- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Raw Eggs stored adjacent to sliced cheese and biscuit mix in walk in cooler)
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food 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: In-use utensils improperly stored between use. (Ice scoop at drive thru stored with handle in the ice)
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. (Stored on rolling cart)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with the time the foods were removed from temperature control.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station by the fry station is being used for purposes other than washing hands. (Employee dumped drink container in hand sink)
Correction: The handwash facility identified above is to be used for washing hands only
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Personal items are not stored to protect food and equipment from contamination (Jacket hanging on fountain syrup rack)
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
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11/30/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Raw eggs stored adjacent to sliced cheese in walk in cooler)
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods for which time rather than temperature is being used as a control were not labeled or otherwise marked with a time that the food was removed from temperature control
Correction: Clearly label or otherwise mark the food with a pull time and a 4-hour cook-serve or serve by time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. (To go containers)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Spray bottles stored on rolling wire racks with condiments and to go containers)
Correction: Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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09/30/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area and dishwashing area without proper hair restraints.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: drive thru soda fountain, bottom of Traulsen 2 door refrigerator
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory throughout the facility.
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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06/25/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk in cooler (Containers of onions).
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. (Stored on counter)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom of traulsen reach in freezer in prep area
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Chemical spray bottle hanging on condiment rack at drive through window)
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/02/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the freezers. (Bags of chicken fillets and hamburgers open)
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice Machine, Microwave shelf, Bottom of 2 door refrigerator, Bottom of 2 door freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. (Dish soap and sanitizer dispenser tubes observed to be submerged in their respective compartments of the three compartment sink)
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Physical Facilities in Good Repair
Observation: Gaskets on salad refrigerator and refrigerator by grill are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/02/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the freezers. (Bags of chicken fillets and hamburgers open)
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice Machine, Microwave shelf, Bottom of 2 door refrigerator, Bottom of 2 door freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. (Dish soap and sanitizer dispenser tubes observed to be submerged in their respective compartments of the three compartment sink)
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Physical Facilities in Good Repair
Observation: Gaskets on salad refrigerator and refrigerator by grill are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/02/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning clean single use gloves.
Correction: Instruct food employees to clean their hands before donning clean single use gloves.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. (Stored on counter)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods for which time rather than temperature is being used as a control was not properly labeled or otherwise marked with a 4 hour cook, serve or discard by time. (Dates on container were labeled with either 6/29 or 6/28 date marks)
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom of Traulsen single door freezer, can opener
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Wall and Ceiling Coverings and Coatings
Observation: Lock on walk in cooler is coverd with duct tape, creating a surface that is not smooth, non absorbent and easily cleanable.
Correction: Repair the lock so it is smooth, non absorbent and easily cleanable.
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06/30/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom of reach in freezer, Cup dispenser at front drive through window, Ketchup dispenser in cabinet on beverage bar, beverage syrup rack.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Hand sink at the rear drive through window is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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03/24/2014 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom of reach in freezer, Cup dispenser at front drive through window, Ketchup dispenser in cabinet on beverage bar, beverage syrup rack.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Hand sink at the rear drive through window is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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03/21/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning clean gloves.
Correction: Instruct food employees to clean their hands when they change their gloves.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered foods throughout the facility.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the prep area is being used for purposes other than washing hands. (Employee dumped drink cup in the hand sink)
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Multiple spray bottles of chemicals hung on cart with condiment packets)
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/10/2013 | Risk Factor | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
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: Time as a Public Health Control* (corrected on site)
Observation: Foods 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. (Foods were labeled for 5 hours instead of 4)
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. (PIC verified time and had food employee relabel the foods with the proper discard time)
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Traulsen 4 door freezer
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. (Sandwich boxes stored FCS up)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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07/24/2013 | Routine | |
Follow up establishment visit made. Spoke with manager on duty. Manager advised that a service provider was out earlier in the evening and they advised that they needed to order a part and would be back out in the morning to repair the walk in cooler. EHS and manager observed that the Walk in cooler was holding at 39F and the walk in freezer was holding at 0F. Manager advised that the cooler was holding the temperature on its own and that they had to close the walk in freezer door as the temperature in the freezer was beginning to rise. EHS advised the manager that another follow up visit would be made to ensure that the repairs were completed.
No violation noted during this evaluation. | 04/10/2013 | Follow-up | |
Repair personnel en route to restaurant at the end of inspection. Management was advised that a follow up inspection will be conducted later this evening and then tomorrow to ensure that the walk in cooler is functioning properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in walk in cooler are cold holding at improper temperatures (Walk in cooler not maintaining a temp that provides for food temps of 41 or below (55F at time of inspection). Reported by management that at 1030 the walk in temp was checked as okay, which means cooler temp was 38F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. (All food was removed from the walk in cooler and placed in the walk in freezer to bring temps down to 41 and below. Once temps were 41 and below, all foods were placed back in walk in cooler with the walk in freezer door left cracked open to assist the cooler in maintaining a temp that provides for food temps of 41 or below)
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station near the drive through station is being used for purposes other than washing hands. (Equipment stored in sink)
Correction: The handwash facility identified above is to be used for washing hands only
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04/09/2013 | Risk Factor | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
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: Unwrapped or uncovered food in multiple cold holding units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the dish area
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
- Physical Facilities in Good Repair
Observation: Paper towel dispenser at the handsink by the fryers is not functioning properly
Correction: Repair or replace the paper towel dispenser
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the walk in freezer is in need of cleaning. (Food particles and packaging on the floor)
Correction: Discard trash and clean the floor in the walk in freezer.
- 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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01/10/2013 | Routine | |
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