Non critical violations must be corrected in 30 days. Advised PIC to refer to the instructions for the no rinse floor cleaner.
- Physical Facilities in Good Repair
Observation: Observed grout in kitchen floor with accumulation of grease and grime.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/08/2016 | Routine | |
No violations noted.
No violation noted during this evaluation. | 11/09/2015 | Routine | |
All previous violations have been corrected since the last inspection..
Discussed installation of fly device near drive thru window, meanwhile, keep the window closed between orders.
No violation noted during this evaluation. | 06/19/2015 | Follow-up | |
The follow-up inspection will occur on/about June 19, 2015.
All critical violations must be corrected within 10 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All TCS foods in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced cheese and tomatoes for which time rather than temperature is being used as a control was not properly marked with 4 hours time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in cooler is not supporting cold holding temperature of 41 F or less.
Correction: Repair walk-in cooler 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Dining tables and child chair has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing ice machine was emptying liquid waste directly onto the floor of the kitchen.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floors covered with grease and syrup spills. Remove equipment and clean underneath.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Ants and flies present around soda machine in the dining room
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/16/2015 | Routine | |
Notes:
New doors have been installed in Walk-in freezer and cooler. Both units supporting proper cooling and freezing temperatures.
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing is in poor repair. The faucet to the mop sink is leaking, faucet to the 3 VAT sink is leaking too.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under tea station and underneath equipment in need of cleaning.
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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02/06/2015 | Routine | |
Notes:
Both walk-ins doors have been ordered on 8-6-14, invoice provided. Both doors are kept shut with screw driver.
Walk-in freezer is not supporting 20 F or less due to the improperly running defrost cycle, maintenance is working on it.
Store Manager will call and let a Health Inspector know when both doors has arrived.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Precooked chicken breast, sliced cheese and scrambled eggs mix cold holding at improper temperatures in the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walk-in cooler, freezer and freezer wells.
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 (repeated violation)
Observation: Walk-in cooler and walk-in freezer doors were observed in a state of disrepair and damaged. Both doors can not be shut all the way down.
Correction: Repair both doors 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet to the mop sink is dripping.
Correction: Repair and maintain all plumbing components and fixtures.
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08/15/2014 | Follow-up | |
Notes:
Spoke on the phone with District Manager and informed him about today's inspection. According to him, doors to the walk-in cooler and freezer have been ordered along with new foot pedal for kitchen sink.
UNBLOCK second sink and use it for proper hand washing.
DO NOT store extra container with sliced tomatoes underneath the counter pre-marked with 4 hours holding time. Store under refrigeration and mark time before pulling.
The follow-up inspection will occur on August 6, 2013.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that ice was not protected from contamination because it was stored inside ice machine with no cover.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Onions stored on the floor in the walk-in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Precooked chicken breast, sliced cheese and scrambled eggs mix cold holding at improper temperatures in the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walk-in cooler, freezer and freezer wells.
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 - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink is not sealed to adjoining equipment or walls.
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: Walk-in cooler and walk-in freezer doors were observed in a state of disrepair and damaged. Both doors can not be shut all the way down.
Correction: Repair both doors 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: kitchen hand sink.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located near ice machine is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove other equipment preventing its use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet to the mop sink is dripping.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Restaurant is not maintained in good repair. Missing ceiling and floor tiles around kitchen area.
A left foot pedal to the kitchen hand sink is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors around equipment in the kitchen noted in need of cleaning.
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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07/30/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
Discussed proper time labeling for food that being removed from refrigeration and placed on the serving line and will be used or discarded within 4 hours.
Adequate food thermometer and chemical test kit.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes and sliced cheese for which time rather than temperature is being used as a control was not labeled properly or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time, when the food is removed from refrigeration.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the both well freezers and walk-in freezer.
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 (repeated violation)
Observation: The door gasket to the walk-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located near ice machine is blocked with refrigeration unit, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the refrigeration unit preventing its use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tile in the area used for produce cleaning/produce sink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/29/2014 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Dead bugs observed underneath the soda syrup area, keep area free from sugar to avoid bugs/fruit flies infestation.
- Gloves - Use Limitation
Observation: Cloth gloves used while cutting lettuce.
Correction: Cease use of cloth gloves with RTE food. Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door to the walk-in freezer, metal gasket to the walk-in cooler, lid to the meat well and soap dispenser observed in a state of disrepair and damaged.
Correction: Repair items listed above 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the soda/condiments station (self serving station) has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Hand sink faucet and service sink faucet are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory near ice machine.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory near ice machine.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Water is dripping from the ceilings in the storage area near walk-in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors underneath, inside and behind equipment and in the corners noted in need of cleaning.
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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08/02/2013 | Routine | |
All non-critical violations must be corrected within 30 days.
Sanitizing solution tested correctly at 100 ppm.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Both doors to walk-in freezer and walk-in cooler were observed in a state of disrepair and damaged. Both doors being closed with screw driver.
Large ice build-up in the walk-in freezer prevents necessary maintenance and easy cleaning.
Correction: Repair doors 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Remove/defrost ice 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: Hand drying equipment was observed in a state of repair and condition preventing effective maintenance and easy cleaning. Required new batteries.
Correction: Change batteries to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: A few floor tiles missing/loose underneath the 3 compartment sink area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/07/2013 | Routine | |
Adequate food testing thermometer, chlorine sanitizer test kit and 3-vat sink set-up on hand. Chlorine sanitizer in use in the 3-vat sink and wiping cloth container tested at 100 ppm.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Tomato Slicer Blades.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean Ice Transfer Bucket was not observed stored in a position to allow air-drying.
Correction: Store the Ice Transfer Bucket in a self-draining position that allows air-drying.
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01/07/2011 | Routine | |
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