Main supplier: Golden State, NC. Liquid pasteurized eggs used are used for most breakfast sandwiches. Raw shell eggs used for Egg McMuffin.Discussed cleaning/sanitizing of machine. Milk shake machine is self-cleaning nightly with major cleaning 2 times per month. McCafe machine is cleaned nightly and 1 time per week. Frappe machine is cleaned weekly. Pest control operator is Orkin and facility is serviced monthly. In use equipment is cleaned at 11 a.m., 3 p.m., 7 p.m. and 11 p.m. Hamburgers are raw frozen and cooked from frozen state. Chicken products are mainly raw breaded. Microwave is used for reheating hot cakes and burritos for hot holding. No cooked foods are held over for next day service. Salads are made with whole grape tomatoes. Discussed time control procedures for sandwich condiments with employees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed yogurt in container with ice and sliced tomatoes cold holding at improper temperatures. Yogurt was divided and half returned to reach in cooler. Yogurt was out less than 1 hour. Temperature taken at 2 p.m. Recommend keeping yogurt is surrounded by ice or kept in reach in cooler. Tomatoes were returned to the walk in cooler.
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: Observed inside of Beverage Air sandwich prep unit with water on the bottom shelf.
Correction: Repair the unit 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 unit, 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* (corrected on site)
Observation: Observed several food contact trays and racks soiled to sight and touch:
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the cold products freezer with heavy frost build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of frost.
- Critical: Pests-Controlling Pests*
Observation: Observed numerou flies in facility.
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. Recommend the following:
1. keep open containers of food covered
2. keep food contact surfaces clean of debris including milkshake machine and drink machines
3. work with pest control operator on methods to prevent entrance of pests.
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06/12/2015 | Routine | |
Follow up/ pre-opening after renovation. Indoor playground turned into extra storage room and new 3 basin sink added. Observed new storage room with walls, floor, and ceiling finished to be smooth, non-absorbent, and easily cleanable. Observed hot water and sanitizer at proper concentration at 3 basin sink. Recommend caulking behind the 3 basin sink at wall
No violation noted during this evaluation. | 07/02/2014 | Other | |
Additional temps. taken and in compliance. Golden State Foods is the supplier. Proteins are received raw, frozen and go directly from frozen to cook. No cooling of hot foods. Hot held foods are on time and temperature control. Discussed time control for sliced cheese and tomatoes. Product assessments in file for cheese. Sliced tomatoes are on 6 hr time control and also on temperature control. Discussed 4 hour time control for sliced tomatoes if temperature cannot be maintained, or monitoring and documenting to ensure the temperature is not > 70 F in 6 hours. Observed good glove use. Discussed ensuring that all boxes in the walk in freezer are stored off the floor. Discussed fly prevention methods and ensuring that related equipment is in working order and procedures followed before warm season begins. Orkin is the LPCO. Discussed employee health
- Temperature Measuring Devices
Observation: Observed no (working) temperature measuring device located in the drive-thru reach in cooler, True beverage reach in cooler (by softserve machine), fry freezer and the hot cake/ cheese reach in cooler.
Correction: Recommend providing 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.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: inside the salad prep unit, under the cutting board on the salad prep unit, inside the fry freezer, and several drip trays on the front end beverage machines.
Correction: Recommend cleaning. 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: Observed a hole in the rear wall in the dry storage area.
Correction: Recommend repairing. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the wall around the 3 basin sink, floor in the walk in freezer, and floor throughout the kitchen in need of cleaning.
Correction: Recommend cleaning. 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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04/23/2014 | Routine | |
Discussed control measures in place to prevent/ minimize presence of flies. Discussed employee health. Observed good glove use and hand washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed an in use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils
Correction: observed an employee drink cup stored in the front reach in cooler.
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08/15/2013 | Risk Factor | |
Violations from routine inspection observed corrected. Observed sanitizer buckets stored off the floor and at the proper concentration. Observed cleaning completed at wall above 3 basin sink and behind fryer
No violation noted during this evaluation. | 05/13/2013 | Follow-up | |
All proteins are received frozen and chicken nuggets are pre-cooked. All hot food is discarded at the end of the night
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee chewing gum in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee operating cafe drink machines while chewing gum.
Correction: Recommend that all employees who are eating, drinking or chewing gum do so in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Observed employees working in the food service area without proper hair restraints.
Correction: Recommend ensuring that 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths improperly stored between use. Observed wiping cloths stored on the counter between use. Observed wiping cloths stored in sanitizer with a concentration too low (less than 10 ppm of chlorine) in 3 sanitizer buckets. Observed sanitizer buckets stored on the floor.
Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use, and that sanitizer buckets are stored off the floor and in a manner that prevents contamination of food, equipment, utensils, linens and single use articles.
- Handwashing - Using a Handwashing Lavatory
Observation: Observed the handwashing facility located at the front food prep area blocked, preventing access by employees for easy handwashing.
Correction: Recommend having access to the handwashing facility identified above be available during all hours of operation. Remove the portable grease trap and trash can preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed detailed cleaning needed at the following locations: wall above and below the 3 basin sink and the walls/ floors behind the fryers.
Correction: Recommend increasing the frequency of detailed cleaning completed at these locations. 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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05/06/2013 | Routine | |
Reviewed employee health training program on the computer
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed ready to eat breakfast vegetable mix (peppers/ potatoes) stored below raw ground beef in the meat cooler.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures. Observed shredded cheese and corn/bean mix used on salads at 46 F
Correction: salad prep unit observed at 52 F. PIC stated salads were prepped from ingredients in the walk in cooler at 9:00am.
- Handwashing Aids and Devices - Use Restrictions
Observation: Observed the hand washing sink at the front prep line in need of cleaning.
Correction: The hand sink should be maintained clean to prevent cross contamination, accessible and stocked with soap, drying devices and have signage directing employees to wash their hands.
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01/22/2013 | Risk Factor | |
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