- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. *Wash hands after removing gloves and before putting on new ones.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the counter top refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Blue lce bucket observed in a state of disrepair, no longer smooth and easily cleanable.
Correction: Replace the ice bucket.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: cabinet under fry well, all hot holding equipment, soiled plastic tray, cart under three compartment sink, grill area equipment.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination in grill area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the cookline is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor areas noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/02/2016 | Routine | |
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment observed in a state of disrepair: leaking brewer, dripping multiplex unit.
Correction: Repair the noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Quaternary Ammonium sanitizing solutions used were not at an acceptable concentration.
Correction: Adjust the sanitizing solutions to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: some reach in door gaskets, wall mounted shelves, ice bins, gray plastic trays, all equipment under right drainboard, walk in racks.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed stored under the dripping multiplex unit.
Correction: Store single service items away from all sources of contamination.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensation dripping onto food products in the walk in freezer.
Correction: Repair the freezer to prevent incidental contact with foods.
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11/05/2015 | Routine | |
Work on sanitation and organization removing all/any unnecessary items from the facility.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: The lettuce on the line is brown and wilted. Sliced cucumbers on line (use by 7/3) observed in deteriorated state.
Correction: Ensure food is safe, fresh, and unadulterated.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed a number of foods in the walk in freezer not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses("Clean" bucket solutions are weak and soiled).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(200ppm quats) between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the refrigerated drawer unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no working temperature measuring device located in the salad prep station.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Multiplex unit is leaking, observed in a state of disrepair and damaged.
Correction: Repair the multiplex to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The gasket to the freezer chest is in poor repair.
Correction: Repair or replace the gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The compartments, drainboards and surrounding surfaces of the three compartment sink are heavily soiled.
Correction: Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: reach in refrigerator interiors, walk in cooler racks, several plastic and metal bins, condiment trays, plastic containers, crusty sheet pans, warmer units, ice bucket, sauce dispensers and holders, all metal prep tables, french fry bin and cabinet,...
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items stored under the dripping multiplex unit are unprotected from contamination.
Correction: Store single service items in a protected area away from possible contamination sources.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the grill area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the grill area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Condensation leak(s) in walk in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (repeated violation)
Observation: Numerous flies and fruit flies observed in the facility.
Correction: Inspect premises on routine basis for the evidence of pests and actively pursue approved methods of control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/08/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses(100ppm quats).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(150-400ppm) between uses.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment observed in a state of disrepair and damaged: damaged plastic containers and lids, crusty sheet pans, leaking multiplex. *Fryer fire this morning, unit being repaired at this time..
Correction: Repair or remove the noted equipment.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. *Suggest eliminating crimped section of tubing at dispenser
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: soft serve machine, creamer dispenser, coffee drink staion, rack under drain board, underside of shelves in assembly area, crusty sheet pans, spoon wall hanger, apple pie box holder, ...
Correction: Clean and sanitize these surfaces. *Remove the packing film from shelf panels in assembly station.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service spoons (bagged) observed wet from dripping multiplex.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser away from all sources of contamination..
- Physical Facilities in Good Repair
Observation: Baseboard at drive thru window and curtains in walk in freezer are not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in cooking area, some baseboards noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/09/2015 | Routine | |
Health Permit renewed. *Develop and enforce a detailed cleaning schedule that covers all equipment and surfaces.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The black lettuce in the tray on the assembly line is unsound.
Correction: Ensure food is safe for consumption.
- Equipment - Good Repair and Proper Adjustment
Observation: Shipping film on surfaces of the sandwich toppings cold holding unit touching food.
Correction: Remove all shipping film from the equipment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Front ice bin observed leaking, in a state of disrepair.
Correction: Repair the ice bin to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments, drainboards, faucets of the three compartment sink and all surrounding equipment are heavily soiled.
Correction: Clean all components of the ware washing station: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration(dispenser empty).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: prep tables, refrigerators, red pans of utensils, microwaves, orange juice unit, condiment trays, freezers, fry station, grill, creamer unit, soft serve machine, ice maker, ice bucket, warmer units, toppings dispensers, crusty sheet pans,....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the monitors, shelves, trash cans, control panels,...have accumulations of grime and debris.
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide quaternary ammonium at proper concentration of 200 ppm and immerse towels in the solution between uses.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Pests - Controlling Pests*
Observation: Numerous flies observed in kitchen.
Correction: Inspect premises on routine basis for the evidence of pests. Treat facility in an approved manner. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Toxics - Separation of Toxics (corrected on site)
Observation: Container of cleaner next to single service items not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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11/13/2014 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands after wearing blue gloves to handle uncooked burgers and putting on white gloves to handle cooked food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use drinking containers stored through out the kitchen in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses(low sanitizer level and food debris in "clean" cloth bucket).
Correction: Ensure wet wiping cloths are stored in a clean chemical sanitizer at the proper concentration(200ppm quats) between uses.
- Temperature Measuring Devices
Observation: The temperature measuring device in somerefrigerators are not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring devices to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Observed employee take off gloves, do a different task, then put on same pair of gloves.
Correction: Discontinue the reuse of single-use gloves for any reason. Once removed, discard gloves and wash hands before putting on a new pair.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed employee take several food temperatures without cleaning/sanitizing the thermometer.
Correction: Before use and between products, clean and sanitize thermometers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: cabinet below fry well, grill cloths, warmer units.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observe employee stick bare hand into each hashbrown sleeve to open it.
Correction: Do not touch the food contact surfaces of single service items with bare hands.
- Refuse Receptacles
Observation: Foot control for trash receptacle in ladies' room is inoperable.
Correction: Repair or replace the trash can.
- Maintenance Tools - Storing Maintenance Tools (repeated violation)
Observation: Soiled, wet brushes observed stored on case of sundae cups.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Container of cleaner sitting with ice bags, not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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07/18/2014 | Routine | |
Work orders have been submitted for broken equipment.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees observed drinking near bacon station while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are handling food must eat/drink in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees 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, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) breakfast rollups in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Condiments for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in multiple refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was observed in a state of disrepair and damaged:
-front ice bin (leaking)
-french fry dispenser
-dasani refrigerator
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The bulk creamer container tube was observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fry station and vent filters, creamer unit, soft serve machine, knife sharpener, reach in refrigerators, and plastic rolling racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the grill area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees coat observed hanging in prep area.
Correction: Store all personal belongings in designated area provided.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are stored on cart near coffee station next to food.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/21/2014 | Routine | |
Ensure that time chart is maintained for the items that are not temperatured for safety.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Canadian bacon and liquid on top of the grill hood cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Fly swatters noted to be stored in such a way that they are contaminating food utensils.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners on shelf with ice bags are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
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11/26/2013 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees 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, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease deposits or other soil on the following: drive thru ice bin, fry station cabinet. *Both appear to have leaks
Correction: Clean and sanitize these surfaces. Locate and repair any leaks.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: ceiling leak by office.
Correction: Repair leak promptly. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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07/31/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: gray condiment trays, milk refrigerator, creamer dispenser, red buckets of utensils.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Water pressure is very low at the prep line hand sink.
Correction: Evaluate and increase water pressure at this sink. Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Containers of cleaners at coffee station observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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04/04/2013 | Routine | |
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed food debris from dispensers falling into ice bin at coffee station.
Food stored on walk in freezer floor.
Correction: Protect ice by covering or moving equipment. Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Warewashing Equipment, Cleaning Frequency
Observation: The top edge of the three compartment sink is heavily soiled (moldy).
Correction: Clean the sink surfaces: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:gray plastic trays, frappe and milk equipment, creamer dispenser, orange juice unit, bottom of fry bin cabinet, Dasani cooler and cart.
Correction: Clean and sanitize these surfaces.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: window closing device is broken..
Correction: Repair the drive thru window so that it is self closing. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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12/07/2012 | Routine | |
Reminder: employee drinks need a lid and a straw and to be stored below the work surface or out of the prep area.
- Sanitizing Solutions, Testing Devices
Observation: There is no color chart for the test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a complete test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Blue ice bucket was observed in a state of disrepair and damaged.
Correction: Replace damaged bucket. *On order.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: low rolling carts, fry bin, exhaust filters, shelf and contents below warmers.
Correction: Clean and sanitize these surfaces.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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08/08/2012 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonalds #13900, 401 Centerville Tpke. S, Chesapeake, VA 23320 »