RFS Received late in the day October 07,2015. RFS#15-0451 which stated excessive amount of flies in facility, crawling on tables, on the lighting, floors, near drink area, at the counter. Everyone was constantly swatting at their food.
On October 13, 2015 a routine inspection was done in conjunction with the RFS. A few flies were present but nothing excessive. The fly prevention procedures were discussed with the manager on duty. He stated they spray for flies every night in non-food service areas. Establishment has Fly UV traps and fly tape in non-food prep areas. We discussed keeping the windows and doors shut in between customers as much as possible.
No further investigation, case closed.
- Critical: Sanitizing concentration
Cl- sanitizing solution less than 50ppm.
Sanitizing cloths must be stored in sanitizing solution greater than 50ppm.
- Food contact surfaces of equipment and utensils clean
Metal ice guard within the ice machine soiled.
All food contact surfaces shall be washed, rinsed, and sanitized on a routine basis.
- Non-food contact surfaces clean
Bucket lids of sanitizer solution soiled.
All non-food contact surfaces must be washed, rinsed, and sanitized on a routine basis.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsink at prep area/ cash register does not have sanitary towels and/or the automatic dispensing towel machine is not properly functioning.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Floors soiled and contains debris throughout back storage area.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall below three compartment sink is soiled.
- Critical: Toxic items properly stored
"Super cleaner", a toxic cleaner, is stored on rack with happy meal bags.
Toxic chemicals should not be stored above nor intermingled with food contact surfaces.
Corrected on site by storing the super cleaner in chemical storage area.
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10/13/2015 | Complaint Investigation | |
Temperatures continued: Yogurt- Drive through prep cooler: 36
HACCP: Spoke with manager about whipped butter being maintained in mechanical refrigeration instead of ice. Also discussed monitoring and changing sanitizer solution more frequently.
Chlorine sanitizer solution after correction equals 100ppm.
Frozen foods frozen.
- Critical: Sanitizing concentration
Cl- sanitizing solution less than 50ppm.
Sanitizing cloths must be stored in sanitizing solution greater than 50ppm.
- Food contact surfaces of equipment and utensils clean
Metal ice guard within the ice machine soiled.
All food contact surfaces shall be washed, rinsed, and sanitized on a routine basis.
- Non-food contact surfaces clean
Bucket lids of sanitizer solution soiled.
All non-food contact surfaces must be washed, rinsed, and sanitized on a routine basis.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsink at prep area/ cash register does not have sanitary towels and/or the automatic dispensing towel machine is not properly functioning.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Floors soiled and contains debris throughout back storage area.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall below three compartment sink is soiled.
- Critical: Toxic items properly stored
"Super cleaner", a toxic cleaner, is stored on rack with happy meal bags.
Toxic chemicals should not be stored above nor intermingled with food contact surfaces.
Corrected on site by storing the super cleaner in chemical storage area.
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10/13/2015 | Routine | 84 |
The hand sink, located behind the cash registers, at the front of the prep line is now accessible. Equipment has been relocated to make it accessible. Utilize this hand sink to ensure proper hygienic practices.
A recheck fee will be accessed.
No violation noted during this evaluation. | 6/5/2015 | 1st Recheck | |
HACCP = hand washing
chlorine bleach sanitizer in buckets = 50-100ppm
All frozen food is frozen.
A recheck will occur on or after 6/6/15 for the inaccessible hand washing sink. Please see page 3 for more information.
- Non-food contact surfaces clean
The top portions of the Beverage Air cooler are soiled with food debris. Maintain all non-food contact surfaces clean. Clean these areas.
- Single service items properly stored, handled, dispensed
1) Several cases of single service drink cups are being stored on the floor in the back corner of the dry storage room. 2) A couple stacks of single-service containers at the cook line are not stored properly. All single-service articles shall be protected at all times. Elevate the cases up and off the floor and invert the containers to protect the food-contact surface.
- Critical: Hand washing sinks installed, located, accessible
The hand sink, which is located to the right of the 4 door Traulsen cooler and directly behind the ice cream machine is blocked in and not easily accessible to the beverage prep area/shake prep and the cashier areas. Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas. Lavatories shall be accessible to employees at all times. The closest accessible hand sink is located at the 1st drive thru window where the money is given, this particular hand sink is greater than 15 feet away from these prep areas. Provide access to the inaccessible hand sink. A recheck will occur on or after 10 days.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink located behind the ice cream machine does not have soap and paper towels provided. Provide soap and paper towels at all hand sinks at all times.
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5/27/2015 | Routine | 92 |
Bleach sanitizer used in sani buckets. HACCP - Discussed food storage issues.
- Critical: Foods properly cooled
Several items missing date marking labels or out of date/time to "use by" including - sliced ham with no date of opening of package, liquid egg with nod ate on package, ready to eat sausage with no date, and cheese, and diced onion with use by date of 10/30/2014.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Food protection during storage, prepartion, display, service, transportation
Box eggs being stored on floor in the walk in cooler. Boxes of food being stored on floor in freezer. Some containers of food including strawberries in walk in, apple pies in small freezer, stored with no lids.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Critical: Sanitizing concentration
Sanitizer in 3 compartment sink with no detectable level of sanitizer - quat or bleach. Sanitizer in towel bucket with no detectable level of quat or bleach - Corrected by employee adding sanitizer to the towel bucket and draining/filling three compartment sink.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
- Wiping cloths clean, used properly, stored
Four-wet wiping cloths seen on counters in different locations throughout the establishment.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Single service items properly stored, handled, dispensed
Boxes- of napkins being stored on floor in dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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10/31/2014 | Routine | 87 |
Complaint was received that their was mold on the ice dispenser in the dining room on 7/29/14.
Conducted a inspection of the ice shoot of the dispensing machine. No mold seen on the ice shoot.
Routinely clean and sanitize the shoot to avoid possible mold growth.
No violation noted during this evaluation. | 8/1/2014 | Complaint Investigation | |
Establishment has cleaned the floor and all areas requested in the initial report. According to the Getz invoice Getz have cleaned and taken care of the hoods and fire system.
Fryers were being cleaned and the old fryer grease being discarded at this time.
Do one more sanitize wipe of all food contact surfaces such as counter tops, cutting boards and any other areas that my have been exposed to Ansul splatter.
Once the above is done the facility has this Departments approval to return to normal operations and reopen.
No violation noted during this evaluation. | 7/8/2014 | Fire | |
Fire call. See attached information and pictures.
No violation noted during this evaluation. | 7/7/2014 | Fire | |
HACCP: Discussed hand washing and provided hand washing haccp sheet Sanitizer used is Chlorine
- Wiping cloths clean, used properly, stored
Observed a wet wiping cloth on the make line table.
Corrected by an employee putting the wet wiping cloth in a sanitize bucket.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: The trays used to store wrappers below the make line and the grey plastic container used to store the MCflurry spoons.
Clean and maintain clean 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink next to the Salad cooler had a cloth, styro foam try and other debris in it.
Clean and maintain clean hand sinks.
Corrected by removing the items.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The following areas are where the floor was oberved to be soiled: behind the large ice maker in the back and the floor of the walk in freezer.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items properly stored
Coffee bags in the supply closet between the restrooms were stored below chemicals.
Corrected by the manager having an employee put the coffee bags above the chemicals.
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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4/14/2014 | Routine | 90 |
HACCP Discussed time as a public health concern. Ensure that foods are clearly labeled and discarded after 4 hour period.
Chlorine sanitizer bucket concentration: 200 ppm.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Containers of tomatoes not labeled showing what time containers were removed from refrigeration.
Tomatoes were label with time sticker: Corrected by worker.
If time is used as a public health control, foods shall me marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
Shredded cheese not labeled and has an internal temperature of 56 degree.
Cheese was discarded by manager.
If time is used as a public health control, foods shall be appropriately marked and maintain a temperature of 41 degrees or less. •
- Food protection during storage, prepartion, display, service, transportation
Slice cheese blocks stored uncovered on top of center condiment station.
Store and cover cheese in such a way that it is protected from contamination.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. kitchenware drying racks in dish area, 2. coffee syrup holder, 3. bottom dessert topping holster of ice cream machine.
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
Stainless steel and polish cleaner found on counter top near McFlurry machine and single service cups.
Cleaner was stored in designated area with other cleaning products: Corrected by worker
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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9/26/2013 | Routine | 87 |
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