| No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/21/2015 | Routine | |
| No violation noted during this evaluation. | 12/23/2014 | Risk Factor | |
This is a complaint investigation. A family ate dinner at this location at 5PM on May 26, 2014. Father and daughter both experienced vomiting and diarrhea about 4 hours later. Family dog also ate the left over and vomited.
EHS performed investigation. Manager said on employee reported sick on or about this date. Employee Health Policy was observed. Manager explained their hand washing policy and no bare hand contact with ready-to eat food.
Kid burger is cooked from frozen state to fully cooked temperature. EHS reminded manager to discuss with staff:
1) No recontamination of food after handling raw foods. EHS observed employee using second glove whenever raw meat was handled.
2) No barehand contact of ready-to eat food.
3) Also reminded that young children are highly susceptible population and meat should be fully cooked.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: quesadilla
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Manager discarded.
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05/30/2014 | Complaint | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils in the well but well was not running water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: grilled pepper (5hrs) at 56F in 2drawers cooler under grill.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. Manager discarded grilled pepper and cooling methods were discussed.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken (45F) on prep top
Correction: cooked spinach eggroll (47F) in 1dr prep cooler by fryer. 1dr prep cooler is not holding temperature at 41F and below. deli turkey (58F) in 2drawers cooler under grill. Observed employees are not closing drawers properly and observed cooler temperature at 41F.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1dr fryer cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wiping cloth bucket with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Manager swapped out solution from main solution bucket.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: cooking sheets were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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02/07/2014 | Routine | |
| No violation noted during this evaluation. | 08/23/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- Ventilation Hood Systems / Adequacy
Observation: Parts of filters on hoods over fryer and grill are chipped/missing.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Equipment / Good Repair / Components / Gaskets
Observation: Walk-in freezer is not tightly closing.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: under order serving shelving, condensations and oil debris dripping into prep tops.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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01/08/2013 | Routine | |
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