Overall very good to excellent. Good overall cleanliness with one area in need of additional cleaning under drive through drink station. Overall good food temperatures with some items on sandwich make tables above temperature and others in temperature (not all explained by recent restock from walk in refrigerator) and one frosty mix above temperature. Repairman present during inspection. Handwashing overall good with handwashing missed twice. Good glove use, food storage, and labeling. Good employee health knowledge. Floor grouting with deterioration and some damaged tiles, with contractors present to assess for repair. Some staff need current district food handler cards, obtain right away.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Hands not washed after handling raw hamburger then other utensils etc. and after picking French fry up from floor then beginning to get nuggets out. *Good handwashing on entering kitchen by several staff and after emptying trash.
Correction: Hands washed by both staff. Refresh training when to wash hands with all staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1) Chocolate frosty mix 44 F taken with EHS thermocouple checked in ice water at 32.2 F for accuracy. Per manager, special on small frosty so constant refill, but from walk in refrigerator and mix not left out in kitchen before refilling. 2) Some items on in top holding of both preparation refrigerators (sandwich make tables) cold holding above temperature. Sour cream, and shredded cheese in front service top hold 55 F x 4 hrs, Shredded cheese both stations 51, 55 F and Blue cheese back prep table 45 F. Sliced tomatoes in bottom hold both sides just refilled from Walk in Refrigerator - 37 and 41 F.
Correction: Maintenance representative now checking units. As soon as check complete, discard chocolate frosty mix and sanitize hopper and machine. Discard sour cream, shredded cheese and blue cheese cold holding above temperature. Carefully monitor food temperatures for both prep stations for shredded cheese, blue cheese, tomatoes etc. If above 41 F, use time as a public health control until units able to cold hold foods at 41 F or below. *Contact EHS with results of maintenance check.
- Equipment - Good Repair and Proper Adjustment
Observation: WIR coving in poor condition.
Correction: Replace / repair coving - visible gap between coving and wall.
- Refuse - Cleaning Receptacles
Observation: Dumpster, inside and out with grease present. Pavement in front of dumpster area with some spillage. Dumpster door opened - unit emptied today.
Correction: Ensure unit is cleaned. Train staff, adequately bag garbage to keep contained in bags and discard so that bags will not break. Clean dumpster area and in front of area.
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03/28/2016 | Routine | |
Call received that all new utensils have been received, drive through window automatic opening and closing device is repaired and preparation refrigerator with standing water in bottom repaired no standing water present. Ensure staff training updated regarding in use utensil storage, and changing utensils for cleaning and sanitizing at set times - no less than every 4 hours. Only critical issues addressed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Walk in refrigerator door gasket badly warped, with light seen around door when closed.
2) Drive through money window self closing device not working and window partially on more than one occasion during inspection. 3) Small hot hold bins with burnt on brown substance (something wrong with them)
Correction: Repair or replace gasket. ***Repair self closure device right away. Ensure hot hold bin device is working properly.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: Dumpster enclosure with - dumpster open, trash and food debris trapped behind two pallets present against wall, and old box of grease and more debris on dumpster pad behind recycle bin.
Correction: Clean areas as soon as possible, keep dumpster when not using.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Lights just above lemonade at front service counter not covered, lights in dry storeroom not covered.
Correction: Ensure lights are covered or shatterproof.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following noted: Grouting deteriorated. Broken tiles noted. Back wall of dry storeroom with shelf pushed all the way against wall in poor condition with mildew growing in dimpled area.
Correction: Repair or replace items that are in poor repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/03/2015 | Follow-up | |
EHS to facility for follow up of cross contamination issues to include number of spatulas in facility to use on both grills and hamburger hot hold, repair of preparation refrigerator bottom hold (sandwich make table) with good temperatures but water in bottom of unit and check status on repair of automatic open and close device for the drive through window (money window). Items not yet completed, but utensils ordered and repair of window put in but not complete - window not in use. Prep table still with some standing water mgr uncertain of repair status. Discussed wipe bottoms of all food containers when removed to prevent contamination of food / prep surfaces. Spoke with Assistant Manager - please call with updates as they happen - Utensils due to arrive within 2-3 days - repair dates not yet known. Only critical items checked - Flies better - weather cold.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: 1) Standing water present in bottom holding area of main preparation refrigerator. Containers of food will be taken from there and put into place to use - possibly transferring contamination to other areas. Mildew present on coving directly under unit.
2) Only one set of spatulas present for grills so that when it is time to sanitize or if a utensil is dropped, or a fly lands on utensil, a readily available replacement is not available to put into place if too busy to stop and wash, rinse, sanitize and air dry.
Correction: ) Place a work order for repair of prep table. Unit with good food temperatures, but should not have standing water in unit. Until unit repaired, when containers are removed, ensure bottoms are wiped. Ensure no container is lifted over the top of others, and allowing dripping on top of other foods. 2) Manager attempting to find second set of utensils, ensure there are at least two sets available at all times of operation. If second set not present, ensure they are ordered right away.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Walk in refrigerator door gasket badly warped, with light seen around door when closed.
2) Drive through money window self closing device not working and window partially on more than one occasion during inspection. 3) Small hot hold bins with burnt on brown substance (something wrong with them)
Correction: Repair or replace gasket. ***Repair self closure device right away. Ensure hot hold bin device is working properly.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: Dumpster enclosure with - dumpster open, trash and food debris trapped behind two pallets present against wall, and old box of grease and more debris on dumpster pad behind recycle bin.
Correction: Clean areas as soon as possible, keep dumpster when not using.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Lights just above lemonade at front service counter not covered, lights in dry storeroom not covered.
Correction: Ensure lights are covered or shatterproof.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following noted: Grouting deteriorated. Broken tiles noted. Back wall of dry storeroom with shelf pushed all the way against wall in poor condition with mildew growing in dimpled area.
Correction: Repair or replace items that are in poor repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests* (repeated violation)
Observation: Five - six flies present in facility the following contributing factors noted:
-***Drive through window self closure device not working.
-Dumpster area with some additional cleaning noted, dumpster open. (one - two flies noted)
-Most areas in store with good cleaning noted, improvements needed under the drive through drink machine, wall under lobby drink area directly next to drink machine, and back storeroom wall with mildew.
Correction: Repair window device, clean dumpser area, keep dumpster closed, ensure area under drink machine cleaned more thoroughly and frequently. Clean walls with mildew, suggest checking for high moisture content for walls. **Until no flies are present, sanitize frequently and ensure all foods staff are not actively working with are covered.
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11/23/2015 | Follow-up | |
Overall very good to excellent sanitation seen. Observed very good handwashing, good glove use, sanitizer in place and used, but initially tested below 200 ppm quats, solution changed and tested at 200 ppm Quats. Employee health knowledge with good symptom knowledge, one to two staff uncertain of diseases and others with good knowledge and staff uncertain of when to return if diagnosed with reportable disease / or in close contact with reportable disease. Even though facility with written policy, review policy to ensure all staff members understand entire policy. Good overall cleanliness with one to two areas in need of improvement. Sanitizing clock with alarm set - but staff member stated sanitize when slow. Train all staff. Good overall food temperatures with sliced cheese stored double stacked pans and above temperature - if literature found justifying set time cheese is good at room temperature, provide to EHS. Follow up in 10 days for cross contamination issues - sooner if corrected before then.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: 1) Standing water present in bottom holding area of main preparation refrigerator. Containers of food will be taken from there and put into place to use - possibly transferring contamination to other areas. Mildew present on coving directly under unit.
2) Only one set of spatulas present for grills so that when it is time to sanitize or if a utensil is dropped, or a fly lands on utensil, a readily available replacement is not available to put into place if too busy to stop and wash, rinse, sanitize and air dry.
Correction: ) Place a work order for repair of prep table. Unit with good food temperatures, but should not have standing water in unit. Until unit repaired, when containers are removed, ensure bottoms are wiped. Ensure no container is lifted over the top of others, and allowing dripping on top of other foods. 2) Manager attempting to find second set of utensils, ensure there are at least two sets available at all times of operation. If second set not present, ensure they are ordered right away.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Walk in refrigerator door gasket badly warped, with light seen around door when closed.
2) Drive through money window self closing device not working and window partially on more than one occasion during inspection. 3) Small hot hold bins with burnt on brown substance (something wrong with them)
Correction: Repair or replace gasket. ***Repair self closure device right away. Ensure hot hold bin device is working properly.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: Dumpster enclosure with - dumpster open, trash and food debris trapped behind two pallets present against wall, and old box of grease and more debris on dumpster pad behind recycle bin.
Correction: Clean areas as soon as possible, keep dumpster when not using.
- Light Bulbs Protective Shielding
Observation: Lights just above lemonade at front service counter not covered, lights in dry storeroom not covered.
Correction: Ensure lights are covered or shatterproof.
- Physical Facilities in Good Repair
Observation: The following noted: Grouting deteriorated. Broken tiles noted. Back wall of dry storeroom with shelf pushed all the way against wall in poor condition with mildew growing in dimpled area.
Correction: Repair or replace items that are in poor repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Five - six flies present in facility the following contributing factors noted:
-***Drive through window self closure device not working.
-Dumpster area with some additional cleaning noted, dumpster open. (one - two flies noted)
-Most areas in store with good cleaning noted, improvements needed under the drive through drink machine, wall under lobby drink area directly next to drink machine, and back storeroom wall with mildew.
Correction: Repair window device, clean dumpser area, keep dumpster closed, ensure area under drink machine cleaned more thoroughly and frequently. Clean walls with mildew, suggest checking for high moisture content for walls. **Until no flies are present, sanitize frequently and ensure all foods staff are not actively working with are covered.
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11/13/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed that the employee working the fry/nugget station although properly using scoop for fries and tongs to place the nuggets
Correction: is using her bare thumb to hold the items in the cartons until placing them in the holding rack. Discussed with employee and manager and instructed to begin using gloves at all times in addition to items being used at this station to prevent barehand contact with the foods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The coving along the junction where wall and floor meet in the walkin refrigeration unit is pulling away fromn the wall and is not sealed to prevent food and moisture from getting behind it which causes a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the coving 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 coving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The sweep/gasket at the bottom inside of the walkin refrigeration unit ws observed in a state of disrepair and not allowing proper sealing. The door gasket on the walkin freezer door is torn at the bottom and pulling away from the door, preventing a proper seal.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- 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 hood system. The filters were nice and clean with no accumulation but the edge of the areas that hold the filters showed drips forming.
Correction: Maintain nonfood-contact surfaces of equipment clean. Clean as often as necessary to prevent grease and debris from dripping onto and contaminating food on the grill.
- Plumbing System Maintained in Good Repair
Observation: The faucet at the front handsink continues to run slightly even when both handles have been turned all the way off.
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Standing water covered with a grease film was observed in the right rear corner of the dumpster area.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No signs or poster that notifies food employees to wash their hands is not provided at the front handwashing station. Signs were given to the manager to place at handsink to ensure proper signange.
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: *Floor of walkin freezer had some food debris from what appeared to be a batch of chili meat. (Manager had debris cleaned up during in spection.) *all a/c vents throught out the kitchen area show a large amount of condensation, dripping was not observed during inspection. Also light fixtures thoughout the kitchen were observed with water/condensation in them as well. Recommend having a/c system checked out for proper drainage to aid in eliminating condensation on vents and in light fixtures.
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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07/16/2015 | Routine | |
Overall improved sanitation seen. Current database does not allow for violations to be edited so comments will be made here:
3340, Chemical storage, corrected during last inspection and no storage issues seen today.
0820: Cold holding for top of meat refrigerator and both preparation refrigerators: All refrigeration fixed 2 weeks ago. Foods cold holding at 33-43 F other than 3 bins of cheese in top holding spaces created by empty sauce holder. Foods cold holding at 49, 50, and 59 x 2 hrs and discarded and changed for quality issues. Raw hamburger in top holding checked at 41-43 F. Top burgers as much as 5 degrees above second patty down. New meat restocked every 4 hours for quality. Suggest changing pans and lids when meat changed. Also suggest trying metal lids and checking top food temperatures.
0470: Cross contamination issues previously seen were created by out of order refrigeration. No cross contamination issues seen today.
3180: Cleaning the floor especially under drive through window soda area, under the meat refrigerator and around the drain, and under the fry line, improved, but still with build up noted.
2890: Walk in refrigerator light cover cracked. New light being installed during inspection.
2740: Refuse area: Improved, area still with some standing water from rain. Some drains are in place at bottom of wall, but additional drainage needed so that rain water will not remain in enclosure.
1570: Preparation refrigerators repaired - per DM new preparation refrigerators are pending., Walk in refrigerator walls damaged, and door will not close and seal completely. Per maintenance, work order contract placed 24 April and must be done within 30 days.
1100: Ice scoop: Cracked ice scoop discarded, and new scoop ordered due in by 1 May. Currently using pans to obtain ice, suggested using pitchers with handles.
Food temperatures taken thermocouples EHS thermocouple calibrated at 32.1, Facility thermocouple calibrated at 32.4 F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following items in need of repair:
*Preparation refrigerator with heavy ice build up around fan / condenser area - per staff unit with standing water in bottom of unit since reopening from remodel..
*Walk in refrigerator with damaged walls and coving that gaps away from refrigerator walls, with up to 1 in gaps present and food fallen between coving and walls.
*Walk in refrigerator with gap between edge of door when closed, able to see light from the walk in refrigerator when the door is closed.
*Reach in freezer with damaged control panel.
Correction: Repair or replace damaged equipment. Please provide copies of repair statements - what was wrong and how fixed for facility file.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Dumpster area in poor condition. Garbage and debris present around dumpster. Dumpster doors open, dumpster heavily soiled. Deep standing water in back of enclosure after heavy rain this morning.
Correction: Clean dumpster area. Ensure all garbage is put in dumpsters. Remove debris. Ensure dumpster doors are closed when not discarding garbage. Clean or replace dumpster. Lids with gaps, cannot get around dumpster to see is gaps are from damage or just from design. If damaged, replace dumpster.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under drive through window soda area, under the meat chest refrigerator, and in the walk in refrigerator in need of cleaning.
Correction: Clean areas no less then each evening.
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04/28/2015 | Follow-up | |
Overall mixed inspection. Good handwashing, good glove use, good labeling, one food item stored on the floor, container sanitized and placed on shelf. Food temperatures in prep units and top of meat chest elevated. Employee health knowledge mixed to poor. Written policy in place. Review policy with all staff (give training). Sanitizing overall good, with meat utensil that needs to be cleaned and sanitized on schedule with other items. Some equipment items in need of repair. Follow up in one month for overall issues. Call when refrigeration units are repaired and able to cold hold food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The following items noted that may contaminate food: Bucket of frosty mix stored on the floor in the walk in refrigerator.
-Salads in the preparation refrigerator bottom holding cabinet with water dripping on them.
-Pans of vegetables / sandwich preparation items in bottom holding of preparation refrigerator sitting in water.
Correction: CORRECTED DURING INSPECTION: Bucket cleaned/sanitized and stored on the shelf. Salads voluntarily discarded. Sanitize bottoms of pans for sandwich items (no time / temperature controlled (TCS) foods present in bottom holding), and move items to different refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: 1) Cheeses and tomatoes (except sliced American cheese), in preparation refrigerator top holding, cold holding from 59 - 72 F stem temps. All food temperatures taken with EHS thermocouple calibrated at 32.1 F.
2) Raw hamburger in top holding bins for the meat chest cold holding at 46, 44, and 46. All hamburger in place about 2 hours. Meat in front two bins placed directly in bins. Bins not changed / cleaned and sanitized on timed schedule or with refills. Top holding hamburger bins with back lid partially off. Hamburger in bottom holding in temperature.
Correction: 1) Cheeses and tomatoes voluntarily discarded. Pans changed with new food products put in place. Temporarily use time as a public health control. Reviewed how to use time as a public health control. Ensure units are repaired and able to cold hold foods at 41 F or below prior to storing foods in bottom holding.
2) Meat from front two bins voluntarily discarded. Meat in back bins in plastic. Plastic wiped with sanitizing cloth and put in clean sanitized bin. Meats cooked before inspection finished.
- Food Contact Surfaces - Cleanability*
Observation: Ice scoop cracked.
Correction: Replace ice scoop.
- Equipment - Good Repair and Proper Adjustment
Observation: The following items in need of repair:
*Preparation refrigerator with heavy ice build up around fan / condenser area - per staff unit with standing water in bottom of unit since reopening from remodel..
*Walk in refrigerator with damaged walls and coving that gaps away from refrigerator walls, with up to 1 in gaps present and food fallen between coving and walls.
*Walk in refrigerator with gap between edge of door when closed, able to see light from the walk in refrigerator when the door is closed.
*Reach in freezer with damaged control panel.
Correction: Repair or replace damaged equipment. Please provide copies of repair statements - what was wrong and how fixed for facility file.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Dumpster area in poor condition. Garbage and debris present around dumpster. Dumpster doors open, dumpster heavily soiled. Deep standing water in back of enclosure after heavy rain this morning.
Correction: Clean dumpster area. Ensure all garbage is put in dumpsters. Remove debris. Ensure dumpster doors are closed when not discarding garbage. Clean or replace dumpster. Lids with gaps, cannot get around dumpster to see is gaps are from damage or just from design. If damaged, replace dumpster.
- Light Bulbs Protective Shielding
Observation: Light cover in walk in refrigerator broken.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under drive through window soda area, under the meat chest refrigerator, and in the walk in refrigerator in need of cleaning.
Correction: Clean areas no less then each evening.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Bottle of grill cleaner stored on shelf above hamburger refrigerator. Low risk of spilling as shelf is somewhat deep, however, risk exist.
Correction: Store chemicals below / separate from food and food preparation surfaces.
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03/26/2015 | Routine | |
EHS to facility for pre-opening inspection after facility remodel, replacing lobby, and floors, walls, ceilings, lighting, and some kitchen equipment. The following comments made:
Overall excellent. Building approved by building official.
-Walk in refrigerator existing unit with good temperatures, walls damaged at bottom, will have new coving installed to repair. Unit gasket warped, new gasket ordered.
-Drain covers for over actual drain pipes needed in floor sinks under 3 vat sink and food prep sink and ordered.
-New small hot hold bins with good temperatures 183-212 F.
-One floor drain covered over, under meat chest. Clean under unit and drain line to container for now. New evaporating drain box will be installed.
Permit approved to open.
No violation noted during this evaluation. | 02/27/2015 | Pre-Opening | |
EHS to facility for requested courtesy walk through. Facility closed in Jan 2015 for remodel and planned reopening 28 Feb 15 at 6:00 AM. Lobby area remodeled, kitchen with same flow of food but floors, walls and ceilings replaced. Equipment not in on, other than walk in units, and one reach in refrigerator not in place yet. Staff will remain similar with the new GM and four new staff members. W/T done with DM and GM.
The following noted:
-Lighting: DSR: 10-15 foot candles (fc's), WIR 35 fc, kitchen 100-150 fc's, 3 vat sink area 160 fc.
-Floor drains improved in drive through area, and removed in front counter area. Floor drains under food prep and 3 vat sink areas need drain covers over drain pipes.
-WIR walls damaged
-DSR, coving not sealed, walls behind coving need cleaned.
-Grill area with additional cleaning needed.
-The following areas need sealed, around floor drain under drive through window, stainless in grill area, mop sink area, doorway to kitchen trim pending arrival, installation.
Discussed, all staff must have current district food handler cards. Outside of building not checked due to ongoing work with equipment. Discussed, no handwashing sink installed in back area, near cooks station (probably by IM). If approved by Building Official/Fire Marshall, suggest handwashing sink in this area / back kitchen area. Pre-opening inspection planned for Friday 27 Feb at 2:00 - 3:00 PM.
Food due to arrive at 6:00 AM Friday 27 Feb 15.
No violation noted during this evaluation. | 02/25/2015 | Other | |
Overall excellent.Facility due to close for remodel 26 Jan 15. EHS to facility for basic sanitation check and to check some new equipment already in place. Observed good handwashing - especially after handling raw meats and before any further food preparation, good glove use, good food temperatures and storage. Sanitizer in place originally at 150 ppm quats, changed when needed by timer to 200 ppm quats. Good employee health knowledge for symptoms, and return time, reportable diseases should be reviewed. Flyer left. Written employee health policy in place.
No violation noted during this evaluation. | 01/15/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw hamburger in hamburger refrigerator cold holding at 48.5 F < 4 hrs. Temperature taken with EHS thermocouple calibrated at 32.0 F Unit temperature taken before opening at 40 F. Meat temperature taken at 1030 AM, at 40 F, however, temperature taken 10-15 minutes after meat was taken from the walk in refrigerator.
Correction: Hamburger out of packages voluntarily discarded. Hamburger out of walk in refrigerator for less than 4 hours, package cleaned, and returned to walk in refrigerator to cool to 41 F or below. Pans and lids changed. Keep only minimal amount of hamburger in unit for use. Do not keep over 2 hours. Call for immediate repair. Discussed, when unit filled wait to take food temperature for about an hour to see if unit is adequately cold holding food. Suggest checking meat temperatures at least every 2 hours due to past problems with unit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Some cleaning completed, with some deep cleaning still needed ie, under cook line. Vents and areas around vents dusty.
Correction: Ensure cleaning plan is followed and all areas of the restaurant are routinely and adequately cleaned. Clean vents and ventilation system when facility is closed.
- Physical Facilities in Good Repair (repeated violation)
Observation: Facility maintenance needed for floors, coving, grouting, wall coverings, etc.
Correction: Ensure facility is maintained to allow for adequate cleaning, deter pests, and reduce safety risks.
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10/02/2014 | Follow-up | |
Overall mixed inspection with good handwashing seen especially after handling raw meats, but better "hand awareness" needed. Noted some (non-food prep) staff toughing hats etc. then touching food prep surfaces such as sandwich make line and hands washed after raw meats, but in one instance gloves used to put meat on to cook, then equipment handles touched before removing gloves and washing hands. Discussed with managers at the time, ensure surfaces are sanitized and work with staff about not touching anything with contaminated gloves, and washing hands before going into food prep area/staff being aware of what they are touching at all times. Good glove use by all make line staff. Sanitizer good after checked and corrected. Ensure process is in place to check solution each day before beginning food prep. Meat chest checked and repaired same day as inspection. Unit with repeated problems. Facility was scheduled to undergo remodel with new equipment to replace meat well. Remodel delayed, frequently check food temperatures to ensure food is safely cold holding. Improvements needed in facility cleaning. Follow up in one month.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw hamburger, meat well cold holding meats from 53 F - 57 F for 1 hr, and 2 hrs. Unit checked by manager with calibrated thermocouple attachment and was holding < 41 F.
Correction: Call for repair. Hold the minimum amount of meat until repaired. Use pan of ice below meat to aid in keeping temperatures down. Do not hold meat 4 hours using time, suggest change every 2 hours, and ensure containers are also changed. Unit with repeated issues of holding meats above 41 F.
- Critical: Time as a Public Health Control*
Observation: Preparation areas sliced tomatoes and 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Several areas with more frequent and deep cleaning needed such as inside and outside of reach in freezer, fryer area, grill area, walk in refrigerator shelving* etc.
Correction: Ensure cleaning plan is followed and all areas of the restaurant are routinely and adequately cleaned.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Sanitizing solution with no residual present - not tested before use.
Correction: Solution bag adjusted, flushed and tested at 200 ppm quats. Ensure all food contact surfaces are sanitized with new solution. Test solution each day when first making solution and any time changes are made. Wiping containers changed during inspection.
- Physical Facilities in Good Repair (repeated violation)
Observation: Facility maintenance needed for floors, coving, grouting, wall coverings, etc.
Correction: Ensure facility is maintained to allow for adequate cleaning, deter pests, and reduce safety risks.
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09/03/2014 | Routine | |
EHS to facility to check drive through drain area under soda machine with ice bin. Please contact EHS when coke representative is present for repairs. Ensure front panel is not replaced on ice bin cabinet to allow for access to clean and inspect.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Drain lines for drive through window soda machine ice bin going into floor drain, with no air gap present. Front panel of ice bin removed as previously requested and clear drain line with build up present.
Correction: Discontinue use of ice bin until drain lines are changed. Ensure lines are not installed to go into the floor drain and an air gap is present. Per manager, Ice bin will not be used until lines are changed.
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03/28/2014 | Other | |
Overall good practices by staff, good employee health policy knowledge, good handwashing, good glove use, good practice or sanitizing, however, solution must be tested at least at the beginning of the day, and any time changes are made, good labeling foods for use of time as a public health control. Some items stored on the floor, both food items and other items. Food containers on the floor may cause contamination issues when placed on food prep surfaces and all items on the floor prevent good cleaning. Ensure all items are stored on appropriate shelving.
- Equipment - Good Repair and Proper Adjustment
Observation: Coke machine leaking.
Correction: Have repaired.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Initial sanitizer made and used without testing, when tested had no residual quats.
Correction: Quats bag empty, changed and new sanitizer made at 200 ppm, discussed, ensure surfaces again wiped to sanitize.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Soda machine, ice bin drain lines going down into floor drain. Drain lines going into floor drain. Difficult to access floor drain to clean, and even clearly see drain. Bad odor coming from area.
Correction: Remove front panel of ice bin set up to access floor drain.
- Light Bulbs Protective Shielding
Observation: Light cover in the dry storeroom is broken.
Correction: Replace cover.
- Lighting, Intensity
Observation: Lights out in the dry storeroom and walk in refrigerator.
Correction: Replace bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: Facility with continued flooring, coving, and some walls in poor condition. With grouting so deteriorated that material stays between tiles even when swept and mopped, unless removed by hand. Wall near handwashing sink looks "pushed" in.
Correction: Ensure that facility repairs are completed to prevent poor sanitation from deteriorated facility issues.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following cleaning issues noted:
-Floor and floor drain in soda machine area with debris present and bad odor.
-Dust build up on ceiling around vents.
-Floor sink under the ice machine
-Deep fryer wheels
-Floor under shelving
-Carts
Correction: Clean areas noted. Ensure all floor sinks are accessible for cleaning.
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03/26/2014 | Routine | |
Overall mixed inspection. Noted excellent employee handwashing, and excellent employee monitoring of kitchen spaces to ensure no unauthorized personnel present, good glove use, good storage to prevent cross contamination and sanitizer in place at about 150 ppm quats and changed to fresh solution. Good overall cleanliness, with additional, frequent cleaning and sanitizing needed due to flies. Good overall food temperatures with repairs needed for the hamburger refrigerator and in line make table units. Good cooling temperatures, with suggested training to ensure meat in bags is spread thin and not stacked for better cooling. Follow up for flies, equipment and utensils as well as set schedule for floor repair.
- Critical: Demonstration of Knowledge*
Observation: Facility does not have sufficient pans in good condition, spacers, and covers to properly maintain food temperatures and provide adequate food protection from contamination for the raw hamburger refrigerator. One pan badly bent and does not fit properly in unit allowing cold air loss. Only one set of pans with no spacers available, and lids not available for each pan size, leaving visible gaps of about 1/2 inch between pans.
Correction: Ensure that sufficient number of pans in good condition, in the right sizes, with spacers to fill gaps and lids to properly fit each pan are present in the facility. Normally, no less than 2 complete sets of insert pans, and lids with spacers should be present to allow for safe food holding to maintain adequate temperatures and protection.
- Person in Charge
Observation: New employees do not have Western Tidewater Food Handler cards.
Correction: Ensure all staff have current Western Tidewater Food Handler cards, a district requirement to ensure all staff members have basic food safety training.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw hamburger in bottom holding, hamburger refrigerator checked at 53 F x 2 hrs. EHS thermocouple calibrated at 32.2 F. Noted, pans in top used as prep style refrigerator do not fit properly with approximately 1/2 inch gaps present and 1 pan badly bent.
Correction: Beef used, Temporarily use time as a public health control. Time already used as a public health control for top holding beef, but should only be used as a temporary measure. Call for unit repair. Provide copy of repair document to Health Department. Closely monitor food temperatures in sandwich make line preparation refrigerators, connected as part of a refrigeration system to hamburger refrigerator. To use time as a public health control for raw meats, ensure meat temperature starts at 41 F or below, and meat, is held, cooked and served within 4 hours. All other requirements for time also apply.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Labels listing the discard time not present for sliced cheeses, shredded cheese, sliced tomatoes in top holding for sandwich make table and chili prep station.
Correction: Food present for 3 hrs, items labeled with discard times during inspection. Discussed with shift manager to ensure, pans and any associated utensils are replaced with clean, sanitized pans and utensils when food is replaced with food held at 41 F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Salad lowboy door does not close all the way.
Correction: Have door repaired and gasket replaced if needed Before poor food temperatures result from door remaining open about 1/4 inch.
- Physical Facilities in Good Repair
Observation: Grouting in very poor condition or missing from kitchen tiles.
Correction: Replace grouting.
- Critical: Pests-Controlling Pests*
Observation: Several flies in facility, about 10-12, seven seen on post by hamburger grill and around the ice machine. The following issues noted that will contribute to flies in the facility:
-Area under drink machine by the drive through window is damp, maybe from ice bin dripping condensate and has debris.
-Overall good practices for keeping drivethrough windows closed when not actively serving customers, however, window left open one time.
-Floor drains - floor sinks with top covers do not have drain covers for the drain pipes.
-Floors clean EXCEPT IN AREAS WITH RECESSED GROUTING WHERE FOOD AND DEBRIS ARE TRAPPED.
-Back door area and dumpster pad not in bad condition, but with some stains, greasy area and need cleaned.
-Dumpster with some grease spilled on door area, but dumpster in good condition inside, and with working lids, doors, and drain plug. Flies not noted in or around dumpster.
Correction: *Clean area under drink machine, area difficult to access and will require staff physically reaching under cabinet area, removing debris and scrubbing floor. Ensure area under machine is checked and cleaned each night.
*Contact pest control operator for additional methods for fly control. New system seen used in other facilities with good success mentioned to discuss with CPO.
*Obtain and use drain covers for drain pipes. Discuss possible treatment to drains (not a pesticide agent) with CPO.
*REPAIR RECESSED AND MISSING GROUTING IN FLOOR AND COVING.
*Thoroughly and frequently clean areas around grill where flies are seen.
*Continue close monitoring and management of drive through windows.
*Clean back door pad, dumpster pad, and outside of dumpster.
***Flies physically carry and spread many food borne illness "germs" due to where they breed in decaying organic material.
Until flies are under good control, Cover all utensils, food trays etc. with deli paper, sandwich wrappers etc. and ensure cleaning and sanitizing is done frequently- much more often than the required every 4 hours.
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07/09/2013 | Routine | |
Overall mixed inspection. Noted excellent employee handwashing, and excellent employee monitoring of kitchen spaces to ensure no unauthorized personnel present, good glove use, good storage to prevent cross contamination and sanitizer in place at about 150 ppm quats and changed to fresh solution. Good overall cleanliness, with additional, frequent cleaning and sanitizing needed due to flies. Good overall food temperatures with repairs needed for the hamburger refrigerator and in line make table units. Good cooling temperatures, with suggested training to ensure meat in bags is spread thin and not stacked for better cooling. Follow up for flies, equipment and utensils as well as set schedule for floor repair.
- Critical: Demonstration of Knowledge*
Observation: Facility does not have sufficient pans in good condition, spacers, and covers to properly maintain food temperatures and provide adequate food protection from contamination for the raw hamburger refrigerator. One pan badly bent and does not fit properly in unit allowing cold air loss. Only one set of pans with no spacers available, and lids not available for each pan size, leaving visible gaps of about 1/2 inch between pans. Fly present inside one pan of hamburger.
Correction: Ensure that sufficient number of pans in good condition, in the right sizes, with spacers to fill gaps and lids to properly fit each pan are present in the facility. Normally, no less than 2 complete sets of insert pans, and lids with spacers should be present to allow for safe food holding to maintain adequate temperatures and protection.
- Person in Charge
Observation: New employees do not have Western Tidewater Food Handler cards.
Correction: Ensure all staff have current Western Tidewater Food Handler cards, a district requirement to ensure all staff members have basic food safety training.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw hamburger in bottom holding, hamburger refrigerator checked at 53 F x 2 hrs. EHS thermocouple calibrated at 32.2 F. Noted, pans in top used as prep style refrigerator do not fit properly with approximately 1/2 inch gaps present and 1 pan badly bent.
Correction: Beef used, Temporarily use time as a public health control. Time already used as a public health control for top holding beef. Call for unit repair. Provide copy of repair document to Health Department. Closely monitor food temperatures in sandwich make line preparation refrigerators, connected as part of a refrigeration system to hamburger refrigerator.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Labels listing the discard time not present for sliced cheeses, shredded cheese, sliced tomatoes in top holding for sandwich make table and chili prep station.
Correction: Food present for 3 hrs, items labeled with discard times during inspection. Discussed with shift manager to ensure, pans and any associated utensils are replaced with clean, sanitized pans and utensils when food is replaced with food held at 41 F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Salad lowboy door does not close all the way.
Correction: Have door repaired and gasket replaced if needed Before poor food temperatures result from door remaining open about 1/4 inch.
- Physical Facilities in Good Repair
Observation: Grouting in very poor condition or missing from kitchen tiles.
Correction: Replace grouting.
- Critical: Pests-Controlling Pests*
Observation: Several flies in facility, about 10-12, seven seen on post by hamburger grill and around the ice machine. The following issues noted that will contribute to flies in the facility:
-Area under drink machine by the drive through window is damp, maybe from ice bin dripping condensate and has debris.
-Overall good practices for keeping drivethrough windows closed when not actively serving customers, however, window left open one time.
-Floor drains - floor sinks with top covers do not have drain covers for the drain pipes.
-Floors clean EXCEPT IN AREAS WITH RECESSED GROUTING WHERE FOOD AND DEBRIS ARE TRAPPED.
-Back door area and dumpster pad not in bad condition, but with some stains, greasy area and need cleaned.
-Dumpster with some grease spilled on door area, but dumpster in good condition inside, and with working lids, doors, and drain plug. Flies not noted in or around dumpster.
Correction: *Clean area under drink machine, area difficult to access and will require staff physically reaching under cabinet area, removing debris and scrubbing floor. Ensure area under machine is checked and cleaned each night.
*Contact pest control operator for additional methods for fly control. New system seen used in other facilities with good success mentioned to discuss with CPO.
*Obtain and use drain covers for drain pipes. Discuss possible treatment to drains (not a pesticide agent) with CPO.
*REPAIR RECESSED AND MISSING GROUTING IN FLOOR AND COVING.
*Thoroughly and frequently clean areas around grill where flies are seen.
*Continue close monitoring and management of drive through windows.
*Clean back door pad, dumpster pad, and outside of dumpster.
***Flies physically carry and spread many food borne illness "germs" due to where they breed in decaying organic material.
Until flies are under good control, Cover all utensils, food trays etc. with deli paper, sandwich wrappers etc. and ensure cleaning and sanitizing is done frequently- much more often than the required every 4 hours.
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07/09/2013 | Risk Factor | |
Overall very good sanitation. Noted good handwashing, good glove and utensil use for no bare hand contact, sanitizer present at 200 ppm quats and used, good labeling and storage. *noted, Walk in refrigerator with ice build up on fan unit and one area of walk in with food temps at 43 F. Additionally, meat well with top holding meat checked at *44 F but for < 4 hours and moved. Bottom holding hamburger just filled, checked at 43 F and returned to walk in unit. Urgent maintenance request entered for both during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sandwich prep line with 3 sliced cheeses, American cheese with good time tracking. White and pepperjack cheeses checked at 55 and 60 F. Time not used for white and pepperjack cheeses present for 4 hours. Single packages of sour cream and cups of shredded cheese in chili side top prep holding *56 and *53 x < 4 hrs.
Correction: White and pepperjack cheeses voluntarily discarded and container changed. Discussed options, use time for these cheeses or place in top prep for busy lunch time and return at end - 1 & 1/2 hours. GM will ensure will train staff to put out cheeses for busy time 12:00 and return to bottom hold at 1:30 PM. Sour cream and cheese cups returned to bottom holding to cool to 41 F or below. Same method will be used for sour cream and cheese cups.
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01/08/2013 | Risk Factor | |
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