Discussed handwashing & mop sink back k-floe prevention valve handouts with PIC.
- Critical: Hands - When to Wash* (corrected on site)
Observation: No food employees observed washing their hands in kitchen.
Correction: Instruct food employees to clean their hands immediately before working with food, clean equipment and single-service, and as often as necessary to contamination when changing task.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the walk-in units.
Correction: Store food on approved shelving, dunnage racks, and/or carts at least 6" off the floor.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: The bottom wire shelf opposite the chicken breading station is less than 6" off the floor.;Adjust the bottom shelf to at least 6" off the floor to provide access for easy cleaning.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items stored less than 6" off the floor.;Store single service items at least 6" off the floor.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The mop sink water line to the chemical mixer / dispenser lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Plumbing System Maintained in Good Repair
Observation: The vacuum breaker valve at the mop sink is leaking.
Correction: Repair / replace the vacuum breaker valve at the mop sink.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Heavy accumulation of ice / condensation from ceiling & refrigeration / fan assembly in walk-in freezer.
Correction: Correct ice / condensation problem in walk-in freezer.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the kitchen hand washing sinks.
Correction: Provide disposable paper towels at all hand washing sinks to encourage proper hand washing.
- Physical Facilities in Good Repair
Observation: Dead light over door in walk-in freezer.
Correction: Replace dead bulb in walk-in freezer.
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08/13/2015 | Routine | |
Purpose of site visit: Follow-up on voluntary closure because of a sewage back-up. Operator has corrected all violations noted during the inspection this AM. Facility may reopen..
No violation noted during this evaluation. | 01/30/2015 | Other | |
Facility in operation on arrival. Lobby was closed, but drive through was open. Food was being prepared in the kitchen. Facility voluntarily closed. Discussed Section 3910 Imminent health hazard, ceasing operations & reporting, and definition of "sewage" in Food Regulations with owner. Manager stated than floor drain at front service counter were not draining properly yesterday. Owner stated that a plumber advised him yesterday that the grease trap may not be working properly. Owner stated that a plumber was in route.
Note: Left message for Erica Thompson on her office phone at 8:46 AM that facility voluntarily closed.
- Critical: Food Contact with Equipment and Utensils*
Observation: Bottom of box of single service food items wet. Contents of box may be contaminated.
Correction: Use only clean single service food items..
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Box of raw chicken on floor in rear kitchen.
Correction: Store food at least 6" off the floor. Recommend a cart for relocating heavy boxes.
- Drainboards
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled items. Dirty equipment on floor in 3-vat sink area.
Correction: Provide a cart, shelving, or rack so that all soiled food equipment can be properly stored as they accumulate during operation.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Ice bucket stored on floor in 3-vat sink area. Food equipment stored in plastic bins on floor below table next to prep sink.
Correction: Store clean equipment at least 6" off the floor in a dry location protected from splash and other contamination. Clean and sanitize storage bins.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items stored on floor in rear dry storage area.nation.
Correction: Store single service items at least 6" off the floor.
- Critical: Sewage - Conveying Sewage*
Observation: Standing water at floor drains in kitchen. Debris and water under kitchen equipment. Wet cardboard floor mats in kitchen.
Correction: Facility voluntarily discontinued operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
- Imminent Health Hazard - Ceasing Operations & Reporting
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of a sewage backup in the kitchen..
Correction: Operator should discontinue operations and notify the Health Department that an imminent health hazard may exist in the establishment due to an emergency
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01/30/2015 | Complaint | |
Discussed Handling RTE Foods, Gloves Use & Handwashing hnadouts with PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as single-use gloves, deli tissue, spatulas, tongs, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage - Clean and Dry Location
Observation: Large number of food containers stored on the floor in rear food prep area, and walk-in cooler & in walk-in freezer.
Correction: Store food at least 6" off the floor on approved shelving, dunnage racks, and/or carts.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers in the 1-door work-top coolers in the drive through window area.
Correction: Provide thermometers in the 1-door work-top coolers.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: Bottom shelf opposite the chicken breading station is less than 6" off the floor.;Adjust bottom shelf to at least 6" off the floor.
- Equipment and Utensils - Good Repair and Calibration
Observation: The walk-in cooler & freezer thermometers are not accurate in the range of use.
Correction: Provide accurate thermometers for the walk-in refrigeration units.
- 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: salad prep cutting board.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of single service food items stored on floor.
Correction: Store single service items at least 6" off the floor.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The mop sink water line to the chemical mixer / dispenser lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Plumbing System Maintained in Good Repair
Observation: The floor drain in front of the walk-in freezer door is not draining.
Correction: Correct the floor drain problem.
- Physical Facilities in Good Repair
Observation: Dead lamps in the chicken breading area.
Correction: Replace dead lamps in the chicken breading area.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Personal items being stored the single-service food items.
Correction: Use lockers, designated area or other suitable facilities used to store employees personal belongings in an orderly manner
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09/11/2014 | Routine | |
Discussed mop sink back-flow prevention device handout. Wiping cloth and 3-vat sink sanitizer concentrations OK.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Bulk storage container of flour? not labeled.
Correction: Label container with common name of contents.
- Temperature Measuring Devices
Observation: There was no thermometer in the 1-door work-top cooler in the drive-through window area.
Correction: Provide a thermometer in the cooler.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer thermometer broken.
Correction: Install an accurate thermometer in the walk-in freezer.
- Kitchenware and Tableware
Observation: Single-service cups in the front service area not furnished in original intact wrapper or from and approved dispenser.
Correction: Dispense single-service cups in the original intact wrappers or from approved dispensers
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The mop sink water line to the chemical mixer / dispenser lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the service area handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at the service area handwashing sink.
- Physical Facilities in Good Repair (repeated violation)
Observation: Bulb missing in light fixture in walk-in cooler.
Correction: Install a bulb / lamp in light fixture.
- Physical Facilities in Good Repair
Observation: Ceiling panel not in place over mop sink.
Correction: Properly install ceiling panel.
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09/03/2013 | Routine | |
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