Discussed employee health reporting requirements. Permit issued.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. PIC could not name Big 5 reportable illnesses (E. Coli, Shigella, Norovirus, Hepatitis A, and Salmonella Typhi).
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
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01/19/2016 | Routine | |
Very good glove changing and handwashing. Good time tracking.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee eating while workiung on the cook line.
Correction: Employees may not eat while working.
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05/21/2015 | Risk Factor | |
Good facility sanitation, glove changing, date marking. Permit issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: door panel inside sandwich prep unit is cracked, freezer drawers @ fryers in poor repair (duct taped).
Correction: Repair.
- Rinsing Procedures (corrected on site)
Observation: Wares were being rinsed after sanitizing.
Correction: Wares must be washed, rinsed, then sanitized and left to air dry.
- Prohibitions - Single Service
Observation: Open rolls of paper towels stored in restroom.
Correction: Store in sealed containers or outside of restroom.
- Physical Facilities in Good Repair
Observation: Floor grout worn in areas.
Correction: Repair (scheduled).
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01/21/2015 | Routine | |
Good date marking and handwashing observed.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No time marks on tomatoes, cheese, quesadilla chicken at prep unit (tomatoes 50F).
Correction: Items must be marked with4 hour discard time or be kept at <41F.
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09/30/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed a pan of chili in the walk-in vault at 47 degrees (per the general manager, it was taken from the walk-in freezer at 1:20 am).
Correction: Do not use this food for sale/consumption. Cold foods must be maintained at 41 degrees or below. When cooling foods place no more than 2" of product in the pan. Place enough ice to surround the food. Manager opted to discard.
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06/13/2014 | Risk Factor | |
This is a reinspection
No violation noted during this evaluation. | 01/09/2014 | Follow-up | |
No critical violations noted.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the self closure device has been removed from the employee restroom.
Correction: Replace the self closure device.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed a male employee washing equipment in the drive thru handsink.
Correction: Do not use the handsink to wash equipment. The handwashing sink is for handwashing only.
- Physical Facilities in Good Repair
Observation: Observed a buckling floor in the walk-in freezer.
Correction: Repair the flooring.
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12/09/2013 | Routine | |
No critical violations,
No violation noted during this evaluation. | 03/05/2013 | Risk Factor | |
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