- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottom of the freezer units and the racks were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The pop spickets were not clean to sight by the drive up window. The units were cleaned prior to me leaving.
- Sanitizers
Observation: Quat sanitizer was 0 ppm. The unit was dumped and remixed to 200 ppm.
- Food employees hair is effectively restrained
Observation: Managers that were prepping food were not wearing hair restraints.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals were being stored above take home bags under the country by the cashier. The unit was moved.
- Plumbing system maintained in good repair
Observation: The hand sink was leaking.
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02/16/2016 | Regular |
| No violation noted during this evaluation. | 12/29/2015 | Follow Up LOC |
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemical spray bottles were above food utensils. The units were moved to a safe spot.
- The ability to explain 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.
Observation: The PIC could not remember the 5 food borne illnesses and the 5 food borne illness symptoms. I provided form 1-B and the PIC stated she would have everyone sign off on the sick policy.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan. I provided a noro clean up document to the PIC and she stated she would copy it and place it into protocol.
- Sanitizers
Observation: Quat sanitizer was 0 ppm on the cashier line. The unit was changed out and was 200 ppm prior to me leaving.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice chute was not clean to sight. The unit was cleaned prior to me leaving. Dishes in the walk in cooler were getting dripped on by the blower unit. The units were moved and washed when I was leaving.
- Handwashing signage
Observation: The hand wash sink in the prep area did not have a hand wash sign placed by it. I provided a hand wash sign to the PIC and she placed the sign by the sink.
- Protecting food from environmental contamination
Observation: Items in the freezer were uncovered. The units were covered prior to me leaving.
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11/16/2015 | Regular |
| No violation noted during this evaluation. | 06/10/2014 | Physical Recheck |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Tomatoes were 45 degrees F during inspection. The products were discarded.
- Single -service and single-use articles may not be reused
Observation: Single service items in the front display area were out of protection. The units shall have a plastic sleeve or a dispensing unit protecting the cups.
- The ability to explain 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.
Observation: The person in charge did not know employees who are sick shall be excluded for an additional 24 hours after symptoms have ceased.
- Using a handwashing sink- operation and maintenance
Observation: The hand wash sink's, by the three hole sink, hot water handle was broken during inspection.
- Eating, drinking, or using tobacco
Observation: Several drinking cups in the back prep area were not protected.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin tipped thermometer to temp small masses with.
- Separation from food, equipment, utensils, linens, and single service
Observation: A chemical spray bottle was being stored above some sauce containers and several containers were being stored above the three hole sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The buckets holding utensils under the prep, table by the three hole sink area, was not clean to sight.
- When to wash
Observation: A cook went from the back dry storage area and did a task to prepping a sandwich in the front prep area with out washing his hands.
- Duties of PIC
Observation: The facility does not have a sick policy being implemented that meets the CDC reporting agreement.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves were damaged by the three hole sink area. The microwave unit was not clean to sight.
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01/31/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
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03/09/2013 | Routine |
- Linens- cleaning and storage
The cups up front are not protected. The plastic wrap is not to the cups top rim. Cups are also exceeding the cups dispenser limit.
- Duties of PIC
The sick policy on hand did not have jaundice and cuts or wounds to the forearms and hands in the symptom section. The policy also did not have the 5 main food borne illnesses in it. The sick policy must contain these components as well. The employees have not signed the sick policy.
- Eating, drinking, or using tobacco
Cups were not covered in the prep area.
- Posting of a valid license
- equipment food contact surfaces and utensils clean to sight and touch.
Counter tops, fryer area, and prep area had crumbs and grease on the sides of the units. Continue to clean througout the day.
- Poisonous or toxic materials used and applied
The sanitizer solution tested out at 0 ppm. Note-fill the three hole sink up with santizer and then scoop sanitizer out of the sink once it has tested out at 200 ppm. Glass cleaner was being stored above single use forks behind the cash register area.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
The sanitizer solution tested out at 0 ppm. Note-fill the three hole sink up with santizer and then scoop sanitizer out of the sink once it has tested out at 200 ppm. Glass cleaner was being stored above single use forks behind the cash register area.
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02/28/2013 | Routine |
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