All violations have been corrected since the last inspection.
No violation noted during this evaluation. | 03/04/2016 | Follow-up | |
Notes:
Air curtains in the walk-in cooler must be relocated inside the unit.
Facility had food delivery at the time of inspection, the walk-in cooler was open for an hour with internal temperature of 50 F, at the end of inspection with the door being closed for a while internal temperature of the unit still registered at 49 F.
The follow-up inspection will occur on March 4, 2016.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw chicken, breakfast links, and sausage cold holding at improper temperatures in the refrigerated drawers underneath the grill.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hot holding drawers, covered with cardboard.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/02/2016 | Routine | |
Remove spray nozzle at the hose, at the mop sink.
May wan to review with cook staff the importance of changing gloves between handling food and non-food contact surfaces.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee wearing the same gloves to handle raw shell eggs and ready-to-eat biscuits without changing his gloves in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Quaternary ammonium sanitizer in the wiping cloth buckets below 150 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: Areas in need of being cleaned include the make table, pancake/waffle cooler and under the fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Leak observed at the dump sink on the cook line. Operator has contacted maintenance regarding the leak at the hand sink, by the warewashing area.
Correction: Repair and maintain all plumbing components and fixtures.
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10/20/2015 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, chlorine dish machine, and test kits. Reviewed employee health. Quizzed staff about signs/symptoms and the Big 5 are clearly posted for easy reference.
Notes:
1. Suggest having the WIC and low RIC on the serving line checked out. There may be some ice build-up taking placing and causing an elevation in temperatures.
2. Detailed cleaning of build-ups need to take place. Given the facility never closes this is more difficult to accomplish, but is still necessary.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Tray of raw chicken stored over raw steaks. Juices present on trays that could cross contaminate.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Scoops used for fruit were stored in 52 F standing water.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pancake batters(in the low RIC on the line)
Correction: country ham (in the right drawers)
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the low line RIC does not close tightly/with a good seal. Elevated temperatures also noted in the unit. Elevation of product temperatures noted in the WIC and low line RIC.
Correction: Repair/tighten door connections or replace the door gasket in accordance with the manufacturer's specifications. Also adjust thermostats as needed.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: waffle maker heavily encrusted in build-ups
Correction: stack of metal pans on clean dish rack had old food residues in them.
- 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: ledges/edges/crevices of the top wells of the main MUT cooler
Correction: along sides of cookline equipment.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front of the kitchen is being used as a dump station. Coffee and coffee dregs present in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not accessible at the hand washing lavatory in the front of the kitchen. The battery was dead in the automatic dispenser.
Correction: Hand soap must be provided and accessible at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Ceiling leak present behind the cash registers in the walkway. Slow drip of water noted in the WIC. A few broken floor tile and low grout levels present throughout kitchen area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. If leaks extend over food storage or preparation areas the product must be moved immediately. Repair the floors so they are smooth and easily cleanable.
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06/03/2015 | Routine | |
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer, and test kits. Reviewed employee health policy and discussed scenarios with the PIC on duty. The big 5 are posted.
Notes:
1. The low RIC where waffle and pancake batter was found running high during the inspection, but has returned to holding at 42 F. Continue to monitor the unit and get it checked out if it does not return to holding under 41 F.
2. Dipper wells CANNOT be used with out running water! Corporate has chosen to shut off all dipper wells, and this makes it increasingly likely that serving utensils are going to be stored improperly. Hot water used to store utensils must be kept above 135 F at all times. Suggest getting small crock pots to achieve this.
- Hair Restraints - Effectiveness (corrected on site)
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 (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Margarine scoop stored in container of 112 F standing water. Ice cream scoop at the front station stored in standing water.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Waffle and pancake batter prepared the previous day cold holding at improper temperatures in the low RIC on the prep line. Measured at 52-55 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pickles, diced tomatoes, and pico de gallo in the refrigeration unit is not properly dated for disposition. Another items (stuffing) noted being held past the 7-day allotment.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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. Discard any remaining food once the 7-day shelf-life has expired for RTE food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inner surfaces of the small heating box/cabinet mounted next to the microwave on the line. Interior of microwave also had spills/splatter that needed to be wiped up.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/15/2014 | Routine | |
A standardization exercise was conducted as a routine inspection.
No violation noted during this evaluation. | 07/02/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer buckets, chlorine dish machine, and test kits. Reviewed employee health.
Notes:
1. Keep ice on shell eggs in top of egg MUT cooler at all times.
2. Stir hot hold items on steam line regularly.
3. Replace broken/chipped floor tiles and add extra grout as needed.
4. Remind staff to allow dishes to air dry as much as possible before stacking.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shell eggs in top of small egg 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal 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.
- Physical Facilities in Good Repair
Observation: Broken floor tiles and low grout present in a few areas in the kitchen.
Correction: Repair/replace floor tiles and add grout as needed.
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02/12/2014 | Routine | |
Additional food temps: cut melon 40
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced ham, commercially pre-cooked sausage, and portioned beef in drawer under far grill on production line are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Drawers under far grill on production line are not holding TCS foods at proper temperatures.
Correction: Adjust or repair the refrigerated drawer unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the end of the production line is being used for purposes other than washing hands. ceramic bowl and food scraps noted in basin.
Correction: The handwash facility identified above is to be used for washing hands only
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09/17/2013 | Routine | |
Initial follow-up inspection was done on 6/11/13 at 1:15 pm. When the inspector arrived she was told that the condenser to the WIC was completely frozen up. The unit was off to help defrost the coils and the door to the WIF was opened to help stabilize temperatures. It had been opened earlier, closed, and was opened again. Ambient temperature of the unit was 56-59 F, with internal product measured at 49 F. Product was returned to the WIF and iced down heavily during the defrost period. Product temperature in the left and right drawers was running 39-43 F.
Manager contacted the inspector at 6/11/13 at 4:40 pm to say the repair technician was on site and it would take a few hours to completely defrost the unit.
Second follow-up inspection was done this morning and the temperatures are documented above.
No violation noted during this evaluation. | 06/12/2013 | Follow-up | |
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer buckets, and test kits. Reviewed employee health.
Notes:
1. Water was found ponding in the bottom of the sandwich MUT cooler. This may be an indication of the unit starting to freeze up/malfunction. Suggest keeping an eye on the unit.
2. Strongly encourage facility to consider installing an air curtain on the WIC. The door was installed backwards during construction and so there is no tight seal along the left side of the door at any point. The unit is holding at 40 F and this is heavily influenced by the influx of hot air from the kitchen every time the unit is opened.
3. The drawers under the two flat top grills were emptied, with product returned to the WIC for cooling. Manager stated that a heavy lunch rush took place today, with the units receiving heavy in/out traffic. Over the course of the inspection the air temperature of the right drawers did drop several degrees, but the left drawers were still above 41 F. Only small amounts of product should be kept in the unit, with ice on proteins until the units can be checked out and shown to maintain temperatures under 41 F.
***All refrigeration must be capable of maintaining product temperatures under 41 F even during periods of heavy use. Thermostats need to be adjusted accordingly, and defrost cycles set to take place during slow periods.
4. Make sure the trap to the dish machine is cleaned out regularly when heavy food debris accumulates in the bottom.
5. Ensure dishes are are being allowed to air dry before stacking and that sticker residue is removed between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Product in the drawers under the two flat top grills and shell eggs in the small MUT cooler were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1. The two sets of drawers under the flat top grills are not maintaining temperatures of 41 F or less.
2. The hand sink on the cook line was observed in a state of disrepair and damaged. Cold water does not work at all and the hot water comes out in a narrow stream.
Correction: 1. Have refrigeration units serviced as needed to ensure they are capable of maintaining all product under 41 F or less.
2. Repair the hand sink on the cook line to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the hand sink on the cook line, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station by the coffee/tea makers is being used as a dump station for ice.
Correction: The handwash facility identified above is to be used for washing hands only
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06/07/2013 | Routine | |
Additional temperatures taken: smoothie MUT 40, ice cream cooler 0
nacho meat 146, chili 143
Adequate thermometer, quaternary ammonia sanitizer bucket, chlorine dish machine, and test kits. Reviewed employee health.
Ponding of water noted in the bottom of the sandwich MUT cooler. Suggest getting the unit checked out to determine what is going on. Unit is still holding adequate temperatures.
Gravy in process of being reheated via double boiler fashion. Fresh batch made for use while reheating is taking place.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Two containers of white gravy hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station behind the front counter is being used for purposes other than washing hands. Blender pitcher stored in sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory along the cook line.
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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02/01/2013 | Routine | |
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