| No violation noted during this evaluation. | 02/01/2016 | Risk Factor | |
Note: Missing a hand wash sign at the hand wash sink near the ice machine. During this inspection, maintenance was working on the second walk-in freezer since it was defrosting and all foods had already been relocated to the first walk-in freezer.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
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
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing ice scoops improperly stored between uses.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the sandwich unit near the drive thru is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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10/01/2015 | Routine | |
Note: Observed one container of sugar not labeled with its common name.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash sink beside the ice machine in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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06/30/2015 | Routine | |
Note: Recommend putting a shelve on the preparation table to hold the single service to go plates so that the hot food bar items do not potentially splatter on the plates.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the preparation area are 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of spray bottles of cleaners are not properly labeled near the hand wash sink.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/25/2015 | Routine | |
Note: Management stated new seals have been installed on the kitchen equipment and are working great.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses with the handles of the utensils in the foods such as slaw and salt.
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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12/29/2014 | Routine | |
3 Compartment Sink Sanitizer 200 ppm - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
Note: Got a work order in to repair the bottom left door of the cold holding unit along the preparation line since it is not making a good seal or staying partially open.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the preparation table are 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen next to the office desk.
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
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10/02/2014 | Routine | |
Keep up the good work on having such courteous and friendly staff!
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the light covers above the grill 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of spray bottles of sanitizers and cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/09/2014 | Routine | |
Three Compartment Sanitizer 50 ppm - Okay
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employee observed working in the food service area without proper hair restraints.
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
- Utensils - In-Use - Between-Use Storage
Observation: Observed spoons in a container of in use slaw and the scoop for the ice did not have their handles out of the foods.
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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04/02/2014 | Routine | |
Keep up the good work on using proper cooling procedures.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service to go boxes observed unprotected from contamination at the sandwich preparation line.
Correction: Store single service to go boxes in its original protective packaging or inverted in an approved dispenser.
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12/30/2013 | Routine | |
3 Compartment Sink Sanitizer 100 ppm - Okay
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
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 (repeated violation)
Observation: Clear plastic pans 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.
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10/02/2013 | Routine | |
Large cutting board is starting to show scoring that will lead to cleaning problems. Work on deeper cleaning or resurfacing.
Chlorine sanitizer in 3-compartment sink = 100 PPM - ok.
- Critical: Cooling* (corrected on site)
Observation: Chopped hamburger (85-89°F) noted not being adequately cooled to prevent the growth of harmful bacteria. No way in place of determining time that chopped ground beef is taking to cool adequately.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Need to make written policy on how to assure proper cooling within time frames noted previous.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic pans 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.
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07/09/2013 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Squeeze bottle condiments such as dressing and syrups.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. 0 PPM (chlorine) in drive-thru area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single-service cuts in kitchen and front service counter are not protected and several cups were soiled at milkshake preparation area.
Correction: Keeping all cups except end cup in wrapping or in a dispenser that only allows one cup at a time to have bottom of cup exposed.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to several hand wash sinks.
Correction: Provide a refuse container for the disposal of paper towels in immediate are of hand wash sinks.
- Outer Openings - Protected
Observation: Base of kitchen exterior door is damaged so that that seal properly.
Correction: Replace/repair sweep for exterior kitchen door, to avoid vermin entering establishment.
- Mops - Drying Mops
Observation: Mops not hung up 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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02/01/2013 | Routine | |
Needed items before open:
Papertowels and toilet paper in all bathrooms.
Signs reminding employees to wash hands at all hand wash sinks they will possibly be using.
Reposition rear drain of bulk ice maker so that empties directly into floor drain.
Seal off space around soda lines as exit wall at window service.
Provide hot water.
Have all equipment installed/located in operation positions.
Wash, rinse and sanitize all food-contact equipment, utensils, etc.
Need NO SMOKING sign installed within customer service area.
NEED by 30 day operational inspection:
Change standoff for drain pipe of hand wash sink, near exterior entry door, so smooth, easily cleanable.
If desire to use time as public health control for sliced tomatoes, then provide letter to Franklin Co. Health Dept. that indicates how you will accomplish the time control
No violation noted during this evaluation. | 12/27/2012 | Pre-Opening | |
Need:
Label all spray bottles with toxic contents.
Install covered trash cans in women's and employee bathrooms.
Install hand wash signs at hand wash sinks used by employees.
Install mop drying racks.
1st routine practical inspection will be made in about 30 days. Please try to have above problems corrected by that inspection.
If want to use time as public health control for cut tomatoes, then need to provide paperwork to show your process..
No violation noted during this evaluation. | 12/27/2012 | Pre-Opening | |
Permission to bring in and store food stocks in walk-in refrigerators and freezers. Opening inspection scheduled for Thursday 12/27/12 at 8:00 AM. All construction is going well.
No violation noted during this evaluation. | 12/21/2012 | Pre-Opening | |
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