HACCP Discussed time as a control for bean crock bowls.
Note: Establishment has shown significant improvement in cleanliness and organization.
Qua sanitizing bucket concentration: 220 ppm
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are excessively soiled: 1.individuals containers of toppings in shake station, 2. nozzle of milk dispenser, 3. nozzle of cheese dispenser, 4. interior surfaces of kitchen microwaves.
Thoroughly wash, rinse, and sanitize all food contact surfaces daily.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are excessively soiled: 1. exterior right side of ice cream freezer, 2. interior surfaces of bottom shake station freezer, 3. exterior surfaces of shake mixer, 4. bottom exterior surfaces of milk dispenser, 5. interior ceiling of kitchen microwaves, 6. exterior surfaces of cheese machine, 7. exterior surfaces of fryers, 8.exterior surfaces of shake station.
Thoroughly clean all non-food contact surfaces daily.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Flooring under racks in dry storage room has standing water and debris.
Thoroughly clean and maintain floors.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean
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10/28/2015 | Routine | 96 |
Frozen foods frozen.
Sanitizer - 200 ppm
HACCP - Ensure routine cleaning procedures are estatiblished in between busy times and at the end of the night. Make sure all food and non-food contact surfaces and wiped down, clean, and sanitized routinely.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1.) 3 microwaves located in prep station are soiled with food particles, 2.) Milk dispensing station is visibly very soiled on nozzle of dispenser, 3.) Cheese sauce dispenser is visibly very soiled with cheese sauce.
Correct by cleaning and sanitizing all food contact surfaces daily.
Food contact surfaces should be free of debris and build-up, clean, and sanitized at all times.
- Non-food contact surfaces clean
The following non-food contact surfaces are soil: 1.) Outside of microwaves have accumulated grease deposits, 2.) Milk shake candy station is visibly soiled with food particles around containers and edges of station, 3.) The side of the freezer closest to the milk shake candy station is soiled with food debris, 4.) The bottom of the milkshake freezer is very soiled with food particles and debris, 5.) Milk dispenser is soiled with milk build-up on and around equipment, 6.) Cheese sauce dispenser is very soiled with cheese sauce on and around equipment, 7.) Fry fryer is visibly soiled with food particle build-up.
Correct by cleaning and sanitizing all non-food contact surfaces daily.
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside dumpster closest to restaurant had a lid open on the left side.
Corrected by closing dumpster lid. Keep dumpster lids closed at all times.
All dumpsters should store garbage in a manner that does not attract insects and rodents. Lids should be kept closed at all times and the area around the dumpster should be clean and free of debris.
- Floors properly constructed, clean, drained
Floor underneath dry storage racks is soiled with debris. •
Correct by removing debris from floor and cleaning.
Floors should be clean and free of debris at all times.
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7/27/2015 | Routine | 94 |
HACCP Establishment needs extensive cleaning of the kitchen and dry storage room. If cleaning issues persist during future inspections, rechecks and a compliance conference may be necessary. Recheck fees will be assessed for any recheck inspections.
Quat sanitizing bucket concentration: 200 ppm
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Container of sliced tomatoes has internal temperature of 51 F.
Discard tomatoes. Corrected by discarding.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee wiping his nose and not wash hands before putting on gloves to handle clean dishes.
All employees shall wash their hands after engaging in activities that could potentially contaminate hands. Corrected by education
Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
- Food contact surfaces designed, constructed, maintained, installed, located.
Exterior paint of shake mixer is peeling and chipped.
Resurface exterior surface of mixer.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are excessively soiled: 1.individuals containers of toppings in shake station, 2. nozzle of milk dispenser, 3. nozzle of cheese dispenser, 4. interior surfaces of kitchen microwaves.
Thoroughly wash, rinse, and sanitize all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are excessively soiled: 1. interior panel of ice machine, 2. interior bottom surfaces of ice cream freezer. 3. exterior right side of ice cream freezer, 3. interior surfaces of bottom shake station freezer, 4.surfaces of shake mixer, 5. bottom exterior surfaces of milk dispenser, 6. interior ceiling of kitchen microwaves, 7. exterior surfaces of cheese machine, 8. exterior surfaces of fryers, 8. counter top next to drive-thru soda machine, 9.exterior surfaces of shake station.
Thoroughly clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels present at hand sink in wait station. Trash receptacle not present at rear hand sink.
Provide paper towels and trash receptacle at every hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash receptacles in the cook line are overflowing with trash.
Garbage and rubbish shall be disposed daily or at a frequency which does not create nuisance.
- Floors properly constructed, clean, drained
Floors throughout kitchen and dry storage room are excessively soiled. Flooring under racks in dry storage room has standing water and debris.
Thoroughly clean and maintain floors.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean
- Critical: Toxic items properly stored
Spray bottom of degreaser found on counter top next to drive-thru fountain soda machine and single-service cups. Bottle of oven/grill cleaner found stored next to single-service cups.
Store all toxic items in designated chemical storage area. Corrected
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4/6/2015 | Routine | 75 |
HACCP When defrosting prep coolers, ensure that all cool potentially hazardous foods have proper internal temperatures of 41 F or below.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following cool foods have improper internal temperatures: 1. sliced tomatoes 59 F, cottage cheese 59 F, salsa 60 F.
Discard foods. Corrected by discarded foods.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. interior of all kitchen microwaves, 2. milk dispensing machine, 3. milkshake mixer .
Wash, rinse, and sanitize all food contact surfaces.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contacts are soiled: 1. interior bottom surface of ice cream freezer, 2. caddies of milkshake topping station, 3. exterior surfaces of mixer, 4. exterior surfaces of milk dispenser, 5. walls and open surfaces around and near fryers, 6. grill egg and omelet station.
Thoroughly wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Single service milkshake spoons stored with food contact surfaces facing the customer.
Store utensils with handles facing the customer.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Critical: Hand washing sinks installed, located, accessible
Grill scraper found in the front counter hand sink.
Remove scraper. Corrected by removing scraper.
Hand sinks shall be free from any obstructions and easily accessible by all employees to ensure proper handwashing procedures.
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11/24/2014 | Routine | 87 |
See attached files for original signatures and paperwork.
HACCP Discussed internal temperature of cool potentially hazardous foods. At the time of inspection, one of the prep coolers was not in operation. Prep cooler was being serviced by a maintenance and all foods had been moved to the walk in cooler.
FBI RFS 14-0220 that was reported to the health dept on 5/22/14 was also addressed during inspection time. General manager Dan George reported that after preparation, chili is always hot holding at least 150F. Chili is not cooled down or reheated. During inspection, chili had internal temperature of 156F. Chili is not held longer than one day, so sampling of chili that was purchased by the complaining could not take place.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
Hot foods are hot.
Chemical dish machine is utilized.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Internal temperature of hotdogs 57F and chicken fillet 57F
Hold cool potentially hazardous foods at an internal temperature of 41F or below. Corrected: Food was discarded by general manager.
Temperatures of all potentially hazardous foods shall be at 41F or below, or 135F or above, at all times except as provided for in the Code.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. nozzle of cheese machine, 2. shake mixers, 3. interior walls and center plate of serving line microwave.
Wash, rinse and sanitizer all food contact surfaces.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled. 1. stock room ketchup caddy, 2. interior floor of ice cream cooler, 3. back panel of cheese machine, 3. back panel of shake mixers. 3. outside permiter of shake station. 5. side wall of fryer.
Routinely wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Flooring in the walk in freezer is soiled with food debris.
Routinely clean and maintain floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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5/28/2014 | Routine | 91 |
Sanitarian made a site visit to establishment to address a complaint that was reported to the Health Dept in 2/18/14. Complainant reported that the floors were filthy and dirty. I spoke the manager on duty, D. Washington, who reported that the customer had fallen in the foyer area of the entrance. The floors were wet due to snow and slush that were tracked in by customers during the lunch rush. The floors in the foyer and immediately inside the entrance door were mopped and cleaned right after the incident had occurred. Upon visual inspection on 2/20/14, the floors in the foyer area and immediately in front of the entrance door were clear. MS
No violation noted during this evaluation. | 2/20/2014 | Complaint Investigation | |
See attached inspection report
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
see attachment
- Food protection during storage, prepartion, display, service, transportation
see attachment
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
see attachment
- Non-food contact surfaces designed, constructed, maintained, installed, located.
see attachment
- Food contact surfaces of equipment and utensils clean
see attachment
- Non-food contact surfaces clean
see attachment
- Single service items properly stored, handled, dispensed
see attachment
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
see attachment
- Floors properly constructed, clean, drained
see attachment
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2/6/2014 | Routine | 80 |
- Critical: Presence of insects/rodents. Animals prohibited
Corrected: At this time did not see any drain flies in the previous noted areas. Spoke to the manger who stated that they had pest control in and also have drain brushes which they are routinely using. Also, the manager stated they area flushing the drain near the ice machine more frequent. At the mop sink brooms and mops are more orginized and arranged.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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11/27/2013 | 1st Recheck | |
HACCP: Discussed sanitizer concentrations. Also discussed priming of sanitizer.
Sanitizer used: Quats for buckets and Chlorine for the dish machine.
All frozen food was frozen.,
All rechecks have a fee associated with them.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of all three microwaves, bottom interior of the cooler which holds the glass shake cups, bottom interior of the shake prep line freezer and milk dispenser.
Routinely clean and sanitize all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: the side of the stand up fryer freezer, corners of the shelving under the sandwich prep line coolers and the black storage bins which hold the plastic forks, knives and spoons at the drive thru window.
Routine clean, sanitize and maintain clean all non-food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no waste receptacle near the hand sink located near the office.
Corrected provided a waste receptacle at the hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Critical: Presence of insects/rodents. Animals prohibited
Multiple locations where drain flies were observed and they are as follow: In the mop sink area, on the ceiling and flying in the area where the ice machine is and on the rack next to the soda syrup rack.
Contact your pest control operator to have the establishment treated for drain flies. Maintain these and all areas to be clean.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
A recheck will be conducted on or after 11/21/13.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: in the walk in freezer and under the racks of the walk in cooler(long the wall).
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Observed mops, brooms, squeegee not stored in a orderly manner In The Mop Room
Arrange the mops, brooms and squeegees so they are in a orderly manner.
Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in an orderly manner for the cleaning of that storage location.
- No Certified Manager Present
Current manager on duty was unable to provide proof of being certified.
Manager stated he has taken the class and is waiting on the certificate.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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11/7/2013 | Routine | 89 |
RFS 13-0481 Ants in the dinning room.
Discussed with the manager about pest control. Reviewed eco lab pest control invoice was 10-1-13. Viewed food debris along the benches in the booths. Discussed with the manger about routinely cleaning the booths and removing the bench pads and clean more thoroughly. Manager stated they routinely wipe off the window ledges.
No ants seen at this time.
No violation noted during this evaluation. | 10/2/2013 | Complaint Investigation | |
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