The operator provided a digital probe thermometer, quat. test strips and a posted Employee Health policy at this time.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The food worker's open drink and partially opened home prepared food container was observed in the back storage area.
Correction: Provide a designated area where employees may consume their food products/lunches so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the line freezer units.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease, food residue or other debris on the following nonfood-food contact surfaces: back area of the fry hood exhaust system.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Broken wall tiles noted by the dessert maketable unit.
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 | |
Observed good hand washing practices.
No violation noted during this evaluation. | 08/24/2015 | Routine | |
NOTES:
* Non-critical violation shall be corrected within 30 days and no later than the time of the next inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Smoking is taking place in areas where it may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
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01/22/2015 | Routine | |
NOTES:
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Ensure time controlled foods are being properly marked, monitored, and discarded as needed.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced Ham for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
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.
- Plumbing System Maintained in Good Repair
Observation: Kitchen hand sink drain plumbing is leaking.
Correction: Ensure all plumbing is maintained in good repair.
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08/20/2014 | Routine | |
Note: The deep fryer area is scheduled for cleaning as stated by the manager on duty today.
The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A carton of light cream in the side dessert/beverage Silver King refrigerated unit was cold holding at improper temperatures.
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 line sliding top freezer unit, hamburger freezer unit and drive-thru refrigerated unit
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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink sink are leaking (wash basin).
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: A holes in the wall was observed at a few locations within the food processing/drive thru areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/16/2014 | Routine | |
The operator provided metal probe thermometers and chlorine test strips during today's inspection. An Employee Health policy was discussed and FDA form 1B was issued at this time.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the salad refrigerated maketable unit is not accurate (ambient air reading of 64 degrees F was noted with food product temperatures of 41 degrees F or below).
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the drive-thru Silver King, food processing area line freezer units, and hamburger freezer unit.
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.
- Physical Facilities in Good Repair
Observation: Cracked and/or broken wall and floor tiles were observed in the warewashing and food processing areas
Correction: the physical structure is not maintained in good repair
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11/12/2013 | Routine | |
An inspection was conducted following a fire incident involving the activation of the hood suppression system due to the deep fryers. On 10/14/13, the fire marshal responded to the fire incident, a subsequent follow-up inspection was then conducted on 10/15/13 where previously cited violations had been corrected and any additional cleaning issues are still to be addressed. Management stated that all the related exposed food products had been discarded and the equipment hand been cleaned and sanitized. The cookline equipment, drive-thru and storage areas were observed cleaned with no visible evidence of fire suppression system residue.
No violation noted during this evaluation. | 10/15/2013 | Other | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Ones food item was removed from temperature control and time is used as a public health control, food can not be saved and have to be discarded even if 4 hours have not been exceeded.
- Critical: Time as a Public Health Control*
Observation: Sliced ham for which time rather than temperature is being used as a control was not discarded by the expiration time after being served for breakfast.
Correction: Discard food that is not served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the small MUT near grill and friers, meat wells, front milk/coffee reach-in cooler.
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.
- Wall and Ceiling Coverings and Coatings
Observation: Missing ceiling tile in the storage room above water filtration system.
Correction: Finish and seal ceiling tile to provide a smooth, nonabsorbent, easily cleanable surface.
- Physical Facilities in Good Repair
Observation: Observations: water is dripping on the floor from filtration system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/09/2013 | Routine | |
The FDA form 1 B (Employee Health) was provided to the person-in-charge.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee observed handling RTE food at the french fry station with bare hands prior to service.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Food in warming drawers and cold items on prep line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by 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.
- Temperature Measuring Devices
Observation: There were no thermometers in several refrigerators and freezers.
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, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean ice buckets were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the ceiling mounted ligtning fixture before the charbroiler was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/14/2013 | Routine | |
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