The operator provided a digital probe thermometer, chlorine and quat. test strips and an Employee Health policy (FDA Form 1) at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes on the cookline top cold rail and wrapped breakfast burritos in the cookline pass thru cooler were cold holding at improper temperatures ( breakfast burritos-43F-44F and cut tomatoes- 58F/53F). The operator voluntarily discarded the TCS food products..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the cookline meat freezer unit and cookline refrigeration unit were observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/08/2016 | Routine | |
The operator provided a digital metal probe thermometer, chlorine and quat. test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
Note: Elevated temperatures of a few breakfast burritos, in the Prep reach-in cooler, were noted at 45F and voluntarily discarded by the operator
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Prep/salad cooler, drive-thru undercounter cooler, and Delfield egg/breakfast undercounter 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the rear warewashing handsink and cookline handsink is being used for purposes other than washing hands ( pans were noted over the warewashing handsink basin and ice was observed in the cookline handsink basin).
Correction: The handwash facility identified above is to be used for washing hands only
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09/14/2015 | Routine | |
Label product with discard time as soon as foods are removed from the refrigerator.
Sausage gravy is now being cooled down. Discussed proper set-up for cooling. When cooling product, ice bath should contain ice and water.
Meat freezers are turned off at night. Make sure they are turned back on in the morning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid egg cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Cheese slices 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.
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03/19/2015 | Routine | |
Ice buckets should be stored inverted.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled. Change gloves used to handle raw product before handling clean food contact surfaces.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cheese slices and liquid egg 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Delfield under counter cooler on the cook line. Thermometer should be in the front of the salad under counter 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.
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10/30/2014 | Routine | |
Thermometer should be in the warmest part of the unit.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee grab food that had dropped on the ground that was being discarded and handling ready-to-eat food after. Change gloves when changing task.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the three compartment sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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06/18/2014 | Routine | |
Advised management to re-train ALL staff on proper glove changing and hand washing procedures.
Change sanitizer every four hours.
New time sheet needed for items marked with a four hour or less time clock. Dial broken for tomatoes.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee placing hands on top of French fries, when picking them up to place in bag.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Cook handling raw hamburger buns, was also observed handling handle of containers for cooked hamburgers, that is also handled by employees handling ready-to-eat foods.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
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02/10/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (while dispensing fries)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Temperature Measuring Devices
Observation: The temperature measuring device in the several coolers were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory by the three compartment sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by the three compartment sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/07/2013 | Routine | |
Timers for burger cook time was adjusted.
Review when changing gloves/hand washing is important with employees.
- Critical: Food Contact with Equipment and Utensils*
Observation: Employee observed handling raw meats and handles on drawers used to store cooked meat with the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The comminuted or ground hamburger meat was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
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: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Timers on drawers and sliced tomatoes were not labeled with timers.
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.
- Non-Food Contact Surfaces
Observation: Bottom shelf of salad pass thru cooler in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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05/28/2013 | Routine | |
Hook for ice bucket observed broken
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Opened cheese slices and foods in warming drawers 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.
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01/25/2013 | Routine | |
Make sure that draws are being marked as soon as food is put in them as to what time they are to be discarded.
Make sure that Canadian bacon is left in the fridge in between food preparation.
Baseboards underneath three compartment sink as well as beside the mop sink area were noted in need of cleaning.
Sanitizer dispenser needs to be fixed so that sanitizer in the sink basin has a proper concentration of 200 ppm.
Discussed and provided operator with FDA form 1-B in English and Spanish.
Frequent hand washing was noted.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Food in trays on production line and shell eggs 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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Mops - Drying Mops (corrected on site)
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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12/21/2010 | Routine | |
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