- Critical: Backflow Prevention Device, Wh
- Comment:
- THE RETRACTOR SPRING HAS BEEN REPLACED AND NOW KEEPS THE SPRAYER NOZZLE A FEW INCHES ABOVE THE SINK RIM. VIOLATION CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Handwashing Sink, Installation
- Comment:
- ALL CUSTOMER REST ROOM SINKS ARE PROVIDING HOT WATER AT 100 F OR WARMER. 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.
- Effectiveness
- Comment:
- ALL EMPLOYEES OBSERVED WEARING HAIR NETS/HATS. VIOLATION CORRECTED.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, 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
- Light Bulbs, Protective Shield
- Comment:
- ALL LIGHT BULBS IN HOOD NOW HAVE SHIELDS. VIOLATION CORRECTED.
- 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
|
02/03/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Locations:
- at the 3-compartment sink
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- ABOVE THE THREE COMPARTMENT SINK, THE RETRACTOR SPRAYER NOZZLE HANGS BELOW THE RIM OF THE SINK. REVERSE OR REPLACE THE RETRACTOR SPRING, OR INSTALL A SHORTER HOSE SO THAT THE NOZZLE HANGS AT LEAST 3 INCHES ABOVE THE SINK RIM WHEN NOT HELD. CORRECT THIS IN 10 DAYS OR LESS. A REVISIT WILL OCCUR TO VERIFY CORRECTION.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- THE HANDWASH SINK FAUCETS IN BOTH THE MEN'S AND WOMEN'S REST ROOMS PROVIDED HOT WATER AT ONLY 74 F. SERVICE THESE SINKS TO PROVIDE HOT WATER OF AT LEAST 100 F. CORRECT THIS IN 10 DAYS OR LESS. A REVISIT WILL OCCUR TO VERIFY CORRECTION.,
- 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: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- in the Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- IN THE WALK-IN COOLER, BINS OF POTENTIALLY HAZARDOUS FOOD WERE MARKED WITH THE DATE OF PREPARATION, WHILE OTHERS WERE MARKED WITH AN EXPIRATION DATE. PERSON IN CHARGE CHANGED LABELS TO INDICATE DATE OF EXPIRATION. VIOLATION CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- NOT ALL EMPLOYEES WERE WEARING HAIR RESTRAINTS OR HATS. PROVIDE AND WEAR HAIR NETS/HATS AND REQUIRE ALL KITCHEN EMPLOYEES TO WEAR THEM.,
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, 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
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Locations:
- in the reach-in freezer(s)
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- THE INSIDE OF THE REACH-IN FREEZER DOOR IS EXPOSED STYROFOAM TYPE MATERIAL. COVER IT WITH SMOOTH, DURABLE, NON-ABSORBENT MATERIAL OR REPLACE DOOR.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- in the Ventilation hood canopy
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- IN THE BACK KITCHEN VENT CANOPY, ONE OF THE LAMPS IS MISSING A SHIELD. INSTALL A SHIELD.,
- 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
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood, Ventilation hood
- Locations:
- in the Ventilation hood canopy
- Problems:
- Inadequate, Inadequate
- Corrections:
- Provide additional equipment to meet requirement above., Provide additional equipment to meet requirement above.
- Comment:
- THERE IS A GAP IN THE FILTERS FOR THE FRENCH FRY VENTILATION CANOPY. INSTALL THE MISSING SPACER OR FILTER.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
01/16/2015 | Routine |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Locations:
- 3-compartment sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE AT THE 3 COMPARTMENT SINK HANGS BELOW FLOOD RIM OF SINK. CORRECTED BY REPAIRING TO PROVIDE AN AIR GAP.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Make Line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE OPEN TOP PREP COOLERS NEXT TO COOK LINE, OBSERVED TORN LETTUCE AT 49- 51F. THE LETTUCE IS LOCATED IN THE REAR PART OF THE COOLER, AND IS DIFFICULT FOR EMPLOYEES TO REACH. THE LETTUCE IS DOUBLE PANNED AND STICKING OUT OF THE COLD AREA OF THE COOLER TO MAKE IT EASIER TO REACH. HOLD AT OR BELOW 41F WITH PROPER PLACEMENT OF COLD WELL PANS, OR TIME CONTROL (WITH TIME MARKINGS) MAY BE USED, NOT TO EXCEED 6 HOURS TIME. LETTUCE PANS MUST BE CHANGED OUT OR CLEANED WITHIN THAT TIME AS PART OF PROCEDURES. CORRECTED BY LOWERING LETTUCE INTO COLD WELL IN SINGLE PANS. THE PIC CALLED HER SUPERVISOR FOR APPROVAL TO USE TIME CONTROL. SEE HANDOUT PROVIDED. NOTE: THE STORE USES TIME FOR OTHER PRODUCTS AND EMPLOYEES ARE FAMILIAR WITH TIME PROCEDURES.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR GROUT LINES, AND ALONG WALLS. CLEAN CAULKING ABOVE 3 COMPARTMENT SINK (APPEARS MOLDY/MILDEWY).
- 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.
- Miscellaneous Sources of Conta
- Items:
- Food
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- OBSERVED CEILING UNDER REPAIR WITHOUT PROTECTION OF FOOD/ FOOD CONTACT SURFACE SUPPLIES. WHITE DUST ON FLOOR NEAR ICE MACHINE AND STORAGE SHELVES, LIKELY COMING FROM CEILING TILES. PROVIDE PROTECTION BARRIER AROUND WORK AREA DURING REPAIR OF BUILDING TO PREVENT FRIABLE COMPONENTS FROM ENTERING FOOD/FOOD RELATED SUPPLIES.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CEILING TILE ARE MISSING IN REAR AREA. THE WALL COVERING IS LOOSE AND FALLING OFF IN SAME AREA. REPAIR. SOME CEILING TILES IN OTHER AREA ARE NOT SEATED PROPERLY LEAVING GAPS. RE-SEAT/ REPAIR. SOME AREAS OF THE CERAMIC FLOOR HAVE MISSING GROUT. REPLACE GROUT TO MAKE FLOOR EASILY CLEANABLE AND TO PREVENT WATER DAMAGE TO TILE ADHESIVE AND FLOOR STRUCTURE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/21/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE BOTTOM AND THRESHOLD OF THE REAR DOOR. CLEAN THE WALL OVER THE 3-COMPARTMENT SINK. CLEAN THE INSIDE OF THE UPRIGHT FREEZER.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1) THE POTATO HOT DRAWER FRONT IS DAMAGED (BENT) AND DOES NOT SEAL. 2) ON THE MASTER-BILT UPRIGHT FREEZER THE GASKET IS TORN AND THE INSIDE DOOR PANEL IS LOOSE. REPAIR WITHIN 90 DAYS.
- 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
- Locations:
- Ladies rest room
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1) THE FLOOR TILE MEETING THE REAR DOOR THRESHOLD IS DAMAGED AND HOLDING DEBRIS. 2) FLOOR TILE GROUT IS LOW/MISSING BETWEEN SOME TILES. 3) THE UTILITY ROOM DOOR IS FALLING OFF OF THE HINGES AND THE DOOR JAMB IS DAMAGED. REPAIR WITHIN 90 DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Locations:
- restroom(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HOT WATER IN THE REST ROOMS NOT MAINTAINED. MEN'S WAS AT 67F, WOMEN'S AT 66F. REPAIR/ADJUST TO PROVIDE AT LEAST 100F HOT WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/31/2013 | Routine |
| No violation noted during this evaluation. | 04/10/2012 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s), Time controlled food(s)
- Locations:
- prep line
- Problems:
- With improper time control mark, No written procedures For time of 4 hours past removal of temperature control
- Corrections:
- Provide clear easy to read time marks., Written procedures shall be made available upon request.
- Comment:
- Double-panned cheese at 55 F & 51 F on cold holding prep line. Cheese being "prepped" on back table at 60 F., New "tempered cheese" procedures as specified by Wendy's specifies cheese may be held without temperature control for up to 8 hours. This is in violation of the Food Code. Food originally held at 41 F may be held without temperature for up to six (6) hours maximum WITH approved written procedures. , Adequate written plans for holding cold food for either four (4) or six (6) hours must be prepared by establishment and approved by WCHD inspector. OR cheese must be held at 41 F or lower internal temperature at all times., Until plans are approved by inspector at follow up inspection, cheese must be held at 41 F or less. WCHD will return within 10 days to ensure this critical violation is corrected.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components, Equipment components, Equipment components doors
- Locations:
- hot holding unit, 3-compartment sink(s) faucet(s) hot water tank closet
- Problems:
- In poor repair, In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace., Repair/replace.
- Comment:
- 3 compartment sink faucet is dripping in several places. Repair., Top hinge on hot water tank/mop sink closet door is in poor repair, causing one to raise door up several inches in order to open or close it. Repair., Hot holding drawer above grill does not close completely. 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.
|
05/04/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/18/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment slicer
- Locations:
- slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FOOD RESIDUE ON CUCUMBER SLICER, INCLUDING BLADE. FOOD CONTACT SURFACES MUST BE CLEANED AND SANITIZED AFTER EACH USE., Food contact surfaces cleaned and sanitized during inspection. RCP completed during inspection. VIOLATION CORRECTED., THIS IS A REPEAT CRITICAL VIOLATION. PIC HAS OPTED TO COMPLETE RISK CONTROL PLAN (RCP) INSTEAD OF SCHEDULING OFFICE CONSULTATION.
- 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
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Mop sink
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- WET MOPS SITTING IN MOP SINK. HANG MOPS TO DRY.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Front service area Hand wash sink(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SEAL ON FRONT HAND SINK IS WORN
- General violation description:
- 4-501.11 - SINK SLIDES AROUND IN OPENING ON FRONT COUNTER. RESEAL.
|
05/06/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Pickles on top of unit at 35 F, tomatoes at 35 F. Pickles underneath at 35 F, tomatoes at 35 F. VIOLATION CORRECTED.
- 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)
|
11/23/2009 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Food contact surfaces have been cleaned and sanitized. VIOLATION CORRECTED.
- 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
- Critical: Hot and cold holding
- Comment:
- VIOLATION IS NOT CORRECTED. WCHD WILL RETURN WITHIN 7 DAYS TO ENSURE VIOLATION IS CORRECTED., RISK CONTROL PLAN COMPLETED. UNIT REPAIRED, RECEIPT SUPPLIED. TEMPERATURE MONITORED HOURLY. SLICED TOMATOES AT 51 F, PICKLES AT 49 F. PICKLES IN BOTTOM OF UNIT AT 51.9 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)
|
11/13/2009 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener Can opener blade
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER BLADE ENCRUSTED WITH GREASE. THIS FOOD-CONTACT SURFACE MUST BE CLEANED AFTER EACH USE.,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep line drive thru service area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THIS IS A REPEAT CRITICAL VIOLATION. PIC HAS OPTED TO COMPLETE RISK CONTROL PLAN (RCP) INSTEAD OF SCHEDULING OFFICE CONSULTATION. HAVE RCP COMPLETED BEFORE FOLLOW UP INSPECTION., COLD HOLDING UNIT ON DRIVE THRU SIDE NOT HOLDING FOOD AT INTERNAL TEMPERATURES OF 41 F OR LESS. SLICED TOMATOES AT 45 F, PICKLE SLICES AT 46 F, KETCHUP AT 45 F. PAN OF PICKLE SLICES STORED IN BOTTOM OF UNIT AT 46 F. FOOD MUST BE HELD AT 41 F OR BELOW., , ,
- 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)
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Mop sink
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- WET MOPS LAYING ON FLOOR OF MOP SINK. HANG MOPS TO DRY.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- PAPER TOWEL DISPENSER AT KITCHEN HAND WASHING SINK IS EMPTY. MAINTAIN TOWELS AT HAND SINK AT ALL TIMES.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- reach-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- THERMOMETER HANGING IN FRONT REACH IN COOLER (ACROSS FROM FRONT COUNTER) IS BROKEN. PROVIDE AN OPERABLE THERMOMETER INSIDE UNIT.
- 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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11/03/2009 | Routine Inspection |
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