- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product in the clear counter display case and packets of butter sitting out cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The clear counter cooler was observed in a state of disrepair and damaged.
Correction: Repair the clear counter cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the clear counter cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/22/2015 | Routine | |
Notes:
* All critical violations have been corrected at the time of inspection.
* Provide ambient air temperature thermometers for all cold-holding equipment within the next 30 days and no later than the time of the next inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage Gravy observed in the oven with an internal food temperature of 101 degrees and relocated to hot holding well and observed with an internal food temperature of 127 degrees.
Correction: REHEATED. Rapidly reheat the sausage gravy to an internal food temperature of 165 degrees for 15 secs and maintain while hot holding at an internal food temperature of 135 degrees or higher.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Corn & Bean Mix (48) & Sliced Tomatoes (45) observed with an intneral food temperature greater than 41 degrees while cold-holding in the Traulsen 4DR Upright Cooler.
Correction: RELOCATE TO WIC. Monitor cold-holding practices to ensure product temperatures maintain 41 degrees or below to prevent potential bacterial growth.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 3DR Cooler- serving line & 4DR Traulsen Upright Cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The 4DR Traulsen Upright Cooler was observed with an ambient air temperature of 48 degrees at the time of inspection.
Correction: Discontinue the use of the 4DR Traulsen Upright Cooler until it has been properly a djusted to maintain TCS foods at an internal food temperature of 41 degrees or less. Contact maintenance provider to service the 4DR Traulsen Upright Cooler.
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10/29/2014 | Routine | |
1. Significant fly activity still noted today, but not concentrated in any one area. Chemical being dispensed by the air misters are properly located to not adversely effect food preparation areas. Label says chemical should not be dispensed within 8 feet of any food preparation surface. One or two vector lights have been ordered and are to be installed in the facility. Lights are turned completely off at night. Fly strip placed on floor to right of the ice machine. Suggest placing additional strips near the 3-vat sink and mop sink (areas of lots of moisture). Pest controller treated the exterior of the facility with a spray to help with flies as well.
2. A metal rack has been added in the chest freezer for the country ham and canadian bacon. Temperature of product on the rack is slightly elevated. Brainstormed with manager and suggest trying metal pans for each product stored on the bottom of the freezer.
3. Suggest soaking metal racks used to hold product in the hot hold cabinet in degreaser overnight. Could also use a brush to help scrub out the nooks and crannies of the dishes.
4. A new time control clock chart has been purchased and is to be used in place of time stickers on the serving line for all condiments.
5. An employee health binder has been created with all staff signing off on FDA form 1-B. The form has also been posted for all staff to see. Make sure all new hires read and sign off on the policy during orientation.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Inadequate methods are not being used to control flies.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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06/17/2014 | Follow-up | |
Adequate thermometer, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee with PIC. A written corporate policy could not be supplied for review during inspection, but a training module does address all applicable conditions. PIC is making copies of FDA form 1-B and getting staff to sign off on it. Signed copies are to be kept on file for all staff for review in future inspections.
Notes:
1. Time must be effectively marked for all time control for safety food items.
2. Plumbing repairs made while the inspector was present.
3. Contact pest controller to step up measures to control fly activity. Have pest controller provide a specification sheet on the chemical distributed in the mist dispensers in the kitchen area.
4. A container for employee items in the WIC must be clearly marked and kept in a separate space.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Employee wear a visor, but hair is still worn hanging down without any restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Tray of shell eggs stored on top of orange juice drink boxes.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoops resting directly on top of main ice machine with no protection. Stir spoons for the oatmeal stored in cup of water.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shell eggs, liquid eggs, and egg patties cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: Sandwich condiments on serving line (ie. cheese, sliced tomatoes, lettuce, etc) 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.
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)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: dishes stored on clean shelving (pans, containers, parfait holders) were dirty. Dried food debris and stick residues.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the low prep table shelves and a prep sink that is not used has accumulations of debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Hand sink in right rear of kitchen in poor repair. Plumbing leak noted at threading connection under sink. Sink also had no cold water -- only extremely hot.
Correction: Repair and maintain all plumbing components ans fixtures.
- Critical: Pests-Controlling Pests*
Observation: Inadequate methods are not being used to control flies.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Cessco 5E Insecticide is being sprayed by staff after closing, throughout the food facility.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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06/06/2014 | Routine | |
Adequate thermometer, chlorine sanitizer buckets (tested 100 ppm+), quaternary ammonia sanitizer at 3-vat sink (tested 200 ppm+), and test kits. Reviewed employee health.
Upon arrival of the inspector management noticed the 4-door RIC was running high and emptied all product from the unit, placing it back in the WIC. Used to store salads and yogurt parfaits made this morning. This cooler should remain empty until it can be repaired.
If front-end staff are to be working on the cook line they must also wear some type of hair restraint.
Repair the ceiling leak within 30 days.
Wipe down the interior surfaces of the microwaves at least once a day.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Hair completely down with no covering.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 4-door RIC is not maintaining temperatures of 41 F or less.
Correction: Repair the 4-door RIC to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the 4-door RIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the microwaves (top) has accumulations of grime and debris (splatter).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Slow drip/leak from the ceiling near the rear door/WIC, to left of the light fixture. Bucket in place to catch water.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/06/2014 | Routine | |
All violations from 6/18/13 have been corrected.
Facility is now placing all breakfast items down inside of the chest freezer, rather than in a metal pan that sat in the top. Much better cold holding temperatures observed today.
Time mister of approved fly chemical has been installed by the drive-thru window. Two more are being ordered and installed in approved locations.
Time as a public health control for condiments is now being marked on stickers and kept on the pans on the line instead of the time chart.
The 4-door cooler has been serviced and is holding better temperatures. Make sure staff are always closing the doors/checking to make sure they aren't left ajar.
Sanitizer buckets are being changed out more routinely.
Dishes appear to be cleaner with no greasy residues detected. Wet stacking not observed today.
No violation noted during this evaluation. | 06/28/2013 | Follow-up | |
Adequate thermometer, chlorine sanitizer buckets, quaternary ammonia sanitizer at 3-vat setup, and test kit. Reviewed employee health.
Notes:
1. Have the 4-door RIC serviced immediately. Do NOT store potentially hazardous items in the cooler until it has been shown it can maintain temperatures under 41 F.
2. Adequate methods for maintaining product temperature of items out for breakfast need to be established and put into place. A little ice on product is not adequate for maintaining product at 41 F or less. If time is to be used as a public health control instead of temperature the product must be discarded at the end of the breakfast period.
3. Staff must utilize the time control chart for the condiments at all times.
4. Contact the pest controller to help address fly and knat issues inside of the facility.
5. Wash water and sanitizer buckets need to be changed out more regularly. Whenever the water becomes heavily soiled it becomes less effective.
6. Sanitizer at the 3-vat sink should only be mixed with COOL/ROOM TEMPERATURE water for effective testing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Open package of country ham stored in direct contact with other packages of ham, contaminating the outer surfaces.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Sanitizer buckets were heavily soiled.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. When sanitizer is heavily soiled the water needs to be changed out.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shell eggs, country ham, Canadian bacon, and breakfast burritos (in the WIC that were out for breakfast service) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Condiments on the serving line 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. Time chart that is posted is not being used.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The 4-door RIC is not maintaining temperatures of 41 F or less.
Correction: Repair the restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the 4-door RIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:plastic pans in the clean dish area had some greasy residues on them. Wash water is not being changed out often enough.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic 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
Observation: The handwash station in the back right side of the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Pests-Controlling Pests*
Observation: Adequate methods are not being used to control pests (flies and knats).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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06/18/2013 | Routine | |
Adequate thermometer, chlorine sanitizer buckets, and test kit. Reviewed employee health.
Interior of microwaves (top) should be wiped down at least once every 24 hours.
Suggest keeping meat and eggs that are kept out for the breakfast period on ice in the top of the freezer unit that is used during this time. The unit is not transmitting adequate cooling temperatures the way it is currently being used.
Staff must always be utilizing the time chart for sandwich condiments.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Two packages of country ham and 3 packages of Canadian bacon that had been out for the breakfast period cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: All sandwich condiments on the assembly line 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.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization. Pans were also not inverted to allow for proper drainage.
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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12/14/2012 | Routine | |
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