- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed excess grease under grill and in back of hamburger freezers on cook line. Clean the floor under all equipment. Physical facilities must be clean. Correct immediately
- 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.
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03/11/2015 | Routine |
- Critical: Hand Drying Provision
- Comment:
- CORRECTED: PAPER TOWELS ARE AVAILABLE AT DISH AREA HAND SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED: DISH AREA HAND SINK IS PROVIDED WITH SOAP.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED: HOT WATER IS AVAILABLE AT DISH AREA AND MEN'S BATHROOM HAND SINKS.
- 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: When to Wash
- Comment:
- CORRECTED: OBSERVED EMPLOYEE PROPERLY WASHING HANDS. STAFF DEMONSTRATED KNOWLEDGE OF WHEN TO WASH HANDS.
- 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
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09/17/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- EACH HAND SINK SHALL BE PROVIDED WITH INDIVIDUAL, DISPOSABLE TOWELS. NO PAPER TOWELS ARE AVAILABLE AT DISH AREA HAND SINK. PROVIDE PAPER TOWELS FOR PROPER HAND WASHING.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EACH HAND WASHING SINK SHALL BE PROVIDED WITH SOAP. HAND SINK BY DISH AREA HAS NO SOAP. PROVIDE SOAP FOR PROPER HAND WASHING.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- A HAND WASHING SINK SHALL PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F. HOT WATER IS NOT AVAILABLE AT HAND SINK NEAR DISH AREA, OR AT HAND SINK IN MEN'S BATHROOM. PROVIDE HOT WATER TO HAND SINKS TO ENSURE PROPER HAND WASHING BY EMPLOYEES.,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After touching bare human body parts other than clean hands/arms
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds
- Comment:
- FOOD EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS AFTER TOUCHING BARE HUMAN BODY PARTS, BEFORE DONNING GLOVES FOR WORKING WITH FOOD, AND WHEN CONTAMINATED. 1) OBSERVED EMPLOYEE PUTTING GLOVES ON TO HANDLE FROZEN FOOD WITHOUT WASHING HANDS FIRST. 2) OBSERVED EMPLOYEE WIPING HER NOSE SEVERAL TIMES, HANDLING CASH, AND THEN SERVING A BEVERAGE WITHOUT WASHING HER HANDS FIRST. WASH HANDS WHENEVER NECESSARY TO AVOID CONTAMINATION, SUCH AS WHEN CHANGING TASKS, TOUCHING FACE, HANDLING CASH, OR OTHER ACTIVITIES THAT MAY CONTAMINATE HANDS.,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT SHALL BE MAINTAINED IN A STATE OF REPAIR. 1) CONDENSER UNIT IN WALK-IN FREEZER IS LEAKING, AND THERE IS A SIGNIFICANT BUILD-UP OF ICE ON WALL AND FLOOR. 2) SPRAY NOZZLE AT DISH AREA IS LEAKING BADLY. MANAGER HAS ARRANGED A REPAIR. 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A SIGN THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HAND SINKS. NO SIGNS ARE POSTED AT DISH AREA HAND SINK OR AT HAND SINK ON COOK LINE. POST SIGNAGE.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- FOOD DISPENSING UTENSILS SHALL BE STORED WITH THEIR HANDLES ABOVE THE TOP OF THE FOOD OR IN A CLEAN, PROTECTED LOCATION. OBSERVED SCOOP FOR DRIVE-THROUGH ICE BIN TO HAVE HANDLE RESTING DIRECTLY ON ICE. PLACE ICE SCOOP HANDLE ABOVE ICE OR IN A PROTECTED AREA TO PREVENT CONTAMINATION FROM HANDS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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08/31/2014 | Routine |
| No violation noted during this evaluation. | 02/19/2014 | Routine |
- Clean Condition
- Items:
- Employee clothing
- Locations:
- kitchen Oven Mits
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- As oven mitts become soiled to the point that they can no longer be maintained clean, they must be replaced with new. Inventory and evaluate all oven mitts, and replace as necessary. , The Certified Food Manager immediately replaced the soiled gloves when violation was pointed out at the time of todays Routine Inspection. Good timely compliance.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Front Service Counter French Fry Warmer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the overhead surfaces of the French Fry Warmer Unit located at the Front Service Area. Do not let old food residuals & greases accumulate on these overhead surfaces without frequent washings. Simply hand wipe and wash these overhead surfaces often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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07/19/2013 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue placing or storing ANYTHING within the bowl area of the kitchen Hand wash sink located adjacent to the three compartment sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , All items properly removed from bowl portion of dish wash area hand washing sink by CFM Harrell. Good Compliance. Simply keep up with this important Hygiene practice.
- 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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01/15/2013 | Routine |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- reach-in cooler cookline
- 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:
- 2 TRAYS OF RAW SHELL EGGS STORED ABOVE SLICED HAM, ETC INSIDE THE COOKLINE REACH-IN COOLER., ALL RAW MEATS AND ANIMAL FOODS STORED AWAY FROM AND BELOW ALL 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- dish area handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- HANDSINKS SOILED IN DISH AREA AND MEN'S RESTROOM.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Dry storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASE OF FOAM CUPS STORED DIRECTLY ON STORAGE AREA FLOOR.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- prep sink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO HOT WATER SUPPLY AT KITCHEN PREP SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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07/20/2012 | Routine Inspection |
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