- Critical: Potentially Hazardous Food (Ti
- Comment:
- A BOX OF APPLE JUICE WAS 39 F IN THIS COOLER. TEMPERATURE OF WRAPPED CHEESE PACKS WAS 41 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)
- Good Repair and Proper Adjustm
- Comment:
- THE DOOR NO LONGER BOUNCES BACK. ITEM CORRECTED.
- 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.
|
12/16/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- THE FINAL RINSE TESTED AT ABOUT 50 PARTS PER MILLION CHLORINE. ITEM IS 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: Potentially Hazardous Food (Ti
- Comment:
- A BAG OF SALAMI WAS 47 F. MILK WAS 44 F. WATER BOTTLE WAS 48. THE COOLER WILL NEED TO BE SERVICED OR ADJUSTED TO KEEP CONTENTS AT 41 F OR COLDER. A REVISIT WILL OCCUR IN ABOUT 10 DAYS. AN OFFICE CONSULTATION COULD RESULT IF THIS ITEM IS STILL UNCORRECTED AT THAT TIME.,
- 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
- Comment:
- THE TRACK FOR THE COOLER DOOR IS REPAIRED, BUT THE COOLER DOOR BOUNCES BACK A FEW INCHES WHEN IT SELF CLOSES. THE DOOR STILL NEEDS TO BE SERVICED/ADJUSTED.,
- 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
- Comment:
- THERE IS NOW A SIGN BY THE HAND WASH SINK INFORMING STAFF TO MAKE SURE THEIR HANDS ARE CLEAN. ITEM IS CORRECTED.
- 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.
- Nonfood-Contact Surfaces
- Comment:
- AS PER PERSON IN CHARGE, NEW WARE WASH TRAYS ARE ON ORDER.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/01/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Locations:
- at the Dish machine
- Comment:
- THE DISH MACHINE WAS NOT PROVIDING ANY DETECTABLE CHLORINE SANITIZER. THE SANITIZER CONTAINER WAS REPLACED WITH A NEW ONE, BUT THE FINAL RINSE STILL FAILED TO PROVIDE DETECTABLE CHLORINE SANITIZER. SERVICE EQUIPMENT SO THAT A FINAL RINSE OF 50-100 PARTS PER MILLION (PPM) CHLORINE IS ACHIEVED. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY CORRECTION.,
- 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: Potentially Hazardous Food (Ti
- Locations:
- in the reach-in cooler(s)
- Comment:
- IN THE REACH-IN COOLER ACCESSED FROM THE EMPLOYEE LUNCH AREA, AN OPEN BAG OF SHREDDED CHEDDAR CHEESE WAS 46 F. SERVICE COOLER SO THAT FOODS IN HERE ARE COLDER THAN 41 F. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY CORRECTION. NOTE: REACH-IN COOLER DOOR WAS NOT FULLY CLOSED DUE TO DOOR TRACK PROBLEMS., ,
- 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: Toilet Tissue, Availability
- Locations:
- in the men's restroom
- Comment:
- IN THE MEN'S REST ROOM, THERE WAS NO TOILET TISSUE. PROVIDE TOILET TISSUE AS SOON AS POSSIBLE. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
- Good Repair and Proper Adjustm
- Locations:
- in the reach-in cooler(s)
- Comment:
- THE TRACK FOR THE RIGHT SIDE SLIDING DOOR FOR THE EMPLOYEE LUNCH AREA REACH-IN COOLER HAS DAMAGE, REQUIRING DOOR TO BE CLOSED MANUALLY. REPAIR DOOR TRACK SO THAT DOOR FULLY CLOSES BY ITSELF. CORRECT THIS AS SOON AS POSSIBLE. , ,
- 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
- Locations:
- in the women's restroom
- Comment:
- IN THE WOMEN'S REST ROOM, THERE IS NO HAND WASH SIGN. PROVIDE SIGN.,
- 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.
- Nonfood-Contact Surfaces
- Locations:
- at the Dish machine
- Comment:
- THE WARE WASH PLASTIC TRAYS FOR THE DISH MACHINE ARE UNCLEAN. CLEAN OR REPLACE THE TRAYS WITH NEW.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/13/2014 | Routine |
| No violation noted during this evaluation. | 11/07/2013 | Routine Inspection |
| No violation noted during this evaluation. | 11/14/2012 | Routine |
| No violation noted during this evaluation. | 11/11/2011 | Routine Inspection |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- THE PAPER TOWEL DISPENSER WITH MOTION SENSOR AT THE HAND WASH SINK AT THE NORTH DRIVE THRU WINDOW IS NOT FUNCTIONING PROPERLY. A SANITARY HAND DRYING PROVISION MUST BE PROVIDED AT EACH HAND WASH SINK. PROVIDE PAPER TOWELS AT SINK FOR USE NOW. REPAIR DISPENSER.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Problems:
- Runs for less than 15 seconds without need for reactivation
- Corrections:
- Repair/replace so that it runs for at least 15 seconds without need to reactivate.
- Comment:
- THE MOTION SENSOR FAUCET AT THE HAND WASH SINK AT THE SOUTH DRIVE THRU WINDOW IS MALFUNCTIONING AND DOES NOT ALLOW WATER TO RUN FOR AT LEAST 15 SECONDS CONSISTENTLY. WATER MUST RUN FOR AT LEAST 15 SECONDS THROUGH AN AUTOMATIC FAUCET TO FACILITATE PROPER HAND WASHING. REPAIR FAUCET.
- 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.
|
12/03/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 ppm of chlorine detected in the sanitizing rinse at the dish machine. 50-100 ppm of chlorine required to sanitize properly. CORRECTED during inspection by adjusting the chemical tubing in the sanitizer. 100 ppm of chlorine detected after adjustment.
- 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
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Keep chemical test strips readily accessible and use frequently to ensure that the dish machine is operating and sanitizing properly.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
12/02/2009 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- BOTH OF THE "BURGER" FREEZERS BY THE GRILLS HAVE ICE ACCUMULATING ON DOOR FACINGS AND IN FREEZERS ---- REMOVE ICE, CHECK UNITS TO MAKE SURE THEY ARE WORKING PROPERLY.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DISHMACHINE HAS A LEAK --- REPAIR OR REPLACE.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- THE THERMOMETER IN THE REACH-IN COOLER AT EAST BURGER STATION HAS A BROKEN THERMOMETER, RQUIRES REPLACEMENT.
- 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- BAG OF PICKLES WAS IN SINK BY CHICKEN PREP AREA. SCRUBBER PADS WERE IN SINK BY DUMP SINK. HANDWASH SINKS ARE FOR HANDWASHING ONLY.
- 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)
|
06/22/2009 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- DISHMACHINE DOES NOT APPEAR TO BE DISPENSING SANITIZER (CHLORINE, QUATS., OR IODINE). REPAIR THE MACHINE. MANUALLY SANITIZE ALL ARTICLES WASHED AND RINSED IN DISHMACHINE OR SINK.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- In the food prep area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE CHICKEN WALK-IN COOLER, THE OTHER WALK-IN COOLER, THE DUMPSINK, THE FLOOR BY THE FROZEN BEVERAGE MACHINE AND THE HANDSINK BY THE BACK SERVICE WINDOW.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- In the food prep area
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- THE THERMOMETER IN THE SILVER KING COOLER ON THE EAST SIDE OF KITCHEN IS BROKEN. REPLACE THE THERMOMETER.
- 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)
- Warewasher,Data Plate Operat.S
- Items:
- Warewashing data plate
- Locations:
- dish machine(s) Data Plate
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DATA PLATE AND PRIMER SWITCH LABELS ARE NO LONGER READABLE. RE-PLACE DATA PLATES OR PROVIDE WATER PROOF PLAQUE WITH INFORMATION ON IT.
- General violation description:
- 4-204.113 - A WAREWASHING machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: (A) Temperatures required for washing, rinsing, and SANITIZING
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- In the food prep area wet wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTH CONTAINERS MUST CONTAIN SANITIZER SOLUTION FOR THE CLOTHS AND MUST BE STORE ON A RACK, SHELF, HOOK , OR? . . . . . . NOT ON THE FLOOR.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- DISHMACHINE DOES NOT APPEAR TO BE DISPENSING SANITIZER (CHLORINE, QUATS., OR IODINE). REPAIR THE MACHINE. MANUALLY SANITIZE ALL ARTICLES WASHED AND RINSED IN DISHMACHINE OR SINK.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- In the food prep area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE CHICKEN WALK-IN COOLER, THE OTHER WALK-IN COOLER, THE DUMPSINK, THE FLOOR BY THE FROZEN BEVERAGE MACHINE AND THE HANDSINK BY THE BACK SERVICE WINDOW.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- In the food prep area
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- THE THERMOMETER IN THE SILVER KING COOLER ON THE EAST SIDE OF KITCHEN IS BROKEN. REPLACE THE THERMOMETER.
- 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)
- Warewasher,Data Plate Operat.S
- Items:
- Warewashing data plate
- Locations:
- dish machine(s) Data Plate
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DATA PLATE AND PRIMER SWITCH LABELS ARE NO LONGER READABLE. RE-PLACE DATA PLATES OR PROVIDE WATER PROOF PLAQUE WITH INFORMATION ON IT.
- General violation description:
- 4-204.113 - A WAREWASHING machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: (A) Temperatures required for washing, rinsing, and SANITIZING
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- In the food prep area wet wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTH CONTAINERS MUST CONTAIN SANITIZER SOLUTION FOR THE CLOTHS AND MUST BE STORE ON A RACK, SHELF, HOOK , OR? . . . . . . NOT ON THE FLOOR.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
12/01/2008 | Routine Inspection |
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