*As discussed with the PIC, facility is in need of a detailed cleaning of equipment, floors around and underneath equipment, walls, and ceilings. Cleaning is an important measure in ensuring the protection and sanitary preparation of food in the facility. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, grease deposits, food residue or other debris on the following nonfood-food contact surfaces: around sealings/crevices of the fryer equipment, flat top grill, the oil storage dunnage rack, door handles on cold holding equipment, outside of trash cans, and the self-service condiment area out front.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed heavy accumulations of food and grease debris on floors behind/underneath the fryer units, reach-in freezer next to the fryer, flat top grill, prep unit with microwave, walk-in cooler and freezer floors. Observed dust debris along the ceiling near the hamburger prep station.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/28/2016 | Routine | |
* As discussed with PIC, facility is in need of a detailed, deep cleaning of kitchen area equipment, floors, walls, hoods, and ceilings.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Correction:
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Precooked hamburger patties were cold holding at improper temperatures of 43F to 43.5F in the burger mini reach-in cooler next to flat top grill.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the fryers, refrigerators around the main kitchen area, the ovens, sandwich prep unit, biscuit prep station, and the chicken breading station have heavy accumulations of grime, grease, and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Heavy accumulations of debris and grease underneath the majority of the kitchen equipment, on the walk-in freezer floor, and along the walls/ceilings in main kitchen area. A detailed cleaning schedule is highly advised.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/09/2015 | Routine | |
* Facility is in need of a detailed cleaning of all equipment, hood systems, and floors around and underneath equipment.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. Observed sandwich line prep employee making breakfast sandwiches and then cleaning prep table with sanitzer wiping cloths and not changing gloves in-between tasks.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- 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: prep table area around the expediting area, fryer equipment, bun warmers, outside of microwave, storage shelves, handles/doors on multiple reach-in cooler units, and the shelves inside the cold holding units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors around and underneath all equipment and shelving in kitchen are noted in need of cleaning. Accumulations of grease and food debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/20/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All food items in the sandwich prep cooler were found cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Manager threw the out of temperature items away and the maintenance man was onsite and began repairs immediately.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) items in the bottom of the sandwich make cooler were not properly dated for disposition.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The facility was noted in need of cleaning. Build up of dust on the vents and ceiling as well as build of of grease and debris was noted throughout the kitchen area. The chemical/mop sink room needs to be organized and cleaned as well. All items should be stored at least six inches off the floor.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/11/2014 | Routine | |
No violations, keep up the good work.
No violation noted during this evaluation. | 05/14/2013 | Risk Factor | |
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