Discussed with the person in charge:
1. Ensure the sanitizer water temperature is at least 75'F.
2. Observed good handwashing and glove-use practices by employees. Ensure new employees receive proper training.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed an open can of chocolate dip stored unprotected on the storage shelf in the pantry area. PIC discarded the can of chocolate
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: BBQ portions and chili in the walk-in cooler is not properly dated for disposition. PIC labeled all items during the inspection.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink by the prep table is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the following equipment are in poor repair: 1. topping reach-in cooler 2. left and right soft serve machine 3. tall reach-in freezer. PIC stated the gaskets are on order.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration
Observation: Observed two melted spatulas. PIC discarded the items during the inspection.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors and ceiling in the walk-in freezer are noted in need of cleaning. PIC stated a repair company has been contacted to remove the ice build up.
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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02/19/2016 | Routine | |
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs (119'F, 126'F) and chicken breast (121'F, 130'F) were measured hot holding at improper temperatures. All food items were reheated.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: spatula over the 3-compartment sink and the tomato slicer on the storage rack.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the warewashing area is blocked by cake decorating items, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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08/14/2015 | Risk Factor | |
Discussed with the person in charge:
1. Utensil storage
2. Cooling procedures - handout provided
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: Raw frozen hamburger patties(147'F, 151'F) were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. PIC placed all undercooked patties on the flat top grill to complete the cooking process. PIC increased the length of time on the charbroil machine. After corrections, hamburgers were measured at 161'F and 163'F.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hamburgers(112'F,120'F,117'F) were measured hot holding at improper temperatures. PIC reheated the hamburgers on the flat top grill to 187'F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the drive-thru is being used as a dump station. Observed a food employee use the handsink at the drive-thru as a dump sink. Food employee was instructed not to use the handsink as a dump sink.
Correction: The handwash facility identified above is to be used for washing hands only
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05/28/2015 | Risk Factor | |
Discussed with the person in charge:
1. Facility is using temperature logs to record temperatures. Ensure the food temperatures are being recorded on the log sheets.
2. Ensure the proper scoop is being used when adding the powder to the fryers.
3. Contact maintenance for repairs to the hamburger machine to ensure it is cooking the hamburgers to the proper temperature.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed a food employee fail to wash his hands for the full 20 seconds after handling raw hamburgers. PIC instructed the food employee on proper handwashing.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. 1. Observed the chili ladle to be stored in ice water. PIC washed and sanitizer the chili ladle and placed it in a clean, dry food container on the prep table. 2. Observed the handle of the ice scoop stored in contact with the ice in the chill area. PIC removed the ice scoop from the ice bin.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed hamburger patties(128'F, 131'F, 140'F) not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. PIC instructed employees to use the flat top grill to cook the hamburgers instead of the hamburger patty cooker. PIC will contact maintenance for repair to the hamburger patty cooker. Hamburgers cooked on the flat top grill measured 178'F, 167'F.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the chill area is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The white cutting board at the milkshake station is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: the interior of the hamburger freezer, can opener stem (CORRECTED).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several plastic food containers on the storage rack across from the 3-compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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02/25/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Flavor mixes for blizzard/shake not labeled in containers that have been reused.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the shake machine is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the orange julius prep unit is not easily readable
Correction: hidden in back up against tray
- Equipment and Utensils, Air-Drying Required
Observation: food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the shakeblizzard area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only. provide signage for it.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents
Correction: visible gaps in brush under door.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/04/2014 | Routine | |
Follow up inspection to fire that occurred last week.
Existing fryer has been disconnected and is wrapped for shipping. New fryer expected December 10th. Hood system was inspected on 11/25.
Area surrounding fryer has been cleaned- all prepped foods discarded.
Facility approved to open.
No violation noted during this evaluation. | 11/27/2013 | Other | |
Fryer cabinet caught on fire at approximately 1 PM.
1. Ensure entire facility undergoes a thorough cleaning.
2. Discard all single service equipment that was out of protective sheathing.
3. Discard all foods not stored in protected areas at the time of the fire.
4. Ensure all food contact surfaces are thoroughly cleaned and sanitized.
Contact the health department to schedule re-inspection prior to opening.
Contact information was left with the Person in Charge.
No violation noted during this evaluation. | 11/22/2013 | Other | |
3-compartment sink - 200 ppm quaternary ammonium
Discussed:
1. A direct connection may not exist between the sewage system and a drain originating from a food prep sink. Install an air break in the plumbing at the prep sink.
2. Sanitizer is dispensing at the 3-compartment sink at a very high chemical concentration. PIC is aware of the situation and has placed a work order. Employees have been instructed to mix sanitizer with water to get the correct concentration until dispenser mechanism can be repaired. Observed this practice occurring during this inspection.
Abbreviations: WIC - walk in cooler
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed utensils stored in standing water that measured 83'F.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cooked bacon 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. PIC marked 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: onion slicer. PIC placed equipment to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda nozzles at the drive thru and customer self service areas were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the interior of the fry RIF and milk RIC (corrected) have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic bins were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the WIF noted in need of cleaning.
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.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/19/2013 | Routine | |
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