- Critical: Controlling Pests
- Comment:
- CORRECTED. NO DRAIN FLIES OR FRUIT FLIES OBSERVED TODAY. ECOLAB PEST CONTROL SERVICES FACILITY. THOROUGH CLEANING HAS BEEN DONE IN THE DRIVE THRU, MOP SINK, AND WARE WASHING AREAS TO CONTROL THE PRESENCE OF DRAIN FLIES.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. ALL FOOD IN THE PREP COOLER NEAR THE FRYERS OBSERVED AT 38-39*F. ALL FOOD IN THE WALK-IN COOLER OBSERVED AT 36-37*F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Responsibility of Permit Holde
- Comment:
- CORRECTED. EMPLOYEES ARE KNOWLEDGEABLE ON THE ILLNESS SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ILLNESS REPORTING AGREEMENT FORMS ARE USED TO TRAIN STAFF.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Temperature Measuring Devices
- Comment:
- CORRECTED. AIR THERMOMETER PROVIDED IN PREP COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Critical: When to Wash
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WASHING HANDS FREQUENTLY, AT TASK AND GLOVE CHANGES AND AFTER ANY CONTAMINATION.
- General violation description:
- 2-301.14 - 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 portionsof arms
|
11/14/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods if pests are founds such as pest control. Observed fruit flies at the pop dispenser near the drive through window and drain flies at the hand washing sink near the drive through window. Develop a pest control method to eliminate fruit and drain flies. ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed raw shrimp at 48 F and raw cod at 44 F in the reach-in-cooler by the fry station. Observed coleslaw at 44 F in the walk-in-cooler. Maintain cold foods at 41 F or less.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- A food employee shall report to the PIC if they have any of the following symptoms (of foodborne illness): vomiting, diarrhea, jaundice, and sore throat with fever and if they have been diagnosed with the Big 5: Norovirus, hepatitis a, Shigella, e. coli, and salmonella. Food employees did not know the symptoms of food borne illness or the Big 5. Retrain employees on the symptoms of food borne illness and the Big 5. ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- In a mechanically refrigerated storage unit, a temperature measuring device shall be located to measure the air temperature. The reach-in-cooler by the fry station did not have a temperature measuring device. Provide a temperature measuring device for the reach-in-cooler,
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall wash their hands immediately before engaging in food preparation and after touching human body parts, after engaging in other activities that contaminate hands, and before donning gloves working with food. Observed employees who did not wash their hands after touching their head and hair. Observed employees not washing hands after handling money at the cash register and then re-engaged in food preparation activities. Observed employees that did not wash their hands before donning new gloves. Retrain employees on the proper procedures on when to wash their hands. These include but are not limited to after touching other body parts, before food preparation, after engaging in other activities that could potentially contaminate hands, and before donning new gloves. ,
- General violation description:
- 2-301.14 - 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 portionsof arms
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected from contamination by storing food at least 6 inches above the floor. Observed a bag on onions stored on the floor in the walk-in-cooler. Store food at least 6 inches off of the floor. , Corrected: PIC put the bag on onions on a shelf in the walk-in-cooler that is more than 6 inches off of the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Physical facilities shall be maintained in good repair. Observed hand wash sink near the drive trough area that was constantly running and leaking. Repair hand wash sink near the drive through area.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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10/16/2014 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REPLACE GROUT THAT IS MISSING IN FLOOR TILES AROUND FRYERS AND IN THE BACK OF THE KITCHEN.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
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11/02/2013 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REPLACE GROUT THAT IS MISSING IN FLOOR TILES AROUND FRYERS AND IN THE BACK OF THE KITCHEN. WHERE GROUT IS LOW WATER AND FOOD DEBRIS CAN COLLECT. REPAIR BY NEXT INSPECTION,
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
|
12/03/2012 | Routine |
| No violation noted during this evaluation. | 12/05/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/03/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FLOOR BY THE HOT WATER HEATER. CLEAN UNDER THE GREEN RACK BY THE DOOR IN THE DISHWASH ROOM.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Insect Contr. Dev., Design/Ins
- Items:
- Insect control device(s)
- Locations:
- food prep area
- Problems:
- Located over preparation area
- Corrections:
- Move to eliminate potential contamination.
- Comment:
- RELOCATE OR REMOVE THE INSECT TRAP THAT IS LOCATED IN THE CORNER OF THE KITCHEN - - - - MUST NOT BE IN A FOOD PREP AREA.
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
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12/08/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- various locations
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DO NOT PLACE SPATULA FOR SCRAPING SPLASH FROM FRYER BETWEEN EQUIPMENT, THIS AREA CANNOT BE CLEANED AND THEREFOR COLLECTS FRIED DEBRIS. (SPATULA IS NOT USED IN CONTACT WITH FOOD) CLEAN FLOOR OF WIC ON AN INCREASED BASIS, FLOOR HAS BUILD UP OF GREASE/DIRT, ETC.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD ITEMS ON FLOOR IN WIC, STORE OPEN BOXED FOOD PRODUCTS 6 " OFF FLOOR.;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR FRONT COVER OF ICE MACHINE, TOP FRONT PANEL IS NOT ATTACHED, IT MUST BE ABLE TO BE SECURED INTO PLACE. REPLACE/REPAIR FRONT PANEL OF HANDWASH SINK, PANEL IS HANGING AND IS HALF-TAPED TOGETHER.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- light shields
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELDING FOR FIXTURE OUTSIDE OF WIC. FIXTURE IS MISSING COVER.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- utility sink faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR LEAK AT MOP SINK FAUCET, REMOVE TOWEL STOPPING SPRAY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/11/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN INSIDE OF CABINET UNDER THE COLESLAW. CLEAN THE CABINET UNDER THE STEAM COOKER.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE CORN COOKER LEAKS. REMOVE, EMPTY AND CLEAN THE CONTAINER UNDERNEATH. REPAIR THE ICE MACHINE SHIELD. REPAIR OR REPLACE THE WALK-IN FREEZER FROST CURTAIN.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- IN THE DRY STOREROOM REPAIR THE LOOSE CEILING TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/16/2008 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- In the food prep area
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CORRECTED TODAY BY MGR. - WATER ADDED TO SOLUTION TO LOWER CONCENTRATION., THE BUCKET OF SANITIZER SOLUTION AND WIPING CLOTHS AT THE FRONT COUNTER HAS A CHLORINE CONCENTRATION OF OVER 200 PPM. ADD WATER TO LOWER THE CHLORINE TO 50 - 100 PPM.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- In the food prep area ice machine(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- CLEAN THE ICE MACHINE -- REMOVE RUST FROM METAL AROUND OPENING AND SLIME FROM THE PLASTIC SHIELD.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE DRY STORE ROOM FLOOR UNDER SHELVES AND RACKS. CLEAN THE CEILING AND LIGHT SHIELDS NEAR THE FRYERS. CLEAN THE CEILING BY THE WALK-INS. CLEAN AND REPAIR THE WALL BY THE WALK-IN FREEZER DOOR.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- In the food service area drive in service window
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- DO NOT USE CARDBOARD TO JAM THE DRIVE-UP WINDOW. THE WINDOW MUST CLOSE WHEN RELEASED, ESPECIALLY DURING FLYING INSECT SEASON.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
06/03/2008 | Routine Inspection |
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