- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station located on the main line near front counter area is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
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12/15/2015 | Risk Factor | |
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Observed scoops with handles inside the products of several foods on mainline prep units. Corrected.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Observed wiping cloth buckets with quat sanitizer less that 200 ppm. Corrected.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Cooling Methods (corrected on site)
Observation: Observed improper cooling methods for sliced tomatoes, lettuce, cheese and other items. Items were placed in prep unit right away instead of walk-in and there were items wrapped tightly in walk-in. Corrected.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Time as a Public Health Control/Time - Maximum up to 4 Hours/Initial Temperature (corrected on site)
Observation: Observed initial temperatures of items that time as a public health is used for above 41 F. Tomatoes-46 F.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: the food shall have an initial temperature of 5ºC (41ºF) or less if removed from cold holding temperature control.
- Equipment/Good Repair and Proper Adjustment
Observation: Observed the caulking on handwashing sink near drive-thru in poor repair. The shelving in the walk-in cooler is rusted.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Drying Mops (corrected on site) (repeated violation)
Observation: Observed mop not hung.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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07/27/2015 | Routine | |
The top exterior siding of the establishment was observed damaged. According to the manager, the damage was obtained from the delivery truck. Provide the appropriate clips to secure the kitchen vents filters (discontinue the use of folded cardboard as a securing wedge). The floor and fan cover in the walk-in freezer was observed in need of cleaning. Some pots/pans in the warewashing area observed not properly air dried after cleaning and sanitizing. Quaternary ammonium sanitizer concentration checked using the provided test strips.
- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands when switching tasks after working with raw food along the cook-line.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
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12/19/2014 | Risk Factor | |
- Equipment/Good Repair and Proper Adjustment
Observation: The water heater is heavily rusted on the top and damaged.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (repeated violation)
Observation: A rack use for bread was stored on the floor.
Correction: Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
- Physical Facilities/Repairing
Observation: The walls inside the electrical room are damaged.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (Critical)
Observation: Mouse droppings were found inside the electrical room floor.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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02/10/2014 | Routine | |
Few cove tiles behind ice machine are not properly sealed to the adjoining wall.
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: Strawberries with fungal growth were found in the walk-in refrigerator.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site) (repeated violation)
Observation: Equipment lids were stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
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08/13/2013 | Routine | |
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