- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN AROUND SHAKE PREP STATION
Location: Kitchen
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06/25/2014 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN AROUND SHAKE PREP STATION
Location: Kitchen
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06/17/2014 | Routine |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
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12/03/2013 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE LEFT SANDWICH MAKE LINE WITH GLOVES ON, WENT TO WALK-IN COOLER AND CAME BACK TO SANDWICH MAKE LINE WITH SAME SET OF GLOVES ON. GLOVES SHOULD HAVE BEEN REMOVED, HANDS WASHED AND NEW GLOVES PUT ON BEFORE RETURNING TO THE SANDWICH MAKE LINE. DISCUSSED WITH EMPLOYEE.
- Additional Requirements (corrected)
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: DESIGNATE FRYERS AS GLOVE OR NON-GLOVE AREA. EMPLOYEES WEARING GLOVES ON MAKE LINE AND EMPLOYEES NOT WEARING GLOVES AT DRIVE THRU WINDOW ARE BOTH HANDLING FRYERS BASKETS AT THE FRYERS. GLOVES ARE CONTAMINATED EVERY TIME A BASKET HANDLE IS TOUCHED.
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05/20/2013 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE LEFT SANDWICH MAKE LINE WITH GLOVES ON, WENT TO WALK-IN COOLER AND CAME BACK TO SANDWICH MAKE LINE WITH SAME SET OF GLOVES ON. GLOVES SHOULD HAVE BEEN REMOVED, HANDS WASHED AND NEW GLOVES PUT ON BEFORE RETURNING TO THE SANDWICH MAKE LINE. DISCUSSED WITH EMPLOYEE.
- Additional Requirements
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: DESIGNATE FRYERS AS GLOVE OR NON-GLOVE AREA. EMPLOYEES WEARING GLOVES ON MAKE LINE AND EMPLOYEES NOT WEARING GLOVES AT DRIVE THRU WINDOW ARE BOTH HANDLING FRYERS BASKETS AT THE FRYERS. GLOVES ARE CONTAMINATED EVERY TIME A BASKET HANDLE IS TOUCHED.
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05/13/2013 | Routine |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: PLEASE DO NOT STORE TOOLS OR UTENSILS IN HANDSINKS. USE THE HAND SINK ONLY TO WASH HANDS
Location: Kitchen (front)
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT STORE PERSONAL DRINKS ON PREP TABLES
Location: Prep area
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11/20/2012 | Recheck |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: PLEASE DO NOT STORE TOOLS OR UTENSILS IN HANDSINKS. USE THE HAND SINK ONLY TO WASH HANDS
Location: Kitchen (front)
Equipment: Hand sink
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT STORE PERSONAL DRINKS ON PREP TABLES
Location: Prep area
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11/13/2012 | Routine |
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT STORE EMPLOYEE PERSONAL ITEMS (LIKE CELL PHONES) ON SHELVES ABOVE FOOD. STORE SEPARATE FROM OR BELOW FOOD/FOOD PREP AREAS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS BENEATH EQUIPMENT THROUGHOUT KITCHEN NEED TO BE CLEANED
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS BENEATH EQUIPMENT THROUGHOUT KITCHEN NEED TO BE CLEANED
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS BENEATH EQUIPMENT THROUGHOUT KITCHEN NEED TO BE CLEANED
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN REACH-IN COOLER IN SHAKE AREA
Location: Kitchen
Equipment: Reach in cooler
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05/09/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COTTAGE CHEESE AND COLE SLAW COLD TOP AT 50-55 DEGREES F.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: *12/5: Ice in handsink by ice machine. Please do not use handsinks for any purpose other than handwashing.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOOR BENEATH ICE MACHINE.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD TOP NOT MAINTAINING TEMPERATURE OF 41 DEGREES F OR BELOW. PLEASE REPAIR.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: MAKE TABLE COOLER CONDENSER CABINET2: MICROWAVE ON COOK LINE
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVE STORED IN GAP BETWEEN COLD TOP AND EDGE OF UNIT. PLEASE DO NOT STORE UTENSILS HERE.
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12/12/2011 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COTTAGE CHEESE AND COLE SLAW COLD TOP AT 50-55 DEGREES F.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: *12/5: Ice in handsink by ice machine. Please do not use handsinks for any purpose other than handwashing.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOOR BENEATH ICE MACHINE.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD TOP NOT MAINTAINING TEMPERATURE OF 41 DEGREES F OR BELOW. PLEASE REPAIR.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: MAKE TABLE COOLER CONDENSER CABINET2: MICROWAVE ON COOK LINE
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVE STORED IN GAP BETWEEN COLD TOP AND EDGE OF UNIT. PLEASE DO NOT STORE UTENSILS HERE.
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12/05/2011 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COTTAGE CHEESE AND COLE SLAW COLD TOP AT 50-55 DEGREES F.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: EMPLOYEE SEEN RINSING UTENSIL IN FRONT HANDSINK. PLEASE USE HANDSINKS FOR HANDWASHING ONLY. ALTERNATIVELY, REMOVE THE SOAP AND PAPER TOWELS IF THE SINK IS PRIMARILY USED AS A DUMP SINK, AND USE THE KITCHEN HANDSINKS FOR HANDWASHING.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOOR BENEATH ICE MACHINE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD TOP NOT MAINTAINING TEMPERATURE OF 41 DEGREES F OR BELOW. PLEASE REPAIR.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: MAKE TABLE COOLER CONDENSER CABINET2: MICROWAVE ON COOK LINE
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVE STORED IN GAP BETWEEN COLD TOP AND EDGE OF UNIT. PLEASE DO NOT STORE UTENSILS HERE.
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11/28/2011 | Routine |
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