HACCP Reviewed boil order procedures.
Quat sanitizer concentration: 200 ppm
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Interior racks of hamburger Beverage-Air cooler.
Routinely wash, rinse, and sanitize surfaces.
The food-contact surfaces of all cooking equipment, utensils, and storage equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. gaskets of all coolers and freezers, 2. bun storage racks, 3.piping adjacent to fryers, 4. interior bottom surface of Trauslen grill cooler.
Routinely wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Single service bags found stored on the floor in stock room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Flooring throughout establishment is soiled with debris and splash.
Thoroughly clean and maintain flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall and attached equipment behind fryer is soiled with accumulated grease.
Thoroughly wash and clean wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light shield in walk-in cooler is broken.
Replace light shield.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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11/16/2015 | Routine | 93 |
HACCP Boil order procedures were reviewed.
AC condenser is leaking water into the entrance of the kitchen. After careful inspection of the area, it was determined that the leak does not affect the main food preparation area
- Food protection during storage, prepartion, display, service, transportation
'Cups of ice cream found uncovered in ice cream cooler.
Provide covering for ice cream cups.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
Interior racks of Beverage-Air cooler are soiled.
Wash, rinse, and sanitize racks.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. handle of cabinet located under fry hot holding area, 2. interior bottom surface of biscuit station cooler, 3. interior bottom surface of reach-in freezer, 4. bottom catch racks of hamburger grilling machine.
Thoroughly wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Box of single-service napkins found stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Flooring under fryers and flat grill are excessively soiled with accumulated grease.
Thoroughly clean and maintain floors.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing. -rooms, locker rooms, toilet rooms and vestibules shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall and attached plumbing equipment behind fryers and flat grills are excessively soiled with accumulated grease.
Thoroughly wash and clean all walls and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Ceiling tile missing due to leaking AC condenser located at the entrance of the kitchen.
Replace tile once leak has been fixed.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Rooms and equipment - vented as required
AC condenser is in disrepair and is leaking water from the ceiling into the kitchen entrance.
Repair condenser.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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8/18/2015 | Routine | 91 |
HACCP All staff shall practice safe handwashing practice at all times. Hand sink shall be used for handwashing only.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Door gaskets of hamburger Beverage-Air and bottom center cooler torn.
Replace gaskets.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. condiment rack in walk in cooler, 2. rack in hamburger Beverage-Air refrigerator, interior of bottom center cooler, 4. metal stem of thermometer.
Wash, rinse, and sanitize all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Interior bottom surface of ice cream freezer is soiled.
Thoroughly wash and clean surface of freezer.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Multiple garbage receptacles are overflowing with debris.
Garbage and rubbish shall be disposed daily or at a frequency which does not create nuisance.
- Floors properly constructed, clean, drained
The following flooring areas are soiled: 1. spill underneath soda box rack, .2 floor in front of biscuit station, 3. floor in front of milk cooler.
Routinely clean and maintain all flooring.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall•and attached equipment behind fryer is soiled with accumulated grease.
Thoroughly wash and clean wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/25/2015 | Routine | 91 |
HACCP Reviewed sanitizer concentration
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seals on Traulsen reach-in freezer are torn.
Replace seals.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Tongs used for hamburger dispensing is soiled with accumulated food debris.
Wash, rinse, and sanitize tongs.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. shelving above expo line, 2. bun storage racks, 3.piping adjacent to fryers, 4.bottom interior surface of ice cream cooler.
Routinely wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service articles not re-used
Single-service cups reused for storage of Oreo ice cream toppings.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Flooring throughout establishment is soiled with debris and splash.
Thoroughly clean and maintain flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind three compartment sink and wall behind prep sink is soiled with accumulated splash.
Thoroughly wash and clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light shield in walk-in cooler is broken.
Replace light shield.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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11/5/2014 | Routine | 91 |
HACCP Discussed time as a temperature control. When time is used as a control, all cool ready-to-eat potentially hazardous foods shall have an internal temperature of 41 F or below.
Quat three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Internal temperature of sliced tomatoes on cook line condiment station is 50 F.
Ensure that all cool potential hazardous foods has internal temperature of 41 F or below
- Food contact surfaces of equipment and utensils clean
Interior center surface and walls of cook line microwave is heavily soiled with food debris.
Wash, rinse, and sanitize center surface and walls of microwave.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. interior perimeter ledge of hamburger freezer, racks of bun storage shelving, 3.ketcup caddy.
Thoroughly wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Boxes of single service items stored on the floor of the stockroom.
Store all boxes and containers of single service items a minimum of six inches above the ground to protect against dust, dirt, and splash.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall and piping adjacent to fryers are heavily soiled with accumulated grease deposits.
Thoroughly and routinely clean wall and piping.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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5/13/2014 | Routine | 90 |
HACCP: Time is used as control for center cook line condiment station. Food is discarded after four hours. It is recommended that food is discarded after two hours due to the rising temperature on the cook line.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Several small containers of unknown white substances not labeled.
Clearly label small working containers of substances.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food contact surfaces of equipment and utensils clean
Interior bottom and walls of mini meat cooler are soiled with food debris and splash.
Wash, rinse, and sanitize interior walls and surfaces of meat cooler.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
Bread storage racks and vents located under the mini meat cooler are soiled with food debris and acculumated dust and dirt.
Routinely clean and maintain storage racks and vents.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Toxic items properly stored
Bottle of rubbing alcohol stored intermingled on storage shelf with single-service paper towels.
Store rubbing alcohol on bottom, separate area used for chemical storage: Corrected by storing toxic item on bottom storage rack.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
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2/13/2014 | Routine | 91 |
HACCP: Hand washing Frozen foods were frozen. Quats is the sanitizer used in the establishment.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee pick up dropped food with gloved hands, throw old gloves away, and then put on new gloves without washing hands in between switching gloves. Employees must wash hands before putting gloves on or switching gloves. Corrected by education.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
- Non-food contact surfaces clean
Area behind ice shute on soda machine in lobby has soil buildup.
Correct by cleaning and sanitizing all hard to reach areas on soda machine, including soda nozzles, ice shute, and area behind nozzles and shute.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall beneath soap dispenser in men's restroom has heavy buildup of soap running down the wall.
Corrected by cleaning and sanitizing wall where soap dispenser is located.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/1/2013 | Routine | 93 |
HACCP DISCUSSION: TIME AS CONTROL FOR HOLDING COLD POTENTIALLY HAZARDOUS FOOD.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets of doors of prep coolers in the establishment. Repair or replace door gaskets of all coolers.
- Food contact surfaces of equipment and utensils clean
Old soil accumulated in the upper interior of microwave at the food make area.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Soiled gaskets and ledges of doors of coolers and freezers.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Clean utensils stored improperly in a container a rack in the back storage. Store clean utensils with handles facing one direction for hygienic dispensing.
- Floors properly constructed, clean, drained
Soiled floors in the walk-in cooler and freezer. Clean and maintain clean floors.
Water accumulation on floor by the chicken breading area. Mop water and keep floor dry.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust/soil accumulation on vent over breading table. Clean frequently.
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7/17/2013 | Routine | 93 |
HACCP DISCUSSION: SANITIZING
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusting lower panel of door of walk-in cooler.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
Door gaskets of coolers soiled with food debris.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Clean utensils stored improperly in a container on a storage rack behind ice machine. Store clean utensils orderly with handles facing the same direction for hygienic dispensing.
- Floors properly constructed, clean, drained
Soiled floors under racks in the walk-in freezer. Clean more frequently and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Build-up of grease on walls and pipes behind fryers.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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2/6/2013 | Routine | 95 |
HACCP DISCUSSION: POTENTIALLY HAZARDOUS FOOD HELD WITH TIME AS CONTROL ON PREP LINE.
QUAT USED AS SANITIZER.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusty lower area of wall of walk-in cooler by the door.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of microwave in the food make area.
The food-contact surfaces of grills, griddles, microwaves and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Single service items properly stored, handled, dispensed
Observed employee handle food contact surface of single serving container for fries.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
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10/26/2012 | Routine | 96 |
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