Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jan 5, 2009 | 100 |
|
Mar 23, 2010 | 100 |
|
Apr 14, 2010 | 100 |
Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall 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.
(B) 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; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
4 compt- Quat sanitizer-200ppm Application and fees collected ch#10464 Release 1/5/09
Handwash sinks
Food prep sink
Temperatures
freezer -6f
prep line 41f
burger freezer 0f
glass door 41f
yogurt cooler 40f
2 door cooler 37f
freezer 0f
walkin cooler 33f
freezer-0f
hot hold 149f158f
front salad cooler 34f
window cooler 34f
coffee 35f
Discussed risk factors/chemical storage discussed
Bare hand contact plan was reviewed and discussed-reminded to review jewelry paragraph
No violations found during this inspection
Reviewed bare hand policy.
Employee hand wash sinks present in counter area and back area. Prewash sink with overhead spray, 3 compartment sink with Power soak sink.
Mop sink also present.
Kay Sanitzer present: Not set up.
The following temperatures were taken:
walk in cooler: 35 f walk in freezer: 0 f 2 door prep cooler: 38 f grill cooler: 38 f HK prep cooler: 19 f
Beverage Air: 39 f & 38 f & 39 f Traulsen reach in cooler: 32 f Traulsen reach in freezer: 8 f chicken nuggets: 137 f
fish: 143 f McChicken: 153 f crispy chicken: 189 f
**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and 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) Except as specified in ¶ 2-401.11(B), 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 putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
Complaint re: front counter employee touching face and not washing hands
On site call was made and handwashing and prevent of contaminatrion from hands was discussed.
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