- Handwashing Signage
- Locations:
- at the Hand wash sink(s)
- Comment:
- DURABLE, WATERPROOF HAND WASH SIGNS ARE NEEDED AT THE FOLLOWING AREAS: HAND WASH SINK NEAR DRIVE THRU WINDOW NEAR OFFICE HAND WASH SINK AT SOUTH WALL OF KITCHEN HAND WASH SINK IN MEN'S REST ROOM
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- System Maintained in Good Repa
- Locations:
- at the Hand wash sink(s)
- Comment:
- THE PLASTIC DRAIN TUBING FOR THE HAND WASH SINK BASIN AT THE SOUTH WALL OF THE KITCHEN IS BROKEN OPEN AND NEED TO BE REPLACED. REPLACE THE TUBING.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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01/16/2015 | Routine |
- Critical: Maintenance
- Comment:
- Corrected by keeping fingernails short and clean (well trimmed).
- General violation description:
- 2-302.11 - (A) FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. (Pf) (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. (Pf)
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10/23/2014 | Follow-up |
| No violation noted during this evaluation. | 01/24/2014 | Routine |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Make Line
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- MIXED CHEESE AND SWISS CHEESE AT 65F AND CUT TOMATOES AT 56F WITHOUT TIME MARKINGS. CORRECTED BY TIME MARKING AS REQUIRED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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01/31/2013 | Routine |
- Repairing
- Items:
- Physical facilities
- Locations:
- walk in freezer(s) threshold
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- FRY BASKETS OBSERVED STORED OVER HAND WASH SINK IN KITCHEN. , THIS WAS CORRECTED BY REMOVING FRY BASKETS.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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03/30/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- kitchen sanitizing bucket
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE SANITIZER LEVEL IN BUCKETS LESS THAN 10 PPM., THIS IS A REPEAT CRITICAL VIOLATION. PIC HAS OPTED TO COMPLETE RISK CONTROL PLAN INSTEAD OF SCHEDULING OFFICE CONSULTATION. , New solutions prepared for buckets
- General violation description:
- 4-501.114 - sanitizer levels approximately 50 ppm chlorine. Risk Control Plan (RCP) has been completed and approved by Inspector. VIOLATION CORRECTED.
- Repairing
- Items:
- Physical facilities
- Locations:
- walk in freezer(s) threshold
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Steel plating on threshold of walk-in freezer door (located inside walk-in cooler) is peeling back. Repair.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- McCafe station
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- Provide thermometer inside refrigeration unit under McCafe machine.
- 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)
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03/16/2011 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- No gnats seen on premises. VIOLATION CORRECTED.
- 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
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11/12/2010 | Follow-up |
- Critical: Controlling Pests
- Comment:
- FRUIT FLIES REDUCED, BUT OVER A DOZEN STILL ON BROWN WALL NEXT TO MCCAFE STATION. SEVERAL HOUSEFLIES ALSO PRESENT IN KITCHEN. VIOLATION IS NOT CORRECTED. WCHD WILL SEND NOTICE OF OFFICE CONSULTATION VIA CERTIFIED MAIL.,
- 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
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10/08/2010 | Follow-up |
- Critical: Controlling Pests
- Comment:
- FRUIT FLIES HAVE BEEN VISIBLY REDUCED, BUT STILL REMAIN. WCHD WILL RETURN FOR 2ND FOLLOW UP INSPECTION TO ENSURE VIOLATION IS CORRECTED., ,
- 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
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10/01/2010 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- next to McCafe & smoothie machines
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- THIS IS A CRITICAL VIOLATION. WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE VIOLATION IS CORRECTED., MANY FRUIT FLIES AROUND FRONT COUNTER. CONGREGATING NEAR MCCAFE AND SMOOTHIE MACHINES AND WALL NEXT TO MACHINES. REMOVE FRUIT FLIES FROM FACILITY., , ,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- kitchen sanitizing bucket
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NEW SOLUTION PREPARED, WITHIN RANGE OF 50 TO 100 PPM. VIOLATION CORRECTED., CHLORINE SANITIZER LEVEL IN BUCKETS LESS THAN 10 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
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09/24/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- behind the counter, near the drive-up service window
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- CLEAN GRAY CONDIMENT BINS NEAR DRIVE THRU & FRONT COUNTER. CLEAN SURFACES OF TABLES HOLDING TEA MACHINE & MICROWAVE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Locations:
- kitchen
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR BROKEN PIECES OF COVING TILE THROUGH-OUT KITCHEN (ESPECIALLY NEAR OFFICE).
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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09/11/2009 | Routine Inspection |
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