The "Cheese Sauce" is the only food item that is cooled down, reheated and hot held
- Person in Charge
Observation: Not all Foodhandlers were trained in food sanitation in order to obtain a Foodhandler's Card.
Correction: Have all the Foodhandlers trained so that they can obtain a Foodhandler's Card.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Partially cooked bacon was hot holding at improper temperatures.
Correction: Hot hold partially cooked bacon (potentially hazardous food) at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes and diced tomatoes were cold holding in the upper section of the Large Make cooler unit at improper temperatures
Correction: Relocate these foods to a colder unit or have them submerged in an ice-water bath medium so that they can be cold held at 41°F or below. Try chilling the whole tomatoes(storing them inside the cooler before slicing them).
- Equipment - Good Repair and Proper Adjustment
Observation: The upper section of the Large Make cooler unit was not cold holding the TCS/PHFs at proper temperatures.
Correction: Repair the cooler unit so that foods in the upper section of it can be cold held at temperatures of 40 F or lower.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: The quaternary ammonium sanitizing solution used for sanitizing the glasses at the Bar sinks was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Handwashing Lavatory*
Observation: The second sink on the cook line was not designated as a hand sink as was previously recommended.
Correction: In order to provide adequate amount of hand sinks that are accessible to Foodhandlers, designate the second sink on the cook line as a hand sink. Provide a handwashing signage and ensure that this sink is supplied with adequate amounts of hand soap and paper towels.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was missing its lid.
Correction: Provide a lid for the dumpster so that the dumpster can be kept covered when not in continuous use.
- Refuse - Using Drain Plugs
Observation: The dumpster's drain plug was missing.
Correction: Replace the drain plug to the refuse container as this could serve as an entry point for rodents.
- Outer Openings - Protected
Observation: The exterior wall adjacent to the garbage disposal area had structural damage areas that could be serve as potential rodent entry points into the building.
Correction: Protect the food establishment against the entry of rodents by rodentproofing the exterior wall.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands was missing in the men's washroom.
Correction: Provide a sign or poster inside the men's washroom that notifies food employees to wash their hands.
- Physical Facilities in Good Repair
Observation: There were missing wall tiles in the wall structure surrounding the mop sink that need to be replaced to make cleaning of the area easier.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/19/2014 | Routine | |
Name change from Cheeseburger In-Paradise to Fuddruckers. Ownership remains the same. To revise existing Food Permit to reflect the name change. Also, to refund the $40 that was paid for a Plan Review which was not required since there were no major changes. HM
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: In the Bar Area, the hand sinks were too close to where clean glasses were placed and could result in the glasses getting splashed on when hands are being washed.
Correction: Provide splashguards at hand sinks to prevent stored glasses from being splashed on when hands are being washed.
- Critical: Handwashing Lavatory*
Observation: There was an inadequate number of hand sink in the cook line for foodhandlers to conveniently wash their hands.
Correction: Designate the second sink found in the cook line as a hand sink and supply it with hand soap, paper towels and handwashing signage.
- Outer Openings - Protected (repeated violation)
Observation: Outer openings of the food establishment were not protected against the entry of rodents.
Correction: Protect the food establishment against the entry of rodents by providing material such as door sweeps to close gaps under exit doors.
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07/30/2014 | Other | |
The PIC, Amanda McLaughlin, was reminded that all Foodhandlers, once adequately trained in food sanitation, are to obtain a Foodhandler's Card from us. Food Permit was re-issued today. HM
- Warewash Machines, Temperature Measuring Devices
Observation: The dishmachine's temperature gauge for the rinse cycle was not working.
Correction: Have the dishmachine's temperature gauge for the rinse cycle working or replaced.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: In the Bar Area, the hand sink was too close to the drainboard where clean glasses were placed that when hands were to be wash, clean glasses could get splashed upon.
Correction: Provide a splashguard to separate the hand sink from the drainboard so as to prevent clean glasses from being splashed when hands are being washed.
- Outer Openings - Protected
Observation: The Back exit doorway of the food establishment was not protected against entry of rodents. The gap underneath the door was large enough to serve as a rodent entry point.
Correction: Protect the food establishment against the entry of rodents by using a weatherstripping material or other suitable means to seal the gap under the door.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: Handwashing signage was not displayed in all washrooms used by employees.
Correction: Provide a handwashing signage in every washroom to remind employees to wash their hands.
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01/30/2014 | Routine | |
Training with district standardization officer (CCP & MH)
No violation noted during this evaluation. | 06/25/2013 | Training | |
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