- Critical: Backflow Prevention
- Comment:
- Corrected Observed drain lines from ice bin and 3-Compartment sink raised and properly air gapped over drain bowls.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment Food-Contact Surface
- Comment:
- Corrected Observed backsplash on ice machine cleaned to sight and touch.
- 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
- Critical: Using a Handwashing Sink
- Comment:
- Corrected Observed handwash sink near drive thru being used only for handwashing. A dump bucket has been designated as proper use for dumping drinks and extra coffee.
- 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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02/03/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- A DIRECT CONNECTION MUST NOT EXIST BETWEEN A SEWAGE SYSTEM DRAIN AND A DRAIN ORIGINATING FROM EQUIPMENT WHERE FOOD OR UTENSILS ARE PLACED. OBSERVED DRAIN LINE COMING FROM 3-COMPARTMENT SINK DIRECTLY IN DRAIN BOWL. ALSO OBSERVED DRAIN LINE COMING FROM FOUNTAIN DRINK ICE BIN DIRECTLY IN DRAIN BOWL. IN ORDER TO PREVENT POTENTIAL BACKFLOW SIPHONAGE FROM SEWAGE DRAIN, CUT OR RAISE PVC PIPES SO THEY ARE ABOVE THE FLOOD LINE OF THE DRAIN BOWL. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- EQUIPMENT FOOD CONTACT SURFACES MUST BE CLEANED. OBSERVED BACKSPLASH IN ICE MACHINE IS MOLDY. CLEAN FOOD CONTACT SURFACES MORE FREQUENTLY TO PREVENT BUILDUP OF MOLD AND POSSIBLE CONTAMINATION. ,
- 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
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- A HANDWASH SINK MUST BE MAINTAINED SO THAT IT IS EASILY ACCESSIBLE FOR EMPLOYEE USE. OBSERVED THE HANDWASH SINK NEAR THE DRIVE THRU WINDOW BEING USED AS A DUMP SINK. HANDWASH SINKS ARE TO ONLY BE USED FOR HANDWASHING. DO NOT DUMP LIQUIDS INTO HANDSINKS. USE A DUMP BUCKET FOR LIQUIDS AND EMPTY AS FREQUENTLY AS NEEDED INTO WASH PORTION OF THE 3 COMPARTMENT SINK (PROVIDED NO DISHES ARE BEING WASHED AT THE TIME).,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PHYSICAL FACILITIES MUST BE CLEANED AS FREQUENTLY AS NECESSARY. OBSERVED DRAIN BOWLS AT DISHWASHER AND 3-COMPARTMENT SINK TO HAVE A BUILD UP OF GREASE AND DEBRIS. INCREASE CLEANING FREQUENCY.
- 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- AN EMPLOYEE MAY DRINK FROM A CLOSED BEVERAGE CONTAINER IF IT IS HANDLED TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT AREAS. OBSERVED 4 CUPS ON TOP OF HAMBURGER FREEZER NEAR THE GRILL IN THE KITCHEN. EMPLOYEES MUST ONLY DRINK FROM BEVERAGE CONTAINERS THAT HAVE A COVERED LID AND A STRAW IN FOOD PREP AREAS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
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01/21/2015 | Routine |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed right handsink in men's room with no hot water. The battery which powered it was dead. The battery was replaced and hot and cold water under pressure is now provided. Violation corrected.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse for the dishmachine at only 10 ppm of chlorine. Sanitizing rinse must be 50-100ppm of chlorine. Dishmachine was repaired and now provides 50 ppm of chlorine in the sanitizing rinse. Violation corrected.
- 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
- Critical: Temperature Measuring Devices,
- Items:
- Air/water thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Replace.
- Comment:
- Observed inaccurate thermometer in the walk-in cooler. An accurate thermometer was provided in my presence. Violation corrected.
- General violation description:
- 4-203.12 - (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.(Pf) (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed water dripping from the overhead sprayer nozzle and the hot water handle on the 3 compartment sink. Repair or replace parts to eliminate the leak.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing signs for the handsink at drive- thru window and the 2 restroom handsinks. Provide handwashing signs.
- 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.
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01/23/2014 | Routine |
- Hot Oil Filtering Equipment
- Items:
- Hot oil filtering equipment
- Locations:
- Grill line filter(s)
- Problems:
- Not self-draining
- Corrections:
- Repair/replace to be self-draining.
- Comment:
- Observed the two deep fryers grease laden condensation dripping back into the deep fryer grease, missing the grease collection gutter & cup
- General violation description:
- 4-202.14 - replace both.
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01/28/2013 | Routine |
| No violation noted during this evaluation. | 01/18/2012 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- CORRECTED. DID NOT OBSERVE ANY 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: Hot and cold holding
- Comment:
- CORRECTED. DISPLAY CASE REPAIRED AND AT 39F. SURE SHOT REPLACED WITH A NEW ONE AND AIR TEMP 32F.
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED. DISH MACHINE REPAIRED AND PROVIDING 50 TO 100PPM CHLORINE.
- 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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01/24/2011 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED MANY DRAIN FLIES AT DISH MACHINE AREA MOSTLY ON TOP OF DISH MACHINE. ELIMINATE FLIES BY CLEANING TOP OF DISH MACHINE, DRAIN BOWL, SOILING ON WALLS, ETC. MUST ELIMINATE PRESENCE OF 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FRONT DISPLAY CASE HAD YOGURT AT 50F. SURE SHOT MACHINE HAD MILK AT 50F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41F. REPAIR EQUIPMENT AND HOLD FOOD AT OR BELOW 41F.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE TESTED 0PPM CHLORINE SANITIZER. OBSEREVED SANITIZER BUCKET COMPLETELY EMPTY. MUST PROVIDE BETWEEN 50 TO 100PPM CHLORINE TO PROPERLY SANITIZE. USE 3 COMPARTMENT SINK UNTIL REPAIRS MADE.,
- 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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01/11/2011 | Routine Inspection |
| No violation noted during this evaluation. | 02/15/2010 | Follow-up |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- UPDATE EMPLOYEE HEALTH EDUCATION AND TRAINING TO INCLUDE NORO VIRUS TRAINING AND EDUCATION
- 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.
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01/28/2010 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed 0ppm chlorine on test paper strips at the dish machine. Use the 3-compt. sink for sanitizing purposes until the dish machine is repaired. A follow up inspection will be conducted within 10 days to confirm compliance.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair the broken handle on the overhead spray arm at the 3-compt. sink. Repair the broken doors at the ice machine. Repair the SureShot creamer machine that is not in use. Keep equipment in good repair.
- 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.
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07/22/2009 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed potential for cross contamination during storage. Raw shell eggs in the reach in cooler were stored above pre-made salads. Corrected by relocating eggs to bottom shelf at time of inspection. Keep raw animal foods stored below and away from ready to eat foods.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease buildup and soil inside the unused 2-door reach in cooler near the fry station. Keep non-food contact surfaces of equipment clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and Utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Constructed To retain characteristic qualities under normal use conditions
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Observed burnt, cracked plastic trays in the microwaves. Use a more durable material, and replace the existing trays.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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01/13/2009 | Routine Inspection |
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