On-site inspection conducted in response to RFS 15-0452, which stated that complainant "found black strands of hair in cheeseburger" and that "oil for fries is not changed out and is nearly black." Discussed complaint with manager. Manager has not received any complaints of this nature in the last month. Manager stated that oil is filtered daily in the fryers and changed when the oil becomes darker than the targeted color in an oil comparison chart. During inspection oil was noted to be a lighter color than the targeted mark and appeared to be fresh. All employees on duty were observed with hair restraints (either ponytail pulling hair behind back and/or ponytail with hat). Recommend complaint be closed. SS
No violation noted during this evaluation. | 10/13/2015 | Complaint Investigation | |
HACCP: Handwashing and glove use
Quats is the sanitizer used in the three compartment sink
Frozen foods were stored frozen
Note: On-site inspection conducted in conjunction with RFS 15-0345, which stated that complainant observed "an employee wearing a bandage around her finger and not wearing gloves over it while preparing sandwiches." All employees were observed wearing gloves and properly handwashing before glove usage during inspection. Discussed with manager and reminded that gloves must be worn when handling ready-to-eat foods and gloves must be worn over any bandages. Recommend complaint be closed. SS
- Critical: Potential for cross-contamination
storage practices
- Critical: Sanitizing concentration
Sanitizer buckets reading at 0ppm with an expiration date of 10:06 am. It is 2:35 pm. Corrected by remaking sanitizer buckets to 200ppm.
- Food contact surfaces of equipment and utensils clean
Interior white baffle of ice machine is heavily soiled. Clean interior of ice machine as often as necessary to maintain clean.
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9/8/2015 | Routine | 90 |
HACCP: Sanitizer concentration
Quats sanitizer is used in the three compartment sink
Frozen foods were stored frozen
- Critical: Potential for cross-contamination
storage practices
- Critical: Sanitizing concentration
All sanitizer buckets reading at 0ppm. Buckets list an expiration time of 10:38 am. It is 2:45 p.m. Corrected: Buckets remade to 200ppm. Remake buckets as often as necessary to ensure that proper concentration is achieved.
The food-contact surfaces of all equipment and utensils shall be sanitized with appropriate ppm of sanitizer (100-200ppm cl- and/or 200-400ppm quats).
- Food contact surfaces of equipment and utensils clean
1) Interior white baffle of ice machine is soiled. 2) All prep table surfaces were being wiped down with wet cloths that contain 0ppm sanitizer. Clean all food contact surfaces as often as necessary to maintain clean.
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6/8/2015 | Routine | 90 |
See attached inspection report. MJ •
No violation noted during this evaluation. | 12/1/2014 | Complaint Investigation | |
See attached inspection report. MJ
No violation noted during this evaluation. | 12/1/2014 | Complaint Investigation | |
HACCP Reviewed proper boil order procedures. Boil order HACCP bulletin given to manager.
Quat sanitizing concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. bottom of fry dispensing machine. 2. interior panel of ice machine, 3.bottom surfaces of drive-thru sweetener machine.
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.
- Floors properly constructed, clean, drained
Freezer floor is soiled with food debris and condensation.
Thoroughly clean floor of freezer.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/15/2014 | Routine | 98 |
Complainant reported a blood-like appearance on his fries. Upon inspection, fries and fryer were free from debris. Employees did not have any bare hand contact with foods. Manager Aleshia reported that complainant did call about this issue, however, he never returned to the premise for a refund of his meal. MJ
No violation noted during this evaluation. | 8/5/2014 | Complaint Investigation | |
HACCP Discussed time as a temperature control. Ensure that labels display the correct time that food must be discarded after four hours of use.
Quat three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. handle of freezer door, 2. syrup caddy of coffee station, 3. bottom surface of McCafe machine.
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.
- Critical: Toxic items properly stored
Spray bottle of multipurpose cleaner stored on counter top next to coffee creamer machine.
Store bottle of cleaner in designated chemical storage area away from food prep areas
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4/9/2014 | Routine | 94 |
HACCP: Pest control. Frozen foods were frozen. Chlorine sanitizer is used.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Items on prep line are held for four hours with time as a control, rather than temperature. All items were marked with a date and time of discard, however, multiple items were held past the time of discard:
1. Sliced tomatoes with discard time of 1:13pm (at 1:30pm). Temp was 61 degrees F.
2. Shredded cheese with a discard time of 1:13 pm (at 1:30 pm). Temp was 70 degrees F.
3. Swiss cheese with a discard time of 1:13 pm (at 1:30 pm). Temp was 68 degrees F.
4. American cheese with a discard time of 12:21 pm (at 1:30 pm). Temp was 66 degrees F.
Corrected by discarding items past time of discard and replacing with new toppings at 41 degrees F or lower.
If time only is used as the public health control for a working supply of potentially hazardous food, then each potentially hazardous item shall be marked with a discard date and time that does not exceed 4 hours from the time the food was pulled from cold (41 degrees F or lower) or hot (135 degrees F or higher) storage.
- Food protection during storage, prepartion, display, service, transportation
Some frozen items in walk-in freezer (Hamburger patties, apple turnovers, beef steak patties) are being stored in open boxes and open bags. Correct by keeping all opened bags of frozen items closed as tightly as possible in between use and keep boxes closed as tightly as possible to prevent contamination by overhead condensation.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Sanitizing concentration
No detectable chlorine sanitizer in all four sanitizer buckets labeled 10/9/2013, which have an expiration of 5 pm (it is currently 2pm). Correct by mixing new buckets of sanitizer at proper concentration.
The food-contact surfaces of all equipment and utensils shall be sanitized with a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite.
- Floors properly constructed, clean, drained
1. Floor beneath K-Series Filter in dry storage area has a shallow pool of water and soil. 2. Area beneath CO2 tanks in dry storage area has leaking water and soil. 3. Walk-in freezer floor has multiple chunks of ice throughout from leaking condensation on fan.
Maintain clean and dry floors throughout establishment.
Floors, floor coverings, mats, and duckboard shall be maintained clean and dry (in between mopping).
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10/9/2013 | Routine | 88 |
HACCP DISCUSSION: DATE MARKING INVESTIGATION # 12-0551 WAS ALSO ADDRESSED.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of block of cheese on a make table at 50 degree F. Ensure temperature of all cold potentially hazardous food at 41 degree F or below. Cheeses were moved back in the cooler.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee who handled wet towel to clean surfaces, handled broom and parker to sweep floor, and went ahead to make food without changing gloves. Employee must take off gloves, wash hands, and wear a new pair of gloves after engaging in activities that can contaminate gloves and before making food. Food was discarded and handwashing and change of gloves were made.
- Critical: Sanitizing concentration
No sanitizer detected in buckets of water with towels. Ensure surfaces are wiped down with sanitizer. Water and chlorine was properly mixed to show some lvel of concentration in water.
- Non-food contact surfaces clean
Soiled surface of racks besides the 3-compartment sink.
Soiled areas around the three compartment sink
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 cofee lid stored on the floor in the dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Wet floor in the dry storage area under rack for ice tea. Clean and maintain dry clen floor.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Mop heads stored directly on the floor besides the washing machine.
Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in an orderly manner that will not provide harbor for pests,for the cleaning of that storage location.
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1/23/2013 | Routine | 82 |
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