. GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: education on storing foods in the prep cooler below the container line to keep all cold foods below 41 degrees. General storage handout
Manager states a work order has been put in to replace the light sheild above the bread warmer and keurig machine.
- Original container, properly labeled, consumer advisory
Salt shaker found without a label
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.
Correct by labeling all easily mistakable foods - salt shaker
- Thermometers provided and conspicuously placed
1.) No thermometer was available in the prep cooler below the microwave and keurig
- Food protection during storage, prepartion, display, service, transportation
Cookies were found cooling on a metal rolling rack next to the serving station corner handsink and bread warmers without protection or covering
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Correct by providing a cover over the top rack of cookies or another means of protection
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The walk-in norwalk freezer next to the handsink has a torn gasket
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.
Correct by repairing or replacing gasket
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found soiled... 1.) soda machine nozzels on soda machine next to drive thru window
- Non-food contact surfaces clean
The following non-food contact surfaces were found soiled... 1.) cooler floor and doors below microwave and keurig
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10/13/2015 | Routine | 92 |
Haccp: Sanitizer set up.
- Non-food contact surfaces clean
Non food contact surface cleaning: Please clean the cabinet shelf where the bread toppings are stored, remove lime build up on the side of the soda machine. please clean the underside of soda dispenser by the nozzles.
- Single service items properly stored, handled, dispensed
Found catering tray lids stored with food contact surface up.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no paper towels at the hand sink by the drive thru window.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Replace missing ceiling tiles in the back kitchen area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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5/26/2015 | Routine | 95 |
See attached inspection report. MJ
No violation noted during this evaluation. | 4/21/2015 | 1st Recheck | |
HACCP Discussed and provided literature on proper hand washing procedures.
Quat sanitizer three compartment sink.
Quat sanitizer buckets.
Frozen foods frozen.
Spoke to District Manager about having the grease trap checked regarding cleaning and possible repairs if needed.
RFS 15-0105, A complaint was received on March 30, 2015, stating the freezers have been out of temperature. During this routine inspection, it was determined that both freezers were functioning properly and all frozen food is frozen solid. No further investigation.
- Thermometers provided and conspicuously placed
No thermometer in cooler in front prep area.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
Correct by placing thermometer in cooler.
- Food contact surfaces of equipment and utensils clean
Soda spigots self serve and drive thru soiled. 2) Soiled front cooler bottom shelf.
All food contact surfaces shall be maintained clean and sanitized.
Clean and sanitize.
- Non-food contact surfaces clean
Soiled gaskets on coolers. 2) Cabinet exteriors soiled.
All non food contact surfaces shall be maintained clean.
Correct by cleaning.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap located at hand sink in back.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Corrected by supplying soap.
- Critical: Presence of insects/rodents. Animals prohibited
Lower interior cabinet below self service soft drink machine appears to have sticky residue due to leaking soda fountain machine. Gnats in cabinet and on sticky residue.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Correct by repairing machine and cleaning and sanitizing cabinet. A recheck will occur on or after 10 days.
- Floors properly constructed, clean, drained
Hard to reach areas of floors soiled. 2) Rusted grease trap cover.
Floors to be maintained clean.
Maintain clean and replace rusted trap cover.
- Lighting provided as required. Fixtures shielded
Front walk in cooler light not working.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
Correct by replacing light bulb.
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3/30/2015 | Routine | 88 |
Frozen foods frozen, not hot foods at time of inspection.
Quat sanitizer used at 100 ppm.
HACCP - Discussed food handler training, discussed food storage issues. Written handout given.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Handwashing sink to the very right of the counter area without a supply of soap. Corrected by: Employee provided soap to the sink.
Have hot water, soap, paper towels and a waste receptacle at all handwashing sink.
- Floors properly constructed, clean, drained
Floors of walk in freezers with ice accumulation at the bottom.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No FSSM present at current time.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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9/8/2014 | Routine | 94 |
lHACCP - Bread being stored open to air without being covered. Please use tray or a cover when open to air. Make sure all handwashing sinks are stocked with soap, paper towels.
Quat Sanitizing Solution Being Used. 400 ppm..
Frozen Foods Frozen.
- Original container, properly labeled, consumer advisory
BotItle of clear liquid not labeled with contents. Does not test positive for sanitizing solution.
Label all bottles with contents.
All foods or food products 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.
- Critical: Foods properly cooled
Sausage, Chicken pieces, deli meat in open containers in the walk-in cooler not labeled with date of opening.
Corrected by education
Potentially hazardous foods must be dated with date of open and used within 7 days of opening.
- Food contact surfaces of equipment and utensils clean
A. Soda machine in dining room with surface sticky to touch and generally soiled.
Corrected by: Clean and sanitize all food contact surfaces routinely and as necessary.
B. Single service dispensing area soiled.
Corrected by: Clean and sanitize all food contact surfaces routinely and as necessary.
- Floors properly constructed, clean, drained
A. Floors in walk-in cooler with accumulation of ice stuck to floor.
Corrected by: Clean all floors routinely and as necessary.
B. Floors behind soda machine near drive through window and in other corners/behind equipment soiled.
Corrected by: Clean all floors routinely and as necessary.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ven\tilation over dining room with buildup of dust on the ventilation fans.
Corrected by: Clean off ventilation fans as needed to prevent transfer of dust.
- Critical: Toxic items properly stored
Soap and Sanitizer solution stored over ready to eat foods in dry storage area.
Corrected by: Moving chemicals.
Store toxic chemicals seperate from food areas or on bottom shelf to prevent contamination.
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5/30/2014 | Routine | 85 |
Complaint number 14-0001 was addressed with the person in charge at the moment, Jennifer. At that time a walk through of the entire facility was done and no conditions existed that were stated in the complaint. They do however, mix tuna salad in large bulk with gloved hands. This process is acceptable as long as the entire hand and portion of wrist is covered and not in contact with the foods.
No violation noted during this evaluation. | 1/10/2014 | Complaint Investigation | |
HACCP: Discussed having the grease trap cleaned out
Sanitizer used is Quats.
All frozen food was frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks of the cooler located under the booster heaters are rusted.
Replace or resurfaces the racks so they are smooth and easily cleanable.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The rack above the 3-compartment sink is rusted.
Resurface or replace the rack so that it is smooth and easily cleanable.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at the hand sink next to the drive thru window.
Corrected by the manager providing paper towels at the hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Toxic items labeled and used properly
Spray bottle located across from the bread oven was not labeled with what it contained.
Corrected by the manager labeling the spray bottle H20.
- No Certified Manager Present
Currently no certified employee present. Manager stated they just took the class and is waiting for the certificate.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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9/13/2013 | Routine | 90 |
HACCP: Outter openings. Sanitizer used is Quats. All frozen food was frozen
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Egg white and normal egg and cookies being stored in the to go stacks. 2) The racks in the prep cooler in front are rusted and have peeling coating.
1)Until it is known for sure that the bags are a food grade material food shall not be stored in direct contact with these bags. 2) Resurface the racks so they are smooth, easily cleanable and free of cracks or other imperfection to the make.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The rack above the 3-compartment sink is rusted and has peeling paint or coating.
Resurface the rack so that it is smooth, easily cleanable.
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
The cabinet under the coke machine has standing water in the inside of it.
Clean and maintain clean non-food contact surface.
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3/18/2013 | Routine | 96 |
- Critical: Hand washing sinks installed, located, accessible
Corrected: The racks were moved so the hand sink is now easily accessible.
Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas.
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7/31/2012 | Recheck | |
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