Abbreviations: WIC - walk in cooler
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. There was no measurable sanitizer in the sanitizer bucket near the hand sink. Bucket was dumped, towels wrung out and the bucket was filled with sanitizer at the correct level (200 ppm).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the nozzles on the soda machine, which was in contact with a non-potentially hazardous food item (soda) were observed soiled with accumulations of grime and debris. Nozzles were cleaned during inspection.
Correction: Clean the surface of the 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.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the hand sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The mop sink and the walls surrounding it 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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08/04/2015 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 03/27/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an uncovered drink near the grill. A lid was placed on the drink and moved to an area away from food.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The front hand sink 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The measuring cup used to measure eggs on the cook's line and the ice scoop was observed in a state of disrepair and damaged.
Correction: Repair or replace the measuring cup and the ice scoop to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the nozzles and the ice chute on the soda machine which was in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris. Nozzles were cleaned during inspection.
Correction: Clean the surface of soda machine 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
Observation: The nonfood contact surfaces of the shelves above the make line 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.
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08/13/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a spray bottle of window cleaner stored above the hamburger freezer. Bottle was place in proper storage during the inspection
Correction: Containers of cleaning agents must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/31/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed a pan of raw shelled eggs stored directly on top of a container of pancakes in the walk-in cooler. Eggs were moved to the bottom shelf in the cooler.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths laying on the 3-compartment sink and on the cook's line. Clothes were placed with the dirty linen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The the front hand sink 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)
Observation: The condiment pumps at the customer drink station were observed soiled to sight and touch. Pumps were cleaned during the inspection..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Hot holding drawers were found stacked while wet after cleaning and chemical sanitization near 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The caulking along the 3-compartment sink and the mop sink was noted in need of cleaning. Observed what appeared to be mold in these areas.
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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11/01/2013 | Routine | |
3-compartment sink Quaternary Ammonium sanitizer measured at 300 ppm
Discussed with person in charge proper storage of clean plastic inserts.
Observed safe food handling, glove use and hand washing.
No violation noted during this evaluation. | 07/12/2013 | Risk Factor | |
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