No violations noted. Sliced tomatoes are the only product that are held at room temperature under a time control policy.
No violation noted during this evaluation. | 01/14/2016 | Routine | |
Notes:
Small meat make-up table was repaired at the time of inspection. Meats were relocated into walk-in cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot dogs, bacon, raw burgers and chicken cold holding at improper temperatures in the small MUT near grill.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/25/2015 | Routine | |
There are no violations noted during inspection.
No violation noted during this evaluation. | 04/21/2015 | Routine | |
Notes:
Clean and well organized facility.
Discussed requirements for ServSafe Manager certification.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
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12/09/2014 | Routine | |
Notes:
Do not overload containers with hot dogs and sliced cheese in the make-up table next to grill.
Reviewed employees health policy with PIC.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers in the shake prep area.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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09/02/2014 | Routine | |
Additional temperatures taken:
wrap MUT: groundbeef 59, ground chx 64 (both time control items)
burger MUT: chx 31, hot dogs 23
Adequate thermometer, chlorine sanitizer buckets, chlorine spray bottle, and test kit. Reviewed employee health. Signed copies of FDA form 1-B on file for all current staff.
Notes:
1. Ground beef, ground chicken, sliced tomatoes, and sliced cheese are all being maintained with time as a public health control. Times must always be marked to comply with the policy.
2. Charts for marking time located at condiment MUT and wrap MUT.
3. Pest control company changed to Clergy. Discussed methods for improving fly control. Standing water noted under/around ice machine, under 3-vat sink, and in mop sink area. Suggest keeping floor fans running in these areas. Treat floor drains regularly. Fly strips can be hung in areas that are not above food preparation surfaces. An air curtain is already planned to be installed above the back door.
4. Provided ServSafe flyer for fall classes.
Dumpster area being powerwashed weekly. Discussed installing a french drain by the back door to aid in the removal of standing water and to dry the grass out.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Burgers in burger MUT cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. Sanitizer mixed in the spray bottle tested close to 200 ppm. Water in sanitizer bucket tested at 100 ppm from frequent use. All santizer reportedly mixed at the same time in the 3-vat sink.
Correction: Use a chlorine test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Plastic pans were found stacked while wet after cleaning and chemical sanitization. Ice bucket needed to be inverted for draining.
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. Install new hook for hanging the ice bucket to drain, or rest inverted on crate.
- Handwashing Signage/Handwashing Facilities (corrected on site) (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.
- Critical: Pests-Controlling Pests*
Observation: Adequate methods are not being used to control flies.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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05/27/2014 | Routine | |
Adequate thermometer, 3-vat sink setup, chlorine sanitizer spray, chlorine sanitizer buckets, and test kit. Reviewed employee health and provided FDA 1-B form. Facility does not have a formal written policy, but does require a doctor's note when out sick. Encourage facility to utilize written policy and keeping signed copies on file for all staff.
Notes:
1. Using time control on sliced tomatoes. Only one pan is sliced at a time and the tag by the condiment MUT cooler should have the time the product was sliced and put out for use. Considering using time as a control for sliced cheese as well, where it is set out for use by the grill.
2. The policy is to reduce the need as much as possible for cooling and reheating. MAY reheat chili and cheese sauce, but that's it.
3. Burgers come in FRESH daily. All other meats frozen. Max hold time of burgers in the WIC is 1.5 days.
4. Dodson is the pest controller. Trash picked up 3 times a week.
5. Make sure ALL food contact surfaces/prep areas are washed AND SANITIZED at the end of each day. Even if a surface is only used for handling/preparing ready-to-eat food, it must also be sanitized to meet the requirements.
6. Hoods are cleaned every 3 months. The shake blender is wiped down in place with sanitizer water, but is to be washed/rinsed/sanitized every 4 hours.
7. Tongs for handling raw chicken are submerged in fryer oil for 'sanitizing' between handling raw and cooked. Raw burgers are placed on the grill by gloved hands. Gloved hands are also used for handling raw chicken filets and chicken tenders. Must ensure the same gloves are NOT used for raw and then cooked product. Put safety measures in place to ensure this does not occur.
8. Provided ServSafe information for English and Spanish.
9. Personal food/drinks are stored on a low shelf of a prep table when you first enter the kitchen. DM says it can be stored there, but NOT consumed there. Policy states drinks w/ lids/straws are not allowed on the line.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All staff must eat in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Multiple employees observed working in the food service area without proper hair restraints and some without aprons.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic pans observed being dried with paper towels rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Personal Care Items - Storage (corrected on site)
Observation: A coat was stored on top of the towel dispenser by the kitchen entrance. A lunch box was stored on shelving with kitchen supplies.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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01/15/2014 | Routine | |
Water heater: Three Rinna, tankless set to 140 F
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several of the refrigerators.
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 - Fixed Equipment, Spacing or Sealing
Observation: The food prep table is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Backflow Prevention Device, Design Standard
Observation: The use of an air gap rather than a backflow prevention device was observed for the coke dispenser. Cut or adjust the waste pipe at the coke dispenser so they are above the flood rim of the drain.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Handwashing Signage/Handwashing Facilities
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Need provision for hanging mops to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/19/2013 | Pre-Opening | |
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