Good temperature control of TCS foods.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs over microwave oven and bun storage are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/22/2015 | Routine | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes, on salads, and sour cream packets measured 57 degrees F, the food products were cold holding at improper temperatures. The operator voluntarily relocated TCS food products to another line refrigeration unit.
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 line undercounter cooler, at the drive thru window, had an ambient air reading of 64 degrees F with elevated TCS food product temperatures. The operator currently has maintenance on site, that will address the drive thru refrigeration unit.
Correction: Repair the line under counter cooler,at the drive thru window. 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 line undercounter cooler, at the drive thru window, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs, in the side drive thru order/ beverage station were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/25/2015 | Routine | |
Hair restraints requirements were discussed with management at this time.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb by the side drive thru area and across from the walk-in cooler was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing ceiling tiles were obseved over the rear mop sink/ hot water heater area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/02/2015 | Follow-up | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints ( male and female employee/managers).
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: Cut tomatoes on the front service 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. Also noted sliced cheese on the drive thru line was labeled ending 3 pm
Correction: the mgr stated the product was mislabeled)
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the male and female restrooms measured at a temperature less than 100°F (hot water measured 62F, 64F)
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.
- Light Bulbs Protective Shielding
Observation: Light bulb by the side drive thru area and across from the walk-in cooler was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Missing ceiling tiles were obseved over the rear mop sink/ hot water heater area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/30/2015 | Routine | |
The operator provided a metal probe thermocouple, quat. test strips and an Employee Health policy during today's inspection.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use ( A paper drink cup was observed used to scoop consumable ice for customer drink orders).
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) (repeated violation)
Observation: Raw hamburger meat patties in the meat well, on the food processing line and cut tomatoes , in the drive thru top cold holding unit were cold holding at improper temperatures ( raw hamburger patties measured 43F -44F and cut tomatoes measured 50F -51F) .The products were rapidly cooled and the cut tomatoes were discarded).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the fry under counter freezer, interior walk-in freezer, front counter salad/condiment cooler, raw meat cooler and drive-thru 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the mop sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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01/05/2015 | Routine | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy during today's inspection.
I discussed with management to assure that the front service handsink is accessible during operating hours ( trays were observed partially blocking the frontservice handsink- trays were later removed )
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the fry undercounter freezer unit and the drive-thru undercounter/raw meat 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 (repeated violation)
Observation: The door gasket to the rear food processing area reach-in freezer is torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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09/29/2014 | Routine | |
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
Note: A few flies were noted in the rear office area. I discussed with management pest control service/company to address the issue.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils ( open employee cup of coffee was observed stored on top of a prep/storage area across from the flattop/stove, in the rear prep 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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw beef patties at the front cookline area were cold holding at improper temperatures.
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 front service fry area undercounter freezer unit was observed with an ambient air reading of 40 degrees F, during today's inspection.
Correction: Repair the fry undercountner freezer 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 fry undercounter freezer unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the front service grill undercounter cooler and the rear prep reach-in freezer was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (warewashing handsink)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/18/2014 | Routine | |
The previously cited violations have been corrected with the exception of some pending structural repairs at this time.
- Physical Facilities in Good Repair (repeated violation)
Observation: Duct tape repairs to the wall by the front customer service area were observed during today's re-inspection (the facility is currently pending structural repairs at this time)
Correction: the physical structure is not maintained in good repair
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02/19/2014 | Follow-up | |
The operator provided a metal probe thermometer and attachments, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled pico (currently in-use), in the drive-thru undercounter refrigeration unit, was not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring devices located in the fry area reach-in freezer unit.
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.
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: warewashing/rear prep handwash sink,
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the warewashing/rear prep handwash sink immediately.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the rear warewashing three compartment sinks were observed leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Large holes in the walls of the customer dining area was observed. Also noted was duct taped repairs to the wall by the front customer service area
Correction: the physical structure is not maintained in good repair
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02/04/2014 | Routine | |
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the front service under counter cooler and fry area under counter freezer.
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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09/16/2013 | Routine | |
Notified by Chesterfield Dispatch of fire. Met CHFD Lt Carl Chandler and store employee who explained that flames flared up during an attempt to filter oil from Henny Penny deep fryer. Bottom of fryer had evidence of large amount of French fry particles and sediment. Employee immediately placed pot over flames. Ansul system did not employ, which fire marshal (who arrived shortly thereafter) attributes to flame not reaching sufficient elevation to activate it because of the pot. CHFD arrived and discharged dry chemical to extinguish the flame.
Requirements prior to re-opening (discussed with District Manager Martin (804-319-9585) who arrived on site:
1. DISCARD all paper, single-use french fry containers staged above fry hold equipment adjacent to fryer, all exposed salad items (sliced cheese, leafy greens, blue cheese crumbles) and single use salad containers at station across from fryer, all remaining fry oil at fryer area.
2. Thoroughly wash, rinse, and sanitize: griddle, cutting boards, toaster and salad station across from fryer,and all utensils staged thereat, and fry hold equipment, stainless steel fry container chutes, fryer, fry baskets, and disassembled frosty machine adjacent to fryer.
Per discussion with fire marshal, ansul system needs professional assessment/check for functionality, but this is not an impediment to re-opening once the above requirements are met.
No violation noted during this evaluation. | 07/07/2013 | Other | |
All the violations from the 5/17/2013 inspection has been corrected.
No violation noted during this evaluation. | 05/29/2013 | Follow-up | |
The following items were discussed and/or provided during today's inspection
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed (the male food worker/cook was observed washing his hands at the front counter handsink, where running hot water is not available, after disposing of the garbage in the outside dumpster).
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 warm water.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses (large ice scoop was observed buried in the ice machine 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: Time as a Public Health Control* (corrected on site)
Observation: Cut tomatoes on the front service and drive-thru condiment line cooler for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in numerous refrigeration and freezer units, as well as the walk-in freezers.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed a female food worker wash and rinse a utensil, and then place the utensil to air dry, without conducting sanitization, within the warewashing area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at front service counter was measured at a temperature less than 100°F ( the hot water had been shut-off at he handsink).
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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05/17/2013 | Routine | |
There are no violations noted during inspection.
Sanitizing solution tested correctly at 200 ppm.
Adequate food thermometer and chemical test kit.
No violation noted during this evaluation. | 01/02/2013 | Routine | |
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