All items corrected!
No violation noted during this evaluation. | 03/28/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All food items in prep unit next to cook line (sliced tomatoes, cole slaw, mayonaise, bacon, liquid eggs) cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The front handsink is not properly sealed to wall to prevent food and water debris from getting between equipement and wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the true two door at grill is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The true reachin at the front was observed with the front compressor cover hanging off of equipment and was in a condition that prevents necessary maintenance and easy cleaning. (2) the right hand door of biscuit reachin hanging ackwardly and not sealing properly.
Correction: Repair the compressor cover to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the compressor cover, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The prep unit used for preparing sandwiches and holding eggs and bacon for the grill line was observed in a state of repair and condition preventing the equipment to be used as designed. The unit is holding at improper temperatures despite repeated repairs and vioations on the unit. EHS recommends replacing the unit as it is a continual problem at every inspection.
Correction: Discard, replace or repair the prep unit to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: (1) gaskets on the true two door reachin at grill line observed greasy and accumulations of food and debris, (2) gaskets of the biscuit reachin observed with accumulation of debris, (3) inside of fryers observed with an accumulation of greasse, (4)under and inside of the tru reachin at the front observed with debris.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. (1) Drip plate in ice maker was observed with an accumulation of pink mold/mildew. (2) The racks in the true reachin at the front observed with an accumulatio of debris, (3) True two door at grill line observed with food debris inside and on rack, (4) REachin at biscuit station observed with food debris inside, (5)
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering is not smooth and easily cleanable. Observed several broken and missing tiles throughout kitchen area to include, (1) around mop sink, (2) at back door), (3) next to fryer area, (4) at middle walkin cooler.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling tile over ice machine is sagging and appears damaged by water and is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility in need of deept cleaning, dust and debris observed behind the coffee/drink line at front drive thru, an accumulation of debris under rear cash register at drive thru, under and behind all prep and cooking equipment was observed with food debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. Vent covers throughout kitchen clogged with dust and debris.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system and the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Mop observed in the floor of mop sink.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Personal Care Items - Storage (corrected on site)
Observation: Coats, lotion, cell phones observed on equipment net to front true reachin.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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03/15/2016 | Routine | |
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering next to center walkin is not smooth and easily cleanable. EHS observed broken/missing tiles that are part of the coving next to the center walkin refrigeration unit.
Correction: Repair or replace coving to make it smooth and easily cleanable.
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11/24/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: liquid eggs, sausage and ham stored in lower portion of sandwich prep unit was cold holding at improper temperatures. EHS observed items ranging in temperature from 46-50 degrees.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the equipment is in poor repair. EHS observed 1:the gasket on the bottom door of the true 2-door freezer is torn and in need of replacing. 2: the door gasket of the biscuit reach in is torn and in need of replacing. Manager stated work orders were placed for both units following a corporate inspection.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The right hand door to the biscuit reachin was observed hanging improperly and not closing and getting a good seal and is in a state of disrepair and damaged. Manager stated a work order has been placed following a corporate inspection. EHS also observed the handle to enter the first walkin unit is in danger of falling of of unit.
Correction: Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace the unit with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The prep unit was observed in a state of repair and condition preventing the equipment to be used as designed. EHS observed prep unit maintaining temperatures between 45 and 50 degrees. This unit continually has problems and has been recommended on more than one occassion that it should be replaced.
Correction: Discard, replace or repair the prep unit to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under the lid and behind the lid and aroun the lexan containers of the sandwich prep unit. EHS also observed the inside of the chicken walkin had an accumulation of flour and other debris on floors and wire racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the raw prepared chicken storage containers in teh chicken walkin used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. EHS observed outside of containers covered in flour and food debris.
Correction: Clean food-contact surfaces of chicken storage containers when containers are emptied to prevent the growth microorganisms on those surfaces. Also clean and sanitize the outer handles and lids of containers prior to stroing in walkin to prevent possible cross contamination when relocating containers.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering next to center walkin is not smooth and easily cleanable. EHS observed broken/missing tiles that are part of the coving next to the center walkin refrigeration unit.
Correction: Repair or replace coving to make it smooth and easily cleanable.
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11/16/2015 | Routine | |
| No violation noted during this evaluation. | 06/05/2015 | Follow-up | |
Verify repair of prep unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, coleslaw, shredded cheese, mayonaise, smoked sauage and chopped lettuce cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Presliced and shrink wrapped country hame cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep unit, 2 door fryer reach in and biscuit station reachin.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in under the biscuit prep station does not close and seal properly, potentially causing a cold holding issue and is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Handsink at the biscuit prep area has step controls that are not working properly and was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration
Observation: The sandwich prep unit was turned all the way up and holding items ranging from 50-57 degress and was observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the prep unit to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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05/26/2015 | Routine | |
Test strips stored in manager's office to ensure test strips are always available. Ensure all employees are aware of location and have access to strips during all hours of operation.
- Equipment - Good Repair and Proper Adjustment
Observation: Excess condensation was observed frozen under the condensing unit in the walk-in freezer, as well as around the door opening, dripping onto walkin floor at door, posing a slip hazard as well as prevent proper seal of door.
Correction: Repair the walkin freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floors, Walls, and Ceilings - Cleanability
Observation: Caulking around Handsink next to front registers is pulling away from the wall.
Correction: Repair or replacecaulking or sealant to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Debris was observed on floor under dry racks near the area of the employee coat rack and in the middle walkin cooling unit debris was observed on the racks and floor thoughout.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/24/2014 | Routine | |
Chicken walk in refrigerator has been emptied and re-tiled. Unit is to be brought to All staff possess Suffolk health cards.
Cutting board discolored with deep grooves. PIC discarded board and advised that it will no longer be used.
All information reviewed with PIC.
- Handwashing Signage/Handwashing Facilities
Observation: Handwash signage required at handsink in biscuit making area.
Correction: Provide handwashing signage as required.
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05/21/2014 | Risk Factor | |
Cooked food temps on hot bar taken 4x daily per PIC.
All kitchen staff possess current Suffolk health cards.
Cuttingboard discolored and deeply grooved. Bleach and sand cuttingboard or replace.
No visible thermometer located inside of walk in. Provide readable thermometer located in the front of then walk in unit. CORRECTED
Scoops with handles required.
Quats used as sanitizer. Test kit required.
Employee health policy reviewed and in place. Reportable illnesses also reviewed. PIC knowledgeable.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: True prep unit maintaining temps >41F. Top of unit: 53F, bottom of unit: 47F. Unit historically has difficulty maintaining <41F. Unit serviced less than two weeks ago per PIC.
Correction: All items voluntarily discarded and unit will not be used until serviced and holding <41F. Service call placed by PIC during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date marking observed.
Correction: Implement proper date marking regarding date of disposition as reviewed with PIC.
- Food - Food Labels
Observation: Container labeled 'salad mix' contained biscuits.
Correction: Properly label food containers as to contents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Access to front handsink observed to be blocked by trash container.
Correction: Maintain access to handsink at all times for ease of use as well as to encourage good handwashing practices amongst employees.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Handsink observed used for purposes other than handwashing.
Correction: Handsink is for handwashing purposes only.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels provided at front hand sink.
Correction: Properly maintain handsink to encourage good employee handwashing practices.
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09/25/2013 | Routine | |
Random cooked food temps taken and hot bar food temps monitored daily per PIC.
Qhats used as sanitizer. Test kit provided and properly demonstrated- 200ppm.
Visible thermometer required inside of true RI. Ambiebt ok 36F. CORRECTED
Cold holding temps monitored daily. Recommend more frequent monitoring to ensure <41F is maintained.
ALl information reviewed wtih PIC.
No violation noted during this evaluation. | 03/05/2013 | Risk Factor | |
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