- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes, shredded cheddar cheese, and asiago 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. PIC labeled the food items during the inspection. PIC stated the ticket machine is not current and all times must be handwritten on the food container.
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.
- Equipment - Cutting Surfaces
Observation: The small cutting board on the prep line was observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers over the 3-compartment sink were found 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the warewashing area. PIC provided soap during the inspection.
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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02/08/2016 | Routine | |
Discussed with the person in charge:
1. Good knowledge of employee health
2. Observed good handwashing procedures
Overall, facility is clean and well maintained.
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: 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: tomato slicer stored over the 3-compartment sink. Slicer was placed in the sink for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda nozzles at the drive-thru and the upsplash of the coffee brewer were observed soiled with accumulations of grime and debris.
Correction: Clean the surface 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.
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08/19/2015 | Risk Factor | |
Discussed with person in charge:
- Sandwich prep unit on the fryer side is not holding proper temperature. PIC stated the unit will not be used until the unit repaired. PIC placed a work order for the unit this week.
- Facility is 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
- Equipment and Utensils, Air-Drying Required
Observation: Several stainless steel food containers stored over the 3-compartment sink were found 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.
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02/20/2015 | Routine | |
Wiping Cloth Bucket - 200 ppm
Discussed: Floors throughout kitchen are scheduled to be regrouted. A new WIC and WIF are scheduled to be installed. Light fixture in women's restroom is currently not working. A work order has already been placed.
Observed good hand washing during inspection. Person in charged showed good active managerial control. Thank you.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee using wiping cloth with gloved hands and then prepping sandwich. Issue was addressed with employee. Employee removed gloves and washed hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. Inside of storage cabinet at customer self service drink area (corrected), 2. wheels and sides of fryer equipment.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in the customer self service drink area is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen over frosty station, dish washing area, and hamburger area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/03/2014 | Routine | |
Site visit made to investigate complaint received 11/20/13. PIC not aware of complaint. Last pest control invoice dated 11/6/2013 showed no pest activity. No pest activity observed during today's investigation. Potatoes are received pre-washed and pre-wrapped in foil. Potatoes are kept in original box until used that is stored on a metal rack in the kitchen. Potatoes are baked in original foil wrapping and then hot held in warmer unit.
No violation noted during this evaluation. | 11/25/2013 | Complaint | |
Sanitizer: Quaternary Ammonia, concentration at three compartment sink: 300ppm, wiping bucket: 300ppm
Discussed with Person in Charge:
1. Employee Health
2. Food Handling Procedures
3. Using Time as a Public Health Control
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
No violation noted during this evaluation. | 08/15/2013 | Complaint | |
Foods From Approved Sources
3-compartment sink - 400 ppm quaternary ammonium
WCB - 400 ppm quaternary ammonium
Discussed with Person in Charge
1. Employee Health
2. Inspection conducted in reference to change of owner application received on 1/4/2013. Facility is in substantial compliance. Permit is issued.
3. Please fax copies employees ServSafe certificates to Health Department.
4. Prior to upgrading equipment, please provide floor plan and equipment specifications for all new equipment.
5. Prior to adding breakfast to menu, provide updated menu to Health Department.
6. PIC states that an order has been place for new small wares and additional RICs.
7. Recommend installing additional hand sink near grill area.
8. Remove frosty machine from in front of hand washing sink in drive through area.
9. If installing double sink in drive through area, ensure splash guard is installed to separate hand washing sink from dump sink.
Abbreviations: RIC - Reach In Cooler, WIC - Walk in Cooler, CH - Cold Holding, HH - Hot Holding, PIC - Person in Charge, ppm - parts per million
- 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 handling soiled utensils which may have contaminated his/her hands. Observed Employee handle raw meat with bare hand and then touch spatula handle that was reserved for ready to eat foods. Observed Person in charge addressing issue with employee about touching ready to eat spatula handle with soiled hand. Person in charge informed employee of correct procedure and spatula was moved to three compartment sink area to be wash, rinsed and sanitized.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloth being stored on counter top by drive thru hand sink. Observed PIC move wiping cloth to sanitizer bucket for storage.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed coffee cups and lids being stored next to hand washing sink with no splash guard for separation.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Creamer, Milk and Sour Cream cold holding at improper temperatures. Observed Creamer at 45'F, Milk at 48'F, and Sour Cream at 45'F. Observed Person in Charge move all items to the walk in cooler.
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.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Fryer shield was observed in a state of disrepair and damaged. Observed broken fryer shield. Person in charge removed Fryer Shield.
Correction: Repair the Fryer Shield 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 Fryer Shield, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: Can opener blade, tomato slicer, lexan containers. Observed PIC move soiled items to the three compartment sink to be wash, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the Drive thru area is blocked, preventing access by employees for easy handwashing. Observed the Frosty Machine at the drive thru area blocking the use of the drive thru handwashing sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the Frosty Machine preventing its use.
- Physical Facilities in Good Repair
Observation: Floor grouting throughout kitchen, floor drain by the three compartment sink and ceiling tiles in the mop area are not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/08/2013 | Routine | |
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