No violations were noted during today's inspection.
Note:The operator provided a digital metal probe thermometer, quat test strips and an Employee Health policy available at this time.
No violation noted during this evaluation. | 01/05/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the breading station cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Mold build-up noted around the chute of the ice machine.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: Chicken coolers and the wall between the chicken breading station and the hand sink in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/17/2015 | Routine | |
Repair leak at the mop sink.
Mild fruit fly problem noted. Begin eliminating problem before warmer months. Recommended placing fans in kitchens.
No violation noted during this evaluation. | 04/06/2015 | Routine | |
Discussed the storage of drinks by the ice machine.
Store in use utensils on a clean dry surface and wash, rinse and sanitize every four hours.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Tongs for lemons observed being stored in a container of water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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12/16/2014 | Routine | |
Additional food temperatures: Grilled chicken - 37, Frozen yogurt - 37, 37, Nuggets (30 minutes) - 90.
Grilled chicken that was made 2.5 hours prior was observed in the walk-in cooler with plastic wrap on the center of the sheet tray. Outsides of the pans were observed open to release heat. Chicken on the outside of the pan was observed at 55 F while chicken that was wrapped tight in the center were observed at 85 F. Do not wrap foods until they cool completely to 41 F.
Small tears noted on the gaskets of the Traulsen reach-in freezer and the breading station.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Foods should not be covered at all until food reaches 41 F or below.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid egg cold holding at improper temperatures. Recommended storing liquid egg in the refrigerator at all times.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/25/2014 | Routine | |
Additional food temperatures: Grilled chicken from previous day - 37-38.
- Cooling Methods
Observation: The methods used for cooling were not adequate. New procedures to cool grilled chicken are to place grilled chicken, tightly wrapped on the counter, for two hours and then place trays in the walk-in covered for the remainder of the cooling period. Grilled chicken had only gotten down to 173 F within 20 minutes and was 123-146 F 20 minutes later. Follow cooling methods listed below.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Front counter hand sink is heavily stained with what is believed to be tea. Do not dump anything down the hand sink.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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05/23/2014 | Routine | |
Cutting board along salad make table should be resurfaced or replaced in the near future.
Could not locate thermometer in the under counter reach-in, next to the warming drawers.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Some mold build-up observed around the ice chute, in the ice machine.
Correction: Clean the surface of ice machine at a frequency to prevent mold build-up.
- Non-Food Contact Surfaces
Observation: Ceiling tiles by the chicken fryers, are in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability
Observation: Battery died in hand soap dispenser. Back up batteries were in office and were not accessible. Keep back up batteries so that they may be accessed by employees.
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.
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02/18/2014 | Routine | |
**Monitor the small reach-in below the preparation area in the kitchen.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken breast and sausage patties cold holding at improper temperatures. Cooler had been cleaned within the last hour. This may have been the reason for the elevation in temperature. Monitor the thawing cabinet to ensure it is not the refrigeration. Chicken was moved from the cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: Equipment noted in need of being cleaned: bottom of the breading make table, under counter reach-ins (with raw chicken) and a small portion of the floor in the walk-in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/17/2013 | Routine | |
Sliced tomatoes and cheese slices where time is used in lieu of temperature.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Cheese slices and sliced tomatoes 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.
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06/28/2013 | Routine | |
Additional food temperatures: Grilled chicken - 29, Sliced tomato - 39, Ice cream mixture - 32, 31.
Employee food should be stored separate from customer food.
Do not mix foods in the warming drawers. Once a new batch is fried, a new timer should be set for that item.
Call once hot water at front hand sink has been repaired.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the front counter was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/18/2013 | Routine | |
Noted one fruit fly while in the facility.
Chick Fil-A has had Eco-Lab come to flush the drains to get rid of the fruit flies.
Drains are also going to be cleaned by a septic company on Sunday.
Manager explained that area where lemonade is made has been given special attention as far as cleaning.
Mop sink area has also been thoroughly cleaned and new mop heads have been placed on all the mops.
No violation noted during this evaluation. | 02/17/2011 | Follow-up | |
Excellent food temperatures.
Frequent hand washing observed.
A follow-up inspection will be conducted on or about February 17, 2011. Critical violation must be corrected by this time.
Non-critical violations must be corrected within 30 days.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans on shelves near three compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Critical: Pests - Controlling Pests*
Observation: Several fruit flies were noted near the mop sink and also throughout the facility.
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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02/02/2011 | Routine | |
Frequent hand washing observed.
First in, First out system with items in the walk-in refrigerator.
Sanitizer in buckets at proper concentration.
Facility is clean and well maintained.
Good food temperatures.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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11/04/2010 | Routine | |
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