- Critical: Equipment Food-Contact Surface
- Comment:
- Corrected Observed that the manager has trained employees to wash, rinse and sanitize cutting boards in the 3-Compartment sink every four hours.
- 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
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02/12/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- Equipment food-contact surfaces and utensils must be cleaned when contamination occurs. Observed cutting board on grill line with raw meat being placed on it periodically, and wiped clean with sanitizing cloth. It is only sanitized once a day at the end of the day. Food-contact surfaces with potentially hazardous food must be washed, rinsed and sanitized when they become contaminated, in the 3-Compartment sink. Increase proper sanitizing of cutting boards at least every 4 hours throughout the course of the day.,
- 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 and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- floor
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Physical facilities must be cleaned as often as necessary. Observed an accumulation of grease and debris on the floor underneath equipment in the kitchen. Keep floors of the facility underneath equipment clean.,
- 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.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment must be kept clean and free of accumulation of debris. Observed cooler on front service counter to be soiled with sauce or dressing. Also surfaces around fountain drink dispensers (not the dispensers themselves) have syrup around them. Keep equipment clean.
- 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
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02/03/2015 | Routine |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometer for the reach-in cooler by the drive-thru window. A thermometer was provided in my presence. Violation corrected.
- 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)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Obsered damaged wall in coat room. Walls must be in good repair. Repair the wall to provide a smooth and easily cleanable surface.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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01/29/2014 | Routine |
| No violation noted during this evaluation. | 02/04/2013 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels in dispenser at the dishroom handsink. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the walk-in cooler. Provide a conspicuous thermometer in this 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: Toilet Tissue, Availability
- Items:
- Toilet paper
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no toilet paper in the employee restroom. Provide toilet paper.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed slow draining handsinks ar drive-thru window and in the women's restroom. Repair the clogged drains in these sinks.
- 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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01/23/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- ALL TEMPERATURES AT 41F 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)
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02/16/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.........SLICED TOMATOES AND BLU CHEESE CRUMPLES RECORDED AT 51F........MAINTAIN AT 41F 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)
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01/18/2012 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of Equipment
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- SPRAY NOZZLE AT 3-COMPARTMENT SINK IS BELOW THE RIM LEVEL OF SINK. PROVIDE AT LEAST A 1 INCH AIR GAP BETWEEN NOZZLE AND RIM. , CORRECTED. SPRAY NOZZLE LIFTED UP AND AIR GAP PROVIDED.
- 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).
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01/14/2011 | Routine Inspection |
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- FRONT HANDWASH SINK FAUCET IS LOOSE. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE IN EMPLOYEE RESTROOM.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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01/12/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOP PREP HAD SLICED TOMATOES AT 51F/52F AND ANOTHER CONTAINER AT 45F/46F. PERSON IN CHARGE STATED ALL ITEMS ARE HELD FOR 6 HOURS (10 TO 4), THEN REPLACED. EXPLAINED THAT CUT TOMATOES ARE POTENTIALLY HAZARDOUS AND HAVE TO BE AT OR BELOW 41F UNLESS TIME MARKING FOR 4 HOURS IS USED AND THEN ITEMS DISCARDED. OTHER NON-POTENTIALLY HAZARDOUS ITEMS WERE ABOVE 41F, SO THE COOLER MAY NEED REPAIR. , CORRECTED. SLICED TOMATOES DISCARDED AND NEW TOMATOES PUT IN PREP TABLE.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 3-DOOR REACH-IN ON SIDE NOT BEING USED TODAY HAD ACCUMULATION OF CONDENSATE WATER ON BOTTOM. REACH-IN FOR EXTRA HAMBURGERS ALSO HAD ACCUMULATION OF CONDENSATE WATER IN WHICH PACKAGES OF BURGERS WERE SITTING IN. EMPLOYEE STATED THEY WIPE THE COOLER OUT EVERY FEW HOURS. EXPLAINED THAT FOOD SHOULD NOT BE SITTING IN CONTAMINATED WATER. REPAIR COOLERS. WALK-IN FREEZER HAD ACCUMULATION OF ICE AROUND DOOR AND ON INSIDE CEILING. REMOVE ICE AND REPAIR COOLER TO PREVENT BUILD-UP OF ICE.
- 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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07/23/2009 | Routine Inspection |
| No violation noted during this evaluation. | 01/29/2009 | Routine Inspection |
| No violation noted during this evaluation. | 08/01/2008 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device
- Locations:
- Mop sink faucet
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MOP SINK HAS ATMOSPHERIC PRESSURE BREAKER, BUT WITH A Y-SHUTOFF VALVE DOWN STREAM. THIS CAN CAUSE ATMOSPHERIC BREAKER TO MALFUNCTION. A HOSE BIBB VACUUM BREAKER MUST BE INSTALLED BETWEEN SHUTOFF VALVE AND ATTACHED HOSE TO PREVENT BACKFLOW.
- 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: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device
- Locations:
- Mop sink faucet
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MOP SINK HAS ATMOSPHERIC PRESSURE BREAKER, BUT WITH A Y-SHUTOFF VALVE DOWN STREAM. THIS CAN CAUSE ATMOSPHERIC BREAKER TO MALFUNCTION. A HOSE BIBB VACUUM BREAKER MUST BE INSTALLED BETWEEN SHUTOFF VALVE AND ATTACHED HOSE TO PREVENT BACKFLOW.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FRONT SMALL REACH-IN BEHIND COUNTER HAD 1/2 AND 1/2 INDIVIDUAL PACKETS AT 43F, YOGURT IN INDIVIDUAL CUPS AT 43F TO 46F, AND CHOCOLATE MILK AT 43F TO 45F (ALSO REGULAR MILK AND SOUR CREAM HELD HERE). MUST MAINTAIN ALL THESE ITEMS 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FRONT SMALL REACH-IN BEHIND COUNTER HAD 1/2 AND 1/2 INDIVIDUAL PACKETS AT 43F, YOGURT IN INDIVIDUAL CUPS AT 43F TO 46F, AND CHOCOLATE MILK AT 43F TO 45F (ALSO REGULAR MILK AND SOUR CREAM HELD HERE). MUST MAINTAIN ALL THESE ITEMS 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)
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01/30/2008 | Routine Inspection |
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