Violations discussed for correction.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide quat at proper concentration of quat 200-400ppm nd immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the drive thru cooler was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the cooking area is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor 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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01/07/2016 | Routine | |
Violations discussed and/ or corrected during inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front lowboy
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.
- Ventilation Hood Systems, Adequacy
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system. Grease on wall
Correction: Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
- Temperature Measuring Devices, Manual Warewashing
Observation: There is no temperature measuring device available in the manual warewashing area.
Correction: Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable temperature.
Correction: Adjust the sanitizing solution to a minimum temperature of 75°F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen and front line is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor 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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10/19/2015 | Routine | |
Observations discussed with manager.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The manufacture's cardboard box of the foodgrade plastic wrap is not durable, nonabsorbent, easily cleanable, resistant to pitting. It has become stained and soiled from foodservice use.
Correction: Replace the cardboard box with a washable foodservice wrap dispenser to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surfaces of the followint items have accumulations of grime and/ or food debris: sides of the salad prep refrigerators, door handles to walk-in units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system above some of the Henny penny fryers are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary unused pans below a foodservice wrapping station. They are impeding the cleaning of the shelf below this table.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of grill cleaner stored improperly.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/27/2015 | Routine | |
Observations discussed with managers. Cooling procedures for grilled chicken was reviewed and found to be appropriately time/temperature monitored.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: bottom interior shelf of a undercounter refrigerator.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the floor mixer 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 (corrected on site)
Observation: Plumbing connections under the three-compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Maintain the waste catch pan under the drip until your maintenance person arrives to repair the pipe joint.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: One of the handsinks in the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor below the back corner storage shelf is 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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01/14/2015 | Routine | |
Violations discussed with manager.
- Temperature Measuring Devices
Observation: The temperature measuring devices in some of the refrigerators were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit (i.e. front of shelves ) to properly represent the ambient air temperature.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following equipment was observed in a state of repair and condition preventing effective maintenance and easy cleaning: exterior & interior rims of two soup pots, several baking sheet pans.
Correction: Replace these aforementioned pots and pans to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The top of the stove at the egg cooking 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the handwashing sink at the front service counter.
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 - Cleaning Frequency and Restrictions
Observation: Floor noted in need of cleaning at fryer units.
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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09/25/2014 | Routine | |
Observations discussed with managers.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following items are in need of cleaning: walk-in freezer's handle, exterior of bulk sugar bin, some of the refrigerator gaskets on the prep units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination (lids at front counter).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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06/18/2014 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board along the salad 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.
- Non-Food Contact Surfaces
Observation: The base of the faucet of the dishwashing area's handwashing sink is in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling vent in the storage room is 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the fry station hood system are in need of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
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02/27/2014 | Routine | |
Violations discussed and/or corrected during inspection, no CFM on duty.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. No CFM on duty.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Treating Juice*
Observation: Unpasteurized juice is being packaged in the food establishment but the juice container is not labeled to alert the consumer that the juice is unpasteurized.
Correction: Unpasteurized juice that is packaged in the food establishment must be labeled with the following statement: “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.”
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ref 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Water System - Scheduling Inspection and Service for a Water System Device
Observation: The person in charge was unable to produce records of routine maintenance service for the water treatment device located on the water line.
Correction: Maintenance and service records for water treatment devices and backflow prevention are to be maintained on site by the person in charge and made available when requested by the regulatory authority.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wet dirty floor 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of spray bottle are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of spray bottle must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/23/2013 | Routine | |
Observations discussed with managers.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Containers of lemonade not elevated 6" or more above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: 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.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the refrigerators at the front counter were not properly located in the front (warmest part) of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The exterior of the bulk sugar container is in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at two of the handwashing sinks used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor below the shelving racks in the storage room is 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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06/11/2013 | Routine | |
Observations discussed with managers.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the front undercounter refrigeratos were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the metal divider shelf along the back of the food prep refrigerators is in need of cleaning.
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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03/07/2013 | Routine | |
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