Discussed employee health with the person in charge. Operator to replace handwashing signage in the bathroom.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes in the preptop 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: The person in charge set the time control monitor for the sliced tomatoes. 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.
- Hand Drying Provision (corrected on site)
Observation: Observed that the towel dispensing machine had run out of battery. The person in charge said the batteries for the machine were on order.No continuous towel system that supplies the user with a clean towel has been provided.
Correction: The person in charge put some paper towels by the sink while the batteries are on order.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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01/07/2016 | Routine | |
| No violation noted during this evaluation. | 08/03/2015 | Risk Factor | |
Discussed employee health with the operator when to exclude with symptoms.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of the ice machine inside 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.
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02/02/2015 | Routine | |
No risk factors viewed out of compliance. Manager has just completed serve safe class. Facility has replaced the preparation unit with a unit that can maintain food temperatures at 41 or less.
No violation noted during this evaluation. | 10/06/2014 | Risk Factor | |
Operator had corrected all items from previous inspection. Operator using time as a control for the items on the preparation table and the times are documented. For long term corrective action a new preparation box has been ordered so that items can be maintained at 41 or lees. Operator reviewed employee health with all staff and showed documentation during the inspection. Verified food contact surfaces are sanitized after they are washed and rinsed.
No violation noted during this evaluation. | 06/09/2014 | Other | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Operator agreed to reveiw with staff ASAP. Facility has experinced signifigant turn over recently discussed making employee health part of the on boarding process in the facilit manager agreed. Handouts already in place in the facility.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Tomato,chicken and cheese in the preparation unit for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
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. Operator indicated that time was being used instead of temperature due to the preparation boxes ability to hold temperature. Operator started time stamping product during the inspection. Discussed replacing the preparation unit with one that is capable of maintaining product temperatures at 41 degrees or lees operator agreed.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food containers. Staff were observed washing, rinsing, and stacking.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator had staff corrected on the proper procedures during the inspection.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the side of the kitchen is blocked, preventing access by employees for easy handwashing. Staff observed washing lettuce box of lettuce blocking the handsink preventing it use for staff along the grill line.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Operator remove the box of leetuce preventing its use.
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06/02/2014 | Risk Factor | |
Employee health policy is in place.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The is eating in the dishwashing area, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Operator corrected the action during the inspection and agreed to have staff eating in the dinning room.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food in the preperation box along the cook line cold holding at improper temperatures
Correction: Operator stated the unit was turned off at night while the box was cleaned and it had just been turned on. Operator agreed to leave the unit on over night to prevent potentially hazardous foods being kept out of temperature verified the unit dropped to 41 at the end of the inspection.
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02/03/2014 | Routine | |
Facility to contact the health department once refrigeration is repaired and maintaining food temperatures.Facility to follow appropriate corrective action until repaired Discussed employee health with the operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holing in the walk in cooler near the grill and the preparation unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was relocated to a walk-in cooler that was operating at 41 or less. Food in the bottom of the preparation unit was relocated for tin the top of the preparation facility using time as a control already using for the sliced tomato. Discussed verifying daily food temperatures and taking the appropriate corrective action when an issue occurs with the manager. Leaving contact information management to contact health department when equipment is repaired and operating at 41 degrees F or less.
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10/01/2013 | Risk Factor | |
No risk factors viewed out of compliance.
No violation noted during this evaluation. | 06/03/2013 | Risk Factor | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level at the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Operator has work order in to have fixed.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the drive thru is being used for purposes other than washing hands. Rinsing wiping clothes at the hansink.
Correction: The handwash facility identified above is to be used for washing hands only
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03/04/2013 | Routine | |
No risk factors viewed out of compliance reviewed wash, rinse, and sanitize procedures for mixers. Discussed removing the trash can from in front of the handsink at the three compartment. Discussed removing the pressure from the hose at the mop sink when not in use operator stated that they will purchase a quick disconnect for the hose.
No violation noted during this evaluation. | 12/05/2012 | Risk Factor | |
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