The operator provided a digital metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: A covered tray of ham & cheese set-ups were cold holding at improper temperatures (ham & cheese set-ups measured 46 degrees F at the line prep cooler). The operator rapidly cooled the TCS food product.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in cooler, outside walk-in freezer and line hamburger freezer unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build-up was observed on the exterior of the line hamburger freezer unit and at the rear of the outside walk-in freezer.
Correction: Repair the line hamburger freezer unit and outside walk-in cooler 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 line hamburger freezer unit and the outside walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: rusting and food debris were observed on the walk-in cooler shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing electrical plate cover was observed on the interior, over the walk-in cooler door, peeling ceiling paint over the rear prep sink, and exposed concrete surface before the walk-in cooler. Also noted was dust and a black substance around the rear prep ceiling vents.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hanging cobweb and heavy dust accumulation was observed on the vent and ceiling in the side bakery prep area and food debris and freezer on the floor by the front deep fryers.
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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02/05/2016 | Routine | |
The operator provided a digital metal probe thermometer, quat test strips and an Employee Health policy during today's inspection.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate
Correction: a covered container of sausage patties and sausage pieces were observed cooling in the interior walk-in cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham & cheese set-ups and sliced cheese, in the line refrigerated maketable unit were cold holding at improper temperatures ( ham & cheese set-ups- 44F-49F & sliced cheese- 45F). The operator rapidly cooled the TCS food items.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: Peeling paint was observed above the back line prep area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/29/2015 | Routine | |
Ham and cheese set that was in the prep line cooler was slightly elevated. Unsure if this was because food had been prepped within the past two hours or the refrigerator temperature was elevated. Data logger was placed in the refrigerator to monitor overnight.
If milk cartons are placed in the well at the drive thru, they must be covered with ample amounts of ice to ensure product is held at the proper temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual milk cartons in the cold well at the drive thru cold holding at improper temperatures. Manager explained that milks should have not been stored in this area, without ice. Milks were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There are no temperature measuring devices located in the make table cooler and several freezers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor underneath the drink dispenser at the drive thru noted in need of cleaning.
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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05/21/2015 | Routine | |
Work order has been put in for the freezer door by the drive thru, that does not shut completely.
Hand washing should be discussed with all staff.
If employees are going to have a drink in the kitchen, ensure drink has a lid with a straw.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Prior to food preparation, manager donned a pair of gloves for food preparation without washing his hands.
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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The comminuted or ground hamburger patties was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Belt speed for the broiler was changed to allow for a longer cook time.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Hot sausage patties were placed in the walk-in cooler covered and hot. Recommended placing sausage patties on a sheet tray, on the top of the speed rack, with the ready-to-eat foods.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bologna cold holding at improper temperatures. Bologna had been on the counter and was moved to the refrigerator. Bologna was voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Food items on the preparation line 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. Foods were labeled when the inspector arrived. Foods were labeled with the time the labels were printed, rather than when the food was placed on the preparation line. Timers were changed when this was addressed with management.
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. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution. Immerse food contact surfaces for at least 30 seconds.
Correction: Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors underneath the fryers/drink station at the drive thru area were observed with an accumulation of food and grease.
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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12/29/2014 | Routine | |
Call once cooler has been fixed. Do not use cooler until it is working properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk in the front undercounter reach-in was observed cold holding at the improper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There were no temperature measuring device located in the hot box and the front under counter reach-in.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Front under counter reach-in observed with an ambient air temperature of 48 F.
Correction: Repair the front under counter cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/21/2014 | Routine | |
Additional food temperatures: Spicy chicken - 178, Burger (cooked) - 160, Milk - 37.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Before handling food, observed employees handling items on the floor and touching clothes, without changing gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Temperature Measuring Devices (corrected on site)
Observation: Thermometers were not present in the beverage air counter cooler and the under counter prep cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in mop sink area not sealed. Replace missing tiles.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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03/07/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath table, in the drive thru area, noted in need of cleaning.
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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10/18/2013 | Routine | |
Additional food temperature: Green beans (reheat) - 181.
Gasket for outdoor walk-in freezer on order.
- Gloves - Use Limitation
Observation: Observed employee leaving prep line to enter refrigerator and touch clothing wearing the same gloves to prepare food.
Correction: Gloves should not be used for different tasks.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Omelet mixture, portioned ham, sausage patties and roast beef cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomato for which time rather than temperature is being used as a control was not 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.
- Non-Food Contact Surfaces
Observation: Between the fryers and hot holding table for fries/hashbrowns observed with food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open.
Correction: Cover all waste containers when not in continuous use.
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05/31/2013 | Routine | |
All violations have been corrected.
Behind fryers is on weekly cleaning schedule.
Make table is now holding temperature.
Cheese slices can be held at room temperature for 24 hours.
Cheese slices are held until close in this facility.
No violation noted during this evaluation. | 02/04/2013 | Follow-up | |
Facility has adequate metal stem thermometer, quaternary ammonium test kit, and employee health policy in place.
Time is not used in lieu of temperature for shredded cheese and cheese slices.
Do not cook burgers ahead of time if temperature cannot be maintained.
Do not use foods once 30 minute timer has expired.
- Critical: Hands - When to Wash*
Observation: Observed employee washing dishes, don and new pair of gloves and handle food without washing her hand prior to donning gloves.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese & ham/cheese sets cold holding at improper temperatures. Foods were moved from the make table to the walk-in cooler.
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: Make table observed with an ambient air temperature of 52 F.
Correction: Repair the make table 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 make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind fryers noted in need of cleaning.
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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01/22/2013 | Routine | |
Additional food temperatures: Raw chicken breast - 37, Sausage link - 38, Brown gravy - 142, Mashed potatoes - 162, Green beans - 162.
Sanitizer in buckets and three compartment sink are at proper concentration. Quaternary ammonium test kit on hand.
Adequate metal stem thermometer.
Time is used as a public health control.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food (cooked biscuits) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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02/22/2011 | Routine | |
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