Today's inspection was conducted to ensure walk-in cooler was functioning. Substantial compliance observed. Both thermometers read 40 F with all foods 41 F or below.
No violation noted during this evaluation. | 12/15/2015 | Follow-up | |
Today's inspection was a follow-up for walk-in cooler. Cooler is not yet properly fixed, air flow from compressor recorded at 46-47 F. Freezer door is still open and a technician will be called again to investigate the possible cause. Another follow-up will be conducted next week to ensure cooler is fully functional.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The "Icee machine" and walk-in cooler are in poor repair. Walk-in cooler read 47 F. The freezer door (which is connected internally) was opened until a technician arrives.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surfaces of the fryer cabinets, the back of the "icee machine", and in between fryers hand an accumulation of grease and food residues.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Physical Facilities/Repairing (repeated violation)
Observation: Observed mop sink caulking in poor repair, several cracked/damaged tiles, and several floor drains are unattached to floor. the caulking is also damaged throughout.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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11/19/2015 | Follow-up | |
Due to the walk-in cooler being in poor repair, a follow-up inspection will be conducted on or after 10 days 9 Nov 15.
- Time/Temperature Control for Safety Food, Hot Holding
Observation: Observed chicken fries improperly hot holding at warmers near fry station. 126 F/127 F, Food was reheated.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time/Temperature Control for Safety Food, Cold Holding
Observation: Observed several foods improperly cold holding in walk-in refrigerator. Lettuce-51 F, cheese-50 F. Corrected.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Ventilation Hood-Systems, Drip Prevention/Functionality
Observation: The hood is need of cleaning/servicing, observed grease dripping and an accumulation of burnt grease.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment/Good Repair and Proper Adjustment
Observation: The "Icee machine" and walk-in cooler are in poor repair. Walk-in cooler read 47 F. The freezer door (which is connected internally) was opened until a technician arrives.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surfaces of the fryer cabinets, the back of the "icee machine", and in between fryers hand an accumulation of grease and food residues.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The tomato slicer and onion slicer are in need of cleaning.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: The surfaces of the ice machine and the ice chute at customer self-serve line are in need of cleaning. corrected.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Cooking and Baking/Cleaning Frequency (corrected on site)
Observation: The interior and door of microwaves are in need of cleaning.
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Water/Capacity/Quantity and Availability (repeated violation)
Observation: Hand washing sink near ware washing area, and rest rooms does not have a water temperature of at least 100 F.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Hot water required for washing items such as equipment and utensils and employees' hands, must be available in sufficient quantities to meet demand during peak water usage periods. Booster heaters for warewashers that use hot water sanitizing are designed to raise the temperature of hot water to a level that ensures sanitization. If the volume of water reaching the booster heater is not sufficient or hot enough, the required temperature for sanitization can not be reached. Manual washing of food equipment and utensils is most effective when hot water is used. Unless utensils are clean to sight and touch, they cannot be effectively sanitized.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Handwashing sink near ware washing area was not acessible for employee use. Pan was hanging over soap dispenser.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Intensity/Lighting
Observation: The lighting in the dry storage area in rear of store is not at least 10 foot candles.
Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
- Physical Facilities/Repairing (repeated violation)
Observation: Observed mop sink caulking in poor repair, several cracked/damaged tiles, and several floor drains are unattached to floor. the caulking is also damaged throughout.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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10/29/2015 | Routine | |
- Food-Contact Surfaces/Cleanability (repeated violation)
Observation: Observed some food container lids with breaks, cracks and/or chips. Lids were discarded.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Nonfood-Contact Surfaces (repeated violation)
Observation: The nonfood-contact surfaces of the soda crates used as shelving in the walk-in cooler are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Cutting Surfaces
Observation: Cutting board at the sandwich prep counter is no longer smooth, easily cleanable. Discontinue use of cutting board.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Observed single-service tea dispenser bags store in back storage room next to hot water heater.
Correction: Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
- Physical Facilities/Repairing (repeated violation)
Observation: Observed the bottom of the door frame in the storage area rusted and eroded away.
Observed areas with damaged tiles at walls.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: Observed floors and walls with heavy build-up of food debris under and behind equipment. Area around hot water heater needs cleaning.
Correction: Physical facilities shall 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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11/04/2014 | Routine | |
1. Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station close to walk-in refrigerator is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located next to 3-compartment sink has a coffee pot in sink basin and is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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12/19/2013 | Risk Factor | |
The hamburger hood ventilation system vent covers are not properly in place.
- Critical: Raw Animal Foods/Cooking Methods/Eggs Not Immediate Ser/Comm Meat/Injected Meat/Ratite/Game Animal (corrected on site)
Observation: The quarter pounder hamburger was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The burgers were coming out of the char-broiler at 152 F. The unit was adjusted to a hotter temperature setting and the burgers started coming out at 157 F.
Correction: Continue to cook the meat to heat all parts to 155ºF or above for 15 seconds, 145ºF for 3 minutes, 150ºF for 1 minute, or instantaneously at 158ºF.
- Cooling Methods, Food containers (corrected on site)
Observation: Food containers of cut lettuce were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling. Three containers were found covered with lids and stacked on top of one another in the walk-in refrigerator.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Food-Contact Surfaces/Cleanability (corrected on site)
Observation: Some food container lids were observed not free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections. Instructed to discard/replace containers/lids with cracks.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Nonfood-Contact Surfaces
Observation: The nonfood-contact surface of the soda crates used as shelving are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Temperature Measuring Devices
Observation: The display case refrigerator is not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The cutting board along the sandwich prep counter is not clean to sight and touch. Replace with a clean cutting board.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Critical: Water/Capacity/Quantity and Availability (corrected on site)
Observation: Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the establishment. Hottest water temperature taken from the handsinks and three compartment sink was at 79 F. Contact the plumber immediately.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Hot water required for washing items such as equipment and utensils and employees' hands, must be available in sufficient quantities to meet demand during peak water usage periods. Booster heaters for warewashers that use hot water sanitizing are designed to raise the temperature of hot water to a level that ensures sanitization. If the volume of water reaching the booster heater is not sufficient or hot enough, the required temperature for sanitization can not be reached. Manual washing of food equipment and utensils is most effective when hot water is used. Unless utensils are clean to sight and touch, they cannot be effectively sanitized. An upgrade of this water heater is required to provide a minimum (GPH) recovery rate at 100°F.
- Critical: Backflow Prevention Device, When Required (corrected on site) (repeated violation)
Observation: Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink. This hose metal spring is also falling apart exposing the tubing. The spray hose was hung up but it needs to be replaced.
Correction: Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Refuse/Covering Receptacles
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. There is an air gap at the bottom of the kitchen exterior door. There is an air gap in-between the first drive-thru window panes. Keep the second drive-thru window closed when not passing money/food through it.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities/Repairing (repeated violation)
Observation: There are missing wall tiles behind the "Taylor" ice cream machine. There is a damaged kitchen floor tile and areas of where the grout is not flush with the top of the kitchen and storage area floor tiles. The bottom of the door frame in the storage area is rusty and corroded away. There is damaged missing cove base by the CO2 tank and mop sink area. There are some water stained ceiling tiles in the establishment.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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09/18/2013 | Routine | |
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