- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Trash under all the equipments in the kitchen
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Cream dispenser by drive thur, manager cut shorter. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Small Reach in freezer by deep fryer, employee cleaned **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler gasket melt, by drive thru
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Upright Reach in cooler by deep fryer
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer is broken, salad Reach in cooler, upright Reach in cooler by register can not find the thermometer, manager put the new one. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink with lid and straw in the Reach in freezer next to hot holding unit, manager discarded
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout the store, manager put on the holder **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up on the dispensing area, employee cleaned **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Ice and white liquid found inside the hand wash sink by register **Repeat Violation**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hand wash sink by register 93°F, also the by the prep area hand wash sink 93°F **Repeat Violation**
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09/19/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Several bags of ice on the floor, Walk in Freezer
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Several thermometer inside the Reach in cooler are broken or not readable, small Reach in cooler by drive thru, under the coffee machine, by salad prep Reach in cooler **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler under the frappe machine in front counter
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the store, manager place back to bucket **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket chlorine 0 ppm, manager re make the bucket and still 0 ppm, used triple sink sanitizer machine Quat 300 ppm **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on the cut lettuce and dehydrate onion on the prep line, also several of hot holding unit didn't press the timer **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Frappe inside the Hand Wash Sink by register
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water 90°F, front Hand Wash Sink by register, manager place in the work order
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Broken handle on cooler by front counter
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 1 door cooler by drive thru **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Shelled eggs **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Manager lacking proof of food manager certification. At another store, mgr called other store and they sent picture to her phone **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to get paper towel out, cook line **Corrected On-Site**
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12/4/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Walk in cooler vent covers. Corrective action taken, started to clean.
- Basic - Single-service articles not stored inverted or protected from contamination. Drink cups, in dispenser, by drive thru no protected.
- Basic - Soil residue build-up on nonfood-contact surface. Back splash of creamer dispenser, by drive thru window. Corrective action taken, started to clean.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cheeses. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine. **Corrected On-Site**
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3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Drive through reach in cooler at 45? ambient air thermometer Don't use this reach in cooler until thermometer reads 41? or below
- Critical - Handwashing cleanser lacking at handwashing lavatory. Cook line **Corrected On-Site**
- Critical - Hotel and Restaurant license not properly displayed. Old one **Corrected On-Site**
- Critical - Lack of toilet tissue at each toilet. Men **Corrected On-Site**
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Ice tube **Repeat Violation**
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Drive through reach in cooler
- Critical - Observed employee use food thermometer to take food temperatures without first sanitizing the thermometer. Explaind to him
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Mcgriddle and burrito mix on top of raw chicken in reach in freezer **Corrected On-Site**
- Observed no child labor law poster.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50? yogurt and milk in drive through reach in cooler, corrective action was discarded milk and yogurt placed in other cooler, cream cheese In walk in cooler at 46?' iced down
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw hamburger in reach in freezer **Corrected On-Site**
- Critical - Outer openings not protected with self-closing doors. Rear **Corrected On-Site**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, changed solution, 100ppm **Corrected On-Site**
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11/16/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Access to handwash sink blocked. Front counter area. COS.
- Critical - Black pieces floating in ice cream machine.
- Critical - Black stain around ice dispenser. Soda machine.
- Critical - Bottom of reach in cooler full of spilled caramel syrup.
- Build up around nozzles of orange juice machine.
- Build up on nozzle of creamer machine.
- Employee not wearing hair restraint while handling ready to eat food.
- Critical - Employees not washing hands after handling trash, sweeping, etc.
- Critical - Employees wiping hands on aprons/clothes.
- Leaking from ceiling area in walk in cooler. Pipes.
- Residue build up on exterior of french fries machine.
- Critical - Toxic level of chlorine in sanitizer buckets.
- Critical - Toxic level of sanitizer in three compartment sink.
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- In use ice scooper, handle touching ice. COS.
- Critical - Interior of microwave soiled with food debris. COS.
- Critical - No paper towel at handwash sinik. Front. COS.
- Old labels and residue of old food stuck to clean dishes. COS.
- Critical - Self-closure, back door, not attached.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dusty walk in cooler fans
- Critical - Observed employee eating in a food preparation or other restricted area. smoothie in reach in freezer
- Observed food debris/grease accumulated on kitchen floor. under extension cords at fryers
- Observed gaskets/seals on cold holding unit in poor repair.- Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. evidence of dumping observed - ice cubes in sink pipe and food/paper Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. *liquid eggs left on counter during prep, no time marking and product is out of temperature *butter packets at drive thru- discarded after 1030am breakfast end, no time marked , therefore no way to tell if any of the butter product is out of time on the 4 hr Time as a Public Health Control Limit
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitation bucket
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed reachin cooler gasket torn/in disrepair. Cooler #18, bottom door, starting to tear
- Critical. Handwash sink not accessible for employee use at all times. Cardboard box covering handsink by office. Manager indicated that sink is blocked
- Critical. Observed handwash sink used for purposes other than handwashing. Front handsink with green scrubbie, plastic stick and debris in front handsink Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Handsink at front counter.Dispenser broken. No paper towel. Corrected On Site. Repeat Violation.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only. By back water heaters, boxes in front of box
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11/30/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Employee food stored with restaurant food. Sandwich and juice boxes stored in reachin cooler #15. Corrected On Site.
- Critical. Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. By handsink on cookline. Corrected On Site.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Observed at 3 compartment sink, washing and rinsing only. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. On right hand side cookline, at front. Corrected On Site.
- No copy of latest inspection report. Binder at another location. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. Folder with documents, not at location. Corrected On Site.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Employee not washing dishes properly at 3 compartment sink. Washing and rinsing only, without sanitizing. Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Folder with information not at location. Corrected On Site.
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8/19/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Exits shall be clearly marked with approved illuminated exit signs. FOR REPORTING PURPOSES ONLY.
- Critical. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: (A) Complying with this Code by having no violations during the current inspection; (B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (C) Responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair; (9) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (12) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (13) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (14) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the establishment; and (15) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Person in charge, and (c) Regulatory authority.
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. shredded cheese Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. upright reachin and walk-in cooler Corrected On Site. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. some reachins
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. employee didn't know what the test strips were for, explained her
- Observed single-service items stored on floor. to-go containers Corrected On Site.
- Critical. Cold water not provided/shut off at employee handwash sink. handle not working, handsink by coffee machine
- Critical. Observed handwash sink used for purposes other than handwashing. towel in it Corrected On Site.
- Critical. Outer openings not protected with self-closing doors. rear door device broken
- Critical. Observed toxic item stored by food. spray bottle on rack with packed food Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. quaternary in 3 comp sink
- Critical. Certified Food Manager unable to answer basic Food Code questions. didn't know how many degrees to look for when calibrating thermomether; explained her
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11/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/12/2009 | Routine - Food | Warning Issued |
| No report available. | 11/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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