- Food is properly identified and monitored
Observation:Shredded lettuce, cut tomatoes, mayo, and tartar sauce do not have the hour hold times listed, relabeled by staff that set up the product now. Must reveiw with all staff the proper time procedures to ensure product safety.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray cleaners hanging on clean end of dishmachine tray and on the drive up window over coffee packets, must store these items below any foods or food service items. Moved today.
- Storage of clean linens, single-service, and single use articles
Observation:Must store all single use items 6 inches off the floor and not near any splashing water, such as the handsink.
- Plumbing system maintained in good repair
Observation:Mop sink hose attachment has leak, repair, reports part has been ordered.
- Light bulbs, protective shielding
Observation:Light shield has been removed from two lights in walk in freezer and cooler, replace to protect the lights from breakage risk.
- When to wash
Observation:Dishmachine staff moving from soiled items to clean items without washing hands, must wash hands before handling clean items. Corrected on site.
- Food employees hair is effectively restrained
Observation:Not all employees working with foods have hair restraints, all must wear hat, visor, or net.
- Safe, unadulterated, honestly presented
Observation:Observed one chunk of cubed ice with dark material, mold?. Emptying ice machine now to clean upper area of ice maker. Monitor ice closely to ensure is free of debris.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean wheeled carts lower shelves at front counter holding sauces, soiled.
- Using a handwashing sink- operation and maintenance
Observation:Handsink in warewashing retaining water, drain blocked with strainer, removed and now flowing freely. Must keep all handsinks available for use at all times.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean floors under dry storage moveable racks, near the coolers, and the floors of the walk in freezer, food debris.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine has some buildup probably on interior ice making surfaces, emptying now to be cleaned and sanitized.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:Has some buildup of dark material on backsplash and ice chute areas of soda machine, must clean and sanitize more frequently to prevent buildup.
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02/11/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Food and grease build up 1) Under and around large kitchen equipment including grills and fryers 2) Top of dishmachine, and 3) Floor inside walk-in freezer and around door entrance in walk-in cooler. 4) Maintain sanitizer cloths in sanitizer bucket when not in use. Several sitting out on counter tops. Must keep in solution to ensure proper cleaning.
- In-use utensils, between-use storage
1) Scoop handle in large ice machine was sitting directly in ice. Must store handle inverted out of ice to prevent contamination in between use. 2) Inside large ice machine was growth on front of ice chute. Must drain, wash, rinse, and sanitize more frequently to prevent growth and food contamination. 3) Food build up in bacon reach-in freezer 4) Inside on bottom shelf in reach-in coolers. Must clean food contact surfaces more frequently.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Spoke with several managers on duty. Kitchen Manager was well trained. Other managers did not have basic knowledge if food safety for HACCP Plan for Mc Donalds (time as a temperature control), dishmachine operation, cleaning procedure, etc. MUST train all employees in basic food safety/cleaning to ensure adequate handling in facility at all times of operation. Managers are responsible to train other employees, if they do not have proper knowlegde, employees will not have basic skills.
- Hand drying provided
Missing paper towel at hand sink near dish machine. Must provide proper hand drying.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer line for dishmachine was laying on floor. No employee noticed. I replaced line. Sanitizer was not being pulled through. No sanitation of dishes. Manager repair machine. CORRECTED ON SITE.
- Compliance with submitted HACCP plans and approved variance procedures
Not labeling times on food when taken out out cold hold for service. Food must be handled in accordance to HACCP compliance of time as a temperature control. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Scoop handle in large ice machine was sitting directly in ice. Must store handle inverted out of ice to prevent contamination in between use. 2) Inside large ice machine was growth on front of ice chute. Must drain, wash, rinse, and sanitize more frequently to prevent growth and food contamination. 3) Food build up in bacon reach-in freezer 4) Inside on bottom shelf in reach-in coolers. Must clean food contact surfaces more frequently. --Food and grease build up 1) Under and around large kitchen equipment including grills and fryers 2) Top of dishmachine, and 3) Floor inside walk-in freezer and around door entrance in walk-in cooler. 4) Maintain sanitizer cloths in sanitizer bucket when not in use. Several sitting out on counter tops. Must keep in solution to ensure proper cleaning.
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08/19/2013 | Routine |
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