- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Some of the cold holding units were missing thermometers. **CORRECTION** Thermometers were provided during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-502.13 Bulk milk dispensing tubes are not cut on the diagonal, or single-service or single-use items are reused, specifically:
The dispensing tubes for the cream were extending below the refrigerated portion approximately 2 inches. **CORRECTION** The tubes were cut to 1 inch upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed improper employee beverage containers stored on the counters. A plastic water bottle with a screw cap lid was sitting at the drive thru window and a coffee cup with a lid but no straw was sitting at the cookie station. **CORRECTION** The beverages were discarded upon request. Use only approved containers in appropriate areas.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
walk-in cooler-- 35-39 F (milk, mocha mix, ham, eggs, cheese, dressing) 2-door reach-in cooler at grill-- 39-42 F (cheese, lettuce, burrito, eggs) 2-door cooler at front counter-- 40-41 F (milk, yogurt) overhead cooler at drive thru-- 41 F (milk, yogurt) McCafe reach-in cooler-- 41-42 F (milk) Frappe reach-in cooler-- 41 F (mocha mix) Smoothie reach-in cooler-- 41 F (yogurt mix) cream dispensers-- 40 F, 43 F dessert machine-- 38 F, 39 F walk-in, reach-in, & chest freezers holding things frozen.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
cooking temperatures: hamburgers off grill 163-166 F; sausage off grill 193 F. hot holding temperatures: tray warmers (chicken nuggets 152-174 F, grilled chicken 164 F, fish 148 F, fried chicken 153-158 F)
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected. Wiping cloth sanitizer solution concentration: 50 ppm chlorine detected
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
Obtain current food handler cards ASAP.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Discussed hand washing, glove use, and pest control at today's inspeciton.
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11/27/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed the ice machine with an accumulation of debris in the upper reaches. Recommended to increase cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed several wiping cloths stored on counters. Read below on the proper way to store wiping cloths.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed: 1) Food employee wearing blue gloves remove cookies stored in a display and packaged them. PIC stated blue gloves are for raw meat handling only. 2) Food employee wearing blue gloves, touch raw meat and place on the grill and then proceed to touch the buttons without removing the blue gloves. CORRECTION: 1) Cookies were discarded. PIC spoke with employee on when to wash. 2) Grill was sanitized. PIC spoke with employee on when to wash. When to wash handout provided. Recommended to have additional training on glove use policy for this establishment.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Walk In Cooler: lettuce in between packages 40°F, 39°F ambient air temperature Raw Meat Freezer: Frozen Walk In Freezer: Frozen Chest Freezer: Frozen Ice Cream Freezer: Frozen Traulsen 2 Door Reach In: 38°F ambient air temperature Creamer Dispenser 33°F Beverage/Milk Cooler: 39°F ambient air temperature Espresso Cooler #1: 39°F ambient air temperature Espresso Cooler #2: 40°F ambient air temperature Smoothie Cooler: 38°F ambient air temperature Ice Cream Machine: 37°F ambient air temperature Beverage Air 2 Door Cooler: 40°F ambient air temperature
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Hot Holding: cooked chicken breast 145°F, chicken nuggets 149°F, chicken patty 158°F
- Information: Dishwashing Methods:
3 compartment sink: not set up during the inspection Quaternary ammonium test kit available Sanitizing buckets: 200 ppm quaternary ammonium Handwashing sinks stocked
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Ensure raw animals foods in the freezer are stored correctly. Handout provided. Recommended to discontinue storing biscuits in the raw meat freezer.
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05/21/2015 | Semi Annual Food | 95 |
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