Much improvement in cleaning at front counter area. Manager was asked to add area still noted in need of cleaning to routine checklist for cleanliness. Permit issued to manager.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath counter top table at drive thru station 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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11/30/2015 | Follow-up | |
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: When timed, the automatic shut off faucet at the handwashing sink located at men's restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 110°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
- Premises - Maintaining Premises; Unnecessary Items and Litter (repeated violation)
Observation: upstairs storage and outside storeage need organization and to remove any items not needed.
Correction: Maintain the premise free of litter.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Behind ice machine and under racks in the storage room, ceiling tiles throughout kitchen, exhaust fans in front counter area, underneath counter tops at drive thru, serving, and packaging 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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11/16/2015 | Follow-up | |
Recommend that all food handler cards be kept in one spot so as to easily identify when renewal is needed and avoid hassle during inspection.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: When timed, the automatic shut off faucet at the handwashing sink located at men's restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 110°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
- Light Bulbs Protective Shielding
Observation: Light bulb in dry storage is out and not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Critical: Pests - Controlling Pests*
Observation: Methods are not adequate to control pests - fruit flies in storage room, soda box area, upstairs area, kitchen.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Premises has accumulation of litter in upstairs storage area.
Correction: Maintain the premise free of litter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Behind ice machine and under racks in the storage room, ceiling tiles throughout kitchen, exhaust fans in front counter area, underneath counter tops at drive thru, serving, and packaging 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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10/14/2015 | Routine | |
Areas previously noted in need of cleaning were improved significantly. Condensate lines all meet drains as requested. Odor was still observed. Chemicals used to clean floors do not include a sanitizer, which was suggested to reduce levels of bacteria. Manager will consult corporation as to what sanitizers can be used on the floors. Floor drains are considered a suspect for smell which will be treated with something other than floor cleaner. Cleaning the areas noted on previous inspection have been added to a routine cleaning schedule. Inspector will follow-up at next routine inspection.
No violation noted during this evaluation. | 08/25/2015 | Follow-up | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas noted in need of cleaning: 1. Under front counter where cash register is located - standing water from cleaning and a black build up where employees are not reaching to clean. 2. Trash and debris under stationary hot holding units and drive thru stationary counter - thick black layer of grime. 3. At least one condensate line (under hot hold station) does not meet the drain. Ensure all condensate lines meet their respective drains to avoid standing water.
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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08/18/2015 | Complaint | |
- Handwashing Lavatory, Water Temperature, and Flow
Observation: When timed, the automatic shut off faucet at the handwashing sink located at men's restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 110°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
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06/15/2015 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Hot dogs 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.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the microwave, prep tables, cooler handles, etc. had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: When timed, the automatic shut off faucet at the handwashing sink located in the men's bathroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 110°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the dry storage room behind the ice machine 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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03/24/2015 | Complaint | |
Good hand washing was observed for employees.
Permit issued.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Drive thru cooler was observed iced over.
Correction: Defrost 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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11/24/2014 | Routine | |
Online Food Handler Class flyer provided to PIC.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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 and the container.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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* (repeated violation)
Observation: Half and half cups cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Splash guard was observed in a state of disrepair and damaged.
Correction: Repair the splash guard 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 splashguard, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Outer Openings; Protected (corrected on site)
Observation: Air curtain is not functioning properly.
Correction: Install air curtain properly. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/30/2014 | Routine | |
Recommended to PIC that the coffee creamer cold hold in drive thru lowboy instead of in a container set in an ice bath. Vent in women's bathroom needs to be opened to remove odors.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the 2 door Tarulsen freezer is damaged.
Correction: Repair or replace the freezer door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Lowboy unit was observed in a state of disrepair.
Correction: Repair the lowboy to restore a state of condition that allows for proper operation, accuracy, functioning, and maintenance, per Part IV, Article 1 and 2 of this chapter. If unable to repair the lowboy, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Physical Facilities in Good Repair
Observation: Floor underneath fryers is melting, not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/19/2014 | Routine | |
Walk-in freezer fan has buildup of ice. Spoke to CFM about being extremely cautious of specified critical violations above during high volume times.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Egg wash cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: QAC being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only a concentration that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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11/15/2013 | Routine | |
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Cooking pans were found stacked 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: When timed, the automatic shut off faucet at the handwashing sink located at Women's and Men's restrooms did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 110°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
- Outer Openings; Protected
Observation: Outer opening of back door in the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floors throughout Kitchen and insides of prep unit 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/29/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Small door for walk-in cooler was observed in a state of disrepair and damaged.
Correction: Repair the small door for 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the walk-in freezer is damaged.
Correction: Repair or replace the walk-in freezer door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: trays in microwave.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris: iniside of fryer, inside of sandwich prep unit, inside of reach-in freezer by fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the fryer is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trashcan preventing its use.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Left hot water handle leaking on faucet of 3 compartment sink.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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04/08/2013 | Routine | |
All violations from the previous inspection corrected. This facility is recommended for Deoartment Of Public Health Permit renewal, new Permit was issued.
No violation noted during this evaluation. | 12/10/2012 | Routine | |
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