Notes:
The front floor unit registered at 44 F. Store Manager agree not to used it with any TCS foods.
All previous violations have been corrected since last inspection.
No violation noted during this evaluation. | 01/27/2016 | Follow-up | |
The follow-up inspection required and will occur on January 21, 2016.
Highly recommended to replace existing kitchen prep table, unit has a history of holding improper cold holding temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced cheeses, omelettes, sliced ham cold holding at improper temperatures inside kitchen make-up table. Also milk and whip cream cold holding at improper temperatures inside front floor cold holding unit.
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
Observation: Soap dispenser to the front drive thru hand washing sink was observed in a state of disrepair and damaged.
Correction: Repair soap dispenser 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The kitchen make-up table and front floor cooler was observed in a condition that prevents necessary maintenance. Both units are not supporting cold holding temperature of 41 F or less.
Correction: Repair both cold holding 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. If unable to repair, 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 encrusted grease deposits or other soil on the following food contact surfaces: ketchup dispenser, interior of hot box, interior of the meat well.
Correction: Clean and sanitize these surfaces for food contact.
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01/14/2016 | Routine | |
Notes:
When printing time tickets for food items that are on time control, ensure that with new ticket (ex. every 4 hours) comes new container (ex.sl. tomatoes). During today's re-inspection observed that new ticket was applied to tomatoes that already been on the serving line since opening.
Prep table and front low reach-in refrigerator found at proper cold holding temperature, unit underneath microwaves is not in use. All three units are on work order.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich prep table, low reach-in cooler and front reach-in cooler are not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust above listed refrigeration units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the low reach-in cooler near hot box is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: metal cabinet exterior and interior.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/22/2015 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- maintenance call was placed to repair front hand sink that is dripping water
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced cheeses in the sandwich prep table and portioned ham/cheese in the low reach-in cooler 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) (repeated violation)
Observation: Sliced tomatoes, sliced and shredded cheeses 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.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich prep table, low reach-in cooler and front reach-in cooler are not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust above listed refrigeration units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the low reach-in cooler near hot box is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: metal cabinet exterior and interior.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/14/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned ham and omelet mix 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cut tomatoes for which time rather than temperature is being used as a control were not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Interior cabinet of production/set-up cooler has ambient air temp of 53 degrees and is not suitable for storage of TCS foods unless temperature is adjusted.
Correction: Adjust or repair the 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. If unable to repair the unit, 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
Observation: The handwash station at the ware washing area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease spill was observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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04/03/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Cleaned and stored stainless steel third pans were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at drive-sthrough hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/05/2014 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Steak and breaded chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour or less cook, serve or discard by time.
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.
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07/21/2014 | Routine | |
1. Hot line foods held by time for quality were observed remarked upon expiration time
2. Good hand washing practices observed.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Mushroom sauce and chili from previous evening service not being adequately cooled to prevent the growth of harmful bacteria. Products were discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the ware washing area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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03/13/2014 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Green beans from previous evening servivce rnot being adequately cooled to prevent the growth of harmful bacteria. Product was discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the drive-thru window is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the men's rest room
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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11/13/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken at breading station cold holding at improper temperatures. Had been placed on the station for about 15 minutes before ice was placed under and around pan.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the drive-through window is being used as a dump station. Ice noted in basin.
Correction: The handwash facility identified above is to be used for washing hands only
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07/12/2013 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Green beans and chili not being adequately cooled to prevent the growth of harmful bacteria. Products were discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Steak, chicken, eggs, and pork chops for which time rather than temperature is being used as a control was not labeled or otherwise marked with a serve or discard by time.
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.
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03/11/2013 | Routine | |
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