as Food Allergy awareness. Left flyer.
- Some cleaning needed to be performed in kitchen under fryers and units.
- All employees are up-to-date with District Food Handler cards.
- Ensure that copies of documents are present at facility in order for EHS to verify who is certified in food safety and who is not.
- Ensure that employees working at grill are aware of proper cooking temperatures of food. Observed one employee cooking beef patties on grill with cooking temps at 155 minimum and some edges of the hamburgers were still pink in color. All hamburgers must be cooked to 155 min for 15 sec and not pink in color. Cooking food a little above required temperature is good practice to ensure proper food temperature is achieved.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed drink stored in RIR near grill area..
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Assign employee refrigerator for personal beverages.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: Hand washing station at grill and prep area observed inaccessible to employees.
Correction: Provide access to hand washing facility for all food staff.
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01/08/2015 | Risk Factor | |
NOTES:
- Ensure that all staff have current Food Handler's cards per City of Suffolk Ordinance.
- Ensure that facility is cleaned and maintained on a regular basis.
- Review proper hand washing and glove use procedures with staff on a regular basis.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling a plastic cup to scoop ice into said cup.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Two ice bins located at drive-thru were observed with no lids. Above the ice, the surface is unclean and food debris was observed behind the bins and to the sides of the bins. Additionally, the bins itself were found to be dirty.
Correction: Protect food from miscellaneous sources of contamination. Take bins out, wash, rinse and sanitize bins. Prior to placing bins back into position, clean area where the bins will be located. Lids to cover ice will keep ice colder longer and prevent any possible contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced American cheese was observed at 70 degrees F. Unknown as to the time it was taken out of the walk-in. Cheese was immediately thrown away during inspection.
Correction: If there is any unknown times that a cold product was taken from a cold-holding unit, and it is 41 degrees F or more, it must be discarded.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in refrigerator was overstocked, cluttered and unorganized.
Correction: Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Reorganize walk-in to ensure that products are not stacked in a way to impede proper cooling temperature.
- Hand Drying Provision (corrected on site)
Observation: Observed towels for hand washing sink located over clean, single use cups for customers.
Correction: Relocated paper towels next to hand washing sink during inspection. Do not place towels near clean, ready to use items for food.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls, floors, ceilings and under all units 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. Observed more than 15 flies in facility during inspection.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/02/2014 | Routine | |
All hand sinks must be stocked with soap and towels at all times. Discussed with manager the importance of proper cooking temps, undercooked patty was discarded. Also noted that sanitizer rags should be replaced when visibly soiled
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The comminuted or ground @MEAT@, (small beef patty) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
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03/24/2014 | Risk Factor | |
Overall very good sanitation with good handwashing, good glove use, good employee health knowledge, and good time labels in place. Facility with additional cleaning needed, but food contact surfaces clean and sanitizer in place initially at < 150 ppm quats (used) and changed to 300 ppm quats. Discussed with manager written process (simple steps to take) for using time needs to be developed and posted.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Grill with blue gloves on to put raw meat on grill, touched buttons, handles, small hot hold bins with blue gloves on, and no handwashing done.
Correction: Discussed with manager. After meat is put on to cook, blue gloves and food handler gloves must be removed and hands washed before touching other items to prevent cross contamination. Areas touched cleaned and sanitized. Ensure training and close supervisor oversight is done. Processes at the grill area have the highest risk for cross contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in freezer with meats frozen solid but some items such as McGriddles etc. not frozen.
Correction: Call for maintenance. Inform health department of results.
- Critical: Pests-Controlling Pests*
Observation: 10-15 flies noted in facility with the following contributing factors noted:
-Improved cleaning needed, ie, under the ice machine, under bread racks, behind equipment like front counter shake and coffee machines, under the grill.
-Dumpster door broken, several flies noted inside
Correction: Thoroughly and frequently clean facility. Refresh training to ensure doors and drive through windows are closed when not serving a customer. Replace dumpster. Train staff to ensure doors are closed. Ensure garbage is properly bagged to prevent spilling and seepage when taking to dumpster and in the dumpster. Keep dumpster and dumpster pad in reasonably clean condition. Check with certified pest control operator for additional suggestions.
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06/11/2013 | Routine | |
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