There are no violations noted during inspection.
Clean and well organized facility.
No violation noted during this evaluation. | 03/22/2016 | Routine | |
Maintenance call was placed to get walk-in cooler repaired.
When mixing sanitizing solution use warm water at least at 75 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All TCS food items in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walk-in cooler, drive thru, low reach-in Silver KIng and meat well 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.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items (coffee cups) stored right near hand washing sink.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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11/20/2015 | Routine | |
High ambient air temperatures noted in both Silver King floor units near drive-through, however no TCS foods are stored within
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between useice scoop handle in direct contact with ice for consumption).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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07/14/2015 | Routine | |
Good hand washing practices observed
- Food - Frozen Food
Observation: Frozen foods not maintained frozen in Hoshizaki freezer
Correction: Ensure frozen food is maintained frozen.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the silver king drive-through 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.
- Backflow Prevention Device, Design Standard
Observation: Hose attached to mop sink faucet extends below flood rim of sink, negating air gap to protect potable water suppy from backflow hazard.
Correction: Remove, cut, or suspend/hang hose above flood rim to protect water supply from backflow by maintaining air gap.
- Plumbing System Maintained in Good Repair
Observation: Hot water shut-off inlet is broken at mop sinkr.
Correction: Repair and maintain all plumbing components ans fixtures.
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03/16/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Quat sanitizer dispenser is not dispensing at an adequate concentration.
Correction: Calibrate/adjust 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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12/05/2014 | Routine | |
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Several single use cups with covered beverages were inserted into ice bin with consummable ice.
Correction: Cease use of ice bin as a cooling medium for containers.
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08/12/2014 | Routine | |
| No violation noted during this evaluation. | 05/15/2014 | Routine | |
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled tomatoes not being adequately cooled after slicing to prevent the growth of harmful bacteria. Prep time marked as 9:33 a.m. Temperature at 1:33 p.m. registered 43 degrees F. These tomatoes were cooling/cold holding in walk-in refrigerator and had not been staged for the four hour count-down under use of Time as a Public Health Control.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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01/23/2014 | Routine | |
Clean and orderly operation. Good food safety practices observed.
No violation noted during this evaluation. | 10/23/2013 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small coolers near drive-in window.
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 - Good Repair and Proper Adjustment
Observation: Two small floor coolers near drive-in window registered ambient air temperatures of 60 and 55 F respectively, and are not capable of safely cold holding TCS foods at 41 F or below. Newly made salads stored therein were moved to the walk-in cooler
Correction: Adjust or repair the units 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.
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06/13/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Discolored beef patties at the top of the meat cooler were cold holding at improper temperatures. Items were discarded.
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.
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03/11/2013 | Routine | |
Critical violation should be addressed with staff immediately.
Non-critical violation must be corrected within 30 days.
- Food Storage - Clean and Dry Location
Observation: Boxes of food observed being stored on the floor of the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control*
Observation: Food in warming drawers, chicken nuggets, pico, sliced tomato, chili & cheese 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.
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.
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12/10/2012 | Routine | |
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