EHS spoke with District Manager regarding 3 vat sink and hot box (warming cabinet). Per DM, 3 vat sink with weld in place from the bottom side as a temporary fix to stop leaking. New 3 vat sink due in 22 Apr 16 and will be installed right away. Hot box repaired to eliminate leak from front right corner. Discussed, unless new issues occur / problems with 3 vat sink, will return to routine inspection cycle.
- Cooling Methods (repeated violation)
Observation: Cooling sausage and breakfast omelet mix placed in containers with lids on during inspection - about 20 minutes. From past experience, containers with lids for this product does not cool rapidly and meet time and temperature requirements. Sausage 105 F, omelet mix 56 F (out at room temperature to put in WIR)
Correction: Cool hot foods and foods out at room temperature by storing in shallow containers without lids and stir to meet time and temperatures requirements. Using the freezer to rapidly drop temperatures is also effective. Ensure training is done for cooling. Lids opened during inspection.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: As mentioned in comments, 3 vat sink with temporary repair and new sink due on 22 Apr 16. Hot box repaired.
Correction: Contact Heath Department for problems with sink, otherwise will return for routine inspections.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster door and lid open on arrival - dumpster with some liquid and debris present, with odor.
Correction: Doors and lid closed, ensure unit in reasonably clean condition and without strong odor.
- Physical Facilities in Good Repair (repeated violation)
Observation: Chipped tiles, corner protectors chipped or broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/05/2016 | Follow-up | |
Overall excellent. Excellent handwashing, and glove use. Good chicken process, good food temperatures, labeling and overall good storage. Cooling process needs additional instruction. Good employee health knowledge, flyer present, ensure policy refreshed with all staff for steps to take for symptoms, diagnosis or close contact with reportable diseases. Good cleanliness, with one to two areas in need of additional deep cleaning. Sanitizer in place and used, checked at 200 - 300 ppm Quats. *Equipment repairs needed for 3 vat sink, and hot box - both leaking. New hires in need of district food handler cards - ensure cards obtained right away. Noted time used for window hot hold, but temperature also taken. Tenders checked at 135 F. If temperatures go below 135, ensure trays also changed when food replaced.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Bag of unwashed onions stored over ready-to-eat food (RTE).
Correction: Prevent cross contamination by separating unwashed fruits and from RTE food. Onions moved.
- Cooling Methods
Observation: Cooling sausage and breakfast omelet mix placed in containers with lids on during inspection - about 20 minutes. From past experience, containers with lids for this product does not cool rapidly and meet time and temperature requirements. Sausage 105 F, omelet mix 56 F (out at room temperature to put in WIR)
Correction: Cool hot foods and foods out at room temperature by storing in shallow containers without lids and stir to meet time and temperatures requirements. Using the freezer to rapidly drop temperatures is also effective. Ensure training is done for cooling. Lids opened during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: 3 vat sink with defect since installation with compartment not sealed and water leaking on floor - significant amount of standing water on floor on arrival. Hot box with leak at bottom corner of unit - pan placed under corner to catch leak water.
Correction: Ensure sink and hot box are repaired. Follow up to check repairs in 2 weeks.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster door and lid open on arrival - dumpster with some liquid and debris present, with odor.
Correction: Doors and lid closed, ensure unit in reasonably clean condition and without strong odor.
- Physical Facilities in Good Repair (repeated violation)
Observation: Chipped tiles, corner protectors chipped or broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/28/2016 | Routine | |
Overall very good sanitation seen. Observed overall good food temperatures with 2 items needing follow up by manager for cooling after out for service. Good storage, good labeling, good handwashing, good glove use, sanitizer present at 200 ppm Quats and used. Facility with improved deep cleaning for most areas with improvements needed in bottom cabinets of deep fryers, *inside of meat chest defrost - clean, and back mop room. Good employee health knowledge of symptoms, refresher training done for diseases and return times. Ensure all staff understand entire policy. Cross contamination issues with storage in the meat chest and storing too many layers of bacon in pan so it cannot be adequately covered. ***No flies seen with last few days of very cold temperatures - however, continue to operate to prevent fly breeding close to facility and exclude flies from facility. ##3 vat sink in place with compartments not sealed pending replacement or repair - please contact EHS as soon as done.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Staff present uncertain of steps to take for diagnosis of or close contact with reportable diseases and return time from symptoms.
Correction: Refresher training done - referring to flyer posted on facility cork board. Ensure all staff understand entire policy.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: 1) Raw hamburger in meat chest is overfilled - a stack on bottom of unit, a stack against side of unit, (for quality purposes a stack that appears freezer burned). Lid for pan on top of tongs in place to prevent hand contamination when removing raw patties - contaminating tongs - that will result in hand / glove contamination. 2) Cooked bacon in pan with racks between layers overfilled with lid on top unable to protect 2-3 layers open to contamination from the side - one piece with bag of buns touching bacon.
Correction: *Discard hamburger that is not adequately stored in pan. Suggest discarding burgers that appear freezer burned. ****Wash and sanitize tongs - return lid to pan of hamburger patties. Defrost unit tonight. 2) Store bacon so that all layers are in the pan with a lid protecting food from contamination.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected
Observation: Drive through window left open for extended periods of time - when not directly serving a customer and even sometimes between customers.
Correction: Ensure window is keep closed when not actively serving a customer - talking, taking money giving food etc. to exclude flies.
- Physical Facilities in Good Repair
Observation: Facility with repairs / replacements needed. Corner strips coming off of corners, grouting deteriorated, cracked or broken tiles. etc. Lobby cabinets under drink machines with leaks, and cabinet damaged and in need of cleaning.
Correction: Ensure items are scheduled and EHS notified of planned repair or replacement dates. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/25/2015 | Routine | |
EHS to facility to follow up 3 vat sink, flies etc. During visit noted, new 3 vat sink in place, but problems with compartment not sealed in place. Repair date not known. New handwashing sink installed in chicken preparation area - better for good handwashing for chicken preparation and dishwashing. Number of flies in facility reduced. Deep cleaning done with more needed. Discussed with GM. Areas behind, under and close to fryers cannot be cleaned during the day Fryers turned on for opening and remain on until closing - then about a 30 minute period time to cool after turned off before they can be moved out to clean. *Some drain covers still needed, and grouting and tile still with areas in poor condition. *Contact EHS when 3 vat sink is repaired, and with date maintenance planned for kitchen tiles, grouting etc.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Number of flies in facility much better. Some deep cleaning still needed.
Correction: Ensure drive through windows are closed when not serving patron. Keep dumpster closed and all garbage adequately bagged to prevent spillage. Ensure dumpster remains in reasonably clean condition and ensure cleaning is routinely done in facility - especially ensure things like garbage cans are clean and liners are used and bottom shelving are wiped down and drains remain free of debris and are clean.
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10/16/2015 | Follow-up | |
Overall good sanitation with good handwashing, good glove use, good overall food temperatures, good use of time, labeling and storage. One food item 1-2 degrees above temperature in walk in refrigerator - omelet mix, and no staff left to find history of food. Mix voluntarily discarded. All food temperatures taken EHS thermocouple calibrated at 32.3 F. Sanitizing solution in place in all work areas and tested at 200 ppm quats. New 3 vat sink ordered and receipt / installation pending, as well as plans to add a handwashing sink. Please send updated to EHS as well as date planned for facility repairs / tile etc. Facility with improved overall cleaning with some areas with improved deep cleaning needed, and several flies present.
- Critical: Pests-Controlling Pests*
Observation: Several flies in facility. Observed the following that will attract flies:
-Dumpster open, with bad odor. Dumpster emptied today, so not overfull.
-Transport cart with some debris and flies present.
-Places like behind the grill line, behind and under the fryers, and under the drink station and under the ice machine with better deep cleaning needed.
-Several wheels and casters on fryers and other equipment with build up of grease noted, some deteriorated.
-Trash can next to grill area with food waste, and flies present (not overfull or soiled)
-Front counter trash can with no liner.
-Several areas in facility with old deteriorated grout, broken tile, unsealed wall covering (stainless) and open cracked corner protector.
Correction: Clean or replace dumpster. Next day to empty Wednesday, until emptied, spray routinely. Transport cart cleaned every other day, clean daily (possibly use extra large line to contain trash/garbage. Ensure deep cleaning done for areas noted and any additional areas noted. Clean wheels / casters, replace deteriorated wheels. Suggest good quality foot pedal can next to grill to cover garbage and avoid hand contamination that happens with lids that must be lifted by hand. Use trash liners, to help keep cans clean. Repair all damaged areas. **Suggest contact pest control operator, ask for additional suggestions and about installing additional fly lights in the locations discussed. Follow up in one week to check status of flies / facility.
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07/27/2015 | Routine | |
Overall good sanitation seen. Observed good handwashing, good glove use, overall good food temperatures, sanitizer in place at <150 ppm and new mix tested at 400 ppm Quats. Discussed, morning business almost non-stop. Staff begin food preparation at about 4:00 AM to open by 5:00 AM. No set time in place to stop, sanitize work areas, remove gloves, wash hands and put on fresh gloves to ensure sanitizing etc. done no less than every 4 hours. Suggested: Determine best time of the morning at 4 hours or less, set timer, alarm or use method to ensure staff stop, sanitize, and wash hands instead of just when there is a gap in orders. Employee health knowledge mixed with good knowledge of symptoms, poor knowledge of return time and poor knowledge of reportable diseases and close exposure to diseases. Review entire policy with all staff.
- Critical: Employee Health* (corrected on site)
Observation: Mixed knowledge of employee health policy with symptoms to stay out of facility known, but reportable diseases and close exposure to diseases and when to return to work not known.
Correction: Review entire policy with all staff - in easy to understand terms to ensure staff do not come to work when they should be excluded from facility and health department is notified when needed. Flyer already present and posted.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw sausage patties removed from chest freezer to place on grill and cook. Handle of utensil and button to cook pressed while wearing food gloves worn to handle raw sausage.
Correction: Worker will sanitize utensil handle and button and use tongs as is normally done to avoid cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding in bottom holding of preparation refrigerator cold holding from 50-53 F. Two trays of portioned ham, one tray of country ham, and container of scrambled mix. All foods stocked at about 5 AM. Food temperatures taken with EHS thermocouple calibrated at 32.3 F. Manager believes country ham shelf stable.
Correction: Foods pulled to replace during inspection. Country ham can be kept this morning, please obtain documentation showing it does not require refrigeration. Use time as a public health control until unit can be repaired and is able to cold hold foods at 41 F or below. Facility with standard temperature checks done, but on review no foods in prep table checked. Suggest always testing at least 1 food with calibrated food thermometer before beginning food preparation and no less than every 4 hours to ensure foods are held at 41 F or below to prevent growth of harmful bacterial that can cause food borne illness.
- Critical: Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Compartments of three compartment sink in poor repair with surfaces very uneven, with dimpling etc., so that cleaning and sanitizing sink for different uses would be very difficult and possibly sink cannot be effectively sanitized.
Correction: Replace sink with sink that is smooth, durable and cleanable - to improve ability to clean sink that is used for both food and dishes.
- 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: Plastic curtains for the walk in refrigerator, speed rack in walk in refrigerator, rack covers in back storeroom, handle for hot water unit, and Ansel system.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/29/2015 | Routine | |
EHS followed up with GM via phone. Double backflow prevention device found and returned to mop sink faucet.
- Person in Charge (repeated violation)
Observation: Several staff with outdated district food handler cards.
Correction: Please ensure cards are updated within one month.
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01/13/2015 | Follow-up | |
Overall excellent sanitation. Observed good handwashing, good glove use, good food temperatures, good food storage, and labeling. Sanitizer in place at 400 ppm quats and used. Good employee health policy knowledge. Reviewed employee health and eight major allergens. Flyers left. New employee present cooking chicken with a couple of process errors that could have led to cross contamination issues, corrected by manager during inspection. Good deep cleaning with only some high dusting, ventilation covers and area behind grill with some dust and debris. Very good deep cleaning for food equipment and flooring. Database not allowing input of unit temperatures. All units with good temperatures. Outside freezer (holding bread) not checked. Call when backflow device installed.
- Person in Charge
Observation: Several staff with outdated district food handler cards.
Correction: Please ensure cards are updated within one month.
- Hair Restraints - Effectiveness (corrected on site)
Observation: One staff member with no hair cover.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Backflow Prevention Device, When Required*
Observation: Back flow missing from hose with nozzle attached to faucet in mop sink.
Correction: Obtain and use double back flow prevention.
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12/31/2014 | Routine | |
NOTES:
Overall, very good inspection. Good hand washing practices observed. Proper glove use also observed. General cleaning of facility needed. Drive-thru door was shut properly between orders. Observed very good process at chicken station-ensure that all equipment used during this process is cleaned and sanitized. Cleaning of the fire suppression unit over fryers is also needed. Ketchup dispenser over sink noted in need of cleaning. Spoke with staff member about the importance of not wearing watch and large rings during any food operation. Good employee health, although uncertain of wait time. Review employee health with staff as soon as possible.
- Critical: Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the three-compartment sink has indented areas that do not allow for effective cleaning and sanitizing.
Correction: Replace the three-compartment sink to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Size of walk-in refrigerator was not sufficient for the amount and types of food stored. Raw chicken is placed near ready-to-eat foods. Storage in unit should prevent possible contamination during activity in walk-in refrigerator.
Correction: Provide additional refrigeration necessary to maintain food items at 41 degrees F or below and safely store foods to prevent cross-contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls and ceilings noted in need of cleaning. Additionally, floor drains, handles, buttons and air curtain in walk-ins 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. Clean buttons, handles, floor drains and walk-in air curtain on a regular basis.
- Pests - Controlling Pests*
Observation: Observed the presence of flies during inspection.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/06/2014 | Routine | |
Overall good handwashing, glove use, food temperatures, storage and labeling noted, good sanitizing food contact surfaces with 200 ppm quats and with improved cleaning needed for non-food contact areas. Noted, improvements needed in process for removing raw hamburger from freezer, tongs not placed in storage pan as needed, staff touching handles contaminated by storage with raw meat, and raw chicken process, staff touching handles and buttons with contaminated hands before washing hands. Handles and buttons cleaned and sanitized and tongs changed. Discussed, ensure staff training done for both processes to prevent cross contamination issues. Good employee health policy symptom knowledge with some confusion regarding wait time after illness before returning to work. Refresh staff training.
- Critical: Cooling* (corrected on site)
Observation: 2 small deep covered containers of breakfast sausage cooling for 9 hours checked at 46 and 52 F, stem temps.
Correction: Sausage voluntarily discarded. Review cooling techniques, times and temperatures with staff. Ensure cooling foods go from135 to 70 F within 2 hours, and from 70 to 41 F within 4 hours.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Sheet rack wheel wells rusting.
Correction: Replace.
- Cooling, Heating, and Holding Capacities
Observation: Insufficient refrigeration space available for amounts, and types of food present, making storage or items such as leftovers, unwashed vegetables, raw chicken etc.
Correction: Suggest additional refrigeration space.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Additional cleaning needed for non-food contact surfaces, including outsides and insides of equipment (not above food), ventilation, walls, etc
Carbon build up present on pans.
Correction: Address all areas of facility in cleaning plan, such as when and who to clean shelving and all other equipment, and other surfaces. Replace pans.
- Physical Facilities in Good Repair (repeated violation)
Observation: Deteriorated grouting and some broken damaged tiles present
Back room walls in with peeling paint etc.
Correction: Replace grouting, tiles and clean and paint back room/mop sink room.
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01/24/2014 | Routine | |
Overall very good sanitation noted with overall good handwashing - once missed by chicken prep staff, no food or food containers touched, however, hands not immediately washed after handling raw meat and before leaving area and going to different areas of facility. Discussed with GM, and staff trained during inspection, including to sanitize any surfaces touched. Good glove use, food contact surfaces clean and sanitizer in place at 150 ppm quats - due for change, renewed at 300-400 ppm. Good food storage to prevent cross contamination, good labeling for dates and good time tracking, good food temperatures, discussed, review cooling techniques with staff. Small pans of cooling sausage gravy, one deep, twenty degrees higher temp than pan with less gravy. Walk in refrigerator very full, with no additional space for any food storage. Foods checked 42 F. Suggest adding refrigeration capacity, or reducing amount of foods stored by increasing delivery schedule or altering menu.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the prep line refrigerator 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: Walk in refrigerator shelving soiled.
Correction: Clean now and routinely.
- Physical Facilities in Good Repair
Observation: Paint peeling in mop room. Room extremely humid, with small opening to outside present.
Correction: Paint or otherwise resurface walls and ceiling. Consider altering room to reduce humidity / close opening.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Deep cleaning needed in hard to access areas such as under, behind grill etc. Walls in mop room with mildew present.
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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05/16/2013 | Routine | |
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