Overall much improved. Improved cleaning, improved knowledge for employee health policy but still uncertain of steps to take in case of reportable disease and or close contact with reportable disease - reviewed with manager and 2-3 staff present - ensure all staff are trained and understand policy. Equipment repair NOT improved. Hair covers corrected during last inspection but seen again tonight. In a different facility the manager keeps hair nets individually packaged and any staff without hair covers purchase a hairnet (or not work) - a practical suggestion to solve issue. **Noted during check in walk in refrigerator - staff food clearly homemade stored in unit above facility food. Discussed with manager - any food not in original package from approved source creates risk to facility food - Either stop allowing staff food in facility Or place tray on bottom shelf completely separate from facility food and store any staff food there **-Do NOT under any circumstances allow any home canned item in the facility. Asked manager if food temperatures - yes at last facility, but not since she has been here. Infrared surface temp for chicken in lowboy done by manager during inspection - discussed food temperatures should be taken and recorded on opening and no less than every 4 hours for food holding as well as for cooking, cooling, reheating. Significant issues to address before next routine inspection - copies of last 2 pest control reports needed and main walk in refrigerator fan covers not cleaned - at the point of being a contamination risk. Ensure these items are addressed right away and EHS contacted with both. Return to routine inspections.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment in need of repair: Chest freezer in very poor condition and with lid that does not close / seal. DOOR HANDLES for the preparation refrigerator and reach in freezer broken, bump pad with holes in cover present, Microwave door handles very loose.
Correction: Repair or replace all damaged and broken equipment - REPLACE door handles and bump pad cover to have a smooth surface that can be sanitized with other food preparation surfaces to prevent contamination of gloves while preparing meals.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Overall cleaning much improved, with **Fan units in the main walk in refrigerators soiled.
Correction: Clean fan units in walk in refrigerator immediately and no later than within 10 days. Contact EHS when completed.
- Employee Accommodations, Designated Areas (repeated violation)
Observation: No area for employee coats, bags etc. with items hung around back storeroom and placed on top of cake preparation counter.
Correction: Provide a location and lockers, hooks etc. for staff coats, handbags etc. so that food, equipment, single-service and single-use articles to protect them from contamination
- Pests - Controlling Pests* (repeated violation)
Observation: Significant steps taken to eradicate and prevent pest infestations. Most Excess material and unneeded cardboard removed. Cleaning much improved with some additional - detail cleaning needed around equipment especially small hot hold bins and adjacent hot box. *Copies of last 2 - 3 pest control reports not received at the Health Department.
Correction: Continue with the following recommendations - phone and fax numbers provided for pest reports. Make a complete list of all facility repairs needed. Submit to complete - as a priority, clean and sanitize more frequently, ensure deep cleaning done to include wheels, wheel casings, etc. Remove all extra used brooms etc. remove all unneeded cardboard from facility, submit last two pest control reports.
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12/15/2015 | Follow-up | |
Overall mixed inspection with good glove use and handwashing, but cross contamination issues seen - and corrected. Good food temperatures, and storage seen, with no leftovers noted. Sanitizer in place at 200 ppm quats and 400 ppm quats. Employee health mixed. Facility repairs and deep cleaning needed. All food temperatures taken with EHS thermocouple calibrated at 32.4 F.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Mixed knowledge of employee health policy, good knowledge of symptoms but uncertain of diseases that require exclusion and must be reported.
Correction: Review policy with all staff. New flyer given.
- Jewelry - Prohibition
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.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Several staff observed working in the food service area without proper hair restraints.
Correction: New incoming staff with hair covers or made to wait to come into kitchen until hair cover arrives. 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Staff member taking raw meat from chest freezer, placing on grill - pushing empty box into trash (did not appear to touch can or liner - then taking more raw meat out placing on grill. Grill temperature adjusted with same gloves on - then handwaashing, and new gloves (good practice) but touched knobs already contaminated with raw hamburger - and while cooking flipping hamburgers and pressing down with same spatula raw then flipping cooked on one side. Cook temperature taken with thermocouple without sanitizing first (while still on grill)
Correction: Discussed with manager and staff member training done for all above. Thermocouple and knobs sanitized, gloves changed, and spatula changed so one is only for cooked, finally cook temperature taken when meat removed from grill.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment in need of repair: Chest freezer in very poor condition and with lid that does not close / seal. Broiler out of order and under repair now, DOOR HANDLES for the preparation refrigerator and reach in freezer broken, bump pad with holes in cover present, Microwave door handles very loose.
Correction: Repair or replace all damaged and broken equipment - REPLACE door handles and bump pad cover to have a smooth surface that can be sanitized with other food preparation surfaces to prevent contamination of gloves while preparing meals.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Additional cleaning needed for carts, bottom shelves etc. ***Fan units in both walk in refrigerators soiled.
Correction: Clean fan units in walk in refrigerators immediately. Clean these surfaces frequently.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Handwashing sink very slow to drain and when checked for blockage for drain very greasy.
Correction: Sink drainage improved after running scalding hot water down sink - ensure staff do not put greasy material down drain.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: Dumpster area with debris present - dumpster about 90 % full with no pick up until tomorrow, lid with large gap between two sides.
Correction: Clean dumpster area, ensure all garbage can be contained inside of dumpster with closed lids and doors and replace dumpster with unit without large gaps etc.
- Employee Accommodations, Designated Areas
Observation: No area for employee coats, bags etc. with items hung around back storeroom and placed on top of cake preparation counter.
Correction: Provide a location and lockers, hooks etc. for staff coats, handbags etc. so that food, equipment, single-service and single-use articles to protect them from contamination
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under ice machine and behind shake machines with debris. Some brooms stored bristles down in "bin" in the mop sink.
Correction: Clean these areas after food service finished or with dedicated cleaning person.
- Pests - Controlling Pests*
Observation: Two live roaches noted in cooks area - juvenile and adult. The following issues noted that allow harborage and contribute to infestation: Multiple areas with repairs needed, ie deteriorated grouting, missing corner of tile and grouting, unsealed stainless seam, broken corner covers etc. Deep cleaning needed, under equipment, on fire suppression nozzles, around wheel casings, and at bottoms and edges of equipment. Equipment such as chest freezer with damaged exterior that is not intact both from being burnt and a hole as well as unsealed top "gasket
Correction: Make a complete list of all facility repairs needed. Submit to complete - as a priority, clean and sanitize more frequently, ensure deep cleaning done to include wheels, wheel casings, etc. Remove all extra used brooms etc. remove all unneeded cardboard from facility, submit last two pest control reports.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray cleaner left on ledge above fry bin.
Correction: Spray bottle removed and stored properly.
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11/09/2015 | Routine | |
EHS to facility to follow up for lowboy and garbage/flies. Spot check done with shift manager - who stated no pass down had been done for issues, but lowboy not in use. Repeated training how to use time as a public health control - and noted dumpster open, not replaced, and no cleaning improvements made.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: ***Handles on preparation refrigerator and reach in freezer not intact. Button pad is not smooth. Effective sanitizing cannot be done with damaged handles and button pad. Ice present on fan of 2 door reach in freezer.
Correction: Replace damaged handles and pad right away. Have freezer maintenance done.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Insides of refrigeration - not a contamination risk at this time, including shelving in walk in refrigerator and *fan covers in the WIR.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Flies and gnats present, but in reduced numbers from last week. Noted: areas around Sunday machines cleaned, dumpster emptied - but still with bad odor and with damaged lid. Some bags of Garbage still on ground around dumpster. Dish washing room with cleaning issues with floor sinks, under the ice machine, in the mop sink - with sink, brooms, mops, holder storing items etc. and soiled walls remains the same. Cleaning done in kitchen with some areas around handwashing sink with some debris present, but outsides of refrigeration etc. cleaned. Ventilation / covers and ceiling in areas as well as fan covers in walk in refrigerator with dust build up.
Correction: Increase cleaning all non-food contact surfaces. Due to flies in building, ensure all food is covered and protected (during prep - ie making sandwiches in back) and the prep surfaces are sanitized each time before use when staff leave area an come back. Ensure dumpster is emptied today and pad cleaned. Please contact EHS when done. Contact pest control for additional suggestions and treatment. Clean areas noted for gnats and speak with pest control regarding treatment. Clean vents, fan covers and ceiling when facility is closed / no food out then arrange professional cleaning of vent ducts to reduce dust.
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08/06/2015 | Follow-up | |
EHS to facility for follow up of status on Lowboy refrigerator (previously not holding food at 41 F or below) and flies as well as issues noted that contributed to flies in facility. Noted during follow up with assistant manager present - NO action taken to correct issues noted for food holding - lowboy refrigerator not repaired and fully stocked for use - NOT using time as a public health control to ensure food safety. Some steps taken to reduce number of flies in or near facility and fewer flies noted today.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Lowboy refrigerator still in use without holding foods at 41 F or below - noted top shelf - open bag of chicken at 50 F, full bag put in frozen still frozen, 4 packages of jalapeno bacon 46 F, 2nd shelf 1 & 1/2 boxes of hot dogs 51 F, leftover breakfast sausage 50, bottom shelf, shell eggs 49 F, country ham 49 F, POOLED shell eggs 51 F.
Correction: 1) Discard all food except frozen chicken. Repeated training on how to use time as a public health control - will spot check tomorrow or next day - call when lowboy is repaired, if it cannot be repaired to consistently cold hold foods at 41 F or below replace. ***Repeated need to check foods with calibrated, sanitized food thermometer to ensure safe holding temperatures.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: ***Handles on preparation refrigerator and reach in freezer not intact. Button pad is not smooth. Effective sanitizing cannot be done with damaged handles and button pad. Ice present on fan of 2 door reach in freezer.
Correction: Replace damaged handles and pad right away. Have freezer maintenance done.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Insides of refrigeration - not a contamination risk at this time, including shelving in walk in refrigerator and *fan covers in the WIR.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Flies and gnats present, but in reduced numbers from last week. Noted: areas around Sunday machines cleaned, dumpster emptied - but still with bad odor and with damaged lid. Some bags of Garbage still on ground around dumpster. Dish washing room with cleaning issues with floor sinks, under the ice machine, in the mop sink - with sink, brooms, mops, holder storing items etc. and soiled walls remains the same. Cleaning done in kitchen with some areas around handwashing sink with some debris present, but outsides of refrigeration etc. cleaned. Ventilation / covers and ceiling in areas as well as fan covers in walk in refrigerator with dust build up.
Correction: Increase cleaning all non-food contact surfaces. Due to flies in building, ensure all food is covered and protected (during prep - ie making sandwiches in back) and the prep surfaces are sanitized each time before use when staff leave area an come back. Ensure dumpster is emptied today and pad cleaned. Please contact EHS when done. Contact pest control for additional suggestions and treatment. Clean areas noted for gnats and speak with pest control regarding treatment. Clean vents, fan covers and ceiling when facility is closed / no food out then arrange professional cleaning of vent ducts to reduce dust.
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08/05/2015 | Follow-up | |
Overall mixed inspection. Good handwashing, but missed removing gloves between tasks. Good food storage, and labeling. Sanitizer present and used in back prep and drive through area, but not in main cooks area. Area sanitized at beginning of shift, but new wiping bucket not established for easy access to sanitize between tasks - no cross contamination seen, but suggest wiping after package of bacon taken from refrigeration, placed on sandwich make cutting board to make trays of raw bacon to bake and before making sandwiches. Flies and gnats present. Good employee health knowledge and good employee food safety training. Food temperatures mixed, mostly from improper food storage and lowboy reach in refrigerator with mixed temperatures - unit door pops open when closing and likely adds to cold holding problems.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Two trays of sausage gravy left at room temperature for < 2 hours checked in 80's stem temperature with EHS thermocouple calibrated at 32.2 F.
Correction: Gravy moved to walk in refrigerator to cool. Train staff not to leave time and temperature controlled (TCS) foods at room temperature. Gravy not originally cooling, but ensure temperatures reach 70 F or below before the 2 hr period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following TCS foods held above 41 F:
1) Container of liquid eggs, made from shell eggs the day before and cooled, before using held at room temperature since about 6:00 AM - mostly gone at the 4 hour period and pancake mix also held at RT. Both temperature checked at 78 and 77 F.
2) Items in the lowboy reach in refrigerator as follows: Chicken breasts top shelf - open package 45 F, was just out, Chicken breasts package opened to check 43 F, one tray shell eggs, bottom shelf 53 F, Container of mixed shell eggs for sandwiches 42 F, one and a half boxes of hot dogs 47 F > 4 hrs, package of raw bacon 42 F, package of jalapeno bacon 53 (surface temp infra red).
3) Cheeses and BBQ cold holding in top preparation refrigerator holding above 41 F cheeses some 1 hr - other cheese and BBQ > 4 hrs. Cheeses in left holding in regular pans - freezer pans established to keep foods that are not overstocked at 41 F or below. Cheeses on right side and BBQ on right side overstocked. Cheeses on left 48-50 F. Cheeses on top right 50's - 1/3 way down cheese in temp. BBQ top 2 layers 46-50 F, bottom layer 40 F.
Correction: 1) Discard remaining eggs, for now discard pancake mix. Package with powdered milk, if documentation obtained stating mix safe at RT after reconstituted, holding at RT ok - please send copy of document to EHS. Store eggs in ice container when out for breakfast prep.
2) Discard hotdogs, and tray of eggs. Move other items to the walk in refrigerator, have maintenance done on lowboy. Unit with history of mixed to poor temperatures - and problems with the door staying closed properly. If unit cannot be repaired to reliably cold hold foods - replace.
3) Correct pans brought out to use for left cheese, Top layers of BBQ and top inch of cheeses on right voluntarily discarded.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: ***Handles on preparation refrigerator and reach in freezer not intact. Button pad is not smooth. Effective sanitizing cannot be done with damaged handles and button pad. Ice present on fan of 2 door reach in freezer.
Correction: Replace damaged handles and pad right away. Have freezer maintenance done.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Insides of refrigeration - not a contamination risk at this time, including shelving in walk in refrigerator and *fan covers in the WIR.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Pests-Controlling Pests*
Observation: Flies and gnats present with the following attractants seen that encourage pest presence:
-Flies, Non food contact surfaces, equipment cords, bars etc. with 5-6 flies seen (above sandwich make table), outsides of refrigeration in need of cleaning, outside of trash cans, some floor drains and walls by handwashing sinks. **Dumpster completely full with lids open and additional bags on top, on the ground, and behind dumpster. Flies present in garbage.
-Gnats, Floor under and behind shake and Sunday make area with build up of debris and some trash. Floor drain not cleaned.
Correction: Increase cleaning all non-food contact surfaces. Due to flies in building, ensure all food is covered and protected (during prep - ie making sandwiches in back) and the prep surfaces are sanitized each time before use when staff leave area an come back. Ensure dumpster is emptied today and pad cleaned. Please contact EHS when done. Contact pest control for additional suggestions and treatment. Clean areas noted for gnats and speak with pest control regarding treatment.
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07/27/2015 | Routine | |
Overall very good. Observed good handwashing, good glove use, good overall food temperatures with temperatures in the preparation table elevated, but unit just restocked with food out about 10 minutes to fill bins and restock foods in bottom holding. Check food temperatures in about 1 hour. Employee health knowledge mixed, with additional training needed. Good managerial actions, with all staff to "clock in and wash hands". Discussed, give additional training that hands must be washed in the kitchen, even if done in the bathroom (from one staff member). Kitchen clean and well organized with sanitizer in place at 300-400 ppm quats and used. ***Milk shake mix, with black flecks on outside of bag - almost always seen *** Please check with supplier and delivery company to ensure that food bags etc. remain clean until delivered to facility. Soiled food containers / bags increase the risk of food / surface contamination. Two new sandwich ovens present.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Mixed to poor knowledge of diseases, and mixed knowledge of symptoms for employee health policy. Flyer already present, and posted, but behind other papers.
Correction: Review entire policy with all staff to ensure they know when to stay home for symptoms and when to return. And that they know when to stay home and call in if diagnosed or in close contact with reportable diseases and that return to work in food facility requires clearance by doctor and health department.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Walk in refrigerator shelving and fan covers in need of cleaning as well as floor and wall under shelving in dish room and under the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/16/2015 | Routine | |
Overall improved. Issues with additional improvement needed, employee health. Flyer posted with staff directed to read. Flyer is made to be main information at a quick glance, to enhance staff training and understanding, but will not replace discussion with staff. No handwashing violations seen, observed good glove use, good food temperatures except one area, one container of cheese in top holding. Special containers that are frozen at night, and used for cheeses in top holding obtained over a year ago and very effective for that time, however, containers are no longer improving cheese temperatures in top holding. Suggest replacing containers and until new containers are obtained, use deep regular insert pans. Time is not in use as a public health control, food storage has been changed to remove need. Sanitizer in place and food contact surfaces sanitized. No chemical bottles seen out in the facility. Equipment repairs not completed. Lowboy refrigerator taken off line until it can be repaired. Freezer moved next to lowboy to reduce soiling to outside and top of unit. Equipment handles that effect sanitizing still pending replacement. Ensure equipment is repaired or replaced as soon as possible. Cleaning has improved with all areas of the ceiling cleaned where tiles could be removed. Suggest wiping areas that could not be taken down with damp cloth when no food or containers are out. Mop sink cleaned. Insides of equipment have been cleaned, but again with build up of food debris in the bottoms of units and on gaskets. Suggest adapting cleaning schedule to more frequent cleaning especially inside refrigerators. Some staff still with expired or no district food handler cards. Ensure cards are obtained right away.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the right Sundae preparation station missing the front cover is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment issues noted:
*Lowboy refrigerator door will not close/stay closed
-Door handles (that should be cleaned and sanitized to prevent glove contamination) for the preparation refrigerator and the reach in freezer
-Meat freezer in poor condition, but adequately keeps food frozen
-Button pad with hole present
-Topping lids missing knobs
Correction: Repair all items to ensure items are fully functional and able to be cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-Outside of meat freezer
-Inside bottom of lowboy
-Inside bottom and back of preparation table
-Wheels, casters etc. for some equipment
-Ceiling discolored
-Mop sink area outside of hose attachment, bin in mop sink, etc.
-Doors to kitchen ice cream refrigerator
-Meat freezer area around doors
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/14/2015 | Follow-up | |
Overall mixed inspection. Mixed handwashing, good no bare hand contact, but gloves contaminated 3-4 times (on staff uniform), sanitizing done, but not all food contact surfaces sanitized, mixed knowledge for employee health policy, mixed food temperatures with poor temperatures in the lowboy and preparation table top holding. Good temperatures in other areas, except cooked bacon held in the 120's some not cooked crispy and some stacked 2-4 layers deep. *Bacon cooked crispy can be held at room temperature up to 24 hours then if not used, discarded. Develop a good bacon policy and ensure if bacon is not fully cooked, or will be stored so that high moisture content is present, it is kept hot or cold.* Good food temperatures checked in the morning and recorded, but not repeated within 4 hours. Good drink policy but staff with poor technique contaminating gloves. Cleaning needs improvement. Equipment with damaged parts that should be cleaned and sanitized to prevent glove contamination. Discussed employee health policy and eight major allergens, flyers given for both. Suggest staff training for basic food safety issues. Ensure all staff have current district food handler cards.
- Critical: Employee Health* (corrected on site)
Observation: Staff with good knowledge about symptoms that require exclusion from food service but not certain of wait time after illness before returning to work and do not know reportable diseases.
Correction: Review employee health with all staff, ensuring understanding of action to take for symptoms, time to wait before returning to work, diagnosis with or close contact to reportable diseases. New flyer given.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed one staff member continue food service after picking up item from floor - no direct food contact, one staff member drink from cup, covered with lid and straw used as approved in regulations, but staff member with gloved hands touching mouth, one staff member putting raw hamburgers into broiler then changing gloves without washing hands before preparing ready to eat foods.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Hands washed and gloves changed for all staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: 1) Foods cold holding in the lowboy refrigerator cold holding above 41 F. Noted the following: Chicken breasts 50, hot dogs 45, country ham 50, raw hamburger 47, liquid eggs (made from shell eggs each day) 57 F. Lowboy door open about 2 inches before checked, and when closed pops back open if not gently pushed closed.
2) Some foods in preparation table top holding bins cold holding above 41 F. Noted: Yellow cheese stored about 3 inches above insert pan 51 F, shredded cheese properly stored 46 F, pieces of tomatoes 46, properly stored pan of yellow cheese 46 F, Swiss cheese (stored sideways) 51 F. All food temperatures taken with EHS thermocouple calibrated at 32.1 F.
Correction: 1) Food in lowboy refrigerator last temperature checked at 7:30 AM. Discard all items except hot dogs and precooked bacon. Move items to cool then cold hold. Discontinue use of unit until door closes correctly.
2) Preparation table foods stocked about 11:30 in new pans, Food good until 3:30 PM, label, discard all remaining foods discussed if not used by 3:30 PM. Call for repair of unit.
- Critical: Time as a Public Health Control*
Observation: Small Styrofoam containers stored in top holding of preparation table checked at 46 F> Previously discussed not storing BBQ in top holding due to containers. Per manager, BBQ taken from refrigerator and discarded by 4 hours, but no label in place and no process to use time posted.
Correction: If time is used for BBQ, put up simple step by step process and ensure container is labeled each time BBQ is removed from walk in refrigerator with time removed from cold holding and discard time. Ensure if food is not used within 4 hours that it is discarded. Discussed with manager.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the right Sundae preparation station missing the front cover is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment issues noted:
*Lowboy refrigerator door will not close/stay closed
-Door handles (that should be cleaned and sanitized to prevent glove contamination) for the preparation refrigerator and the reach in freezer
-Meat freezer in poor condition, but adequately keeps food frozen
-Button pad with hole present
-Topping lids missing knobs
Correction: Repair all items to ensure items are fully functional and able to be cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-Outside of meat freezer
-Inside bottom of lowboy
-Inside bottom and back of preparation table
-Wheels, casters etc. for some equipment
-Ceiling discolored
-Mop sink area outside of hose attachment, bin in mop sink, etc.
-Doors to kitchen ice cream refrigerator
-Meat freezer area around doors
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: No sanitizer in food preparation area on arrival of EHS. Per manager area sanitized this morning. Sanitizer prepared and used during the inspection, with cutting boards and food tables sanitized, but microwave where food is placed directly to heat, buttons for orders and equipment handles not sanitized.
Correction: Sanitizer made at 300 ppm quats and used. Review process to sanitize all areas with direct food contact and all buttons, handles etc. touched with food handler gloves during preparation process, ie freezer door handles, order buttons, etc.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Spray bottle of orange liquid is 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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12/23/2014 | Routine | |
EHS to facility for follow up inspection. Overall cleanliness improved with a small amount of deep cleaning and some areas that frequently become soiled in need of cleaning. Number of flies and issues that attract flies much improved. New process in place for gravy that will improve temperature control. Noted BBQ stored in small styrofoam containers in top holding of the preparation refrigerator with poor temperatures. Out of temperature BBQ voluntarily discarded. Discussed changing practice of storing any food in containers in preparation table top holding as containers do not allow for effective cold holding. Noted good handwashing, glove use, clean and sanitized food contact surfaces during visit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Broken door handles on preparation refrigerator and reach in freezer were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Replace the handles to have intact handles that can be cleaned adn sanitized.
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08/21/2014 | Follow-up | |
Overall good handwashing, glove use, employee health knowledge, clean food preparation surfaces and good *food temperatures. Noted food temperatures in the lowboy refrigerator near the grill at top allowable temperature, when facility not busy. Noted food in top holding of prep table at top allowable food temperatures with some poor storage practices such as storing small Styrofoam containers on BBQ in top holding bin. Also noted foods in preparation table bottom holding with 4 degree difference between left and right side. Closely monitor food temperatures and suggest maintenance. Noted shake mix in ice cream walk in refrigerator with no lid on chocolate mix and lid not properly placed on vanilla mix. Chocolate mix with unknown substance and dead fly present. Contaminated mix noted by shift leader and identified to discard and correct issue before mentioned by EHS - good food safety knowledge and action to protect food safety. ***Discussed, ensure lids are used and properly placed on large "tubs" of shake mix. Follow up in two months.
- Critical: Cooling* (corrected on site)
Observation: Gravy taken from hot holding and scooped into small Styrofoam containers with lids. Gravy on tray in kitchen cooling for 2 - 2.5 hrs tested at 95 F with EHS thermocouple calibrated at 32.1 F.
Correction: Gravy voluntarily discarded during inspection. Ensure cooling is done rapidly and meets time and temperature requirements.
- Food Contact Surfaces - Cleanability*
Observation: Two ice buckets present both cracked, broken etc and unable to be clean or sanitized and unlikely to be able to adequately carry ice.
Correction: Replace ice buckets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Broken door handles on preparation refrigerator and reach in freezer were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Replace the handles to have intact handles that can be cleaned adn sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Most non food contact surfaces including insides and outsides of equipment, ***Equipment handles and buttons, shelving, floors, floor sinks, floors under equipment, walls etc. soiled with food debris, grease, and build up of grime.
Correction: Thoroughly clean all surfaces on a continual basis and during scheduled cleaning cycle outlined in a master cleaning schedule. Treat all buttons pushed for orders, on food equipment and food equipment handles as food contact surfaces as they are touched with food handler gloves while making ready to eat sandwiches etc. Ensure handles and buttons are cleaned with hot soapy water and sanitized before food preparation and no less than every 4 hours.
- Critical: Pests-Controlling Pests*
Observation: Flies present in the facility especially in back dishwashing room with bad odor present around food sink drain/floor under the ice machine. Poor cleaning significantly increases attraction for flies. Dumpster open allowing for easy access and breathing site for flies increases the number of flies near and in the facility.
Correction: Ensure dumpster is closed when not in use, drive through window is promptly closed when not waiting on a customer, and all surfaces are thoroughly cleaned with hot soapy water.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Some unlabeled spray bottles present, most easy to identify, one difficult to id.
Correction: Bottles labeled during inspection.
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06/30/2014 | Routine | |
Overall mixed inspection. Excellent handwashing and good glove use noted. Clean food contact surfaces, not properly sanitized due to lack of sanitizing agent, employee knowledge of employee health policy symptoms, diseases, wait time to return to work mixed to poor, but written policies on file. New flyer given, ensure training is done and all staff understand policy. Food temperatures mixed, good cold holding, except when poor practices used, mixed to poor hot holding with equipment repairs and upgrades needed, good cooking temperatures. Good storage and labeling noted. All lettuce now prewashed. Sunday prep area not checked.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: 1) Ice bucket set on the floor prior to pouring ice into bins.
2) Components for food equipment carried by employee against shirt / arms.
3) New clean container of meat to refill prep area stocked and soiled lid placed on container.
Correction: 1) Discussed, ensure ice bucket and bin/s are cleaned and sanitized. Ice buckets must be stored in clean location and handled to ensure inside and outside of container is not contaminated. When pouring ice, condensate will form on the outside of the container and contamination will be transmitted to ice via condensate. 2) Train staff to ensure all food containers and equipment components are handled to ensure they are kept clean and sanitary for use. 3) Ensure clean sanitary containers are used for all food storage and prep.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mushroom sauce in small hot hold urn and meats in hot hold unit with small bins hot holding from 102-133 for less than 4 hours, per manager items cooked or reheated prior to placing in hot hold units.
Correction: Meats in small bins already use time for quality only, for now ensure time is used as a public health control and that bins and all associated utensils are replaced with clean sanitized containers and utensils when new meat is placed in unit. Reheat mushroom sauce to 165 or above and return to hot hold unit, ensure sauce holds at 135 or above. Per manager sauce reheated while EHS and manager in back area.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Improperly stored cheese and BBQ stored in small Styrofoam containers in prep table top holding cold holding at 56 for 5-10 minutes and for 1 hour.
Correction: Both items moved. Discussed any time and temperature controlled food portioned into any cups especially Styrofoam must be at 41 F or below when portioned into cups and should be stored in bottom holding refrigeration.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment issues noted:
*Small hot holding bins not adequately hot holding foods at 135 F or above.
*Small hot holding urns barely or not able to adequately hot hold foods at 135 F or above. Insert pan no longer fits in unit properly to keep food hot.
*Cover for bump pad not intact - cannot be adequately cleaned and sanitized.
*Door handle for reach in freezer is broken and cannot be adequately cleaned and sanitized.
Correction: Repair / Replace broken or poorly functioning equipment.
Repair / replace damaged equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Improved cleaning needed throughout facility, to include outsides of equipment, insides of refrigerators, but not over food, under equipment such as hot hold bins, and between pieces of equipment, etc.
Correction: Ensure current cleaning schedule is properly implemented, if plan is correctly used, then assess plan for changes needed to ensure all areas of facility are cleaned frequently enough to prevent accumulation of food debris, grease etc. Clean all soiled areas.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: 1) Sanitizing solution used with no residual chemical present. Solution not tested to ensure adequate level present. Premix machine in use with chemical present in bottle, but with not residual on testing.
Correction: Solution made manually at 200-300 ppm quats. Contact chemical supply company for system repair. Ensure staff are trained to test the solution at least each day and if new chemical put in place just after change.
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02/26/2014 | Routine | |
EHS contacted District Manager (DM) for AC and sandwich unit status. Maintenance called 25 Jun and arrived 26 Jun 13. AC repaired and sandwich unit checked, with no problems found, but adjusted slightly to lower temperature.
No violation noted during this evaluation. | 07/12/2013 | Follow-up | |
Overall mixed sanitation noted. Observed good handwashing especially by sandwich make staff, good glove use, and overall good food temperatures. Temperature chart in place, no temperatures taken today. Chart lists cold holding unit temperatures, and hot holding food temperatures. Suggest adding cold holding food temperatures - *especially for the prep table, that has had maintenance issues in the past with poor temperatures. Suggest, adding representative final cook temperatures and cooling temperatures. Leftover labels present on food stored in the walk in refrigerator but not on items in Sundae lowboys and prep table bottom holding. Shift manager with mixed knowledge, uncertain of cold holding temperatures, but aware of cooking temperatures. Please contact EHS with prep table maintenance done.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The following cross contamination issues noted:
-Dipperwells with water running straight down drain, not with water continuously rinsing tops for milkshakes.
-Sundae make area, inside of lowboy holding cabinet very soiled including top of cabinet over containers of ready to eat toppings.
-Unwashed vegetables stored over ready to eat foods in the walk in refrigerator.
-Unwashed lettuce used for sandwiches in the make table. Box for lettuce, marked wash and trim.
Correction: The following corrected on site:
-Dipperwells cleaned, sanitized and stoppers put in place to use properly.
-Unwashed vegetables moved below ready to eat foods.
-Lettuce removed from make table and washed for use.
Cleaning lowboy pending.
- Critical: Cooling* (corrected on site)
Observation: Sausage wrapped in plastic wrap ? time > 4 hours to > 1 day in lowboy tested at 44-55, 3 packages.
Correction: Sausage voluntarily discarded by manager. Training for good cooling practices done.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheeses, BBQ, slaw and tomatoes, top holding prep table, checked at 56, 63, 60, 51, and 50 > 4 hrs, stem temps. Noted 2-3 insert pans with corners missing and 2 containers not properly put in place with gaps present.
Correction: Out of temperature foods voluntarily discarded. Containers removed and replaced. Foods in bottom holding at top allowable temperature. Have unit maintenance done. Frequently check food temperatures and ensure foods are holding at 41 F or below. If foods do not hold at 41 F or below, use time until unit repaired.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) milk in the Sundae lowboy was not discarded by the ""consume by"" date, of 15 Jun 13.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Deep cleaning needed especially inside hot holding cabinets, lowboy refrigerator, between hot holding bins and hot box etc.
Correction: Thoroughly clean all non-food contact areas, Ensure cleaning chart addresses each area, assess if areas are cleaned frequently enough, or properly.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Sanitizer containers with no residual. Staff uncertain how to test sanitizer concentration levels.
Correction: New sanitizer made 200 ppm quats, staff training for testing sanitizer concentration level done. Sanitizer used for food contact surfaces and equipment handles during inspection.
- Pests - Controlling Pests*
Observation: 6-7 flies in facility. Several flies present in the dumpster and especially on the dumpster pad. Dumpster with foul smell, lids will not close, door open. Dumpster pad soiled.
Correction: Replace dumpster, ensure new dumpster lids close, doors work, if a drain hole is present, plug is in. Train staff to bag and if needed double bag trash/garbage. Ensure door is closed. Clean dumpster pad. Routinely check dumpster area to prevent fly breeding area by restaurant.
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06/25/2013 | Routine | |
Overall improved. Good food temperatures, hot holding with small bins repaired, 2 spaces still need new black insert pieces, however, all spaces used for food working correctly. Prep table repaired, with good bottom food temperatures and time still used for top foods. Lowboy with improved temperatures but maintenance not done. Still suggest maintenance for unit. Quats present at 400 ppm and used.
- Person in Charge (repeated violation)
Observation: Some staff still require WTHD food handler cards. Deadline until not put on the schedule the end of December by GM.
Correction: Good management, EHS will follow up by end of December.
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12/13/2012 | Follow-up | |
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